White Chocolate Cranberry Cake

1 cup Splenda
1/2 cup I can't believe it's not butter light
1/2 cup eggbeaters egg whites
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup skim milk
1/2 cup white chocolate chips
1/3 cup craisins


Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the splenda and i can't believe it's not butter. Beat in the egg whites, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Add craisins and white chocolate chips, and mix just enough to blend them into the batter.
Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

I used a 9 inch round pan, and cut it into 9 slices for serving. At this size, each slice is 5 WW points.

Also, this recipe would work well served as scones.