I think you are smart to take it slow, re-introduce things slowly, watch the scale and see what does and does not work for you. I wish you all the best!

Also, the splenda can be purchased here in a big pouch - it is fluffed up so that it measure the same as sugar for baking/following recipes. Or, you can get it in the wee packets, or also a liquid that is very concentrated. Right now, I have stevia in packets, splenda in the big pouch and 'Ideal' in wee packets. I use different ones at different times, but to be honest, I'm still figuring all that out.

I'm an avid gardener, and I freeze, can and dehydrate a lot of things. We have a small orchard, so I am used to making a lot of applesauce, jam, etc. There is a pectin I can use that does not require sugar, so I plan to make some fruit spreads with that and stevia. That is....if it ever rains and our fruit trees produce.