Light Holiday Tea Cakes Recipe

Ingredients
<br>- 3  egg whites
<br>- 1 cup unsweetened applesauce
<br>- ¼ cup fat-free half-and-half
<br>- 1 teaspoon vanilla
<br>- 1 cup Splenda No Calorie Sweetener
<br>- ½ cup whole wheat flour
<br>- ½ cup all-purpose flour
<br>- 1 teaspoon baking soda
<br>- 1 tablespoon pumpkin pie spice
<br>- 1 teaspoon cinnamon
<br>- ½ cup chopped dried pineapple
<br>- ½ cup dried cranberries, preferably orange flavored
<br>- ½ cup chopped almonds or walnuts
<br><p></p>Directions
<br>step 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.
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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

Directions
step 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.

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