30 cakes

1 pt each

3 egg whites

1 cup unsweetened applesauce

1/4 cup FF half-and-half

1 tsp vanilla

1 cup Splenda

1/2 cup whole wheat flour

1/2 cup all purpose flour

1 tsp baking soda

1 tblsp pumpkin pie spice

1 tsp cinnamon

1/2 cup chopped dried pineapple

1/2 cup dried cranberries, orange flavored

1/2 chopped almonds or walnuts

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 and 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 and cool. Dust with confectioner's sugar if desired