I've made it and I think it's really good. That's one of the hate it or love it recipes, I think. I love it with some sugar free strawberry preserves on top, not just for breakfast. I will caution you to make sure you blend the heck out of it to get it smooth, that helps the texture a lot, and cook the recommended time, do not over cook. It may not look quite done, but it will firm up while it cools.
I'm not sure about the agave. I wonder if using a liquid sweetener rather than the splenda wouldn't make it runny or change the texture somehow. Like you can't substitute honey for sugar in recipes without making other adjustments to the liquids. Let us know if you try it.
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