1. Place ham slices in a baking dish.
2. Peel bananas and cut into quarters, first cutting lengthwise.
3. Place ¼ banana and 1 tablespoon crushed pineapple on each ham slice.
4. To make the sauce, pour pineapple juice in a saucepan. Add cornstarch, cinnamon, and cloves.
5. Cook over medium heat until juice is clear and slightly thickened. Pour sauce over top of ham.
6. Bake 20 minutes at 350°F.

1. Cook and stir onion and 1 clove garlic in butter in medium skillet 5 minutes or until tender. Add apple and prunes; cook 2 to 3 minutes. Add wine, Equal®, and ½ teaspoon each rosemary and thyme.
2. Cook, covered, over medium heat about 5 minutes or until wine is evaporated. Stir in stuffing crumbs. Season to taste with salt and pepper.
3. Cut lengthwise slit about 2-inch deep in pork tenderloin. Mix remaining herbs and 1 clove garlic; rub over outside surface of pork. Spoon fruit stuffing into pork. Place in baking pan.
4. Roast meat, uncovered, in preheated 350°F oven about 45 minutes or meat thermometer registers 160°F and center of pork is no longer pink. Let stand 5 to 10 minutes before slicing.

1. Preheat oven to 450°F (230°C).
2. Make sauce. Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add SPLENDA® Granulated Sweetener and ginger root. Bring to a rolling boil over medium high heat. Boil 10-12 minutes or until orange juice has reduced to approximately 2 tablespoons. Remove sauce from heat.
3. Remove ginger slices using a fork and discard. Set sauce aside.
4. Mix together the half and half, cornstarch and salt. Set aside. Whisk the softened butter, one Tbsp. at a time, into the 2 tablespoons of orange juice. Stir until melted. Add half and half mixture. Stir well. Place saucepan back on heat. Heat over medium-high heat until boiling.
5. Remove sauce from heat and mix in a blender 15-20 seconds or until smooth and lighter in color. Set aside. Prepare salmon. Place vegetables in an 8x8 inch-baking pan. Place salmon fillets on top of the vegetables. Bake in preheated 450°F oven 10-15 minutes or until cooked through, but still tender.
6. Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately. Serve with steamed rice, if desired.

1. Remove apple cores, leaving ½-inch at bottom of each apple. Prick skins with fork; set aside.
2. In a small shallow microwaveable casserole, melt margarine. Stir in Equal, cinnamon, lemon juice and dates. Spoon date mixture into apple centers; place apples in casserole.
3. Microwave, covered, at High (100%) for 4 to 6 minutes or until apples are tender. Let stand a few minutes and spoon liquid back into apples before serving.

1. Combine cranberries and water in medium saucepan. Bring to boiling; reduce heat.
2. Simmer, uncovered over medium heat 8 to 10 minutes, stirring occasionally, until skins pop.
3. Remove from heat; mash slightly. Stir in Equal®. Cover and chill.

1. Cut apples into either thick slices or 1-inch chunks. Place apples in a deep, microwave-safe casserole dish.
2. Add water, lemon juice, Splenda, and cinnamon to apples.
3. Cook, uncovered, on high for 5 minutes. Stir, mashing apples with a fork into the liquid.
4. Cook for an additional 5-8 minutes or until apples are tender. Mash apples again, mixing with liquid, until desired texture.
5. With a spoon, stir brown sugar into hot apple mixture. Serve hot or cool and store in refrigerator until ready to use. Keeps about 3-4 days.

1. Core and seed the apple, and cut into 4 pieces.
2. Mix together apple, grapes, marshmallows, yogurt, and almonds.

1. In a clear straight-sided bowl, layer fruits.
2. In a small bowl combine yogurt, Equal® sweetener, vanilla and lemon peel; spoon atop fruit, spreading evenly. Or, layer fruit in individual dessert cups and top each with yogurt mixture. Cover and chill up to 24 hours.
3. Before serving, garnished with sliced lemon peel, if desired.

1. Melt butter in small skillet. Add green onions. Cook and stir 1 to 2 minutes until tender. Place bread cubes and dried cranberries in medium size bowl. Stir in onion mixture.
2. Heat combined ⅓ cup apple juice and ⅓ cup water to boiling. Stir into bread cube mixture until all cubes are moistened. Stir in 2 tablespoons Equal®, ¼ teaspoon salt and ⅛ teaspoon pepper until combined.
3. Lay chicken breasts on flat surface. Sprinkle with salt and pepper to taste, if desired. Place ½ cup stuffing mixture in center of each chicken breast. Fold in sides of chicken to form a "bundle". Secure each with wooden picks.
4. Place chicken bundles in shallow sprayed baking pan. Bake in preheated 350°F oven 35 to 40 minutes or until chicken and stuffing reach 160°F and chicken juices are clear when chicken is pierced with a fork.
5. Meanwhile, combine 1½ cups apple juice, ½ cup water, cornstarch and lemon juice in a small saucepan. Stir until smooth. Bring to boil over medium heat, stirring frequently. Boil and stir until thickened. Remove from heat. Stir in 2 tablespoons Equal®. Add salt and pepper to taste, if desired.
6. Spoon glaze over baked chicken. Serve warm.

1. Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread chicken and fruit on 16 small wood or metal skewers; spray with cooking spray and sprinkle lightly with curry powder.
2. Grill kabobs over medium coals, or broil 6-inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates; spoon Mustard-Leek Sauce over.