Have any of you tried substituting DaVinci's Sugar-Free syrup for Splenda in a recipe? Anyone know the conversion? I love the Atkins cheesecake recipe but i'm thinking I could save some carbs and create a great new flavor by substituting syrup in place of some (if not all) of the Splenda. It's sweet enough that I think it would work. Does anyone know how the sweetness works out — 1 packet Splenda = how many tsp. syrup?

We need to convince DaVinci's to make an "unflavored" sugar-free syrup that you could use for this purpose. Of course, they'd probably get sued because I guess it would just be watered-down liquid Splenda.