Light Holiday Tea Cakes recipe
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Ingredients
- 3 egg whites 1 cup unsweetened applesauce ¼ cup fat-free half-and-half 1 teaspoon vanilla 1 cup Splenda No Calorie Sweetener ½ cup whole wheat flour ½ cup all-purpose flour 1 teaspoon baking soda 1 tablespoon pumpkin pie spice 1 teaspoon cinnamon ½ cup chopped dried pineapple ½ cup dried cranberries, preferably orange flavored ½ cup chopped almonds or walnuts
Nutrition Info
- 48.3 caloriescarbohydrate: 8.2 gcholesterol: 0.1 mgfat: 1.4 gfiber: 0.9 gprotein: 1.5 gsaturatedFat: 0.1 gservingSize: -sodium: 51 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Light Holiday Tea Cakes
Directions
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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.