The most concentrated efforts in food science have been research for artificial sweeteners. Saccharin is the oldest of these sweeteners; it has been in use for over one hundred years. It is used to sweeten sauces and none baked desserts. It cannot be heated, or the sweetness turns to a funky metallic taste. Aspartame is one amino acid and aspartic acid and phenylalanine. It is extremely unhealthy and should be avoided. Aapartame is commonly known as Nutra-Sweet. Sucralose was first introduced in 1998, it is derived from sucrose. It is six hundred times sweeter than sucrose. It has a great taste and is gaining popularity, even amongst naturalist. Splenda is it commercial name. Splenda is an ideal substitute for sugar, because it measures one cup for one cup of sugar. Splenda is a calorie free substitute. It is most often used in fillings, custards, sauces, and marinades. Sucrolose can be added by combining with dry ingredients, dissolved in liquids, creaming with butter. Mixture should be beated longer than if using sugar to achieve a fuller, fluffier, more even texture. For use with cakes ½ teaspoon of nonfat dry milk should be used for every cup of splenda. For use with cookies, brownies, muffins, and quick breads ½ teaspoon of baking soda should be added. A tablespoon or two of honey or molasses can be added of moisture and flavor for cookies. When using splenda with fruits, fillings, sauces, puddings and custards add ½ teaspoon of vanilla extract per cup of sucrose, for a flavor booster. A great tip to remember is all recipes can be reduced by one-third of it sugar with out changing any characteristics. Fruit juices, slurries, and coulis are the healthier alternatives, but are not the lowest in calories. It can be frustration to nail down the exact measurements verses sugar. It takes retraining yourself to a new form of cooking, but the rewards are countless. Dried plums are a great substitute.