Instructions: I dont have recipes per se but I will tell you what I do. First, I make muffins and quickbreads substituting fructose for sucrose. I buy fructose in 1 pound bags. Fruit muffins and quick breads make nice desserts. I also make brownies with fructose. Though I havent made apple crisps with fructose it is certainly possible to do so.

I usually find that the best substitution is 1c. fructose for 1 c. sucrose although for some recipes I prefer 3/4c. fructose for 1c. sugar.

Note: My husband and I are diabetics and our doctor has told us that fructose is okay to use. We have checked this by monitoring our glucose levels and have found that as long as we dont eat huge quantities the fructose causes no ill effects. I have read that there are some diabetics who do not tolerate fructose well. You might wish to consult your doctor or dietician before using fructose.

I make pies by substituting Equal for sucrose. This is bit tricky to do because of the fact that Equal decomposes when its heated. Apple pies require enough 1.5 times as much Equal (in terms of sweetening power) as sugar. So if your apple pie recipe calls for 1c. of sugar, substitute 1 1/2 c. Equal. I dont buy Equal measure - I dont like to use it. It is difficult to measure accurately. I use packets.

24 packets = 1 c. sugar.

For desserts in which a brown sugar or maple flavor is desirable I add a few drops of Mapleine (artificial maple flavoring). Mix and taste after each drop.

There is another sweetener on the market called Sweet One that does not decompose when heated. Like Equal, it is not "volume" true - a small amount does a lot of sweetening. It is a very low-cal substitute - I think 1 cal. per 2 teaspoon equivalents. I dont like the taste but you might. If you use Sweet One for sweetening baked goods then substitute 1c. Sweet One for 1c. sugar.

A simple, low fat apple tart may be made by starting with your favorite pie recipe. Put a small quantity of water in a pot, just enough to cover the bottom. Add sliced apples and slowly cook until the apples are just tender. Stir in 1Tbsp cornstarch dissolved in a minimum amount of water, the spices and substitute Equal for sugar.

This is the filling. You can go all out and add raisins or slivered almonds if you want.

For the tart shell get a package of phyllo dough and either a large muffin tin or custard cups or any other single serving sized oven proof container. Turn the tin upside down or place the custard cups upside down on a cookie sheet. Fold one sheet of phyllo dough over the muffin tin or cup. Spray with Pam. Cook at 400 degrees a few minutes to brown. Browned phyllo shells are fragile but may be stored indefinitely in a tightly sealed container.

Assemble the tarts just before serving. If you like the beauty of a glaze then melt Smuckers No Sugar apricot preserves (or flavor of your choice) in a microwave. Use 1Tbsp per tart. If you like something creamy on your tart then indulge in a spoon of Equal-sweetened plain or vanilla yogurt. If you want pure decadence then top with a bit of sugar-free frozen yogurt or sugar-free low-fat vanilla ice cream.

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