I got this recipe from my Aunt and make it all the time. It doesn't last long in our house! In fact, I'm making it again tonight. Banana Cake 2 cups flour 1½ tsp baking powder ¾ tsp salt 1 tsp baking soda 1½ cups sugar 1/3 cup soft margarine ½ cup buttermilk or sour milk 1 cup mashed bananas 2 eggs, unbeaten 1 tsp vanilla Grease a 9x13-inch baking dish. Set aside. Preheat oven to 350°F. Cream together margarine and sugar. Add milk and bananas. Add dry ingredients, and eggs and vanilla. Beat 1-2 minutes on low speed. Pour into prepared dish. Bake for approximately 30 minutes. Cool cake for 5 minutes before spreading with topping. Topping: ¼ cup butter ¾ cup dark brown sugar 1½ Tbsp milk ½ cup shredded coconut ¼ cup chopped nuts (walnuts)- optional Cream together the butter and brown sugar. Add milk and beat until smooth. Add coconut and nuts, and mix well. Spread mixture on cake and broil until bubbly and lightly browned. (Keep an eye on it. Now is not the time to read a book!) NOTE: I put dollops of the topping all over the cake and then put it in the oven for several seconds so that it can spread better. Once I got it spread, then I put it under the broiler.

"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

Here now, I've found a website that provides a Lactose-Free Ricotta Cheese recipe. Here goes: 1/2 gal lactose-free milk 6oz lactose-free plain yogurt 1/4 cup apple cider vinegar 1 tsp non-iodized salt 1. Whisk milk and yogurt together in a large cooking pot over medium heat. Stir often to avoid scorching. Bring the milk up to 175 degrees (hot but not yet simmering; use a candy thermometer if you have one), and remove from heat. Add vinegar while stirring briefly. Tiny bits of curd will form. Set the mixture aside for 15 minutes. 2. Line a colander with several layers of cheesecloth. Pour curds and liquid (whey) into colander to strain. Let drain for at least an hour. Ideally, tie up the bundle with twine, thread the twine around a wooden spoon, and suspend the bundle over a pitcher to drain, in the refrigerator, for a couple of hours or more. 3. Transfer solids to a bowl and add salt, working in gently. (You can also add lemon zest, herbs, or anything you like for flavor.) Refrigerate in a covered container; keeps for about a week. (I think it makes about 2 cups) How to make lactose-free ricotta cheese

I have found tons of great recipies on "vegweb". There are some really great dessert recipies that fit in your criteria. This is one recipie I use for all our birthday parties. Just adjust the time alittle for cup cakes. Chocolate Cake 1 1/2 c flour 1/3 c cocoa powder 1 tsp baking soda 1/2 tsp salt 1 c sugar 1/2 c vegetable oil 1 c cold water (or ice coffee) 2 tsp vanilla extract 2 tsp vinegar Directions: Preheat oven 375. Use small brownie size pan (no greasing required). Mix all dry ingredients right in pan. Mix all wet ingredients in separate bowl EXCEPT VINEGAR (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add vinegar quickly and stir in--immediately put in oven and bake for 25 to 30 min. Chocolate Frosting 1 c sugar 6 tbl corn starch 4 tbl cocoa 1/2 tsp salt 2 tbl oil 1 c water 1/2 tsp vanilla Directions: Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes. (Make sure you don't boil too long, or it will set like taffy.) Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake. We do lots of pasta, pizza (we do soy cheese), fruit leathers (stretch island makes these, but they can be made in dehydrators), hummus (unless allergic to sessame). good luck Here is a link that might be useful: vegan recipies