6 cups fresh broccoli florets
3/4 cup shredded low fat cheddar cheese
1/3 cup chopped red onion
3/4 cup Splenda sugar substitute
3/4 cup low fat mayonnaise
3/4 cup plain, non-fat yogurt
3 tablespoons red wine vinegar
1/2 cup dried cranberries

In a large bowl, combine the broccoli and onion. In small bowl, combine mayonnaise, yogurt, Splenda and red wine vinegar. Pour over broccoli mixture and toss to coat. Stir in cranberries. Refrigerate for at least 4 hours or over night to marinate. Just before serving, sprinkle with low fat cheddar cheese.