Ingredients

• 2 Tbsp. margarine, divided
• 3 Granny Smith apples (1 lb.), thinly sliced
• 1/2 cup Kraft 2% Milk Shredded Cheddar Cheese
• 1 oz. Philadelphia Neufchatel Cheese, softened
• 1/2 cup fat-free milk
• 1/2 cup flour
• 3/4 cup cholesterol-free egg product
• 1/4 cup Splenda No Calorie Sweetener, Granulated, divided
• 1/8 tsp. salt
• 1/2 tsp. ground cinnamon

Directions

1. Heat oven to 475F.
2. Melt 1 Tbsp. margarine in large nonstick skillet on medium heat. Add apples; cook 5 min. or until crisp-tender, stirring frequently. Spoon into 9-inch pie plate sprayed with cooking spray; top with Cheddar.
3. Whisk Neufchatel and milk in medium bowl until well blended. Add flour, egg product, 1 Tbsp. Splenda Granulated Sweetener and salt; mix well. Pour over apples. Sprinkle with combined remaining Splenda
4. Granulated Sweetener and cinnamon; dot with remaining margarine.
5. Bake 12 to 15 min. or until puffed and golden brown.

Ingredients

• 3/4 cup Splenda No Calorie Sweetener, Granulated
• 1 cup butter, softened
• 2 teaspoons molasses
• 2 large eggs
• 1/3 cup apple juice concentrate, thawed
• 2 teaspoons grated fresh lemon peel
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup peeled, shredded fresh apple
• 2/3 cup old-fashioned oats
• 1/2 cup raisins

Directions

1. Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
2. Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
3. Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
4. Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.

Ingredients

• 1/3 cup Splenda No Calorie Sweetener, Granulated
• 1 teaspoon molasses
• 1/4 cup light butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground mace
• 2 pounds butternut squash – peeled, seeded, and cut into
• 1/2 inch slices
• 2 large apples – cored, and cut into 1/2 inch slices

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9×13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
3. Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Ingredients

• 1 boneless pork loin, (4 pounds)
• kosher salt
• freshly ground black pepper
• 1 teaspoon dried sage
• 3 medium apples, peeled, halved, cored and cut into 1/2-inch slices
• 1/4 cup Calvados, OR apple brandy
• 1-1/4 cup homemade chicken stock, OR canned low-sodium chicken broth
• 1 cup apple juice, OR cider
• 1/4 cup heavy creamCornbread and Apple Stuffing Ingredients:
• 1-1/2 tablespoons butter
• 1/2 cup smoked ham, finely chopped, OR diced smoked sausage
• 1/2 cup onion, finely chopped
• 1/4 cup celery, finely chopped
• kosher salt
• freshly ground black pepper
• 3/4 cup apples, peeled and diced 1/4-inch
• 1/2 teaspoon dried sage
• 1-1/2 cups homemade cornbread, crumbled and dried OR dried cornbread stuffing mix
• 1/4 cup apple juice

Directions

1. For stuffing, heat butter in a heavy medium skillet over medium-low heat; add ham or sausage and cook 3 minutes. Add onion, celery and a pinch each of salt and pepper; cover and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Stir in diced apple and cook 1 minute. Transfer apple mixture to a large bowl. Sprinkle with sage and stir in cornbread crumbs, apple juice and egg. The mixture should be moist but not wet. Add more apple juice if the mixture seems dry. Taste for seasoning and set aside.
2. Preheat oven to 450 degrees F. To double butterfly the pork loin, lay the meat, fat-side down, on a work surface and make a horizontal lengthwise cut two-thirds of the way into the depth of the loin and about 1 inch from the long edge nearest you, taking care not to cut all the way through. Flip the loin over so that the cut you just made is opposite you. Make another lengthwise cut, again 1 inch from the edge. Open up the two cuts so you have a large rectangle of meat whose diameter is roughly 3 times the thickness of the meat. Place fat-side down and cover with a sheet of plastic wrap. Using the flat side of a cleaver or a meat pounder, gently flatten the meat to an even thickness.
3. Remove plastic wrap and spread apple stuffing evenly over the meat, leaving a generous 3/4-inch border. Roll up meat jelly-roll style so that stuffing is in a spiral pattern. Tie rolled roast at 2-inch intervals with butcher’s twine.
4. Combine 2 teaspoons salt, 1 teaspoon pepper, and remaining sage and sprinkle over roast. Lay the sliced apples on the bottom of a roasting pan just a bit larger than the roast and set the roast, fat-side up, on the apples. Put roast in the oven and cook for 15 minutes, turn the oven down to 325 degrees and roast for 45 minutes. Check the internal temperature of the roast with an instant-read thermometer: The roast is done when it reaches 145 degrees. If it is not ready, continue to roast, checking the temperature every 10 minutes. When the roast is done, transfer it to a cutting board, tent loosely with foil, and let rest for at least 10 minutes while you make the sauce.
5. With a slotted spoon, transfer the apples in the roasting pan to a bowl and keep warm. Pour off any fat from the roasting pan, leaving the meat juices on the bottom. Put pan over medium-high heat, add Calvados and deglaze pan allowing the alcohol to burn off, about 15 seconds. Transfer to a small saucepan and add stock, apple juice and cream. Increase heat to high and bring liquid to a boil. Simmer, stirring, until reduced by half. Taste for salt and pepper. Keep the sauce warm while you carve the pork roast.
6. Remove twine from the roast and cut it into 1/2-inch thick slices. (If you cut the slices too thin, they will fall apart.) Arrange the pork on a serving platter. Spoon the sliced apples around the meat and pour the sauce over all.

