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.

Calories 210
Fat 9g (2.5 saturated)
Carbohydrate 30g
Fiber 2g
Protein 2g
Sodium 140mg

Diabetic exchange = 1 Fruit, 1 Carbohydrate, 2 Fat
WW point comparison = 5 points

½ cup Splenda granulated sweetener
6 tablespoons all-purpose flour
½ teaspoon cinnamon
3 tablespoons margarine

1 large grocery size paper bag

When I was growing up, we used to go to "apple country" every fall. The area produced a cookbook, and one of the most treasured recipes in it was Apple Pie in a Paper Bag. It consisted of a one-crust apple pie with a crumb topping that you actually cooked inside a paper grocery bag. The bag helps to recirculate the steam and imparts a wonderful texture to the apples.

Fit Tip: Many "no sugar" apple pies use other forms of sugar such as concentrated apple juice
to sweeten their pies and yet still make the claims no "sugar" has been added. Be sure to read the label to see the total amount of carbohydrate and sugars before buying any no-sugar or reduced-sugar products.

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.

Calories 80
Fat 0g (0g saturated)
Carbohydrate 22g
Fiber 3g
Protein 0g
Sodium 20mg

Diabetic exchange = 1 Fruit
WW point comparison = 1 point

This is so simple but so good. We all know an apple a day keeps the doctor away, but most of us just don't consider a fresh apple a real dessert. This quick and easy recipe turns an ordinary apple into a taste treat even your doctor would endorse.

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.

Calories 50
Fat 0g (0 saturated)
Carbohydrate 9g (sugar 8g)
Fiber 1g
Protein 1g
Sodium 0mg

Diabetic exchange = ½ Fruit

Food gifts are a delight to give, and of course to receive, during the holidays. This fantastic topping makes it easy. Made with healthy frozen dark cherries and no-added sugar it, it’s a beautiful and thoughtful gift for anyone watching their health (even you!). Spoon it over your favorite reduced-sugar ice cream or frozen yogurt, on top of pancakes or waffles, or over a plain cake to dress it up holiday style. (This will keep well for up to two weeks if stored in the refrigerator.)

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.

Calories 100
Carbohydrate 14g (Sugars 6g)
Total Fat 3.5g (Sat Fat 3g)
Protein 1g
Fiber 2g
Cholesterol 0mg
Sodium 150mg

Dietary Exchanges: ½ Starch, ½ Vegetable

Not just for Thanksgiving anymore, pumpkin is a nutrition superstar packed with tons of potassium, Vitamin A, beta carotene and fiber. My instant mousse recipe will remind you of pumpkin chiffon pie, only this recipe whips up in a few short minutes!

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. Combine graham cracker crumbs, melted butter and 2 tablespoons Equal®.
2. Press mixture onto bottom and 1-inch up side of a 9-inch springform pan.
3. Bake in preheated 375°F oven 10 minutes.
4. Cool on wire rack while preparing cheesecake.

2 (8-ounce each) packages reduced fat cream cheese, softened
1 cup Equal® Spoonful**
1 ⅔ cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
¾ teaspoon ground cinnamon
½ teaspoon apple pie spice
1 teaspoon vanilla extract
1 cup reduced fat sour cream

** May substitute 24 packets Equal sweetener

1. Beat cream cheese and 1 cup Equal® in mixing bowl on medium speed of mixer until smooth and well combined.
2. Mix in applesauce, eggs, egg whites and lemon juice until blended.
3. Stir in cornstarch, cinnamon, apple pie spice and vanilla.
4. Fold in sour cream until combined. Pour cheesecake mixture over baked crust.
5. Bake in preheated oven 60 to 65 minutes or until center of cake is almost set. Cool on wire rack.
6. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely.
7. Cover and refrigerate several hours or overnight before serving.
8. To serve, remove side of pan. Cut cake into wedges.

Calories 171
Protein 5g
Carbohydrate 13g
Fat 11 g
Cholesterol 56mg
Sodium 154 mg

Food Exchanges: 1 Milk, 2 Fat

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

1. Pre-heat the oven to 350°F (175°C). Spray an 8x8x2 baking pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, nutmeg, cinnamon and salt.
3. In another medium bowl, with an electric mixer at medium speed, beat the sugar and margarine together until fluffy (about 2 minutes). Beat in the egg and milk until smooth, about 1 minute. Add the flour mixture to the margarine mixture in thirds, beating until smooth (about 2 minutes). With a large spoon, stir in the apples until evenly distributed. Spread the batter in the prepared pan.
4. In a small bowl combine the sugar and cinnamon for the topping, then sprinkle evenly on the batter. Bake until brown and the sides start to pull away from the sides of the pan, approximately 40-45 minutes.

Calories 136
Calories from Fat 31
Total fat 3g
Saturated fat 1g
Cholesterol 18mg
Sodium 88mg
Total Carbohydrate 25g
Dietary Fiber 1g
Sugars 17g
Protein 2g

Diabetic Exchanges: 1 ½ Carbohydrates, ½ Fat

1. Preheat oven to 350°F (175°C).
2. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
3. In small bowl whisk together egg whites and eggbeaters. Set aside.
4. In large bowl beat SPLENDA® Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil.
5. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
6. Pour into greased 8 cup loaf pan and bake for 40 to 45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

Calories: 190
Calories from Fat: 80
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 270mg
Total Carbs: 26g
Dietary Fiber: 1g
Sugars: 16g
Protein: 4g

Exchanges Per Serving: 1 Starch, ¾ Fruit, 2 Fats

Cook's Note: Carrot cake can be baked in any size pan. Adjust baking time accordingly.

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

1. Preheat oven to 275°F. Spray baking sheets with nonstick cooking spray.
2. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add Splenda and beat until stiff.
3. Fold in vanilla, cereal, and coconut. Drop by tablespoonfuls onto pans.
4. Bake 18-20 minutes or until lightly browned and firm to touch.

Calories 65
Carbohydrates 6g
Protein 1g
Fat 4g (4g Saturated)
Fiber 1g
Sodium 55mg

Diabetic Exchange: ½ Carbohydrate, 1 Fat
Weight Watchers point comparison = 1 point

1. Combine Equal®, cornstarch, cinnamon and nutmeg in medium saucepan. Stir in cider and dried fruit. Heat to boiling.
2. Reduce heat and simmer, uncovered, 10 to 15 minutes or until fruit is tender and cider mixture is reduced to about 1 cup. Stir in butter until melted.
3. Remove cores from apples, cutting into but not through bottoms. Peel 1-inch around tops. Place apples in greased baking pan. Fill centers with fruit. Spoon remaining cider mixture over apples.
4. Bake, uncovered, in preheated 350°F oven about 45 minutes or until apples are tender when pierced with a fork.

Calories 176
Protein 1g
Carbohydrate 42g
Fat 2g
Cholesterol 0mg
Sodium 22mg

Food Exchanges: 2 ½ Fruit, ½ Fat

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