light holiday tea cakes

Ingredients

• Servings: 30
• 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 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

Recipe

• 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.