Sol, I've found through Dad's doctor that anything can be a diabetic friendly food if it's factored into their daily allowance of sugars and carbs and if portion sizes are kept realistic. That said, a jar of homemade salsa and some homemade wheat or corn tortillas, baked, is much healthier as a snack than a sweet. Dad, however, loves his sugared up, highly sweetened and super-refined food and he's not going to give it up, no matter the health ramifications. So I make things like pecan halves, tossed with a beaten egg white, then sprinkled with a mix of a teaspoonful of cinnamon and artificial sweetener to equal half a cup. I think I used about 3 cups of pecan halves, last time. A handful is a relatively healthy snack, given some other choices. He also likes carrot cake, so I make carrot cake muffins with whole wheat flour and keep the raisins to a reasonable level, no frosting. Zucchini muffins or bread are another possibility because the zucchini and spices "hide" the whole wheat a bit and the sugar can be reduced without noticing it a lot. Now, if I could get him to eat those things without a bunch of butter.... anyway, here are a couple of recipes: CHIPPETY DO DAH! 3/4 cup whole-wheat flour 1/2 cup Splenda No Calorie Sweetener (granulated) 6 tbsp. unsweetened applesauce 1/4 cup canned pure pumpkin 1/4 cup fat-free liquid egg substitute (like Egg Beaters) 2 1/2 tbsp. mini semi-sweet chocolate chips 2 tbsp. brown sugar, not packed 3/4 tsp. vanilla extract 1/4 tsp. baking soda 1/8 tsp. salt Directions: Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS Serving Size: 1 medium-sized cookie (about 1.5 oz.) Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g Succulent Zucchini Bread (makes 2 loaves, 10 servings each) butter-flavored cooking spray 3 large eggs or 3/4 cup egg substitute 1/3 cup canola oil 7 packets DiabetiSweet 1 tablespoon natural vanilla 1 8-ounce can crushed pineapple, packed in natural juice, well drained 2 cups grated zucchini 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1 teaspoon salt (optional) 1 cup chopped walnuts or pecans (optional) 1. Preheat the oven to 375°F. Lightly coat two 8-inch loaf pans with cooking spray. 2. In a large bowl, beat the eggs; add the oil, DiabetiSweet, vanilla, pineapple, and zucchini. 3. In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss. 4. Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans. 5. Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks. Note: This fantastic loaf freezes well. You can top it with frozen fat-free, sugar-free vanilla yogurt, if desired. Per serving (bread only): 118 calories (35% calories from fat), 3 g protein, 5 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 32 mg cholesterol,149 mg sodium Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1 fat Hmmm, where is RobinKate? We can all say whatever we want, but she LIVES with it. I'll bet she has some good recipes. Annie

"Sugar free" does not mean that a product is "carbohydrate free" and often times does very little less 'damage' to a diabetics diet than eating the regular stuff. Many that watch their sugar/carb intake would rather eat a little less of something that tastes like it should. That being said: You should be able to find individually wrapped sugar free hard candies that are pretty good. Look in grocery stores that carry hard candies in bulk...not prepackaged, although I am sure some of it is good. . Check the website below for Miss Meringue Cookies. You can get the nutrition info on both SF and with sugar. When we can get them, my DH loves the regular meringues with sugar. Just 3 or 4 of these little gems at about 2 carbs per can satisfy the biggest sweet tooth. The sugar free ones arent as good, but still ok. When we were in Florida last year, we bought 6 tubs of them at Publix to bring back home. No stores around here carry them. Here is a link that might be useful: Miss Meringue

check diabetic recipe at freerecipeforum

Sugar free recipes does not mean "carbohydrate free" and it is carbohydrates that diabetics must control. Flour is 100% glycemic and high carbohydrate. All diabetics must count carbs in all ingredients then decide whether it is witin their carb count or not. Marie (diabetic, diet/exercise controlled)