Two of our Thanksgiving guests have diabetes, so I'm thinking of using splenda in the cranberry sauce and in pies/baked goods. The only experience I have w/ splenda was in eating ice cream that had splenda in it and I noted a distinct aftertaste- sort of like in diet sodas. I didn't care for it. I'm wondering if this aftertaste will show up in the items I might make. Any advice/experiences would be appreciated.