Cinnamon Poppers with Cream Cheese Filling (S1E1)

(Picture of recipe)Welcome to the Diabetic-Friendly Kitchen! In this episode, we demonstrate how to make a decadent, sinful cinnamon monstrosity with but a single gram a sugar per piece. They're also very quick and easy to make and only cost about fifty cents a piece in ingredient costs.

Estimated Prep Time: 15 minutes
Estimated Cooking Time: 5 minutes

 

Nutritional Information: Each piece contains roughly 1g (yes, ONE GRAM) of sugar, 15g of fat, and 200 calories. (Note: This information is approximate, and based on our implementation of the recipe - your results may vary!)

 

Ingredients

Poppers:
1 12 oz. tube of plain buttermilk biscuits (10 to a tube)
1/2 cup Xylitol crystals (be sure to use birch derived, not corn!)
1/2 TBSP ground cinnamon

Filling:
1 8 oz. package of plain cream cheese, warmed to room temperature
3 TBSP Xylitol crystals
1 TBSP ground cinnamon

Oil for deep frying

 

The Process

1. Grind 1/2c of xylitol and 1 TBSP of cinnamon with a food processor until the mixture is roughly as coarse as table salt. (For more crunch, leave it coarse or grind it less. For a smoother mouth feel, grind it more.) Place in a wide bowl and set aside for later.

2. Grind 3 TBSP of xylitol and 1 TBSP of cinnamon in the same food processor until the mixture is roughly the consistency of confectioners' sugar.

3. Preheat a deep fryer to 325 deg. F if using one, or start heating a small but deep pot with oil added to roughly 1 1/2" depth on medium heat.

4. In a medium mixing bowl, combine the cream cheese and finely-ground mixture from step two. For best results, use a fork to beat the proverbial snot out of the mixture. When done, transfer part of the mixture to a pastry injector or piping bag with a medium injection tip. (NOTE: If the cream cheese is too hard to squeeze out of the injector or bag, remove any metal parts and microwave the mixture for about 15 seconds. This should not be necessary if the cream cheese is room temperature.)

5. Open the tube of biscuits and remove the raw dough. Separate the dough into individual biscuits. Cut each in half and roll into a small ball.

6. Once the oil reaches 325 deg. F - use a frying thermometer if you're doing this on a stove top - drop in a few dough balls and let them fry undisturbed except for separating them to prevent sticking. Fry for roughly three minutes on a side or until golden brown, flip once, and fry to a uniform golden-brown color. Remove from oil, drain, and transfer to a paper towel lined plate. Congratulations, you basically now have doughnut holes.

7. While they're still warm, roll each fried dough ball in the mixture from step one. Be sure to coat each ball thoroughly.

8. Use the loaded pastry injector or piping bag from step four to inject roughly 3/4 TBSP of filling into each of the cinnamon-coated doughnut holes. Use a side-to-side motion to spread the filling throughout. A sprinkle of the remaining coating mix from step one can help seal the injection point.

9. Enjoy! Be sure to refrigerate any leftovers, and ten to fifteen seconds in a microwave later on will heat them up nicely.

 

The Video