1. Preheat oven to 375°F (190°C), Gas Mark 5.
2. Rinse chicken inside and out; pat dry with paper towels. Using your fingers, carefully loosen the skin over chicken breast, being careful not to puncture the skin.
3. In a small bowl, combine parsley, lemon zest, and garlic. Spread this mixture on the chicken between the skin and flesh of the breast. Truss chicken but do not bend wings akimbo. Instead place a rosemary sprig under each wing; tie wings to the body with kitchen string.
4. Place chicken, breast side up, on a rack in a shallow roasting pan. Pour wine into bottom of roasting pan. Roast, uncovered, for 1 hour or until the meat near the thighbone is no longer pink when slashed. Remove from oven and let stand for 10 minutes before serving.

1. Scrub the potatoes and prick several times with the tip of a sharp knife. Place in a large saucepan with water to cover. Gently boil for 20 minutes. Drain and pat dry with paper towels.
2. Arrange on a baking sheet. Lightly coat each potato with cooking spray. Roast alongside the chicken until potatoes are very tender, about 40 minutes.
3. Serve the potatoes whole, slashing the top with a knife.

1. Fill a large nonstick skillet with 1 inch (2.5 cm) water. Add asparagus spears and cook over medium heat until tender, 3 to 4 minutes. Drain and arrange asparagus spears on a large serving plate.
2. Melt margarine in small skillet and add leek. Sauté until soft, about 4 minutes. Add green beans and sugar snap peas. Add salt, if using, cover, and cook until vegetables are crisp tender, about 4 minutes. Spoon over the asparagus and serve.

1. In a nonstick medium saucepan, combine 1 cup SugarTwin®, cornstarch, cream of tartar, and salt. Whisk in water and lemon juice.
2. Cook over medium heat, stirring, until mixture boils. Reduce heat to medium-low; continue cooking and stirring for 1 minute. Remove from heat. Stir in margarine and lemon zest; set aside.
3. In a medium bowl, whisk together egg yolks until lemon colored. Whisk at least half of the hot cornstarch mixture into eggs. Stir this mixture into remaining mixture in saucepan, blending well. Return pan to medium-low heat. Cook, stirring, for 2 minutes.
4. Cool slightly. Pour filling into baked pie crust.
5. Preheat oven to 350°F (180°C), Gas Mark 4.
6. To make the meringue: In a small mixer bowl, combine egg whites (works best at room temperature) and 1/4 teaspoon cream of tartar. Beat with an electric mixer on high speed until froth. Add vanilla. Gradually add SugarTwin®, 1 tablespoon (15 ml) at a time. Beat until stiff peaks form. Spread evenly over lemon filling, sealing well around the edge of the crust. If desired, swirl peaks by lifting up some of the meringue with the back of a spoon.
7. Bake for 12 to 15 minutes until meringue is golden brown. Cool before serving. Refrigerate leftovers for no more than 2 days.

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