What luck have hounds had replacing sugar with the various artificial sweeteners in baked goods?
I'm already aware of the pros and cons of artificial sweeteners, taste, cost, health and otherwise, so I'm not trying to re-start that debate . . .
But, since normal quantities of sugar, for health reasons, are no longer an option for me, I'm trying to figure out if it's possible to get a reasonable facsimile of my favorite goodies, or whether those who've tried baking with replacements find the damage to taste, texture, flavor, and overall quality for it to be too high. Any thoughts on which sweeteners work best in various contexts-- pies, cookies, cakes, etc., would be much appreciated.
Likewise, any thoughts on whether the inclusion of small (Less than 1/2 of whatever's called for per recipe) amounts of sugar/molasses/whatever with the artificial sweeteners makes up for any deterioration in quality would also be appreciated. I have read elsewhere that a teaspoon or so of molasses with Splenda mimics the taste of brown sugar, for example, and that adding a tablespoon or two of sugar to butter that's to be creamed with Splenda helps the texture of the final product.
So far, I've liked Splenda best, but am curious about Stevia and any other sweetener hounds have had luck with. Thanks for any thoughts.