Bake in a moderate oven (180C) for about 15-20 minutes, till the pears are softened.
Combine cracker crumbs with melted margarine and remaining splenda.
Sprinkle over the pears.
Sprinkle cinnamon on top and bake for 10 more minutes.
Spenda and Zero are Sucralose based sugar substitutes, which are stable when cooked or baked and claimed to be safer than aspartame.
The jams and preserves used in these desserts are without added sugar.