1. Mix together shortly before serving.

1. Mix lime juice, water and Equal® Spoonful™; refrigerate until chilled.
2. Serve over ice in tall glasses; garnish with lime slice twists and mint.

1. Place orange zest in bottom of coffee pot. Brew coffee, using cold water and espresso; cool to room temperature.
2. Strain coffee and discard orange zest; stir in Equal® Spoonful™ and milk. Refrigerate until chilled.
3. Pour cappuccino into chilled tall glasses; spoon small dollop of whipped topping on each and sprinkle with cocoa, nutmeg or cinnamon.

1. Mix all ingredients together. Serve chilled.

1. In a large pitcher combine juices and Equal®; stir to dissolve. Stir in water. Cover and chill. Serve over ice.
2. Garnish each serving with a lemon slice and mint sprig, if desired.

1. Crush ice. Combine all ingredients in a container with a tight lid. Shake until blended. Serve at once in a glass.

1. Place all ingredients except strawberries in blender or food processor; cover. Process until smooth.
2. Add strawberries, and process until smooth.
3. Serve immediately in tall glasses.

1. Beat margarine and Equal® until blended in mixer bowl; beat in egg, egg whites, orange extract, and pumpkin. Mix in combined flour, baking powder, baking soda, salt, and spices; mix in chopped raisins and chopped pecans.
2. Spread batter evenly in greased loaf pan, 8 ½ x 4 ½ x 2 ½-inches.
3. Bake bread in preheated 350°F (175°C) oven until browned and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool bread in pan 5 minutes; remove from pan and cool on wire rack.
4. Heat fruit spread until melted in small saucepan; brush on bread and garnish with pecans.

1. Combine banana and milk in medium bowl. Stir in cereal. Let stand 5 minutes or until cereal is softened.
2. Beat butter and Equal® on medium speed of electric mixer until fluffy. Beat in egg and vanilla until well blended. Stir in cereal mixture. Gradually add combined flour, baking powder, baking soda and salt mixing until combined. Stir in raisins.
3. Spread batter evenly in sprayed 9 x 5-inch loaf pan. Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack.
4. Store tightly wrapped in plastic wrap.

1. Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
2. Blend dry ingredients together in a medium sized mixing bowl. Set aside.
3. Blend butter in a mixing bowl until light and fluffy. Add egg substitute slowly. Scrape sides and continue to mix until butter forms small lumps. Add vanilla and buttermilk. Mix well. Add dry ingredients in three batches. Mix well and scrape the sides of the bowl after each addition.
4. Fold blueberries gently into batter. Scoop batter into prepared muffin cups, filling cups to the top. Bake in preheated oven 20 to 25 minutes or until done.