[CEN[/CENTER]All of these recipes sound great! My only problem is that I am not a fan of Splenda. Can Stavia be used as a substitution and if so, does anyone know how the measurements work out?

I use stevia. It depends on the recipe. Some recipes such as sugar cookies would need a filler for the sugar texture. I made a cheesecake using stevia though and had no problem.

How the measurements work out would depend on the kind of stevia you use. I use sweetleaf pure piowder extract. 1/3 tsp = 1 cup sugar. I would just figure out how much splenda is being used (if it's granular then it measures jus tlike sugar) then convert to stevia. Because stevia is hard to control, it just may take practice and experimentation. Check out the sticky at the top of this page about splenda conversion charts for more help.