Sweeteners?

I've got Splenda, but I really don't care for the taste.  I recall from back in my Atkin's days that artificial sweeteners taste more "real" if you mix a couple of them in a recipe.  Does anyone have suggestions on favorites (or combinations)?  I am going to be ordering some stuff soon.

Thanks!

I just ordered some whey low. Supposed to be good.

I like Truvia best of all of them.  For baking, the only sweetener which acts enough like sugar for me is Maltitol and I don't like that one so I just use Sugar and eat less.

I mix Whey low with Splenda and Xylitol or erythritol.  I also use polydextrose with the splenda... for bulk it is a fiber that gives the texture and mouthfeel of sugar with no sweetness - you can even make caramel sauces wth this stuff!!.   Whey low tastes perfect but it is still sugar so I want to be careful with it.

So 1 cup of sugar would be:

1/3 c splenda (cup for cup - melts to nothing when it gets wet)
1/3 c polydextrose (I add this to the xylitol when I powder it in my magic bullet to prevent clumping)
1/3 c Whey low
1/3 c xylitol or erythritol (I like to powder this sometimes because it dissolves better)



I like splenda in drinks but HATE it in baked goods - I have found this ratio to leave no gross aftertastes.

If i am measuring out an amount not easily divisble by 3... like 1/4 cup I will spoon in the sweeteners into the 1/4 measuring cup in thirds... so it looks about 1/3 of the equipment and then add it. It is not exact but it has worked well for me! 


If you do not have whey low use maltitol or more xylitol.. I just bought some natural sugar called tagatose to try out too!

The polyd also helps to prevent recrystallization of erythritol and help negate the cool mouth feel it can have.