BARVARIAN CHOCOLATE SUFGANIOT

Ingredients:

Instant Barvarian Cream Filling:

1 tablespoon cream cheese

2 teaspoons sugar free and gelatin free vanilla instant pudding,

1 tablespoon sugar free vanilla creamer,

1.5 tablespoons sugar free cool whip,

Chocolate glaze coating (makes 1/3 cup):

1 cup splenda,

4 1/2 tablespoons unsweetened cocoa powder,

1 1/2 ounces unsweetened chocolate,

6 tablespoons water,

Batter Ingredients:

2 cups pastry flour,

3 tablespoons ghee or vegetable based margarine,

2 tablespoons splenda,

1 tablespoon baking powder,

1 tablespoon nutritional yeast,

1 cup buttermilk,

vegetable oil for frying,

Directions to Assemble and Cook:

1. Make Barvarian cream to create a traditional filling. Beat together all of the low sugar Barvarian cream as follows: cream cheese, creamer, instant pudding, and cool whip.

2. With a stand blender or hand mixer with medium bowl, mix the: flour, nutritional yeast, splenda, and baking powder. Add the margarine or ghee. Mix in the buttermilk, to create the dough.

3. On a lightly floured surface, with floured hands, roll 1 teaspoon of dough into a ball of 1 1/2 inches in diameter. Make an indentation big enough to hold 1/2 teaspoon of cream, and fill with that amount of cream.  Use additional dough, to completely seal and cover the visible cream. Repeat with remaining dough and cream.

4. In a deep fryer or heavy pot, heat oil to 375 degrees F, or set heat to medium high.  Cook prepared pastry balls on medium high heat, for 3 to 4 minutes.  Drain on paper towels. place a toothpick or short wooden skewer in each donut, for easy coating, and set aside.

5. Make the chocolate glaze to coat the donuts.In a large metal bowl, sift the sugar and cocoa into it, and set aside.  In a double boiler or in a medium bowl placed over a heavy pot of water brought to a boil, and immediately reduced to a simmer, melt the chocolate with 2 tablespoons of water; stirring into a smooth paste. Another method to melt the chocolate and water, is to soften the mixture in a microwave oven through the use of a microwave-safe container.  Then, quickly transfer the melted chocolate paste into the sugar/cocoa mixture bowl or simply add cocoa mixture to the double boiler if safe, and stir to make a smooth glaze. Add splenda if too thin and add boiling water if the glaze is too thick. Use glaze, while it is warm to coat the donuts with the glaze, and feel free to spoon chocolate over the fried donuts to cover. Place each coated donut on parchment paper, or wax paper, or aluminum foil, and remove toothpick.  Repeat.

6. Serve.

* Yields 18 to 20 donuts.