1. Place oil, curry powder and onion in a small saucepan. Heat on medium high heat. Simmer 1 to 2 minutes or until onions are tender. Add lemon juice, SPLENDA® Granulated Sweetener and salt. Simmer over medium heat approx. 1 minute or until sauce begins to thicken. Remove from heat and cool.
2. Add mayonnaise to cooled sauce. Stir well. Place prepared salad ingredients in a large bowl. Toss with dressing until evenly coated.
3. Serve on salad greens. Garnish with a sprinkling of chopped apricots.

1. Mash cranberry sauce with a fork or a potato masher. Stir in SPLENDA® Granulated Sweetener, cranberry juice, mustard, and cloves.
2. Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.
3. Cook at 275°F (135°C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
4. With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a boil over medium-high heat.
5. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid.
6. Continue cooking, stirring constantly, until mixture thickens.
7. Add salt to taste. Serve with the roast.

1. Preheat oven to 425°F (220°C).
2. Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce).
3. Bake in oven 15-20 minutes or until cooked through.
4. Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan.
5. Blend together SPLENDA® Granulated Sweetener and cornstarch in a small bowl.
6. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat.
7. Whisk butter into sauce.
8. Add chives and parsley.
9. Pour sauce over chicken breasts.
10. Sprinkle almonds over breasts and serve.

1. Preheat the oven to 400°F. Lightly butter a deep 2 to 2½ quart baking dish. Set aside.
2. Prepare Topping: Pour flour, brown sugar, SPLENDA® Granular, cinnamon and nutmeg into a medium mixing bowl. Stir well. Add butter and mix with an electric mixer, using the paddle attachment, until the topping is crumbly or sandy in texture. Set aside.
3. Prepare Filling: Peel, core and thickly slice the apples and pears. Place them in the buttered baking dish. The fruit should be at least 2½-inches deep in the pan. Add more fruit, if necessary. Add SPLENDA® Granular and apple juice concentrate. Toss until coated. Cover with the topping.
4. Bake in the preheated oven 40 to 50 minutes or until fruit is tender and the topping has browned.
5. Serve warm with low fat vanilla frozen yogurt.

1. Combine apple juice, Equal®, cornstarch and lemon peel in medium saucepan; add apples and heat to boiling.
2. Reduce heat and simmer, uncovered, until juice is thickened and apples begin to lose their crispness, about 5 minutes.
3. Arrange apples in 8-inch square baking pan; sprinkle Crispy Topping over apples.
4. Bake in preheated 400°F (205°C) oven until topping is browned and apples are tender, about 25 minutes. Serve warm.

1. Unfold pie crust; roll out on floured surface to form a 12-inch circle. Place, floured side down, into a 10-inch tart pan with removable bottom. Press up sides. Trim and remove excess pastry. Prick bottom and sides with fork. Line with a double thickness of foil. Bake in a 450°F (230°C) oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or till golden. Cool on wire rack.
2. Meanwhile, chop ¼ cup of the almonds. Beat together softened cheese, 3 tablespoons apple juice, vanilla, ¼ teaspoon ground cinnamon and 3 packets Equal® or 1 teaspoon Equal® for Recipes. Fold in chopped nuts. Spread mixture evenly in cooled crust. Set aside.
3. In large skillet combine apples, 1 cup apple juice, the raisins and ¼ teaspoon ground cinnamon. Bring to boiling. Reduce heat and simmer, covered, 2 to 4 minutes or till apples are just tender. Quickly remove apples and raisins with slotted spoon. Combine 2 tablespoons apple juice and cornstarch; add to skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; add 2 packets Equal® or ¾ teaspoon Equal® for Recipes Fold apples into glaze; spoon over cream cheese layer. Sprinkle with remaining almonds. Cool, cover and chill until serving time.

1. Grate peel of orange and lemon. Place in 3-quart glass or non-corrosive casserole with cover. Squeeze juice from orange and lemon; add to grated peel in casserole. Add apples, butter, cinnamon and nutmeg. Toss to combine.
2. Cover with casserole lid. Bake in preheated 350°F oven 1½ hours. Remove from oven and let stand covered 30 minutes. Carefully remove lid. Stir to break up apples. Stir in Equal®.
3. Serve warm or refrigerate, covered, several hours before serving.

1. Mix cornstarch, 5½ teaspoons Equal® for Recipes or 18 packets Equal® sweetener or ¾ cup Equal® Spoonful™ , water, lemon juice, and 1 teaspoon grated orange rind in 8-inch skillet. Add blueberries and heat to boiling. Boil, stirring constantly, until mixture is thickened, 1 minute. Reduce heat and simmer, uncovered, 5 minutes.
2. Combine flour, baking powder, 2½ teaspoons Equal® for Recipes or 8 packets Equal® sweetener or ⅓ cup Equal® Spoonful™, spices and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Stir in milk, forming soft dough; stir in ½ teaspoon orange rind.
3. Spoon dough in 6 mounds on simmering blueberry mixture. Cook, covered, on low heat until dumplings are done, 12 to 14 minutes. Serve warm.

1. Rinse blueberries; drain slightly and place in medium saucepan. Sprinkle berries with 3½ teaspoons Equal® for Recipes or 12 packets Equal® sweetener or ½ cup Equal® Spoonful™ and cornstarch; toss to coat.
2. Cook over medium heat, stirring constantly, until berries begin to release juice and form small amount of thickened sauce. (Add water, 1 teaspoon at a time, if bottom of saucepan becomes dry.) Cool; refrigerate until chilled.
3. Roll pastry on floured surface to ⅛-inch thickness; cut into 8 (5-inch) squares, rerolling scraps as necessary. Place scant 2 tablespoons blueberry mixture on each pastry square. Fold squares in half to form triangles and press edges together to seal. Flute-edges of pastry or crimp with tines of fork; pierce tops of pastries 3 or 4 times with tip of knife.
4. Brush tops of pastries lightly with milk and sprinkle with ½ teaspoon Equal® for Recipes or 1½ packets Equal® sweetener or 1 tablespoon Equal® Spoonful™. Bake on foil-or parchment-lined cookie sheet in preheated 400°F (205°C) oven until pastries are browned, about 25 minutes.

1. Process first 7 ingredients in a blender until smooth, stopping to scrape down sides.
2. Cover and chill for 1 hour.