Carolyn, give Splenda a try in the filling - it should work well, as the sugar in this recipe isn't adding to the structure (aside from the slight thickening power in the cornstarch, as you say). Rather than add conrstarch, I'd just increase the flour - to maybe 6 tablespoons? The streusel topping is more problematic. I don't believe Splenda would work at all. You might try to find a streusel recipe that's mostly oats (for structure), then sweeten them with Splenda plus add some flour... I'm on shaky ground here, though, never having tried this. Best of luck-

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