NO-GUILT DESSERT

Want doughnuts but steering clear of fried foods? Try baking them.

2 tablespoons unsalted butter, melted 1 square unsweetened chocolate, melted 1⁄3 cup brown sugar (or ½ cup if you want sweeter) 1 large egg 1 teaspoon vanilla 1 teaspoon white or cider vinegar ½ cup lowfat milk ¾ cup flour ¼ cup unsweetened cocoa 2 tablespoons powdered peanut butter (or peanut flour) ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 tablespoons mini

chocolate chips

GLAZE

1 tablespoon powdered peanut butter (“peanut flour”) 1 tablespoon unsweetened cocoa powder 2⁄3 cup powdered sugar 2 tablespoons milk ½ teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees. In a large glass bowl, whisk together the butter, chocolate and brown sugar until smooth. Add the egg, vanilla, vinegar and milk and whisk together.

In a small bowl, sift the flour, cocoa, dried peanut butter, baking powder and soda and salt together. Add the chocolate chips and toss to coat. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until mixed.

Spray a doughnut baking tin with nonstick spray. Scrape the batter into a 1-quart resealable plastic bag and snip the corner to make a ½-inch opening. Pipe the batter into the doughnut molds.

Bake until doughnuts are dry and cooked through, about 15 minutes. Meanwhile, whisk together the glaze ingredients in a small bowl until smooth. Once the doughnuts are cooked, allow to cool a few minutes before removing from the mold. Allow to cool to the touch and then dip the prettier side (the side that was in the mold) into the glaze and set on baking rack for the glaze to cool and harden.

Nutrition information per serving:

283 calories; 87 calories from fat; 10 g fat (5 g saturated; 0 g trans fats); 48 mg cholesterol; 279 mg sodium; 45 g carbohydrate; 3 g fiber; 28 g sugar; 6 g protein.