Why do you recommend preparing desserts with stevia when people can use sucralose that is also suitable for baking?
I prefer all-natural ingredients over anything artificial or chemically made. Also, stevias been around a lot longer and is an herb grown on farms. Sucralose, on the other hand, is a brand new chemical substance made in a laboratory. It may start with sugar as an ingredient, but once it goes through chemical processing and adds chlorine to the existing chemical structure, no natural substance is left. I also prefer the fact that stevia has no known side effects whereas the other alternatives are so controversial and very questionable at best.
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