With the number of sweetners that are on the market today it makes the variations almost limitless. Unless somebody has experimented with a certain combination, it seem that it would be almost imposible to say what the ultimate combo is. I have experimented with erythritol,splenda,polydextrose,fiberfit, and stevia. After my attemps I have met with some success but they vary from recipe to recipe. One thing I do is if I sample a product that I like, I alway look at the combination of sweetners in it. They are supposed to be listed from highest to lowest amounts so that might give a clue as to proportions.

I also have a couple of cookbooks that have conversion charts in appendix and to be honest I am more confused after reading them then I was to begin with.

It would be nice to find somebody who has pulled it all together in 1 place.