1. Process carrots in food processor until smooth. Combine carrots and remaining ingredients, except walnuts.
2. Pour mixture into 6 greased 1 cup souffle dishes, or a 4 cup souffle dish; sprinkle with walnuts.
3. Bake in preheated 350°F (175°C) oven until carrot mixture is puffed and set, 25 to 30 minutes for the 1 cup souffle dishes, about 45 minutes for the 4 cup souffle dish.

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. Heat water and cinnamon stick to boiling in large saucepan; stir in rice. Reduce heat and simmer, covered, 20 to 25 minutes or until rice is tender and water is absorbed. Discard cinnamon stick.
2. Stir in milk and salt; heat to boiling. Reduce heat and simmer, covered, 15 to 20 minutes or until mixture starts to thicken, stirring frequently. (Milk will not be absorbed and pudding will thicken when it cools.) Remove from heat and cool 1 to 2 minutes. Stir in Equal®.
3. Beat egg yolks, egg whites and vanilla in small bowl until blended. Stir about ½ cup rice mixture into egg mixture. Stir back into saucepan. Cook over low heat, stirring constantly, 1 to 2 minutes. Stir in raisins.
4. Spoon pudding into serving bowl. Sprinkle with cinnamon and nutmeg, if desired. 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. Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer.
2. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
3. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.
4. Chill in refrigerator until completely cool.

1. Preheat oven to 350°F. Spray seven 6-ounce custard or soufflé cups with nonstick cooking spray.
2. Whisk eggs until well mixed in a large bowl. Add remaining ingredients and whisk until smooth.
3. Pour the filling into the cups, and place cups in a large, deep baking pan. Pour boiling water into the baking pan until it reaches halfway up the sides of the cups.
4. Bake for 40 minutes or until a knife inserted near the centers of the custards comes out clean.

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. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; seal.
2. Cut a 1-inch hole in one corner of bag. Pipe eight 3½-inch logs onto an ungreased baking sheet.
3. Bake at 450°F (230°C) for 10 minutes. Reduce heat to 400°F (205°C); bake 15 to 20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow steam to escape; cool.
4. Carefully cut off tops. Set the tops aside. Remove soft dough from the inside with a fork.
5. For Vanilla Filling: In a mixing bowl, beat milk, vanilla and pudding on low speed for 2 minutes or until thickened. Fold in whipped topping; set aside.
6. For Chocolate Topping: In another mixing bowl, beat milk and chocolate pudding mix for 2 minutes or until thickened.
7. Spoon vanilla filling into eclairs; replace tops. Spread with chocolate topping.