Cravings at the York Fair? Try this Lighter Funnel Cake recipe

The York Fair has explosive potential to derail a healthy eating plan. We experience sensory overload when walking through the fairgrounds.

“Funnel cake… do I want funnel cake? Ice cream … I might want ice cream. Caramel apple? Fried Oreos? Femur-sized turkey legs? There’s that funnel cake again.”

The sights and smells on the midway bombard us with the urge to devour everything in sight. And while moderation is great, maybe it’s easier for you to stay on track.

So if indulging isn’t in your game plan, why not lighten up a York Fair favorite?

Let’s put the caloric damage into perspective. In an article published last year in Smart magazine, registered dietitian Allie Hardy said a traditional funnel cake has 760 calories and 44 grams of fat.

This recipe for Funnel Cake provides a similar taste and texture, without a boatload of calories.

We used whole-wheat pastry flour instead of white all-purpose because the fiber in whole-wheat flour will leave you satisfied longer. However, whole-wheat flour creates a slightly denser funnel cake than you remember from your childhood. If you want a fluffier funnel cake, use all-purpose or half all-purpose, half whole-wheat. You also can opt to use more olive oil in the frying, but that will add on more calories.

Enjoy, and have fun at the fair!

Lighter Funnel Cake

Makes 3 funnel cakes, serves 6

(Daily Record/Sunday News -- Kate Penn) One serving of Lighter Funnel Cake has 184 calories compared with

(Daily Record/Sunday News — Kate Penn) One serving of Lighter Funnel Cake has 184 calories and 9 grams fat compared with a traditional funnel cake, which has 760 calories and 44 grams of fat.


1 1/4 cup whole-wheat pastry flour
1 tablespoon Dannon Light Sugar & Stevia blend
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
2/3 cup of low-fat or skim milk
3 tablespoons olive oil
1 tablespoon powder sugar for topping


1. Mix dry ingredients in a bowl.
2. Beat egg. Add egg and milk to the mixture, and stir until smooth.
3. Transfer the batter to a zipper storage bag, and press out the air before sealing.
4. Heat 1 tablespoon olive oil at medium-high in a pan.
5. Make a 1/4-inch cut to one corner of the bag.
6. Drizzle batter into the pan.
7. After two to three minutes, or when the funnel cake starts to bubble, flip and cook for another one to two minutes.
8. Sprinkle with 1 teaspoon of powdered sugar.

Nutrition information: 184 calories, 9 grams fat, 25 grams carbohydrates, 4 grams protein

Related: Find healthy swaps at the York Fair

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