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Light Holiday Tea Cakes

SUBMITTED BY: USA WEEKEND columnist Jean Carper 

"So, you're making a pot of tea for friends? Add a nutritious snack with these easy, spicy mini-muffins."
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RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 5.0
Read Reviews (1)
Original recipe yield 30 cakes

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

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.

FOOTNOTES

  • For more information from Jean Carper, go to www.Jeancarper.com.
  • Find more recipes, hints and tips from USA WEEKEND.
  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on jul. 13, 2006 by Miss Amanda 
This was a super easy and delicious recipe. I nixed the nuts and pineapple to lower calories... MORE


 
Nutritional Information
Light Holiday Tea Cakes

Servings Per Recipe: 30

Amount Per Serving

Calories: 51

  • Total Fat: 1.3g
  • Cholesterol: < 1mg
  • Sodium: 50mg
  • Total Carbs: 8.7g
  •     Dietary Fiber: 1g
  • Protein: 1.5g

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