[dan1123]

I won’t use Aspertame as I know people who get headaches or have stomach problems when they ingest it. Splenda is made from sugar and is better than any of the other sweeteners that contain Aspertame.

Splenda just tastes wrong to me. My new favorite is erythritol, but it tends to work better in cold cereal, yogurt, and ice cream where you don't notice its cooling sensation.

[mass55th]

I had no problem going from sugar to Splenda. I didn’t see any difference in the taste. The only time I use it is in my coffee and on my cereal. If I bake, I use Splenda’s half and half mixture, and they make a brown sugar for baking too.

[kevkrom]

Splenda just tastes wrong to me. My new favorite is erythritol

I like mixing Splenda, erythritol, and xylitol in a 2:1:1 ratio, and then cutting the recipe's "sugar" by 1/3 (e.g., 1.5 cups of sugar ==> 1/2 c. Splenda and 1/4 c. each erythritol and xylitol) -- they work great in combination.