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 calories
carbohydrate: 8.2 g
cholesterol: 0.1 mg
fat: 1.4 g
fiber: 0.9 g
protein: 1.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 51 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

30 cakes

Recipe Note

So, you're making a pot of tea for friends? Add a nutritious snack with these easy, spicy mini-muffins.

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