2 : Eggs -- separated
1/2 : c Plain low-fat yogurt
3/4 : c All-purpose flour
1/4 : ts -salt
2 : ts Baking powder
1 : lb Milkcote or whitecote
-chocolte : -chocolte
1 : c Crunchy cereal
-Keywords: : -Keywords: Brand/Mildred
1 : lb Milkcote coating
-Keywords: : -Keywords: Brand/Mildred
1 : pk (8 0z. size) cream cheese
3/4 : c Finely chopped pecans
Milkcote : Milkcote or whitecoat
-chocolate : -chocolate
1 : /2 lb Milkcote chocolate coating
-finely : -finely chopped
2/3 : c Melted vegetable shortening
3 : Or 4 drops Peppermint oil
1 : lb Whitecoat chocolate coating
1/2 : c Peanut butter
1 : 3/4 c Water
2 : tb Cornstarch
1 : Envelope unflavored gelatin
8 : pk Kosher sweetener
1 : qt Berries
1 : Cooked pie shell
0: Preheat oven to 425
1: Prepare 2 baking sheets with cooking spray; set aside
2: In a mixing bowl, combine baking mix, brown sugar, and nutmeg
3: Cut in margarine with a pastry blender until mixture resembles coarse crumbs
4: Stir in egg, yogurt, applesauce, and vanilla extract
5: Stir just until moistened
6: Turn out dough onto a surface lightly sprinkled with additional baking mix
7: Roll to 1/2" thickness
8: Cut with a floured 3" biscuit cutter
9: Punch a hole in the center of each doughnut with a floured finger
10: Place on baking sheet and pull dough gently to make about a 1" hole, keeping doughnut uniformly shaped
11: Brush tops with milk and sprinkle with granulated sugar
12: Bake for 12 minutes or until golden brown
13: Cool
14: Meanwhile, to prepare glaze, combine powdered sugar, almond extract, and milk
15: Drizzle over doughnuts
16: Per serving: 261 Calories; 3g Fat (10% calories from fat); 4g Protein; 62g Carbohydrate; 16mg Cholesterol; 590mg Sodium Recipe by: Southern Success Recipes Posted to MC-Recipe Digest V1 #581 by matejka@bga
17: com (Anita A
18: Matejka) on Apr 20, 1997