1. Preheat oven to 425°F.
2. In a medium bowl, mix the rolled oats, 1/2 cup of the sweetener, graham cracker crumbs, brown sugar, 1/4 cup of the flour and 1 teaspoon of the cinnamon.
3. Cut in the butter using a pastry blender or by hand, until the mixture resembles coarse meal. In a large bowl, toss the apples with the remaining 6 tablespoons of sweetener, 1 tablespoon flour, 1/2 teaspoon of cinnamon and the lemon juice. Pour the apple mixture into the piecrust and bake for 15 minutes.
4. Remove the pie from the oven and sprinkle the topping on top. Lower the temperature to 375°F and bake for an additional 20-25 minutes, or until the crumble is crisp and golden brown and the apples are tender.

1. Preheat oven to 400°F.
2. Prepare and set aside one 9-inch unbaked pie pastry shell.
3. Pare, core, and quarter apples. Halve each quarter crosswise to make chunks. Place in a large bowl and sprinkle with lemon juice.
4. Add 6 tablespoons Splenda, flour, and cinnamon and toss to coat well. Spoon coated apples into shell.
5. Prepare topping: Combine 1/2 cup Splenda, flour, and cinnamon in a small bowl. Cut in margarine until mixture resembles coarse crumbs.
6. Sprinkle over the apples, covering entire top of pie. Lay open paper bag onto the counter and slide pie inside. Fold ends to close bag and staple shut. (Large paper clips also work well)
7. Carefully lift the pie and place it on a cookie sheet and place in oven. Bake for one hour minutes. Tear open a small hole to check for doneness. When opened the apples should be bubbly and top nicely browned.
8. Carefully rip open the rest of the bag and remove pie.

1. Wash and dry apple. Core apple and use a peeler to strip away the peel on the top third of the apple (this is easy to do by peeling in a circle, starting from the top).
2. Place the apple in a small microwaveable dish.
3. Sprinkle sweetener and cinnamon over top and into core of apple.
4. Cover the dish tightly with Saran Wrap and microwave for about 7 minutes on high or until apple is soft.
5. Remove from microwave, remove wrap, and spoon the collected "syrup" back onto top of apple.
6. Serve with a couple of tablespoons of your favorite no-sugar added vanilla ice cream or yogurt if desired.

1. Place cherries in a medium saucepan. Add Splenda, water, and cornstarch, and stir.
2. On medium heat, cook slowly for 5 minutes or until cherries are warm. Turn heat up and bring to a low boil; cook, stirring just until mixture clears and sauce is thickened.
3. Stir in liqueur and cook 1 minute.
4. Remove from heat and stir in vanilla, almond extract, and orange peel. Cool slightly and spoon into container.

1. Combine yogurt, banana, Equal® and lemon juice in blender or food processor; cover. Blend until smooth.
2. Add half of frozen fruit. Blend until smooth. Repeat with remaining frozen fruit.
3. Serve immediately in tall glasses.

1. Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.

1. Place banana in freezer for 10 minutes or until slightly firm.
2. Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.

1. Put first three ingredients into a blender. Add blueberries a few at a time and whirl after each addition until thick and creamy.

1. Add all ingredients together. Pour into a chilled champagne or wine glass. Serve immediately.

1. Pour boiling water over tea bags, steep for 5 minutes. Remove and discard tea bags, let cool. Stir in cranberry juice. Serve over ice.