1. Preheat oven to 350°F (175°C).
2. Combine the pineapple (with juice/ liquids), SPLENDA® Granulated Sweetener, lemon juice and dry mustard in a small bowl. Mix all together. Place chicken breasts in a lightly greased 9x13 inch baking dish. Spread the pineapple mixture over the chicken. Bake in the preheated oven for 50 to 60 minutes.

1. Preheat oven to 375°F. Line pie crust with foil and fill with beans or pie weights and bake for 10 minutes. Remove beans or weights, prick crust with a fork, and bake additional 5 minutes or until lightly browned. Remove from oven and immediately brush bottom and sides of the crust with beaten egg white and water mixture. Set aside to dry.
2. In a large bowl, lightly beat together eggs, sour cream, Splenda Granular, flour, vanilla, and salt. Stir in apples and pour into the prebaked pie shell. Bake for 15 minutes. Reduce heat to 350°F and bake for 20 minutes more, covering edges of pie crust with foil if needed to prevent overbrowning.
3. While pie is baking, combine the topping ingredients. Remove pie from oven and sprinkle on topping. Return pie to oven and bake an additional 20 minutes.
4. Cool completely before serving.

1. Combine blackberries, lemon juice, and SPLENDA® Granulated Sweetener in a blender; process until smooth, stopping to scrape down sides. Press mixture through a sieve into a pitcher; discard solids. Stir in water. Serve over ice.

1. In a blender container combine all ingredients except ice. Blend till smooth. With blender running, add ice cubes one at a time through opening in lid, blending till slushy. Pour into glasses.

1. Process all ingredients, except ice and nutmeg, in blender or food processor until smooth. With blender running, add ice cubes through lid and process until smooth.
2. Serve in tall glasses; sprinkle very lightly with nutmeg, if desired.

1. Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2. Mix the egg and egg white together in a large mixing bowl. Add canola oil, SPLENDA® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3. Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4. Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.

1. Blend ½ cup of SPLENDA® Granular, plain yogurt, and vanilla extract together in a medium sized mixing bowl. Cut bread into rectangles. Gently mix together raspberries and 2 tablespoons SPLENDA® Granular. Do not drain raspberries.
2. Pour ½ cup of yogurt mixture in the bottom of the glass bowl.
3. Place ⅓ of the sliced bread on top of the yogurt mixture.
4. Top bread with ⅓ of the peaches, ⅓ of the cherries and ⅓ of the raspberries. Drizzle about ⅓ of the raspberry juice onto the bread.
5. Place ⅓ of the thinly sliced banana on top of the raspberries.
6. Pour ⅓ of the yogurt mixture over the bread and fruit.
7. Repeat steps 3 - 6 two more times, ending by pouring the remaining yogurt over the fruit.
8. Cover and refrigerate for at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.
9. Top with fresh fruit as a garnish before serving. Sliced Kiwi and strawberries make an excellent garnish.
10. This can also be prepared in individual portions following the same layering technique. Use wine glasses instead of a large glass bowl.

1. Combine frozen strawberries, yogurt, cranberry juice, and SPLENDA® Granulated Sweetener in a blender until smooth, stopping to scrape down sides.

1. Heat apricots, water, 3½ teaspoons Equal® for Recipes or 12 packets Equal® sweetener or ½ cup Equal® Spoonful™ and mace to boiling in small saucepan; reduce heat and simmer, covered, until apricots are tender and water is absorbed, about 10 minutes. Simmer, uncovered, until no water remains, 2 to 3 minutes. Cool.
2. Roll dough on floured surface into 14x8-inch rectangle. Spread apricot mixture on dough to within 1-inch of edges; sprinkle with ¼ cup almonds. Roll dough up jelly roll style, beginning with long edge; pinch edge of dough to seal. Place dough seam side down on greased cookie sheet forming circle; pinch ends to seal.
3. Using scissors, cut dough from outside edge almost to center, making cuts 1-inch apart. Turn each section cut side up so filling shows. Let rise, covered, in warm place until dough is double in size, about 1 hour.
4. Brush top of dough lightly with milk; sprinkle with remaining almonds and 1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful™. Bake coffee cake in preheated 375ºF oven until golden, 25 to 30 minutes. Cool on wire rack.

1. In a medium sized bowl, mix together the flours, baking powder, baking soda, cinnamon, and Splenda.
2. In another bowl, whisk together the milk, cottage cheese, eggs, and vanilla.
3. Whisk the wet ingredients into the dry, being careful not to over mix. Fold in the blueberries.
4. Preheat a nonstick griddle or skillet over medium heat. Spray the skillet lightly with nonstick cooking spray. Allow the pancake batter to rest while the skillet is preheating.
5. Pour a ¼ cup of batter per pancake and spread into a 4" circle. Cook the pancake for 3 - 4 minutes on the first side until edges appear dry and bubbles in center are no longer popping and the underside browns. Flip the pancake and cook for another 2 or 3 minutes. The centers will puff and remain moist. Serve hot.