Ah!!
yeah, sorry. i forgot to add in the part about dropping xylitol/splenda. as you will see i noted at very bottom about adding juice flavors, you cant add yeast for natural carb without running risk of going to FG. you're correct.
but- what you can do is use a yeast that has a medium/low attenuation rate. so if the yeast is rated at 80%, and your OG is 1.050, then in theory it should stop at around 1.010. but again- that only works for still cider. there's no natural carbonation without possibly losing the remaining sugars- unless you go with non-fermentable sugars like xylitol/splenda.
one thing you might consider is buying a small setup to carbonate. you dont need to drop a ton of cash to get a CO2 tank and all that stuff. there's something called a carbonator cap. $13 with shipping. and $25-30 bucks for a CO2 injector. (its basically a nitrous cracker for CO2) you put the cider in a regular soda bottle, cap it, then gas it up with the injector. if your cider is cold and you shake the bottle it'll be ready to go in like 10-15 minutes.
you can look either of them up on you tube - the cap and the injector. that's basically the only way to have carbonated cider that is not at FG or has been flavored with fruit juice. it also works great if you have beer that has gone flat or didnt fully carbonate in bottle. its a great little toy if you cant go with full CO2 tank setup.
obviously, i veer towards carbonated cider. still just doesnt do it for me....