1. Beat margarine and Equal® or Equal® Spoonful™ until blended in medium bowl. Beat in egg, sour cream, and maple flavoring. Mix in combined flour, baking powder, and salt alternately with milk, beginning and ending with dry ingredients.
2. Spread ⅓ of the batter into a greased and floured 6 cup fluted cake pan (Bundt pan); sprinkle with ½ of the cinnamon. Repeat layers, ending with cake batter.
3. Bake cake in preheated 375°F (190°C) oven until browned and toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Cool cake in pan on wire rack 10 minutes; remove from pan and cool on wire rack.

Calories 228
Protein 5g
Carbohydrates 34g
Fat 8g
Cholesterol 30mg
Sodium 472mg

Diabetic Food Exchanges: 2 Bread, 1 ½ Fat

Recipe provided courtesy of Merisant Corporation® and the NutraSweet Company, makers of Equal®.

1. Preheat oven to 350°F (180°C). Spray 9 x 9 x 2-inch metal baking pan with vegetable cooking spray and set aside.
2. In a medium bowl, combine Splenda® Granular, flour, cinnamon and margarine. Stir until well blended.
3. Separate mixture into small clumps, approximately ¼ teaspoon each and place on cookie sheet.
4. Bake 8 to 10 minutes. Cool to room temperature. Crumble into fine, uniform texture. Set aside.
5. In a medium bowl combine apple pieces and lemon juice. In small bowl, stir together flour, Splenda® Granular and cinnamon. Sprinkle over apples and stir until thoroughly mixed.
6. Add melted margarine to mixture and stir until combined. Set aside.

½ cup softened reduced calorie margarine (25% less fat and calories)
¾ cup egg substitute at room temperature
1 teaspoon vanilla extract
1 cup Splenda®Granular
1 ½ cup all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
½ cup fat-free milk at room temperature

1. In a large mixing bowl, beat margarine with an electric mixer on high speed for 1 minute. Add egg substitute and beat on high for 1 minute. Add Splenda® Granular and beat on medium speed until thoroughly blended, about 1 minute.
2. In medium bowl, stir together flour, baking soda and baking powder.
3. Add ½ cup of the flour mixture into the margarine/egg mixture. Beat on low speed until ingredients are blended.
4. Add ¼ cup fat-free milk to above mixture. Beat on low speed until ingredients are blended.
5. Add another ½ cup of the flour mixture to above mixture. Beat on low speed until ingredients are blended.
6. Add remaining fat-free milk to mixture. Beat on low speed until ingredients are blended.
7. Add remaining flour mixture to the mixture. Beat on low speed until ingredients are blended.
8. Spread batter evenly into prepared pan. Spread apple layer evenly over cake layer. Sprinkle topping over apple layer and press in lightly.
9. Bake 45 minutes or until toothpick comes out clean when inserted into the center of cake.
10. Serve warm or at room temperature.

Calories 140
Carbohydrates 18g
Protein 4g
Dietary Fiber 1g
Total Fat 7g
Saturated Fat 2g
Cholesterol 0mg
Sodium 260mg

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

1. Combine milk, cranberries, cinnamon and salt in medium saucepan. Bring to boil over medium heat, stirring occasionally.
2. Add oats and apple. Simmer, uncovered 5 to 6 minutes for old-fashioned (1 to 2 minutes for quick), stirring occasionally, until most of the liquid is absorbed.
3. Remove from heat. Stir in Equal®, nuts and vanilla.

Calories 387
Protein 16g
Carbohydrate 64g
Fat 8g
Cholesterol 20mg
Sodium 437mg

Food Exchanges: 1 Milk, 2 Starch, 1 ½ Fruit, ½ Fat

Oatmeal is prepared with milk, and combined with dried cranberries, apple, Equal for sweetness and cinnamon to create a hot breakfast cereal that's hard to resist.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

1. Preheat oven to 350°F. Spray an 8 x 8-inch square cake pan with nonstick cooking spray. Set aside.
2. Blend together, in a medium size mixing bowl, ⅓ cup SPLENDA® Granular, egg substitute, milk, and maple flavor.
3. Tear Cinnamon Raisin Bread into 1 to 2-inch pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.
4. Cut cream cheese into 8 chunks and place on top of strata.
5. Blend remaining 1 tablespoon SPLENDA® Granular and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.
6. Bake in a preheated 350°F oven for 40 to 50 minutes or until lightly browned and set. Serve immediately.

Total Calories 140
Calories From Fat 27
Total Fat 3g
Saturated Fat 1g
Cholesterol <5mg
Total Carbohydrate 20g
Sodium 200mg
Dietary Fiber 2g
Sugars 12g
Protein 7g

Food Exchange: 1 Medium Fat Meat, 1 Carbohydrate

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

1. Preheat oven to 375°F.
2. Cook potatoes in boiling water until tender.
3. In a nonstick pan, add oil or vegetable spray and warm at medium heat.
4. Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
5. In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.
6. Oil or spray a 10-inch pie pan or ovenproof skillet. Transfer potatoes and eggs mixture to pan. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20-30 minutes.

