1. Combine hot roll mix, yeast packet, ¼ cup Equal® and 1½ teaspoons cinnamon. Stir in hot water, egg and 3 tablespoons melted butter. Mix until a soft dough forms. Turn out onto lightly floured surface and knead in cranberries. Continue to knead until dough is smooth and elastic, about 3 minutes. Shape into a ball. Cover with a bowl and let rest 5 minutes.
2. Press dough evenly into a well sprayed 15 x 10-inch baking pan. Combine ¼ cup Equal®, remaining 2 tablespoons melted butter and 1 teaspoon cinnamon. Spread over surface of dough. Sprinkle with granola, pressing lightly into dough. Cover with waxed paper and let rise until puffy, about 25 minutes.
3. Bake in preheated 375°F oven 18 to 22 minutes or until edges are golden. Cool in pan on wire rack 5 minutes.
4. Meanwhile, beat cream cheese, 2 tablespoons Equal®, vanilla and enough milk to form a spreading consistency. Drizzle cream cheese mixture over warm focaccia. Serve warm or at room temperature.

1. Combine flour and yeast from hot roll mix in medium bowl. Add spices, lemon peel and 3/4 cup Equal®; mix well. Stir in remaining ingredients except Mixed Fruit Filling and almonds, to make soft dough.
2. Knead dough on lightly floured surface about 5 minutes or until smooth. Cover dough with bowl; let stand 15 minutes.
3. Divide dough into 2 equal pieces. Roll 1 piece on floured surface into 20 x 6-inch rectangle. Spread half of Mixed Fruit Filling over dough to within 1-inch of edges. Roll up dough, beginning with long edge.
4. Place dough, seam side down, on sprayed baking sheet; shape into a ring, pinching ends together to seal. Cut around sides of ring with scissors, cutting through center of dough and leaving top and bottom of ring uncut. Gently open cut surfaces of dough to expose filling. Repeat with remaining dough and filling. Let stand in warm place about 45 minutes or until doubled in size.
5. Bake coffeecakes in preheated 350°F oven about 15 minutes or until dough is browned. Slide coffeecakes onto wire racks to cool. Sprinkle with almonds, if desired.

1. Blend ½ cup of SPLENDA® Granular, plain yogurt, and vanilla extract together in a medium sized mixing bowl. Cut bread into rectangles. Gently mix together raspberries and 2 tablespoons SPLENDA® Granular. Do not drain raspberries.
2. Pour ½ cup of yogurt mixture in the bottom of the glass bowl.
3. Place ⅓ of the sliced bread on top of the yogurt mixture.
4. Top bread with ⅓ of the peaches, ⅓ of the cherries and ⅓ of the raspberries. Drizzle about ⅓ of the raspberry juice onto the bread.
5. Place ⅓ of the thinly sliced banana on top of the raspberries.
6. Pour ⅓ of the yogurt mixture over the bread and fruit.
7. Repeat steps 3 - 6 two more times, ending by pouring the remaining yogurt over the fruit.
8. Cover and refrigerate for at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.
9. Top with fresh fruit as a garnish before serving. Sliced Kiwi and strawberries make an excellent garnish.
10. This can also be prepared in individual portions following the same layering technique. Use wine glasses instead of a large glass bowl.

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish. Set aside.
2. Combine flour, baking powder and salt in a small bowl. Set aside.
3. Beat butter at medium speed with an electric mixer until creamy. Add 1 cup SPLENDA® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
4. Beat egg white with a fork; add 3 tablespoons SPLENDA® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
5. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.

1. Combine ¼ cup apricot preserves, ¾ cup Equal®, cinnamon and nuts in small bowl; set aside.

1. Heat apricots, water, 3½ teaspoons Equal® for Recipes or 12 packets Equal® sweetener or ½ cup Equal® Spoonful™ and mace to boiling in small saucepan; reduce heat and simmer, covered, until apricots are tender and water is absorbed, about 10 minutes. Simmer, uncovered, until no water remains, 2 to 3 minutes. Cool.
2. Roll dough on floured surface into 14x8-inch rectangle. Spread apricot mixture on dough to within 1-inch of edges; sprinkle with ¼ cup almonds. Roll dough up jelly roll style, beginning with long edge; pinch edge of dough to seal. Place dough seam side down on greased cookie sheet forming circle; pinch ends to seal.
3. Using scissors, cut dough from outside edge almost to center, making cuts 1-inch apart. Turn each section cut side up so filling shows. Let rise, covered, in warm place until dough is double in size, about 1 hour.
4. Brush top of dough lightly with milk; sprinkle with remaining almonds and 1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful™. Bake coffee cake in preheated 375ºF oven until golden, 25 to 30 minutes. Cool on wire rack.

1. Combine milk, oats, fruit bits, apple, sunflower seeds, and maple extract in medium saucepan; heat to boiling over medium-high heat, stirring constantly. Reduce heat and simmer until thickened, 2 to 3 minutes.
2. Stir in Equal® and salt. Spoon cereal into bowls; sprinkle with cinnamon.

1. Combine cornflakes, oats, bran cereal and dates in large bowl. Mix peanut butter, egg whites, Equal® and vanilla in small bowl until smooth; pour over cereal mixture and stir until all ingredients are coated.
2. Shape mixture into 1-inch mounds; place on lightly greased cookie sheets. Bake in preheated 350°F (175°C) oven until cookies are set and browned 8 to 10 minutes. Cool on wire racks.

1. Over medium to medium-high heat, heat nonstick griddle or frying pan.
2. In a large bowl, combine oat bran, flour, Splenda® Granular, baking powder and salt. Set aside.
3. With a wire whisk, beat together milk and egg substitute. Pour the egg mixture over dry ingredients. Stir together until ingredients are just blended and no large dry lumps appear.
4. Using a scant ¼ cup, pour pancake batter onto hot griddle. Cook pancakes until puffed and dry around the edges. Flip and cook other side until golden brown.

1. In a medium sized bowl, mix together the flours, baking powder, baking soda, cinnamon, and Splenda.
2. In another bowl, whisk together the milk, cottage cheese, eggs, and vanilla.
3. Whisk the wet ingredients into the dry, being careful not to over mix. Fold in the blueberries.
4. Preheat a nonstick griddle or skillet over medium heat. Spray the skillet lightly with nonstick cooking spray. Allow the pancake batter to rest while the skillet is preheating.
5. Pour a ¼ cup of batter per pancake and spread into a 4" circle. Cook the pancake for 3 - 4 minutes on the first side until edges appear dry and bubbles in center are no longer popping and the underside browns. Flip the pancake and cook for another 2 or 3 minutes. The centers will puff and remain moist. Serve hot.