Baked Beignet

If you haven’t encountered a beignet before, get somewhere french inspired stat! Or better yet make this and save your waistline. True, a beignet should be fried but well, I miss beignets and fried food doesn’t agree with my new foodie choices or at times…me. I made these tasty pastries for a changeling one shot we hosted this week and even amongst those who have not experienced the fried love that is beignet they were suitably devoured. That thing that really makes me love this version is the crispy shell you get from the sugar coating. Num! So, no need to fry to get that crispy bit of pastry happiness. Great, talking about the beignets has made me need some more of them. Omnomnom.

• 1/2 tsp baking soda
• 1 1/2 cup flour
• 1 1/2 tsp baking powder
• 2 tbl splenda
• 1/2 cup unsweetened applesauce
• 1/2 fat free sour cream
• 1 tbl melted light margarine
• 1 tsp rice wine vinegar
• 4 tbl sugar
• 1/2 tsp cinnamon

1. Combine the flour, baking powder, baking soda, and splenda in a bowl.
2. Add the applesauce, sour cream, margarine and vinegar. Knead briefly until the dough comes together. Don’t overdo it though or the dough will get sticky and hard to work with.
3. Combine the sugar and cinnamon in a small bowl or ramekin.
4. Take a teaspoon of dough, roll into a ball shape. Dip in the sugar mixture to coat.
5. Place on the baking sheet. You should get around 26 beignets. Bake at 400F for 15 minutes or until golden.

Makes 26 beignets. Each beignet is 40 calories, .3 grams of fat and .3 grams of fibre. Want higher fibre? Try a whole wheat flour blend! It tastes just as great!