Calories: 242
Carbohydrate: 18g
Protein: 19g
Fat: 9g

Daily Servings According to Diabetes Food Guide Pyramid:

Serving from Grains/Beans/Starchy Vegetable group: 1
Serving from Meat group: 1
Serving from Fat: ½

1. In a plastic bag or airtight container, combine all ingredients. Store until ready for use. Shake mix together when you are ready to use.

Calories 100
Carbohydrates 17g
Protein 3g
Dietary Fiber 2g
Total Fat 2g
Saturated Fat 0.5g
Cholesterol 0mg
Sodium 170mg

Microwave Cooking Directions: Place ⅓ cup oat mixture in a microwave-safe bowl. Add ⅔ cup water. Microwave on high for 2 minutes or until desired consistency is reached. Stir and serve immediately.

Stove-Top Cooking Directions: In a small saucepan over high heat, bring ⅔ cup water to a brisk boil. Add ⅓ cup oat mixture and cook for 1 minute, stirring occasionally. Let stand until desired consistency is reached.

Flavor Variations:

1. Maple Spice Flavor - For each serving of oatmeal, stir in ⅛ teaspoon imitation maple flavoring and ⅛ butter flavor granules into oatmeal before cooking.
2. Apple Spice Flavor - For each serving of oatmeal, stir in 1 pinch ground nutmeg into oatmeal before cooking and 2 tablespoons applesauce after cooking.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

1. Combine dates, ¼ cup walnuts, egg whites, 3½ teaspoons Equal® for Recipes, and lemon rind in small bowl.
2. Roll dough on floured surface into rectangle 20 x 6-inches. Spread date mixture on dough to within 1-inch of edges. Roll dough up, beginning with long edge; pinch edge of dough to seal. Cut roll into 2 equal pieces. Place rolls on greased cookie sheet and twist together, tucking ends under. Let rise, covered, in warm place until dough is double in size, about 1 hour.
3. Beat egg white and water in small bowl; brush over top of dough. Sprinkle dough with 1 teaspoon Equal® for Recipes and remaining ¼ cup walnuts. Bake in preheated 375°F (190°C) oven until golden, about 35 minutes. Cool on wire rack.

Calories: 130
Protein: 4g
Carbohydrates: 22g
Fat: 3g
Cholesterol: 0mg
Sodium: 144mg

Food Exchanges: 1½ Bread, ½ Fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

1. Heat water to boiling in large saucepan; gradually stir in cornmeal and salt. Reduce heat and simmer, stirring frequently, until mixture is thickened, about 10 minutes; stir in Equal®.
2. Pour cornmeal mixture into greased loaf pan, 7½ x 4 x 2-inches. Cool to room temperature; chill until firm, 3 to 4 hours, or overnight.
3. Remove cornmeal from pan; cut into slices. Spray large skillet with cooking spray; heat over medium heat until hot. Cook cornmeal slices over medium to medium-low heat until browned, 3 to 4 minutes on each side. Serve with Maple-Flavored Syrup.

Calories 113
Protein 2g
Carbohydrate 24g
Fat 1g
Cholesterol 0mg
Sodium 151mg

Food Exchanges: 1½ bread.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

1. Preheat oven to 350°F (175°C). Spray a nonstick bundt pan with cooking spray. Set aside.
2. Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.

Calories 200
Calories from Fat 80
Total Fat 9g
Saturated Fat 5g
Cholesterol 40mg
Sodium 180mg
Total Carbs 25g
Dietary Fiber 1g
Sugars 4g
Protein 4g

Exchanges Per Serving: 2 Starches, 1 Fat

3 tablespoons brown sugar
1 teaspoon ground cinnamon

1. Place ¼ of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.
2. Place ½ of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.
3. Bake 50 to 60 minutes or until a toothpick inserted near the center comes out clean.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

1. Combine hot roll mix, yeast packet, ¼ cup Equal® and 1½ teaspoons cinnamon. Stir in hot water, egg and 3 tablespoons melted butter. Mix until a soft dough forms. Turn out onto lightly floured surface and knead in cranberries. Continue to knead until dough is smooth and elastic, about 3 minutes. Shape into a ball. Cover with a bowl and let rest 5 minutes.
2. Press dough evenly into a well sprayed 15 x 10-inch baking pan. Combine ¼ cup Equal®, remaining 2 tablespoons melted butter and 1 teaspoon cinnamon. Spread over surface of dough. Sprinkle with granola, pressing lightly into dough. Cover with waxed paper and let rise until puffy, about 25 minutes.
3. Bake in preheated 375°F oven 18 to 22 minutes or until edges are golden. Cool in pan on wire rack 5 minutes.
4. Meanwhile, beat cream cheese, 2 tablespoons Equal®, vanilla and enough milk to form a spreading consistency. Drizzle cream cheese mixture over warm focaccia. Serve warm or at room temperature.

Calories 198
Protein 5g
Carbohydrate 30g
Fat 7g
Cholesterol 27mg
Sodium 228mg

Food Exchanges: 2 starch, 1 fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.