Raspberry Lemon Apricot Donuts with Raspberry Lemonade Glaze

I’ve had an idea for a while now to make some sort of citrus flavored donuts, and these were based on that concept. I made these late Sunday morning, while my dad was simultaneously cooking chocolate chip pancakes for Sam. Normally, Sam will have either cereal, cereal, or cereal for breakfast, but this weekend he must’ve felt a little rebellious. He insisted on pancakes, and couldn’t wait for my donuts to be done baking before my dad started making the pancakes on the stove that is on top of the oven I was using.

I was a little apprehensive about using the oven and the stove at the same time, because once we tried to use both microwaves (we have one that is attached to the oven and one that is separate) and they both started emitting queer, loud burp-like noises and flickering their lights on and off. It was actually a little scary. Luckily, both the stove and the oven functioned just fine without messing each other up, and Sam got his pancakes, I got my donuts.

They turned out wonderfully, if I may say so myself. The citrus taste is distinctive, and they have yummy little chunks of apricot in them from the apricot-pineapple jam I used. There is very little fat in the donuts as I used no oil or butter, and they are only 110 calories each for those who may want to know.

The previous couple times I’ve made donuts, the recipe I used made more batter than would fill my donut pan, so I put the extra in a muffin tin. But I don’t like having so much of the same thing; I’d rather have a recipe that doesn’t make a lot so we finish up whatever I’ve made faster and I can make something else. So, I halved the recipe, and used Egg Beaters egg substitute instead of an actual egg (rather than trying to split one egg in half.) The recipe can easily be doubled, and an egg substitute or a real egg can be used in that case.

Raspberry Lemon Apricot Donuts with Raspberry Lemonade Glaze

Makes 6 donuts


for donuts:

  • 1/2 cup flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/3 cup raspberry lemonade (I used “Simply Lemonade with Raspberry”)
  • 1 1/2 tbsp Egg Beaters
  • 1/4 tsp vanilla
  • 1/4 tsp 100% pure lemon juice
  • 1 tbsp apricot pineapple jam

for glaze:

  • 1/4 cup powdered sugar
  • about 3 tsps raspberry lemonade


Preheat oven to 325 degrees Fahrenheit and spray a donut pan (or muffin tin if you don’t have a donut pan) with cooking spray.

To make donut batter, combine all wet and dry batter ingredients in a large bowl and mix. Batter will still be a little lumpy after mixing.

Spoon batter into donut pan. Bake for 8-13 minutes or into donuts spring back when touched. They will not be golden brown (Donut batter is like me – no matter how much exposure to sun/oven heat, both me and the batter will either stay white or burn. We don’t get brown.)

To make the glaze, first measure out the powdered sugar into a small bowl. Add a teaspoon of raspberry lemonade and stir it in. Continue adding more raspberry lemonade as needed until the mixture has a thick, syrupy consistency.

Once donuts have cooled for five or so minutes, apply glaze and commence munching!

What to do with all that leftover raspberry lemonade? As soon as that question popped into my head, I knew the answer – add it to a smoothie, of course!
I made this smoothie using some of the raspberry lemonade from the container I bought to use in the donuts. As you can see, I didn’t blend it long enough, as it still has annoying ice cubes floating around in it. It still tasted great, though!

Here’s a quick description on how to make this smoothie, which was a great breakfast because the citrus helped shake me awake and the peanut butter provided flavor and protein. I just threw all the ingredients in the blender: a banana, a mango guanabana flavored Greek yogurt (weird-sounding, I know), half a cup of raspberry lemonade, a tablespoon of peanut butter, a tablespoon of jam (I used plum, probably any type would work) and some ice. I blended it and drank. I had to keep an eye on my cat, who’s in the habit of sitting on the table now and dipping her paw in peoples’ drinks. She usually ignores smoothies, but she’s constantly dipping her paw in my water and washing her face with it/drinking it. I think she’s expressing her desire to dip her paw in the fishbowl and have some fun with Francisco the fish. Poor cat…


What Do You Think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Etrange et Insolite

Ici tout est bizarre !


The Official SMBAS Online Newsletter - - - - - SMBAS, P.O. Box 35, Pacific Palisades, CA 90272


with lesser words

indahs: dive, travel & photography

cities - cultures - ocean - marine life


Art, Poetry, Thoughts, Photos I've taken and Random things that inspire me.

Underwater University

Teaching about fish in the ocean

O at the Edges

Musings on poetry, language, perception, numbers, food, and anything else that slips through the cracks.


poetry by j matthew waters

Fictional Kevin

Cigar Fueled Creative Writing

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!


Because bare nails are boring.


reflections on a passing life


blog of a manicure addict


Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

%d bloggers like this: