Ingredients:

• 1 Pastry for double-crust 9-inch pie
• 3 tbsp (15ml) cornstarch
• 1 cup (250ml) Equal^® Granular® or 24 Equal^® Packets
• ¾ tsp (3ml) ground cinnamon
• ¼ tsp (1ml) ground nutmeg
• ¼ tsp (1ml) salt
• 8cups (2L) sliced cored peeled Granny Smith or other baking apple (about 8 medium apples)

Makes 8 servings

Direction:

1. Roll ½ the pastry on floured surface into circle 1 inch larger than inverted pie pan. Ease pastry into pan.
2. Combine cornstarch, Equal^®, cinnamon, nutmeg, and salt; sprinkle over apples in large bowl and toss. Arrange apples in pie crust.
3. Roll remaining pastry into circle large enough to fit top of pie. Cut hearts on pastry. Bake in preheated 425-degree oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on wire rack.

Nutrition Information per Serving:

• Calories: 221
• Protein: 2g
• Fat: 6g
• Carbohydrates: 40g
• Dietary Fibre: 3g

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NEW YORK CHEESECAKE

Ingredients:

• 1-1/4 cups (300ml) vanilla wafer crumbs
• 4 tablespoons (60ml) margarine, melted
• 2 tablespoons (30ml) Equal Granular® or 3 Equal^® Packets
• 3 packages(8 ounces/225 grams) low-fat cream cheese, softened
• ¾ cup (175ml) Equal Granular® or 18 Equal^® Packets
• 2 eggs
• 2 egg whites
• 2 tablespoons (30ml) cornstarch
• 1 cup (250ml) low-fat sour cream
• 1 teaspoon (5ml) vanilla
• 2 cups (1 pint) strawberries, sliced (optional) Strawberry Sauce see below

Makes 16 servings

Direction:

1. Mix vanilla wafer crumbs, margarine and 2 tablespoons Equal Granular® or 3 Equal^® Packets in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and ½ inch up side of pan. Bake in preheated 350ºF oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
2. Beat cream cheese and ¾ cup Equal Granular® or 18 Equal^® Packets in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust.
3. Place cheesecake on roasting pan on oven rack; add 1 inch hot water to roasting pan. Bake in preheated 300ºf oven just until set in the center, 45 to 60 minutes. Remove the cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight.
4. Remove side of pan; place cheesecake on serving plate. Makes 16 servings.

Nutrition Information per Serving:

• Calories: 209 kcal
• Protein: 6 g
• Fat: 14.8 g (using low fat vanilla wafers)
• Carbohydrates: 13/6 g
• Dietary Fibre: 1 g

39% calorie reduction from traditional recipe

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FUDGY BROWNIES

Ingredients:

• 6 tablespoons (90ml) margarine
• 4 ounces (115 grams) unsweetened chocolate
• 1/3 cup (75ml) skim milk
• 1/3 cup (75ml) apricot preserves with Nutrasweet brand sweetener or apricot spreadable fruit
• 1 egg yolks
• 1 teaspoon (5ml) vanilla
• ½ cup (125ml) all-purpose flour
• 1 ½ cups (375ml) Equal Granular® or 36 Equal^® Packets
• ½ teaspoon (2ml) baking powder
• 1/8 teaspoon (0.5ml) salt
• 3 egg whites
• 1/8 teaspoon (0.5ml) cream of tartar
• 1/3 cup (75ml) coarsely chopped walnuts (optional)

Makes 16 servings

Direction:

1. Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Whisk in egg yolk and vanilla; mix in combined flour, Equal^®, baking powder, and salt until smooth.
2. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites. Pour batter into greased 8-inch square baking pan. Fold in walnuts, if desired.
3. Bake in preheated 350ºF oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not over bake). Cool on wire rack. Serve warm or at room temperature.

Nutrition Information per Serving:
(without walnuts)

• Calories: 91 kcal
• Protein: 2 g
• Fat: 6 g
• Carbohydrates: 8 g
• Dietary Fibre: 1 g

55% calorie reduction from traditional recipe

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CHOCOLATE FONDUE

Ingredients:

• 1 package (8 ounce/225 grams) unsweetened baking chocolate
• 1 cup (250ml) skim milk
• 2 cups (500ml) Equal Granular® or 48 Equal^® Packets
• 1 teaspoon (5ml) vanilla or ½- ¾ teaspoons (2ml-3ml) rum extract
• Dippers: apple and pear wedges, banana pieces, orange segments, strawberries, and pretzels.

Makes 12 servings

Direction:

1. Cut squares of chocolate into pieces; heat chocolate and milk in medium saucepan over medium-low to low heat, whisking constantly, until chocolate is almost melted.
2. Remove from heat; continue whisking until chocolate is melted and mixture is shiny. Add Equal^® and vanilla OR rum extract, whisking until mixture is smooth.
3. Pour chocolate mixture into fondue pot or serve bowl; serve with fruit and/or pretzels for dipping.

Nutrition Information per Serving:

• Calories: 122 kcal
• Protein: 3 g
• Fat: 10 g
• Carbohydrates: 10 g
• Dietary Fibre: 3 g

58% calorie reduction from traditional recipe

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Ingredients:

• 4 eggs
• ¾ cup (175ml) skim milk
• ¾ cup (175ml) all-purpose flour
• 3 tablespoons (45ml) Equal Granular® or 4 ½ Equal^® Packets
• ¼ teaspoon (1ml) salt
• 1 tablespoon (15ml) margarine
• 2] large cooking apples, sliced
• 2 tablespoons (30ml) margarine
• ¾ cup (175ml) Equal Granular® or 18 Equal^® Packets
• ¼ teaspoon (1ml) ground cinnamon
• 1/8 teaspoon (0.5ml) ground nutmeg
• 3 pinches (1.5ml) ground allspice
• 1 tablespoon (15ml) lemon juice
• 1 cup (250ml) apple cider
• 4 teaspoons (20ml) cornstarch
• ground cinnamon

Makes 8 servings

Direction:

1. Mix eggs, milk, flour, 3 tablespoons Equal Granular® or 4 ½ Equal^® Packets and salt in medium bowl (batter will be slightly lumpy). Heat 1 tablespoon margarine in 12-inch oven-proof skillet until bubbly; pour batter into skillet.
2. Bake pancake in preheated 425ºF oven 20 minutes; reduce temperature to 250ºF and bake until crisp and golden, 7 to 10 minutes (do not open oven door during baking). Transfer pancake to large serving plate.
3. Saute apples in 2 tablespoons margarine in large skillet until apples begin to soften, 5 to 7 minutes. Mix in ¾ cup Equal Granular® or 18 Equal^® packets, spices, and lemon juice. Add ¾ cup cider; add to boiling mixture, stirring until thickened, about 1 minute. Spoon apple mixture into pancake. Sprinkle with cinnamon.

Nutrition Information per Serving:

• Calories: 234
• Protein: 5.5 g
• Fat: 7.4 g
• Carbohydrates: 38.6 g
• Dietary Fibre: 3.3 g

26% calorie reduction from traditional recipe

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PUMPKIN CHEESECAKE

Ingredients:

• 1 cup (250ml) graham cracker crumbs
• ½ cup (125ml) ground gingersnaps cookies
• 2 tablespoons (30ml) Equal Granular® or 3 Equal^® Packets
• 5 tablespoons (75ml) margarine, melted
• 3 packages (8 ounces/225 grams each) reduced-fat cream cheese (not tub type), softened
• 1 cup (250ml) canned pumpkin
• 2 eggs
• 2 egg whites
• 1 cup (250ml) Equal Granular® or 24 Equal^® Packets
• 2 teaspoons (10ml)ground cinnamon
• 1 teaspoon (5ml) ground cloves
• 1 teaspoon (5ml) ground ginger
• 2 tablespoons (30ml) cornstarch

Makes 12 servings

Direction:

1. Mix graham cracker and gingersnap crumbs, 2 tablespoons Equal Granular® or 3 Equal^® Packets, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and ½-inch up side of pan. Bake in preheated 350ºF oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
2. Beat cream cheese until smooth in mixing bowl; mix in pumpkin, eggs and egg whites. Mix in 1 cup Equal Granular® or 24 Equal^® Packets, spices, and cornstarch. Pour mixture onto crust in pan. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack; add 1-inch of hot water to pan. Bake in preheated 300ºF oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let the cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
3. Remove side of springform pan; place cheesecake on serving plate. Cut into wedges.

