TODAYS HEALTHY EATING POST [Dunkin Donuts Reveals Top 12 Fan-Created Donuts]

• Cop Cake – A cake donut with chocolate icing, topped with white sprinkles and chopped Reese’s Peanut Butter Cups. Created by Chris Schinnerer of Clackamas, Oregon. [pictured above]
• Full Moon – A cheesecake kreme-filled donut with white icing, topped with shredded coconut and Hershey’s Vanilla shavings. Created by Pat Coope of Ponte Verde Beach, Florida.
• I Like You a Latte – A chocolate cake donut with maple icing, topped with white and chocolate sprinkles. Created by Rosemary Burian of Joliet, Illinois.
• Let Freedom ‘Ring’ – A blueberry cake donut with white icing, topped with red and blue sprinkles. Created by Jack Turchetta of Cranston, Rhode Island.
• Mango Fandango – A berry mango-filled glazed donut, topped with pink and orange sprinkles. Created by Rachel Llanes of Miami, Florida.
• Monkey-See Monkey-Donut – A bananas foster-filled donut with chocolate icing, topped with Reese’s Peanut Butter Cup shavings. Created by Rachel Davis of Sharon, Massachusetts.
• Mornin’ Paper – A chocolate butter kreme-filled donut with white icing, topped with chocolate sprinkles. Created by Catherine Kunkle of Pittsburgh, Pennsylvania.
• Much A Do About Nut Things – A chocolate cake donut with peanut butter icing, topped with shredded coconut and chopped roasted almonds. Created by Stefanie Schwalb of New York, New York.
• Nut N’ Fancy – A peanut butter-filled donut with chocolate icing, topped with Reese’s Peanut Butter Cup shavings and whole Reese’s Pieces candies. Created by Lisa Burns of Medford, New Jersey.
• Pumpkin to Pie-n For – A pumpkin cake donut with maple icing, topped with Hershey’s Cinnamon Chips shavings and graham cracker crunch. Created by Kelly Rice of Orlando, Florida.
• S’morgasbord – A marshmallow-filled donut with chocolate icing, topped with graham cracker crunch. Created by Chris Wiley of Medford, Massachusetts.
• Snack-o-Lantern – A pumpkin cake donut with maple icing, topped with Hershey’s Cinnamon Chips shavings. Created by Jennifer Hayes, Hardwick, Massachusetts.

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