Chocolate-covered Katie consistently outdoes herself with simple and healthy (or healthier) versions of classics. These Frosted Lemon Doughnuts are no exception. The recipe makes just six, which is kind of nice, since I’m often faced with consuming pastries for a couple more days than reasonable. This was the perfect afternoon snack, but can also be a nice light and healthier breakfast, or even dessert. The lemon really shines through and is a perfect spring or summer treat! Note: After moving continents, I still have a lot of tools to acquire. A blender is one of them, so instead of blending the xylitol and corn starch down to a fine powder, I just quickly melted the ingredients together in a small saucepan and drizzled as a simple syrup glaze. The flavor was still just as outstanding.
How to make it an A+: These are perfect! Be mindful of your pan size and only fill each doughnut cavity with batter 2/3 of the way up, as noted. You may not use all the batter, which is okay, as these will rise a lot, so best not to overfill.