Reply #1: Splenda is very good for many applications.

[Denninmi]

It's fine to sweeten fruit pies, custard/pudding based pies, and cakes. It doesn't function the same exact way sugar does, so some cookies work (the more moist, cake like ones), whereas it doesn't necessarily work as well in more pastry/shortbread type cookies.

I find that, despite the fact it claims to measure 1 for 1, it's too strong and a bit bitter if I use an equal amount. I generally use between 1/2 and 3/4ths of the amount of sugar called for, depending upon the other ingredients.

Saccharin is just nasty, IMO, and aspartame isn't heat stable, so that one is out. I haven't tried Stevia (Truvia) yet, so I can't really say whether or not it works.

If nothing else, I guess experimentation and consulting a lot of low sugar cookbooks, diabetic cookbooks, etc. would help find techniques and recipes which could work.

One other thing I would like to mention. I knew several people, one a co-worker's husband, one an uncle by marriage, and an older married couple who lived a few houses down from me, who were all diabetics. All of them would buy "no sugar added" pies at the local grocery store bakeries, either Meijer or Kroger, and eat them as if it were OK. When I looked at the actual nutritional labels and ingredients on these pies, they were just as igh, or almost just as high, in total sugars and total carbs, as regular pies sweetened with sugar. While no refined sugar was added to these pies, apple juice concentrate and other sweeteners, such as honey, were used instead. All four of these people died early and rather unpleasant deaths as a consequence of their diabetes. All of them should have known better, IMO.

I think there definitely could be a good market for products truly made sugar free, so that they would have a relatively low glycemic index and would be truly ok in a proper portion size for diabetics and others who need to keep away from sugar.