Dr. Atkins (and, I think, Karen on our own site) have suggested that using a combination of sweeteners can result in a better taste than just one artificial sweetener.

Splenda's bulking agent makes it act just like sugar in baking. But using a combination of Splenda and either saccharine or cyclamate will give an interesting variation on the taste.

I now prefer Liquid Sugar Twin - cyclamate in Canada - as a sweetener for tea and coffee. Splenda has a 'hollow' taste for me. But it;s better as a baking ingredient.

Check our Recipe section for good ideas about sweetening treats.