Skinny Lemon Blueberry Donuts With Lavender Glaze

• 1 1/4 cups lemon cake mix a little bit less than half the box
• 1/4 cup plain greek style yogurt
• 1/4 cup water
• 1/4 cup egg whites or liquid egg substitute
• 6 ounces frozen blueberries or fresh
• 1/4 cup powdered sugar not packed
• 1 1/2 tablespoons unsweetened vanilla almond milk or other milk of choice
• 1 drop lavender essential oil, optional
• 1 dash salt

1. Preheat oven to 400 degrees. Spray a 6-cavity standard donut pan with nonstick spray.
2. In a large bowl, combine cake mix, yogurt, water and egg whites/substitute. Mix until completely smooth and uniform. Gently fold in blueberries. Evenly distribute batter into the cavities of the donut pan and smooth out the tops.
3. Bake until a toothpick inserted into a donut comes out mostly clean, about 12 minutes.
4. Meanwhile, place a cooling rack over a baking sheet.
5. Let donuts cool completely, about 10 minutes in the pan and 15 minutes on the cooling rack.

lemon cake, greek style yogurt, water, egg whites, frozen blueberries, powdered sugar, vanilla almond milk, oil, salt

Taken from www.yummly.com/recipe/Skinny-Lemon-Blueberry-Donuts-with-Lavender-Glaze-1100594 (may not work)