Doughnuts:
2 cups cake flour
1/3 cup sugar
2 tsp. baking powder
3/4 tsp salt
1/2 cup nonfat, plain Greek yogurt
3/4 cup nonfat milk
½ tsp vanilla extract
2 eggs, lightly beaten
2 Tbsp unsweetened applesauce
Blueberry Jam:
1 cup blueberries
1/4 cup sugar
1 Tbsp lemon juice
Glaze:
1 cup powdered sugar
1 Tbsp nonfat milk
1 Tbsp lemon juice
Directions:
Preheat your oven to 425 F.
In small saucepan over medium high heat, add blueberries, sugar and lemon juice.
Mash blueberries until only a few remain whole.
Heat and constantly stir until boiling.
Remove from heat.
Allow to cool and thicken.
Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a medium bowl, whisk together yogurt, eggs, vanilla, milk and applesauce until fully incorporated.
Mix the wet ingredients into the dry.
Spray doughnut pan with non-stick spray.
Fill each cavity one-half to three fourths full of batter.
Dollop two or three teaspoons of blueberry jam on top doughnut batter.
Using a knife swirl the jam into the doughnut batter.
Bake in oven for 9 minutes, or until light golden brown.
Allow to cool on a bakers rack.
In small bowl, whisk the glaze ingredients together.
Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set.
Serve warm.