I haven't seen Eli's brand of anything around here, but I do use Equal or any other brand of aspartame. I use Splenda or any other brand of sucralose or maltodextrin and sucralose combo only in baking, if necessary for the proper texture because if I eat too much of it, it causes me to stall out or gain weight.
That reminds me, I accidentally made my flaxmuffins once and forgot to put in the Splenda. They came out more heavy and moist, but tasted fine. I may experiment with that that recipe to try to make the texture better without any sweetener besides what's already in the low carb whey protein powder.
Age 67, 5 feet tall
Highest weight ever in the fall of 2010 246 lbs.
FitDay starting weight 1/17/2011 240 lbs.
Weight 3/26/2014 223.4
Current weight 4/4/2014 221.2