Ingredients

• 4 (4-ounce) skinless salmon fillets, 3/4 to 1 inch thick
• 1/4 to 1 teaspoon fine sea salt (normal table salt can be used)
• 1/4 cup apple jelly
• 2 teaspoons aged balsamic vinegar
• 3/4 cup julienne-cut, unpeeled, Granny Smith or other green apple (1/4 x 1-1/2-inch-long slivers)
• 3/4 cup julienne-cut, unpeeled Gala or other reddish apple (1/4 x 1-1/2-inch-long slivers)
• 1/3 cup very thin sliced and quartered leek (white and light green portion only)
• Course-ground black pepper

Directions

1. Preheat oven to 450 F. Fold each piece of paper crosswise in half. Cut 4 half-heart shapes 7 inches longer and 4 inches wider than the fillets (the fold edges will be the centers of the hearts). Open each paper or foil heart; set aside.
2. Lightly sprinkle salmon with 1/4 teaspoon salt. Place each fillet near the center on one side of each heart.
3. Heat apple jelly over low heat or in a microwave oven just until melted. Remove from heat; stir in balsamic vinegar. Spoon mixture evenly over fillets. Toss together apples and leek. Place mixture evenly on top of fillets.
4. Fold opposite side of each heart up and over the fish and apple mixture. Starting at top of heart, fold edges to seal open sides by making small tight folds. Twist tip of hearts to close packets. Place packets on baking sheet. Bake in preheated oven for 8 to 12 minutes until fish flakes easily. (Carefully open packets to check doneness.)
5. To serve, cut packets open by slashing a large X on the top of each, then fold back paper. Transfer packets to dinner plates and serve with rice. Or, if desired, remove fish with apples from packets and place slightly on top of rice; spoon over juices. Season to taste with additional salt and the pepper.

Ingredients

• 1 medium beet (or 3/4 cup pre-shredded)
• 2 medium carrots (or 3/4 cup pre-shredded)
• 1 large peeled Granny Smith apple
• 1/4 cup walnut halves, chopped
• 3 Tbsp. chopped flat-leaf parsley or dill or combination
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. salt
• Freshly ground black pepper
• 1 Tbsp. extra virgin olive oil

Directions

1. To shred beet, insert each hand in plastic sandwich bag to avoid staining hands. Peel beet using swivel blade vegetable peeler. Using coarse side of box grater, shred beet to get 3/4 cup. Save remaining beet for another use. Shred carrots and apple. Place shredded beets, carrots and apple in mixing bowl and mix to combine. Add walnuts and green herbs on top of mixed vegetables, and set bowl aside.
2. For dressing, in small bowl whisk together lemon juice and salt until salt dissolves. Add 3-4 grinds of pepper. Whisk in oil. Pour dressing over salad and mix until well combined and evenly dressed. Serve salad within 1 hour of combining with herbs and dressing.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1 cup chopped unpeeled apple (1 medium)
• 1/2 cup thinly sliced red or green bell pepper strips
• 2/3 cup light mayonnaise or salad dressing
• 1/3 cup reduced fat sour cream
• 3 tablespoons Equal Spoonful or Granulated*
• 1-1/2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/8 teaspoon pepper* May substitute 4-1/2 packets Equal sweetener

Directions

1. Combine cabbage, carrots, apple and pepper strips in medium size bowl. Combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper.
2. Spoon Equal mixture over cabbage mixture; toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.

Ingredients

• 1 cup Splenda No Calorie Sweetener, Granulated
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 1/4 cup orange juice
• 5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
• 1 cup uncooked old-fashioned oats
• 2 tablespoons Splenda No Calorie Sweetener, Granulated
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, softened
• 1/2 cup crisp rice cereal
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
2. Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
3. Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
4. Bake 45 minutes or until topping is lightly browned. Serve warm.

Ingredients

• 12 graham crackers
• 1 (8 ounce) pkg. reduced-fat cream cheese
• 2 tablespoons Splenda Essentials No Calorie Sweetener with Fiber, Granulated
• 1 teaspoon cinnamon
• 1 thinly sliced large apple

Directions

1. Break graham crackers in half and set aside.
2. Combine cream cheese, Splenda Essentials Granulated Sweetener with Fiber and cinnamon. Spread 2 teaspoons of cream cheese onto each cracker half.
3. Top crackers with apple slices.

Ingredients

Filling:

• 3 cups peeled, cored, sliced apples
• 2 cups fresh or frozen thawed cranberries
• 1 cup Equal Spoonful*Topping:
• 1/3 cup all-purpose flour
• 1/4 cup chopped pecans
• 1/4 cup stick butter or margarine, melted
• 1/2 cup Equal Spoonful*** Substitute 24 packets Equal sweetener** Substitute 12 packets Equal sweetener

Directions

1. For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
2. For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
3. Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.