Nutrition Information per Serving:

• Calories: 280
• Protein: 6.3 g
• Fat: 19.4 g
• Carbohydrates: 20.3 g
• Dietary Fibre: 0.9 g

48% calories reduction from traditional recipe

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Ingredients:

• 2 cups (500ml) skim milk
• 3 tablespoons (45ml) quick-cooking tapioca
• 1 eggs
• 1/8 teaspoon (0.5ml) salt
• ½ cup (125ml) Equal Granular® or 12 Equal^® Packets
• 1 to 2 teaspoons (5-10ml) vanilla
• ground cinnamon and nutmeg

Makes 4 servings

Direction:

1. Combine milk, tapioca, egg and salt in medium saucepan. Let stand 5 minutes. Cook over medium-high heat, stirring constantly, until boiling. Remove from heat; stir in Equal® and vanilla.
2. Spoon mixture into serving bowls; sprinkle lightly with cinnamon and nutmeg. Serve warm, or refrigerate and serve chilled.

Nutrition Information per Serving:

• Calories: 96
• Protein: 5.8 g
• Fat: 1.5 g
• Carbohydrates: 15 g
• Dietary fibre: 0.1 g

57% calorie reduction from traditional recipe

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Ingredients:

• 2 cups (500ml) all-purpose flour
• 2 tbsp (10ml) Equal Granular® or 1 Equal Packet
• 1 tbsp (1ml) baking powder
• ½ tsp (2ml) salt
• ¼ cup (50ml) margarine or margarine
• 2 eggs
• 1 cup (250ml) skim milk

Makes 12 scones

Direction:

1. In bowl, combine flour, Equal®, baking powder and salt.
2. With pastry blender, cut in margarine until crumbly.
3. Whisk together eggs and milk. Stir into flour mixture until just mixed. Transfer to lightly floured working surface. Knead about 10 times. Drop by spoonfuls into 12 even mounds onto nonstick baking pans.
4. Bake in 400ºF oven for 12 minutes or until golden.

Nutrition Information per Serving:

• Calories: 129
• Protein: 4 g
• Fat: 5 g
• Carbohydrates: 17 g

Variations
For Cheese Scones
Add 1 cup (250ml) grated low-fat cheddar cheese to dry ingredients.
For Raisin Scones
Add ½ cup (125ml) raisins to dry ingredients.

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Ingredients:

• 1 ½ cups (375ml) 100% bran cereal
• 1 ½ cups (375ml)nskim milk
• 1/3 cup (75ml) margarine, melted
• 1 egg
• 1 teaspoon (5ml) vanilla
• 1 ¼ cups (300ml) all purpose flour
• ½ cup plus 4 teaspoons (145ml) Equal Granular® or 14 Equal^® Packets
• 1 tablespoon (15ml) baking powder
• 2 teaspoons (10ml) ground cinnamon
• ½ teaspoon (2ml) salt
• ½ cup (125ml) pitted dates, chopped

Makes 1 dozen

Direction:

1. Combine cereal and milk in medium bowl; let stand 5 minutes. Stir in margarine, egg, and vanilla. Add combined flour, Equal^® baking powder, cinnamon and salt, stirring just until mixture is blended. Stir in dates.
2. Spoon batter into greased muffin pans; bake in preheated 375ºF oven until muffins are browned and toothpicks inserted in centers come out clean, 20 to 25 minutes. Cool in pans on wire rack 5 minutes; remove from pans and cool on wire rack. Makes 1 dozen.

