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. Sprinkle gelatin over water in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved; cool. Stir ¼ cup of the milk into cocoa to make a paste; gradually stir in remaining milk.
2. Stir in gelatin mixture and Equal® Spoonful™ . Refrigerate until mixture begins to thicken, 20 to 30 minutes. Fold in 2 cups whipped topping.
3. Spoon mixture into stemmed glasses or serving bowl. Refrigerate 2 to 4 hours.
4. To serve, garnish mousse with dollops of whipped topping and chocolate curls.

1. Preheat oven to 325°F.
2. In a large bowl, combine egg substitute, milk, SPLENDA® Granular, raisins, cooked rice, vanilla and salt. Mix well.
3. Add cinnamon and nutmeg.
4. Pour into a 10 x 6-inch glass-baking dish. Bake for 25 minutes.
5. Sprinkle with cinnamon and stir.
6. Continue baking for an additional 40 minutes or until knife inserted halfway between edge and center comes out clean.

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.

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. 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. Mix margarine and eggs in large bowl until smooth; blend in cottage cheese, sour cream, pineapple, raisins, and Equal® and cinnamon. Mix in noodles.
2. Spoon mixture evenly into lightly greased 13 x 9 x 2-inch baking dish. Bake kugel, uncovered, in preheated 325°F (160°C) oven until heated through, 45 to 55 minutes. Cut into squares.