Oh yes, please!! Make them healthy if you can so there's an excuse for me to chomp on these delightful snacks all the time.
[H3][FONT size=6]Doughnut-makers seeking healthier recipes[/FONT][/H3] [P class=timeStamp]Updated Tue. Jan. 16 2007 8:21 AM ET
[P class=storyAttributes]Associated Press
When he first started frying up all-natural doughnuts a dozen years ago, Mark Isreal had a tough time getting consumers to bite. After all, who counts calories before grabbing a jelly-filled with their morning cup of joe?
"It doesn't matter how delicious it is. Some people are so narrow-minded," said Isreal, owner of the Doughnut Plant in New York.
These days, Isreal supplies everyone from upscale grocery stores to "dive coffee shops" around the city. He's also got a licensing deal for nine Doughnut Plant stores in Tokyo, where he sells to Starbucks.
And doughnut lovers across the country could soon join him in reaching for a less unhealthy treat -- even if they're not trying -- as regulators and retailers pressure food companies to drop artery-clogging trans fats.
Rather than worrying the shift will gobble up their market niche, some natural doughnut makers say they're happy to see the food industry abandoning ingredients that gave the industrialized doughnut a bad rap.
"It's nice to have been ahead of the curve," said Ryan Kellner, owner of the all-organic Mighty-O Donuts in Seattle. "But I think it's great for society in general that we're moving towards an alternative."
"Doughnuts have kind of gone through a renaissance," Isreal said.
[FONT size=1]Read more: [/FONT][A href="vny!://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20070116/healthy_donuts_070116/20070116?hub=Health"][FONT size=1]vny!://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20070116/healthy_donuts_070116/20070116?hub=Health[/FONT][/A]
