I use the Truvia Brown sugar. I am not sure if it is a 1:1 sub or not. It has a good taste and it has the same 'moist' feel as real Brown sugar.

Chicken crust pizza

One pound ground (raw) chicken breast - or 3 small boneless breasts, pulsed in food processor
½ cup grated Parmesan
1 cup freshly shredded part skim mozzarella - one cup shredded cheese is 4 ounces by weight
½ teaspoon garlic powder
Sea salt and freshly ground black pepper
Dried oregano
½ cup prepared pasta sauce
Crushed red pepper flakes
4 or 5 basil leaves, rolled and sliced
Toppings - lets not go crazy with fat - I used Molinari very lean pepperoni in paper thin slices
Instructions
Preheat oven to 450°F and line a baking sheet or pizza pan with parchment paper or foil sprayed with non stick vegetable cooking spray.
In a medium bowl combine the ground chicken with ¼ cup parmesan, ¼ cup mozzarella, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon oregano.
Mound the chicken mixture onto the parchment and pat into flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle or round. I use a rolling pin to get it very thin. Remove the plastic wrap and roast until golden, 12 to 15 minutes.
Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and ¼ teaspoon oregano.

I made this recipe and it was delicious

I found the recipe for bariatric eating.com

I have a recipe that calls for brown sugar.  In the past I substituted it for Splenda brown sugar, it just wasn't the same sweetness as regular brown sugar.  Does anybody have a suggestion on how to get that desired sweetness, or a different product I can use? 

I love desserts for the holiday, and this year I'm making this (it's in the oven right now)

Sugar Free cheesecake

• 3(8 ounce) boxes cream cheese, room temp
• 1/2 cup sour cream
• 1/2 cup pumpkin puree
• 2teaspoons vanilla
• 3eggs
• 20(1 g) packets Splenda sugar substitute or 1 ¹?₄ cups Splenda granular
• 1 tsp pumpkin pie spice

Beat cream cheese until creamy, add sour cream and pumpkin puree and beat until well blended.  add eggs one at a time until combined well.  then add the rest of the ingredients and mix until smooth.  

Pour into the pan over top of the pecan crust below.  Bake at 375 degrees for 38-40 minutes.

Pecan Crust

1/2 stick of butter melted

2 - 1/2 cups of pecans

2 tbls splenda

dash of cinnamon

combine in a food processor and grind until desired consistency. press into the bottom of pan and bake @ 350 for 10 minutes.  Let cool before filling with cheesecake mixture.

both recipes taken from Food.com.  The cheesecake recipe was modified to add pumpkin. Links to the original recipes are here Cheesecake and nut crust

My favorite has been white chicken chili.