Key Lime Coconut Donuts
- 2/3 cups Hood Low Fat Cottage Cheese
- 1 3/4 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1 large egg
- 1/2 cup canola oil, or coconut oil, if desired
- 1 tsp. pure vanilla extract
- 2/3 cup sugar
- 2/3 cup Hood 2% Reduced Fat Milk
- 3 Tbsp. key lime juice
- 2 tsp. key lime zest
- 1 cup powdered sugar
- 3– 4 Tbsp. lime juice
- 1/2 cup toasted coconut*
- 1 Tbsp. key lime zest
Preheat oven to 350 F.
Coat 2 standard donut pans with cooking spray.
Place cottage cheese in a food processor and blend until smooth, about 45 seconds. Set aside.
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk the egg. Add the oil, vanilla, sugar, milk, lime juice, lime zest, and cottage cheese, combining well.
Add the flour mixture to the egg mixture and mix until just combined. Do not overmix.
Spoon the batter into donut pans. Bake for 10 to 12 minutes. Let the donuts cool in the pan for 2 minutes before removing. Cool on a wire rack for at least 15 minutes.
To make the glaze, whisk the powdered sugar and lime juice in a small bowl until smooth. Top each donut with an equal amount of glaze, coconut, and lime zest.
*To toast coconut, place in a dry skillet over medium heat for about five minutes, stirring constantly until just golden brown.
Per serving: Calories: 269, Carbohydrate: 38 grams, Fiber: 1 gram, Fat: 11 grams, Saturated fat: 2 grams, Protein: 5 grams, Cholesterol: 19 milligrams, Sodium: 240 milligrams, Calcium: 95 milligrams.