• Preheat Oven: Set to 350˚F (180˚C). Grease a donut or muffin pan with spray oil (e.g., Pam Baking).
• Mix Dry Ingredients: In a medium bowl, whisk 1 cup unbleached all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon dry strawberry gelatin powder, 1/2 teaspoon salt, and 1/8 teaspoon nutmeg (optional but adds classic donut flavor).
• Mix Wet Ingredients: In a small bowl, whisk: 1/4 cup fresh strawberries, finely chopped, 1/4 cup plain fat-free Greek yogurt, 1 egg, 2 tablespoons canola or vegetable oil, 1 teaspoon vanilla extract, and a few drops of almond flavoring.
• Combine: Pour wet ingredients into dry and stir until just moistened.
• Fill Pan: Spoon batter into a pastry bag or zippered plastic bag, snip the corner, and pipe batter into donut cups, filling ½–¾ full. Makes 12 donuts and a few mini "donut holes" in a mini cupcake pan.
• Bake: Bake for 9–10 minutes (time will vary depending on what kind of pan you use.

Strawberry Glaze:

• Combine: In a medium bowl, mix 2 tablespoons softened cream cheese with 2 cups powdered sugar and 1 tablespoon dry strawberry gelatin powder until smooth. Add 2-3+ tablespoons milk a little at a time until the glaze reaches a dripping consistency.
• Glaze Donuts: Dip donuts face down, then place on a rack to dry. Add sprinkles before the glaze sets, if desired.