Light Holiday Tea Cakes - cooking recipe

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

Preparation

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.