Pastry
1 1/4 cups all-purpose flour
2 tablespoons Splenda granular
1/4 teaspoon salt
4 tablespoons chilled butter or margarine, cut into pieces
5 tablespoons iced water

Filling
3 Golden Delicious apples, peeled, cored and cut into 1/4-inch thick slices (about 1 1/2 pounds)
1/3 cup sugar
2 tablespoons Splenda granular
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon apple jelly, melted

1. Heat the oven to 375 degrees. Combine the flour, Splenda and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle with iced water and toss with a fork until moist and crumbly (do not form a ball).
2. Press the flour mixture gently into a 4-inch circle on heavy-duty plastic wrap and cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Chill the dough in freezer for 5 minutes or until the plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Trim excess dough.
3. Combine the apples and remaining ingredients; toss gently. Arrange the apple slices in prepared crust. Bake for 45 minutes or until crust is golden and filling is bubbly. Brush with apple jelly. Cook on wire rack for 20 minutes.

Yields 8 servings
Calories 186, Total Fat 6g, Cholesterol 16mg, Carbohydrate 31g, Protein 2g, Sodium 128mg

1 cup prepared granola (your choice of flavor)
1 cup diced fresh pineapple
1 cup sliced fresh strawberries
1/4 cup shredded coconut
1 6-ounce container low-fat vanilla yogurt (or your choice of flavor)
1/4 cup coconut
Mint Leaves

1. In each of two (14-ounce) parfait glasses, layer 1/4 cup granola, about 1/4 cup yogurt, 1/4 cup strawberries, 1/4 cup pineapple and 1 tablespoon coconut

2. Repeat layer. Garnish with mint if desired and additional strawberry.

Yields 2 servings

1/2 cup butter or margarine
1 cup packed brown sugar
1 16-ounce can pineapple slices, drained Maraschino cherries
1 18 1/2-ounce package yellow cake mix

Divide butter and brown sugar evenly in half. Place half of the butter in two 9-inch round cake pans. Melt butter over low heat.

Yields 2 9-inch cake

Layer Cake
1 cup butter or margarine (at room temperature)
2 cups sugar
1 teaspoon vanilla extract

Cream butter; gradually add sugar, beating until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Turn into 2 greased and floured 9-inch layer pans. Bake in 375 deg. oven 30 to 35 minutes. Cool.

Fruit-Topping:
Heat 3/4 cup apricot preserves and 1 tablespoon lemon juice in 1-quart saucepan to boiling, stirring occasionally. Cool preserve mixture. Arrange sliced strawberries, kiwi, pineapple and grapes on top of cake layer. (Any fruit of your choice maybe used.) Brush fruit with apricot mixture. Serve immediately or refrigerate no longer than 8 hours.

Yields 2 9-inch cakes

1 20-ounce can sliced peaches
1 20-ounce can bing cherries
1 20-ounce can pineapple chunks
2 11-ounce cans mandarin oranges
2/3 cup light brown sugar
2 teaspoons curry powder
Juice of 1 lemon
2 tablespoons margarine

Drain fruits well in a colander until all juice has run off, 1 to 2 hours. Prepare a shallow casserole (8×12 inches or similar size) by greasing it with margarine. Add fruit, cover with a mixture of brown sugar and curry powder, sprinkle with lemon juice and dot with margarine. Cover and bake for 1 hour in the oven at 300 degrees.

Yields 12 servings (1/2 cup each)

Calories 112, Total Fat 2.0g, Cholesterol 0mg, Carbohydrate 24.2g, Protein 1.3g, Sodium 29mg.

2 pints assorted berries
3/4 cup sugar
1/3 cup shortening
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons grated orange rind
3/4 cup milk
Sweetened whipped cream

Combine berries and 3/4 cup sugar in bowl; let stand for 1 hour. Heat the oven to 450 degrees. Cut shortening into flour, 1/4 cup sugar, baking powder, salt and orange rind until mixture resembles fine crumbs. Stir in milk just until blended. Gently smooth dough into a ball on lightly floured surface. Knead 20 to 25 times. Roll to 1/2-inch thickness; cut with floured 3-inch cutter. Place about 1 inch apart on greased cookie sheet. Bake until golden brown, 10 to 12 minutes. Split crosswise while hot. Fill and top with berry mixture and whipped cream. Garnish with mint if desired.

Yields 6 servings

1/2 cup orange juice
1/2 cup coconut rum
1/8 teaspoon ground ginger
6 cups of assorted fruits cut into bite-size pieces (strawberries, peaches, plums, kiwi, pineapple)

Combine orange juice, coconut rum and ginger in large glass bowl or zipper plastic bag. Add the fruits and toss gently to coat the fruits. Let the fruit marinade for 2 hours in the refrigerator. Garnish with mint leaves if desired.

Yields 4 servings

Calories 188, Total Fat 0.9g, Cholesterol 0mg, Carbohydrate 30.0g, Protein 1.8g, Sodium 4mg.

1 cup fresh or frozen raspberries
2 to 3 tablespoons sugar
1 tablespoon orange juice
1/2 teaspoon grated orange rind
2 tablespoons butter or margarine
1 tablespoon sugar
4 medium firm peaches, halved and pits removed
Sweetened whipped cream

Puree the raspberries, sugar, orange juice and orange rind in food processor or blender.

Heat butter in small saucepan over medium heat until melted. Stir in 1 tablespoon sugar until dissolved. Remove saucepan from heat. Brush peach halves all over with the butter mixture. Grill peach halves over medium heat until they are browned in spots and warm throughout, about 8 to 10 minutes, turning often. Serve with sweetened whipped cream and garnish with mint leaves if desired.

Yields 4 servings

Calories 88, Total Fat 4.0g, Cholesterol 10mg, Carbohydrate 13.7g, Protein 0.6g, Sodium 30mg.

8 to 10 large strawberries with leaves intact
2 2-ounce white chocolate candy coating
1 6-ounce package semisweet chocolate chips

Melt the white chocolate candy coating in small saucepan over low heat, stirring constantly. Remove from heat. Holding berry by its green cap, dip a portion of the fruit into melted coating. Let excess coating drop off berry. Place on a baking sheet lined with waxed paper and let dry. Repeat with remaining strawberries. In another small saucepan, melt chocolate over low heat, stirring constantly. Dip each strawberry in melted chocolate, leaving part of the white coating showing. Let excess coating drop off berry. Let dry and then chill.

Yields 8 servings

Calories 215, Total Fat 11.7g, Cholesterol 0mg, Carbohydrate 31.8g, Protein 2.3g, Sodium 6mg.

8 to 10 large strawberries with leaves intact
2 2-ounce white chocolate candy coating
1 6-ounce package semisweet chocolate chips

Melt the white chocolate candy coating in small saucepan over low heat, stirring constantly. Remove from heat. Holding berry by its green cap, dip a portion of the fruit into melted coating. Let excess coating drop off berry. Place on a baking sheet lined with waxed paper and let dry. Repeat with remaining strawberries. In another small saucepan, melt chocolate over low heat, stirring constantly. Dip each strawberry in melted chocolate, leaving part of the white coating showing. Let excess coating drop off berry. Let dry and then chill.

Yields 8 servings

Calories 215, Total Fat 11.7g, Cholesterol 0mg, Carbohydrate 31.8g, Protein 2.3g, Sodium 6mg.