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.

Calories 135
Carbohydrate 18 g (Sugars 12g)
Total Fat 7g (Saturated Fat 2.5g)
Protein 1g
Fiber 1g
Cholesterol 5mg
Sodium 150mg

Dietary Food Exchanges: 1 Starch, 1 Fat, ½ Fruit
Carbohydrate Choices: 1
Weight Watcher Point Comparison: 3

*Lite Cherry Pie Filling can be substituted. It adds 15 calories and 4 grams of carbohydrate to each cup.

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.

Calories 230
Carbohydrate 34g
Total Fat 10g
Protein 2g
Fiber 3g
Cholesterol 15mg

Diabetic Exchanges: 1 Fruit, 1 Carbohydrate
Carbohydrate Choices: 1
Weight Watcher Point Comparison: 5

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.

Calories 85
Carbohydrate 10g (Sugars 3g)
Total Fat 4.5g (Saturated Fat 1g)
Protein 1g
Fiber 1g
Cholesterol 20mg
Sodium 75mg

Food Exchanges: ½ Carbohydrate, 1 Fat
Carbohydrate Choices: ½
Weight Watcher Point Comparison: 2

What's life without homemade chocolate chip cookies? Made with classic ingredients - real butter, sugar, chocolate chips and even nuts - these chocolate chippers are better for you and yet have less than half the sugar of a normal chocolate chipper.

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.

Calories 40
Carbohydrate 12g (Sugars 6g)
Total Fat 2g (Sat Fat 4g)
Protein 2g
Fiber 0g
Cholesterol 0mg
Sodium 80mg

Food Exchanges: 1 Fat
Carbohydrate Choices: 0
Weight Watcher Point Comparison: 1

This chocolate lovers’ recipe is an absolute staple for me. I’ve never been a fan of heavy, cloying cream cheese frostings, so I came up with the idea of using a bit of light whipped topping to create a light, smooth, and incredibly fluffy frosting that still retains that great cream cheese taste. Make this once, and I guarantee you’ll find multiple uses for it. One of my readers says she enjoys it best straight out of the bowl. Makes ~ 2 cups

Recipe courtesy of Eat What You Love: More than 300 Recipes Low in Sugar, Fat, and Calories

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.

Calories 160
Carbohydrate 22g (Sugars 8g)
Total Fat 7g (Sat Fat 1g)
Protein 3g
Fiber 1g
Cholesterol 25mg
Sodium 180mg

Food Exchanges: 1½ Carbohydrate, 1 Fat
Carbohydrate Choices: 1½
Weight Watcher Point Comparison: 4

I believe everyone deserves chocolate cake. This signature recipe comes from my very first cookbook, Unbelievable Desserts with Splenda: Sweet Treats Low in Sugar, Fat, and Calories, and to this day it is still one of my most beloved recipes. Why? Because in only 10 minutes, using a single bowl and a whisk, I can whip up a light and tender dark chocolate cake that anyone can enjoy no matter what their diet!

To make a layer cake double the cake recipe, pour into 2 9-inch round pans and bake according to directions. Frost and fill with Chocolate Whipped Cream Frosting.

Recipe courtesy of Eat What You Love: More than 300 Recipes Low in Sugar, Fat, and Calories

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®.