food Light Holiday Tea Cakes recipe
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Light Holiday Tea Cakes recipe
    30 servings

Ingredients:

  • 3 egg whites
  • 1 cup unsweetened applesauce
  • 1/4 cup fat-free half-and-half
  • 1 teaspoon vanilla
  • 1 cup Splenda No Calorie Sweetener
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup chopped dried pineapple
  • 1/2 cup dried cranberries, preferably orange flavored
  • 1/2 cup chopped almonds or walnuts

    Instructions:

  • Preheat oven to 350 degrees.
  • In a large bowl, beat egg whites until stiff.
  • Fold in applesauce, half-and-half and vanilla.
  • In a separate bowl, combine Splenda, flour, baking soda, spices.
  • Fold dry ingredients into wet mixture.
  • Fold in pineapple, cranberries and nuts.
  • Spoon batter into non-stick mini-muffin pans greased with cooking spray.
  • Bake 12-15 minutes.
  • Remove, cool.
  • Dust with confectioner's sugar if desired.



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