Lemon Glazed Italian Donuts
For the doughnuts: In a medium saucepan, combine the ICBINB, water, SPLENDA, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour (whole wheat and all-purpose) is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the Egg Beaters and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
For the glaze: In a medium bowl, whisk together the fat free half-&-half and powdered sugar until smooth. Whisk in lemon juice. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
Prepare a mini-muffin pan by spraying with a non-fat cooking spray. Drop in doughnut dough into each muffin cup; filling about 2/3 of the way up. Bake for 10-12 minutes or until dough has puffed up and slightly golden.
Repeat until all of the dough has been used. When they have cooled enough to handle, dip the top halves in the glaze.
Using a hand grater, grate a tiny bit of lemon zest over serving plates. Place 3 to 4 donuts on each plate and garnish with fresh raspberries or lemon twist, if using. Serve immediately.