1. Preheat oven to 425°F. Remove one crust from pouch. Place on a cutting board or flat surface and roll out lightly to a 10-inch diameter. Using a 4-inch round cutter, cut out six rounds. Set scraps aside. Repeat with second crust.
2. Lightly press the pastry rounds into 12 muffin cups pressing into bottom and up sides to create pastry cups. Set aside.
3. In a medium bowl, mix together the cherry pie filling and the sweetener. Gently fold in the raspberries. Spoon about 3 tablespoons of the filling into each crust-lined cup.
4. Bake for 18 to 20 minutes, or until the edges and sides of the cups are browned, and the filling is bubbly.
5. Let cool slightly and serve warm or cool. Garnish each pie cup with a dollop of whipped topping.

1. Preheat oven to 425°F.
2. In a medium bowl, mix the rolled oats, 1/2 cup of the sweetener, graham cracker crumbs, brown sugar, 1/4 cup of the flour and 1 teaspoon of the cinnamon.
3. Cut in the butter using a pastry blender or by hand, until the mixture resembles coarse meal. In a large bowl, toss the apples with the remaining 6 tablespoons of sweetener, 1 tablespoon flour, 1/2 teaspoon of cinnamon and the lemon juice. Pour the apple mixture into the piecrust and bake for 15 minutes.
4. Remove the pie from the oven and sprinkle the topping on top. Lower the temperature to 375°F and bake for an additional 20-25 minutes, or until the crumble is crisp and golden brown and the apples are tender.

1. Preheat the oven to 375°F. Spray a cookie sheet with non-stick cooking spray.
2. In a small bowl, combine the all-purpose flour, white whole wheat flour and baking soda.
3. In a large bowl, with an electric mixer, beat the butter, sugars and sweetener until very light and creamy. Beat in the vanilla and egg. Add the flour mixture and beat just until blended. Stir in the chocolate chips and nuts.
4. Drop the dough by level tablespoons onto a baking sheet 2 inches apart. Flatten the cookies by pressing down on the dough with a spatula or the bottom of a glass.
5. Bake for 7 to 9 minutes, or until lightly browned and set. Cool on the baking sheet until firm. Remove to wire racks to finish cooling.

1. In a small mixing bowl, beat the cream cheese, cocoa powder, and sweetener with an electric mixer until well blended.
2. On slow speed, beat in 1 cup of the whipped topping to incorporate. Add the remaining 1 cup and beat on low very briefly until combined and fluffy.

1. Preheat the oven to 350°F. Coat an 8 x 8-inch baking pan with nonstick baking spray.
2. In a large bowl, whisk together the oil and egg until the mixture is frothy and thick.
3. Add the vanilla, brown sugar, and sweetener. Beat with a whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly incorporated into the mixture. Add the buttermilk and continue to mix.
4. t the flour, baking powder, baking soda, and cocoa powder and stir into the wet ingredients. Whisk vigorously for 1 to 2 minutes, or until the batter is smooth. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin.
5. Pour the batter into the prepared pan and tap the pan on the counter to level the surface and to help remove any bubbles.
6. Bake for 18 to 20 minutes, until the center springs back when touched or a toothpick inserted into the center comes out clean. Do not overbake. Cool the cake on a wire rack. Dust with powdered sugar before serving.

1. Preheat oven to 400°F.
2. Prepare and set aside one 9-inch unbaked pie pastry shell.
3. Pare, core, and quarter apples. Halve each quarter crosswise to make chunks. Place in a large bowl and sprinkle with lemon juice.
4. Add 6 tablespoons Splenda, flour, and cinnamon and toss to coat well. Spoon coated apples into shell.
5. Prepare topping: Combine 1/2 cup Splenda, flour, and cinnamon in a small bowl. Cut in margarine until mixture resembles coarse crumbs.
6. Sprinkle over the apples, covering entire top of pie. Lay open paper bag onto the counter and slide pie inside. Fold ends to close bag and staple shut. (Large paper clips also work well)
7. Carefully lift the pie and place it on a cookie sheet and place in oven. Bake for one hour minutes. Tear open a small hole to check for doneness. When opened the apples should be bubbly and top nicely browned.
8. Carefully rip open the rest of the bag and remove pie.

1. Wash and dry apple. Core apple and use a peeler to strip away the peel on the top third of the apple (this is easy to do by peeling in a circle, starting from the top).
2. Place the apple in a small microwaveable dish.
3. Sprinkle sweetener and cinnamon over top and into core of apple.
4. Cover the dish tightly with Saran Wrap and microwave for about 7 minutes on high or until apple is soft.
5. Remove from microwave, remove wrap, and spoon the collected "syrup" back onto top of apple.
6. Serve with a couple of tablespoons of your favorite no-sugar added vanilla ice cream or yogurt if desired.

1. Place cherries in a medium saucepan. Add Splenda, water, and cornstarch, and stir.
2. On medium heat, cook slowly for 5 minutes or until cherries are warm. Turn heat up and bring to a low boil; cook, stirring just until mixture clears and sauce is thickened.
3. Stir in liqueur and cook 1 minute.
4. Remove from heat and stir in vanilla, almond extract, and orange peel. Cool slightly and spoon into container.

1. In a large bowl, beat together the pudding mix and milk until slightly thickened. Add the pumpkin, cinnamon, ginger and cloves, and mix until well combined.
2. Gently fold in the whipped topping in three additions.
3. Pour ½ cup of the mousse into each of the 8 serving dishes. Chill 30 minutes before serving.

1. Lightly spray 12 muffin cups or line with paper-liners; set aside.
2. Combine pumpkin, oil, applesauce, eggs and molasses in a large bowl. Combine flours, Equal®, baking powder and soda, cinnamon, cloves and salt in a separate bowl. Gradually add dry ingredients to pumpkin mixture until all ingredients are just moistened. Stir in chocolate chips.
3. Spoon batter into muffin cups, filling ¾ full. Bake in preheated 375°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.