Lee, I just replace the sugar with Splenda but use a little less Splenda
than sugar.
I have also made brown-sugar "Pavlovas" with the brown sugar replacement
which is, of course, half and half.  Even with the berries and a dollop
of fat-free vanilla yogurt, it only came to 1 point per serving.  I used
"recipe builder" on the website to work out the points. (I do the
online.  Can't STAND the meetings.)  If I can figure out where I stowed
the recipe, I will post it.
Personally, I have no problems with the taste of Splenda.  Your tongue
can become accustomed to just about anything within a couple of weeks.
I was cutting back on salt already then spent a week in the hospital on
liquid, no-salt diet. Then, of course, I was eating "soft" and sticking
to the recommendations to limit salt.  After a little over two weeks, I
opened a can of tomatoes to make some soup and, tasting it, thought it
too salty to even EAT!  Watered down with my low-sodium chicken broth
and veggies, it was fine.
That is, of course, the down-side of adjusting to less salt.  You start
sending a lot of stuff back at restaurants etc.  I cannot stand most
salty snacks at this point.  Another reason I want to get a handle on
this potato chips thing.
Nance