1. Heat wine, apple juice, cinnamon sticks and nutmeg to simmering in large skillet; add pear halves with cut sides down. Simmer, covered, until pears are tender, 10 to 15 minutes.
2. Carefully remove pears to serving dishes; discard spices.
3. Heat wine mixture to boiling.
4. Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened.
5. Remove from heat; let stand 2 to 3 minutes. Stir in Equal®Spoonful™ ; spoon sauce around pears. Garnish with mint sprigs.

1. Cut phyllo into (24) 8-inch squares.
2. Spray 4 phyllo squares lightly with vegetable spray; layer squares, turning each slightly so that corners are staggered. Carefully fit phyllo into 8-ounce custard cup, shaping edges to form "nest". Repeat with remaining phyllo squares.
3. Arrange fruit in bottom of each "nest". Place custard cups on cookie sheet and bake at 375°F (190°C) until phyllo is golden and fruit tender, about 15 minutes.
4. Cool on wire racks; carefully remove "nests" from custard cups. Serve warm or room temperature with Fruit Sauce.Calories: 225 Saturated Fat: 0 g Protein: 7 g Cholesterol: 0 mg Carbohydrates: 52 g Fiber: 3 g Total Fat: 1 g Sodium: 200 mg Food Exchanges: 2 Starches, 1 Fruit.

1. In small saucepan, melt butter; whisk in flour; cool 1 minute. Drain pears reserving ⅓ cup liquid; set pear halves aside.
2. Whisk cocoa into reserved liquid; add to flour mixture in saucepan. Stir in evaporated milk. Cook over medium heat until mixture boils and thickens. Remove from heat and stir in Equal.
3. Divide pear halves on serving plates; drizzle with warm chocolate sauce.

1. Slice or peel the rind off of the orange and cut into large strips. Set aside.
2. Pour water into a small bowl. Slowly sprinkle gelatin over the water, allowing it to sit on top of the water. Do not stir the gelatin into the water. Let sit for about 10 minutes. The gelatin will slowly absorb the water.
3. Pour the milk into a medium saucepan. Add vanilla bean and orange rind. Bring to a simmer. Remove milk from heat as soon as it begins to a simmer.
4. Add gelatin mixture while stirring constantly. Stir until the gelatin is completely dissolved.**
5. Add SPLENDA® Granular and stir. Pour the pannacotta through a fine meshed strainer into a pitcher with a spout. Pour into 8 ramekins or dessert cups.
6. Chill pannacotta, uncovered, for two hours.

1. In a small saucepan combine gelatin and water; let stand 5 minutes to soften. Heat and stir until gelatin dissolves. Cool. In a large bowl combine orange juice concentrate, yogurt, Equal® sweetener and vanilla; stir in gelatin mixture.
2. Pour into a 4-quart ice cream freezer; freeze according to manufacturer's directions.

1. Beat cream cheese, sour cream, Equal® and lemon juice in medium bowl until smooth; gently mix in fruit.
2. Spoon mixture into 12 paper-lined muffin cups, or spread in baking dish, 10 x 6-inches. Garnish with pecan halves and additional fruit, if desired.
3. Freeze until firm, 6 to 8 hours. Let stand at room temperature until slightly softened, 10 to 15 minutes, before serving.

1. Preheat oven to 350°F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
2. Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside
3. Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.
4. Bake in preheated oven 40-45 minutes or until bubbling around the edges.

1. Beat cream cheese, sour cream, Equal® and lemon juice in mixing bowl on medium speed of mixer until smooth and well combined. Fold in fruit by hand.
2. Spoon mixture into 12 paper-lined muffin cups or spread into 11x7-inch baking dish. Garnish with pecan halves, if desired.
3. Freeze 6 to 8 hours or until firm. Let stand at room temperature 10 to 15 minutes or until slightly softened before serving.

1. Combine milk, Equal®, melted butter, egg, egg whites, cinnamon and salt in large bowl. Stir in bread crumbs.
2. Spoon mixture into ungreased 1½ quart rectangular casserole. Bake in preheated 350°F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean. Serve warm or at room temperature.

1. Unroll bread stick dough. Separate at perforations to form 12 strips.
2. Place 3 to 4 apple slices at the end of each strip.
3. Combine Equal® and cinnamon. Sprinkle 1 teaspoon Equal® mixture over apple slices on each strip of dough.
4. Beginning at end with apple slices, roll up jelly roll fashion. Arrange apple bundles, seam side down, in bottom of well-sprayed 1-quart oval casserole dish. Brush with melted butter. Sprinkle with remaining cinnamon-Equal® mixture.
5. Bake in preheated 375°F oven 25 to 30 minutes or until golden. Serve warm.