Nutrition Information per Serving:

• Calories: 164 kcal
• Protein: 4 g
• Fat: 6 g
• Carbohydrates: 25 g
• Dietary Fibre: 4 g

18% calorie reduction from traditional recipe

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Ingredients:

• 1/3 cup (75ml) margarine, softened
• 1 egg
• 1 teaspoon (5ml) vanilla
• 2/3 cup (150ml) Equal Granular® or 17 Equal^® Packets
• ¾ cup (175ml) all-purpose flour
• ½ teaspoon (2ml) baking soda
• ¼ teaspoon (1ml) salt
• ½ cup (125ml) semi-sweet chocolate chips

Makes 30 small cookies – one serving is three cookies

Direction:

1. With electric mixer, cream margarine for 1 minute. Add egg and vanilla; beat on high for 1 minute. Add Equal^® and beat until well blended.
2. Combine flour, soda and salt. Stir into creamed mixture until smooth. Stir in chocolate chips.
3. Drop from small spoon onto ungreased baking sheet. Bake in 350ºF (180ºC) for 8 to 10 minutes or until golden brown. Cool on rack. Makes 30 small cookies.

Nutrition Information per Serving:

• Calories: 138 kcal
• Protein: 2 g
• Fat: 9 g
• Carbohydrates: 13 g

57% calorie reduction from traditional recipe

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Ingredients:

• 1 cup (250ml) mashed very ripe bananas (about 3 small)
• 1 cup (250ml) Equal Granular® or 24 Equal^® Packets
• ½ cup (125ml) plain fat-free yogurt
• 4 tablespoons (60ml) margarine, melted
• 1 egg
• 2 egg whites
• 1 teaspoon (5ml) vanilla
• 2 cups (500ml) all-purpose flour
• 1 teaspoon (5ml) baking powder
• ½ teaspoon (2ml) baking soda
• ¼ teaspoon (1ml) salt
• ¼- ½ cup (50-125ml) walnut pieces (optional)

Makes 4 servings

Direction:

1. Beat bananas, Equal^®, yogurt, margarine, egg, egg white, and vanilla at medium speed in large bowl until blended; beat at high speed 1 minute. Add combined flour, baking powder, baking soda, and salt, mixing just until ingredients are moistened. Stir in walnuts, if desired.
2. Pour batter into one 8-1/2 x 4-inch greased and floured loaf pan, or three 5-5/8 x 3-1/4 inch loaf pans. Bake at 330ºF until bread is golden and toothpick inserted in center comes out clean, 55 to 65 minutes for a large loaf, 35 to 40 minutes for small loaves. Cool 10 minutes in pans on a wire rack; remove from pan. Serve warm.

Recipe can be doubled to make 2 large or 6 small loaves.
Nutrition Information per Serving:
(without walnuts)

• Calories: 113 kcal
• Protein: 3 g
• Fat: 2 g
• Carbohydrates: 20 g
• Dietary Fibre: 1 g

43% calorie reduction from traditional recipe

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Ingredients:

• 1 cup (250ml) vegetable oil
• 3 eggs
• ½ cup (125ml) Equal Granular® or 12 Equal^® Packets
• 1 teaspoon (5ml) vanilla
• 2 cups (500ml) shredded zucchini
• 1 can (8 ½ ounces/240 grams) unsweetened crushed pineapple in juice, drained
• 3 cups (750ml) all-purpose flour
• 1 ½ teaspoons (7ml) ground cinnamon
• 1 teaspoon (5ml) baking soda
• ¾ teaspoon (3ml) ground nutmeg
• ¾ teaspoon (3ml) salt
• 1 cup (250ml) raisins
• ½ cup (125ml) chopped walnuts (optional)

(Makes 2 loaves – about 16 slices each)

Direction:

1. Mix oil, eggs, Equal^® and vanilla in large bowl; stir in zucchini and pineapple. Combine flour, cinnamon, baking soda, nutmeg, and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired. Spread batter evenly in 2 greased and floured 8-1/2 x 4-1/2 X 2-1/2 –inch loaf pans.
2. Bake in preheated 350ºF oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire rack 10 minutes; remove from pans and cool completely on wire rack.

Nutrition Information per Serving:

• Calories: 130
• Protein: 2.0 g
• Fat: 7.4 g
• Carbohydrates: 14.3 g
• Dietary Fibre: 0.9

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