1. Preheat oven to 350°F (175°C).
2. Combine ½ cup SPLENDA® Sugar Blend for Baking and water in a small heavy saucepan; cook over medium heat, stirring constantly until sugar dissolves.
3. Continue cooking, without stirring, until mixture is golden in color (about 4 minutes). Immediately pour mixture evenly into a 9-inch cake pan.
4. Mixture will harden and may crack slightly as it cools.
5. Combine coconut milk and skim milk in a saucepan; bring to a boil.
6. Beat eggs and yolks at high speed with an electric mixer until foamy. Gradually add ⅓ cup SPLENDA® Sugar Blend for Baking, beating until blended. Gradually add hot milks, beating until blended. Add almond extract and coconut; beat at low speed until blended. Pour mixture over caramelized SPLENDA® Sugar Blend for Baking. Place cake pan in a roasting pan. Add hot water to a depth of 1-inch in the roasting pan.
7. Bake for 40 minutes or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes; cover and chill for 8 hours or overnight. Loosen edges with a thin knife. Invert flan onto serving plate; sprinkle with toasted almonds.

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. Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
2. Beat eggs, Equal®, vanilla and salt in large bowl until smooth. Gradually beat in hot milk. Pour mixture into ten 6-ounce custard cups or 1½ quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1-inch of hot water into roasting pan.
3. Bake, uncovered, in preheated 325°F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean. Remove custard cups or casserole from roasting pan. Cool completely on wire rack. Cover and refrigerate several hours or overnight. Serve garnished with sliced fresh fruit and mint, if desired.

1. Preheat oven to 250°F.
2. Beat cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add SPLENDA® No Calorie Sweetener, Granular beating until blended.
3. Add eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended.
4. Pour mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1-inch.
5. Bake at 250°F for 45 minutes or until custards are set. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack. Serve chilled or at room temperature. Garnish, if desired.

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 carrots in food processor or blender until smooth; cool to room temperature.
2. Mix carrots, melted margarine, egg yolk, and 3½ teaspoons Equal® for Recipes in large bowl; mix in ⅓ cup flour, baking powder and salt.
3. Mix in raisins, chopped almonds and cheese. Stir about ⅓ the egg whites into carrot mixture; fold carrot mixture into remaining egg whites.
4. Spread carrot mixture evenly in greased 8 x 8-inch square baking pan.
5. Mix 3 tablespoons flour and 2½ teaspoons Equal® for Recipes in small bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle over carrot mixture; sprinkle with sliced almonds.
6. Bake pudding at 350°F (175°C) until browned and set, about 50 minutes. Cut into squares.
7. Serve warm with Orange Sauce.