Apple ‘doughnuts’

Apple ‘doughnuts’

These apple doughnuts are a fun, tasty alternative to high-calorie, high-fat doughnuts. They can be topped with fresh fruit, dried fruit, seeds or nuts. They are quick and easy to prepare, as well as being economical. Why not let children have fun decorating them before enjoying the healthy snack they have helped to prepare?!

Serves:  8

Dietary: suitable for vegetarians, coeliacs, egg-free,

Contains: Milk (yoghurt), sulphites (dried raisins, apricots, cranberries)

Preparation time: 15 minutes

Cooking time: 0

 

INGREDIENTS
2 crisp apples such as Granny Smith or Pink Lady
2 Tbsp Greek yoghurt
Small drizzle honey *

To decorate: selection of fresh fruit, e.g., 3 strawberries, 8 grapes, 8 blueberries, 1 kiwi fruit; dried fruit, e.g. 8 raisins, 2 apricots, 10 cranberries; seeds, e.g. 12 pumpkin seeds

 

* Not suitable for children under 1 year old

 

METHOD

  1. Wash the apples, lay them on their side and slice through the core into rings approximately 1cm thick.
  2. Lay the apple rings flat on a chopping board and remove the core with the tip of a sharp knife.
  3. Mix the Greek yoghurt with the honey.
  4. Spread the yoghurt onto the apple slices.
  5. Top with your selection of fresh fruit, dried fruit and seeds.
  6. Serve immediately.

 

This recipe has been donated by Emily Cleland, Registered Associate Nutritionist

 

NUTRITION INFORMATION

Per serving:
Total calories: 62 kcal
Fat:  1.7 g
Saturated Fat:  0.9 g
Carbohydrate: 9.9 g
Total sugar: 9.1 g
Fibre:  1.1 g
Protein:  1.3 g
Salt:  0.02 g

 

NUTRITION FACTS

  • These Apple Doughnuts are naturally low in fat, saturated fat and salt.
  • As well as being much lower in fat and sugar than traditional doughnuts, these apple doughnuts are an excellent source of vitamin C.
  • Vitamin C has antioxidant properties, potentially protecting cells from damage. It is also involved in making collagen, which is required for healthy skin, cartilage and bones and is therefore an important nutrient for the healing process.
  • Vitamin C also increases the absorption of plant sources of iron in the gut.

 

VARIATIONS

  • Lactose/dairy-free yoghurt could be used for lactose-free/vegan diets.
  • The honey can be omitted entirely, or puree some fresh or frozen fruit (berries work well) and stir through the yoghurt.
  • Any fruit/nuts/seeds can be used to top the doughnuts.
  • A little granola or muesli could be used as a topping.

 

© 2021 The Caroline Walker Trust