I'm trying to use 'healthier' and lower-calorie ingredients in my baking, and have been experimenting with different sugar substitutes. Splenda works very well in baking, but a lot of people don't want artificial sweeteners in their food. I just found Stevia in powdered form, and have used agave nectar and coconut nectar, which only seem to exist as liquids, in recipes in which the sweetener doesn't require the texture or bulk of sugar, but I wondered whether you have worked with any of these alternatives, and how you made the substitute. I also just heard about coconut sugar, which I haven't even seen in stores. Do you know anything about the appropriate uses for that?