Instructions: To make the filling, place cornstarch and 1 tablespoon of the apple juice in a small bowl and stir to mix well. Set aside.

Place apples, remaining juice and cinnamon in a 3 quart pot and bring toa boil over high heat. Reduce heat to medium low, cover, and cook, stirring occasionally, for about 8 minutes, or until the apples begin to soften. Stir the cornstarch mixture, and add it to the pot. Cook and stir uncovered for another minute, or until the mixture thickens. Remove the pot from the heat, and stir in the sugar substitute.

Coat a 2 quart casserole dish with nonstick cooking spray and spread the hot mixture evenly in the dish.

To make the topping, place the flour, sugar, baking powder and baking soda in a medium sized bowl and stir to mix well. Add the butter milk and egg white and stir just until the dry ingredients are moistened. Spread evenly over hot fruit.

Bake uncovered at 400 for 20 minutes or until cobbler is bubbly around the edges and topping is golden brown. Remove from the over and allow to cool 10 minutes before serving warm.

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