Splenda (also called Sucralose) has got to be one of THE most wonderful creations of the 20th century <img src="/images/graemlins/smile.gif" alt="" /> I have information on it here -
http://www.bellaonline.com/articles/art10621.asp in essence it is a modified form of sugar that tastes just like sugar (no aftertaste at ALL) and can be baked with but has pretty much no calories. You can stir it into your coffee, bake cookies with it, make pudding with it, anything you would do with sugar in the same amounts. It has a great texture so it holds up well.
If you look at diet sodas and products, especially candies and cookies, many if not most of them now use Splenda. The taste is truly perfect. I feed Splenda-sweetened chocolates and candies to my various testers and they literally cannot taste the difference between them and the sugared version. There's really no reason any more on these products to eat a sugared version any more. Not that you should eat a lot of candy or chocolate no matter what it's made of <img src="/images/graemlins/smile.gif" alt="" /> But if you want to satisfy that sweet tooth, you can do it with the Splenda version, it will taste *incredibly* delicious and gourmet, and it's not full of sugar. Which dentists love, too.
Also in a safety sense, this is not a rat poison like saccharine is. The more I read about saccharine (Sweet n Low) the scarier it is. Splenda has been tested for years and years and there aren't any problems with it. Which is a good thing <img src="/images/graemlins/smile.gif" alt="" />