Janet, no recipe for you but we get a program here called "Duke and the Doctor" that I listen to in the mornings-Dr. McBarren says that diabetics shouldn't use splenda-have you heard that?

Oh geez, Roselin, I hope that's not true. I've been working on sugar free jam for Dad with Splenda and I may have an acceptable outcome eventually. (Really, it's pretty bad, but it's getting better).

I'll be watching this thread to see how things go. I did make a sugar free red cake for my secretary's birthday and I have to say that I was less than excited. The cooked frosting came out all right but the cake was dense and tough, with an odd aftertaste.

Annie

Janet, I found out I have Type II diabetes recently. It is overwhelming until you figure out which foods are doing what to you. Personally I think you're better off not to substitute sugar for anything sugar free. In fact, you can have a little sugar, as long as you're counting carbohydrates. I've been reading that foods with a low glycemic index (Thanks to my Cooking Forum friends) are good for diabetics...like oatmeal cookies, since the whole grain slows down the rush of glucose. I'm finding that fresh fruit helps with my sweet tooth; is it helping you at all? I've figured out (by testing) that I can eat a chocolate covered caramel with an apple as a mid-day snack, and not feel deprived. It's ok to let yourself have a little bit sugar, if it's not with every meal. I always make sure to eat a little protein first. When you start testing a lot, you'll be able to see what happens to you. That's the only way to know for sure. I'm feeling a little more confident now, even though I can't eat what I used to in the amounts I did before. I'm trying to have the attitude of ''everything in moderation'' so I won't feel deprived. Even if it's three bites! My doctor recommended a book, ''Diabetes for Dummies'' which was helpful; I am absolutely determined to manage this as best I can. I started looking for recipes with some sugar but less of it; if you can find some that will count carbs for you that's helpful. I like Recipezaar's site, since you can get a complete nutritional breakdown with each recipe.

Good luck; I know just how you're feeling, since I'm walkin' in your shoes!

The FDA says that after a 20 year study they deem it safe for everyone....diabetics pregnant women etc...
There is another woman Dr out there bashing splenda also....
From all I can read, it's safe for diabetics.
But...although I am not diabetic, I know that if you cut waaaay down on your high glycemic carbs, you will very soon stop with that "kill for a cookie" feeling.
Sugar free jello, whipped with some heavy cream can be a nice no carb dessert too....
I know several diabetics who gladly substitute a glass of wine for a potatoe....or a cookie for a slice of bread.
Linda C

Janet, I realize we weren't very helpful (not for lack of trying!) Personally, I don't have any recipes yet, since I'm still experimenting myself. Here is an on-line list of Desserts from the ADA, if this will help.

Here is a link that might be useful: Desserts

My friend, Nancy, from Alabama gave me this recipe:

CHOCOLATE ECLAIR DESSERT (DIABETIC)

24 low-fat graham crackers (about 1 box)
2 small sugar-free INSTANT vanilla pudding
3 cups skim milk
1 (12 oz.) container Cool Whip (thawed, but cold)
1 small sugar-free INSTANT chocolate pudding
1-1/2 cups skim milk

1. Place 8 double crackers in the bottom of a 9x13 pan.

2. Mix vanilla pudding with 3 cups skim milk; let sit 2 minutes.

3. Gently fold in Cool Whip.

4. Pour half onto layer of graham crackers.

5. Place 8 more crackers on top of this.

6. Pour remaining pudding over this layer. Top with 8 more crackers.

7. Mix chocolate pudding with 1-1/2 cups skim milk, let sit 2 minutes.

8. Spread over top crackers, refrigerate 6 hrs. or overnight to soften crackers.

Serves 18.

Exchanges: 1 bread/starch, 1/4 milk.

Claire - Thanks for the link!! I think I'll try the lemon pound cake and peanut butter cookies. I may also check out that book.

I don't have to test myself -- just take meds and get it checked at the doctor's office every three months. I realize I can't avoid sugar entirely, but I would like to cut down whenever I can. My mother was diagnosed in her mid to late 40's and she managed very well for 30 years with medication and diet -- she never deprived herself, just used good common sense and didn't overindulge. It's just been in the last year or two that she's had to start checking her blood throughout the day (but, she's 79 and now has other health issues that may be affecting it). I'm 43 and hoping to follow in her footsteps.

A couple of years ago, I did a low carb diet and dropped about 20 pounds in eight weeks. The first week was horrible (going through sugar withdrawal), but after I got over it, I did alright without sugar. Now I'm having a heck of time getting back on the low carb wagon.

I love fresh fruit and it got me through spring and summer, but what I'm finding in the stores right now isn't that great. I've been doing s/f Jell-O gelatin and pudding, but getting tired of it, so that's why I was looking for something different. Anyway, thanks for the advice and support!!

Janet

quick sugar free low carb cheesecake replacement

when i just really cant take it any longer, i mix

8 oz of cream cheese with
1/2 package of sugar free jello of choice
few drops of lemon juice if desired

eat and enjoy

strawberry is my favorite

anette...who is -60 pounds with atkins and maintained x 1 year!

I'm a diabetic, and when my sweet tooth is aching, I have a ton of options for Ricotta Cheese. To 1 cup ricotta, I add a teaspoon of whatever extract I have around (vanilla and almond are my 2 favorites), a few packets of Splenda to taste, and some spices. Vanilla extract and pumpkin pie spice taste just like pumpkin pie, and vanilla and raspberry extract taste like a raspberry-white chocolate mousse. The almond is good with the flavored slivered almonds that are out now, helps satisfy the "crunch" craving as well. Top it off with some Whipped Cream topping and enjoy :-)

Fresh pineapple, fresh papaya, and strawberries (frozen OK here - but no sugar) - cube, mix together, refrigerate overnight .........so good you won't believe there are no additives in this ......

HTH

Vicki

I've seen frozen strawberries at the store sweetened with splenda!

I don't really have anything else to add, but good luck.

Susan

I have tried the ricotta desserts that Aprilflower mentions, and they are all delicious. Another version mentioned in South Beach Diet is chocolate....take 1/2 cup of low fat ricotta and stir in a few teaspoons of unsweetened cocoa powder, some slivered almonds and a packet of sugar substitute. You can use a dollop of coolwhip on top. It is very good, as are most of his recipes.

Enjoy.