You may recall a few weeks ago when I went to a blogger breakfast with a rep from Chobani. Lindsay was so kind to send me some of my favorite flavor afterwards- 0% Blueberry!
Although the Greek yogurt is wonderful enough on its own for breakfast, as a side with lunch, or a mid-morning snack, I have seen countless recipes using the yogurt and wanted to put one to the test.
It had been awhile since I used my doughnut pan. Shameful of me, I know. I dusted it off and in no time it was filled with batter and stuck in the oven.
The doughnuts' color wasn't the most appealing, I will admit. But with only about 115 calories each for a doughnut, I'll take it! The oatmeal gives them texture, while the yogurt brings moistness and, of course, the blueberry flavor. Rather than eating them for breakfast, I have found to enjoy them even more as a snack throughout the day.
I have already Pinned several other recipes using the yogurt and am looking forward to the next one. Pancakes? Muffins? Fruit dips? So many options! But first I have to get through these doughnuts...
Wait...where'd they go?
Blueberry Yogurt Cake Doughnuts
(Adapted from Everyday's a Hollyday)
Makes about 12 doughnuts
For the doughnuts-
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup granulated sugar
1 tsp salt
1/3 cup almond milk
2 tablespoons applesauce
2 tablespoons ricotta cheese
1-6 ounce container blueberry greek yogurt
For the glaze-
1/4 cup powdered sugar
1-1 1/2 tablespoons almond milk
1. Preheat oven to 350 degrees. Coat doughnut pan with cooking spray and set aside.
2. In a medium bowl, combine dry ingredients.
3. In a separate smaller bowl, add wet ingredients (milk, applesauce, ricotta and yogurt). Whisk to combine.
4. Add wet ingredients to dry ingredients. Whisk until just combined.
5. Pour batter evenly into doughnut pan. Bake for 10-12 minutes.
6. Meanwhile, prepare glaze by stirring together powdered sugar and milk.
7. When doughnuts are finished baking, remove from heat and transfer from pan to cooling rack to cool. Allow to cool for about 10 minutes before dipping top-side down into glaze.