Ingredients:

  • Nonstick spray
  • 1 large egg
  • 2 Tbsp granulated sugar
  • ¼ cup low-fat (1%) milk
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 2 tsp finely grated lemon zest
  • 1 tsp baking powder
  • ½ tsp salt
  • ? cup fresh strawberries, cut into very small pieces
    • (be sure to use fresh strawberries as frozen ones will give off extra water and could result in soggy donuts)
  • ? cup freeze-fried strawberries, roughly crumbled
  • 1 Tbsp confectioners’ sugar

Directions:

  1. Preheat oven to 350 degrees F. Coat a regular-size 6-hole doughnut pan with nonstick spray.
  2. In a large mixing bowl, whisk together egg and granulated sugar. Add milk, lemon juice, and vanilla; whisk well.
  3. Add flour, lemon zest, baking powder, and salt to bowl; stir well. Add fresh strawberries to batter; gently fold to incorporate.
  4. Evenly divide batter in pan by pouring ? cup batter into each hole. Or you can place batter in a zip-close plastic bag, cut off a corner, and pipe into pan.
  5. Bake for 16 minutes; remove from oven and let cool in pan, about 10 minutes. Using a knife, gently nudge doughnuts around edges to remove them from pan.
  6. When cool, sprinkle with crumble freeze-dried berries; dust with confectioners’ sugar.