Ingredients
- 24 plain doughnut holes or mini ring doughnuts
- 150g strawberries, chopped
- 150g blueberries
- 2 tbsp icing sugar, divided
- 1 tbsp lemon juice, divided
- 150ml double cream or vanilla yoghurt
- 1 tsp vanilla extract
- 1 tbsp melted butter, optional
- To Serve:
- Strawberry sauce
- Blueberry sauce
- Vanilla cream or yoghurt
- Icing sugar dusting
Nutrition (per serving)
- Calories: 390
- Protein: 5g
- Fat: 20g
- Carbs: 48g
Method
- Thread 3 to 4 doughnut holes onto each skewer.
- Brush lightly with melted butter if you want a richer finish.
- Blend the strawberries with 1 tbsp icing sugar and half the lemon juice.
- Blend the blueberries with the remaining icing sugar and lemon juice.
- Mix the cream or yoghurt with vanilla.
- Grill or griddle the doughnut skewers for 1 to 2 minutes per side until lightly marked and warm.
- Dust with icing sugar.
- Serve with the fruit sauces and vanilla cream
Notes
Use plain or glazed mini doughnut rather than filled ones. They only need a short time on the grill, just enough to warm and lightly mark them.