Bake churros instead of deep-frying them for a less guilty treat. This recipe makes 2 dozen.
2 tbsp. brown sugar substitute (such as Splenda)
1/2 tsp. salt
1/3 cup light or reduced-fat butter
1 cup all-purpose flour
Egg substitute (equivalent to 2 eggs)
1/2 tsp. vanilla extract
1/4 cup granular sugar substitute (such as Splenda)
1 tsp. cinnamon (or to taste)
1. Preheat the oven to 425°F. Line a rimmed baking sheets with parchment paper and coat with cooking spray.
2. In a medium saucepan, combine 1 cup water, brown sugar substitute, salt, and butter and bring to a boil, 10 to 12 minutes. Remove from heat and add flour, stirring with large wooden spoon until well blended.
3. In a bowl, combine egg substitute and vanilla. Stir into flour mixture until completely incorporated. Spoon dough into pastry bag with large star tip. Squeeze dough onto baking sheet in 4-inch strips, leaving space for each churro to expand. Bake for 10 minutes or until golden brown.
4. In a large plastic or paper bag, combine sugar substitute and cinnamon. Add the hot churros and shake to cover. Serve warm.