You can get "sugar alternatives" suitable for cooking, but to be honest, I don't know what's in them. If its all artificial, then I am sure that just plain old sugar would still be a healthier option.

I use normal sugar, but reduce the amount that recipes call for (and note it down for next time), and nobody complains.

And well done to Hubby for getting rid of the smokes!

I will have a look, as I *think* I may have a suitable recipe. Does it have to be chocolate?