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.

1. Place chocolate and milk in a medium size saucepan. Heat over medium heat until chocolate melts.
2. Stir together egg substitute, SPLENDA®, corn starch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Heat over medium heat while stirring constantly until mixture begins to thicken (approximately 3 to 4 minutes). Remove from heat, pour into the bowl of a blender or food processor. Blend or process briefly (10 to 20 seconds) to make a more creamy texture. Pour into mixing bowl and cover.
3. Refrigerate chocolate mixture approximately 2 to 3 hours or until cool.
4. Whip cream and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
5. To serve layer strawberries and mousse in 6 all purpose wine glasses.

1. In a medium saucepan combine the gelatin and 2 cups of the light cream; let stand 5 minutes. Cook and stir over medium heat till mixture just comes to a boil. Gradually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir for 2 minutes more. Do Not boil. Remove from heat.
2. Stir in the remaining cream and the vanilla. In a large bowl, combine cocoa powder and Equal® sweetener. Gradually blend in egg mixture till smooth. Chill just till cold, stirring occasionally. (Don’t overchill.)
3. Freeze in a 4-quart ice cream maker according to manufacturer's directions.

1. Combine Equal®, cornstarch, cocoa and salt in medium saucepan; stir in milk and margarine. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, whisking constantly, about 1 minute.
2. Whisk about 1 cup milk mixture into egg product in small bowl; whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat and stir in vanilla. Let cool; refrigerate until chilled, about 1 hour.
3. Freeze mixture in ice cream maker according to manufacturer’s directions. Pack into freezer container and freeze until firm, 8 hours or overnight. Before serving, let stand at room temperature until slightly softened, about 15 minutes.

1. Cut squares of chocolate into pieces; heat chocolate and milk in medium saucepan over medium-low to low heat, whisking constantly, until chocolate is almost melted.
2. Remove from heat; continue whisking until chocolate is melted and mixture is shiny. Add Equal® and vanilla or rum extract, whisking until mixture is smooth.
3. Pour chocolate mixture into fondue pot or serving bowl; serve with fruit and pretzels for dipping.

1. In a medium bowl, mix together cream cheese, SPLENDA® Granulated Sweetener, and sweetened condensed milk. Mix in the coconut and rice cereal to form a workable dough. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
2. Melt chocolate over a double boiler, stirring occasionally until smooth. Remove from heat when melted. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

1. Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.
2. Combine flour, crushed cereal, Equal®, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.
3. Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling ⅔ full.
4. Bake in preheated 400°F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

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. 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.