Whole wheat pastry flour
Powdered sugar (confectioner's)
½ cup(s), divided
1 large egg(s)
Plain fat free Greek yogurt
1 item(s), (about 14 grams), crushed
- Preheat oven to 375°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
- In a medium bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. In another medium bowl, whisk together applesauce, mint extract, and egg. Add applesauce mixture to flour mixture; stir until well combined.
- Scrape batter into a medium zip-top plastic bag. Snip a hole in 1 bottom corner of bag; pipe batter evenly into prepared pan, smoothing top. Bake at 375°F until a wooden pick inserted in center comes out clean, about 15 minutes. Cool in pan 2 minutes; remove doughnuts from pan. Cool to room temperature.
- In a small bowl, stir together remaining ¼ cup powdered sugar and yogurt; be patient and resist the urge to add more yogurt (the mixture will loosen as you continue to stir). Dip top of each doughnut in glaze to coat; sprinkle glaze evenly with crushed candy cane.
- Serving size: 1 doughnut