How To Make Light Holiday Tea Cakes
Pair a cup of tea with these soft and sweet tea cakes! They’re baked with dried cranberries and almonds, and spiced applesauce and cinnamon.
Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes
Serves:
Ingredients
- 3egg whites
- 1cupunsweetened applesauce
- ¼cuphalf and half,fat free
- 1tspvanilla
- 1cupSplenda No Calorie Sweetener
- ½cupwhole wheat flour
- ½cupall purpose flour
- 1tspbaking soda
- 1tbsppumpkin pie spice
- 1tspcinnamon
- ½cupdried pineapple,chopped
- ½cupdried cranberries,preferably orange flavored
- ½cupalmonds,or walnuts, chopped
Instructions
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Preheat the oven to 350 degrees F.
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In a large bowl, beat the egg whites until stiff. Fold in the applesauce, half-and-half, and vanilla.
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In a separate bowl, combine the Splenda, flour, baking soda, spices. Fold dry ingredients into the wet mixture. Fold in the pineapple, cranberries, and nuts.
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Spoon the batter into non-stick mini-muffin pans greased with cooking spray.
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Bake for 12 to 15 minutes. Remove and cool.
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Dust with confectioner’s sugar, serve, and enjoy!
Nutrition
- Calories: 44.57kcal
- Fat: 1.56g
- Saturated Fat: 0.26g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.83g
- Polyunsaturated Fat: 0.35g
- Carbohydrates: 6.84g
- Fiber: 0.88g
- Sugar: 2.63g
- Protein: 1.38g
- Cholesterol: 0.75mg
- Sodium: 47.78mg
- Calcium: 12.75mg
- Potassium: 45.53mg
- Iron: 0.34mg
- Vitamin A: 2.16µg
- Vitamin C: 3.11mg
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