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In a large bowl, combine SPLENDA® Sweeteners, cornstarch and cinnamon. Toss chopped peaches with the dry ingredients and lemon juice and set aside.
Roll out pastry dough. Use a biscuit cutter to create 24 pastry dough circles.
Lay out 12 of the pastry dough circles on a baking sheet lined with parchment paper. Leave enough space between the circles to add a craft stick. Put one craft stick on each of the 12 pastry dough circles, with at least 1/3 of the stick overlapping onto the dough circle and the rest sticking out of the pasty circle to create the pop stick. Spoon 2 tablespoons of peach mixture onto the center section of each dough circle. Use the remaining 12 pastry dough circles cover the pops. Seal the edges of the pie pop with the end of a fork to create a traditional piecrust edge. Brush the pops with egg white (optional.)
Bake in a 400°F oven for 12 to 14 minutes or until golden brown. Let cool and serve.
*Note: Optional ingredient not included in nutrition analysis.