I had 4 doughnuts leftover from the batch I made this week and decided to use up some peaches I had on hand this morning for a lovely quick breakfast “coffeecake”. This could also be created with leftover muffins, biscuits or neutral-tasting low-carb bread slices.
I wasn’t very hungry, but did give in and taste this. It was delicious and I will be using this recipe to use up both leftover donuts as well as fruit that is getting riper than one cares to eat whole. It tasted every bit as good as the pic makes it look! This is not suitable until Atkins Pre-maintenance or Maintenance (the higher carb fruits rung of the OWL carb ladder). This could also be made with blackberries, raspberries, blueberries, grated apple, sliced pears or sliced plums. Of course, the carb counts for the other fruits will require you to recalculate the net carbs.
4 my plain cake donuts
3 small ripe peaches (1½-13/4″ diameter), sliced thinly
3 T. butter
1 T. erythritol or granular Splenda
Sprinkle of pure stevia
1/4 tsp. cinnamon
DIRECTIONS: Preheat oven to 350º. If not already made up, bake the donuts by that recipe’s instructions and cool. Slice 4 of the donuts in half laterally and place int he bottom of a non-stick cake pan, non-stick tart pan or greased baking dish. Top with the sliced peaches, evenly. Sprinkle on the sweeteners and cinnamon. Dot with the butter evenly. Pop into the oven and bake for about 30 minutes so the peaches slightly cook. Serve warm.
NUTRITIONAL INFO: Makes 4 servings, each contains:
17 g fat
19.42 g carbs, 10.2 g fiber, 9.22 g NET CARBS (could be lower using berries instead of peaches)
6.22 g protein
112 mg sodium