1. Combine apples, cranberries and 1 cup Equal® in an ungreased 10-inch pie plate.
2. Combine flour, pecans, melted butter and ½ cup Equal®. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
3. Bake in preheated 350°F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.

1. Place angel food cake cubes in bottom of a 3-quart oval casserole or trifle dish. Combine ½ cup coffee creamer and Equal®. Drizzle creamer mixture over cake.
2. Top cake with mango, pineapple and bananas.
3. Beat cream cheese in mixing bowl on medium speed of mixer until smooth. Gradually beat in remaining 1 cup coffee creamer. Gently fold in whipped topping.
4. Spread cream cheese mixture over fruit. Sprinkle with toasted coconut, if desired. Refrigerate 2 to 3 hours before serving.

1. Preheat oven to 350°F. Lightly oil a large baking sheet. Set aside.
2. Separate egg whites from yolk. Place egg whites in a medium bowl. Whip on high speed using an electric beater or wire whisk until frothy.
3. Add SPLENDA® Granular, vanilla extract and salt. Mix until stiff peaks form.
4. Spoon slightly rounded tablespoons of egg whites onto baking sheet. Bake 10 to 15 minutes. Remove from pan. Cool.

1. Preheat oven to 375°F (190°C).
2. Arrange pears cut side down in an 11x7x1½-inch baking dish. Combine SPLENDA® Granulated Sweetener, cinnamon, lemon juice, butter, and maple flavoring. Spoon over pears, turning to coat. Pour orange juice in bottom of pan around pears.
3. Bake, uncovered, 20 to 25 minutes or until pears are tender. Serve warm or at room temperature with 1 scoop frozen yogurt.

1. Place orange juice into a small bowl. Add gelatin. Let set 3 minutes.
2. Combine cranberries, water, Splenda and sugar in a medium skillet. Bring to a boil.
3. Add softened gelatin. Simmer for 10 minutes or until most of the cranberries pop open.
4. Adjust color by adding 2-3 drops of red food color if desired.

1. Make cake mix according to package directions, using water and egg whites; bake in a 13x9x2-inch baking pan. Cool on wire rack. Cut half the cake into 1-inch cubes (freeze or reserve remaining cake for another use).
2. Process strawberries in blender or food processor until smooth; stir in Equal® Spoonful™.
3. Layer ⅓ of the cake cubes in bottom of 2-quart glass serving bowl. Spoon ⅓ of the Milk Custard and strawberry puree over cake and top with ⅓ of the raspberries, nectarines, banana and blueberries. Repeat layers 2 times.
4. Refrigerate at least 1 hour before serving. Garnish with whipped topping.

1. Mix yeast and hot water in small bowl; let stand 5 minutes.
2. Combine flour, oats, 1¾ teaspoons Equal® for Recipes, baking powder, baking soda, and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
3. Stir buttermilk and yeast mixture into flour mixture, making a moderately stiff dough. Knead dough on lightly floured surface 3 to 4 times.
4. Let dough rise, covered, in warm place until almost doubled in size, 15 to 20 minutes.
5. Punch dough down. Roll dough on lightly floured surface to ½-inch thickness; cut into hearts or other shapes with 3-inch cutter.
6. Bake on greased cookie sheet in preheated 400°F (205°C) oven until biscuits are browned, about 20 minutes.
7. Sprinkle strawberries with 1½ teaspoons Equal® for Recipes. Split warm biscuits and place on plates; spoon strawberries over. Garnish with dollops of whipped topping and mint sprigs.

1. Combine flour, almonds, ¼ cup Equal®, brown sugar, spices and salt in medium size bowl.
2. Stir in melted and cooled butter until mixture resembles coarse crumbs. Set aside.

1. Preheat oven to 350°F. Lightly oil a 13 x 11-inch baking sheet. Set aside.
2. Separate egg whites from yolk. Discard yolk. Place egg whites in a medium sized bowl. Whip on high speed using an electric beater or wire whisk until frothy.
3. Add SPLENDA® Granular, vanilla extract and salt. Mix until stiff peaks form (about 20 to 30 seconds on high speed with an electric mixer).
4. Spoon slightly rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated oven 10 to 15 minutes or until golden brown. Remove from pan.
5. Sandwich Angel Bites with filling of choice. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the 6- Angel Bites are facing each other and the filling is sandwiched between them. Repeat to make 3 filled Angel Bites per serving (using 6 unfilled bites).

1. For Filling, combine apples, rhubarb, ½ cup Equal® and cornstarch. Place in 1½ quart casserole dish.
2. Combine water, lemon juice and lemon peel. Pour over fruit mixture. Cover and bake in preheated 400°F oven 20 to 25 minutes or until fruit is tender.
3. Meanwhile, for Topping, combine oats, raisins, nuts, ⅓ cup Equal®, melted butter and cinnamon until well blended. Remove cover from fruit. Sprinkle with oats mixture.
4. Return to oven and bake, uncovered, an additional 8 to 10 minutes or until topping is crisp. Serve warm with frozen yogurt, ice cream or whipped topping, if desired.