Spray your donut pan maker with cooking spray and get it preheating (or spray some muffin tins and preheat your oven if you're doing it that way!)

In a large mixing bowl, beat the egg, lemon juice, lemon zest, and the Splenda on high with an electric mixer, until the mixture is light and foamy. Set aside,

In a separate medium bowl, combine the whole wheat pastry flour, baking powder, and poppy seeds.

Slowly stir the dry mixture and the sour cream into the egg mixture, and fold gently until well combined.

Drop Tablespoonfuls of the mixture into each donut spot and close the lid.

While the donuts cook (3-4 minutes a batch) it's time to make the glaze

In a small sauce pan, combine all the glaze ingredients and bring to a boil, stiring constantly.

Boil for one minute and remove from heat.

Take your cooked donuts out of the pan and dip right into the glaze, or use a spoon...whatever floats your boat!

DEVOUR!