I use about half as much Splenda as I do sugar, I find it to be intensely sweet. I do have a box of "Splenda for baking" that instructs me to use half as much. As LindaC pointed out, though, bread pudding is very diabetic unfriendly. There are all those carbohydrates in the bread, something that most, if not all, diabetics need to watch carefully. a plate of spaghetti could bring Dad's blood sugar up faster and higher than a piece of blueberry pie, because of the refined carbohydrates in the white pasta. At least there was some fruit and fiber in the pie, I suppose. Anyway, if you have your heart set on bread pudding, I'd use half as much splenda as I would normally use sugar. If I really wanted to make it diabetic friendly, I'd see if I could find some low carb bread too. I think Sara Lee might make it. affect the whiskey sauce? HoI think the consistency would still be fine, but it's going to taste like artificial sweetener. Then again, if you add enough whiskey...(grin) Annie

Thanks again everyone for your input. Based on your suggestions, I changed the salad to baby lettuces (farm fresh!), added assorted rolls and butter from our wonderful bakery, and also picked up teeny tiny gourmet cupcakes (in grown up flavors like salted caramel, lemon, etc.). I also bought nice to go containers at the party store. I still had the fresh fruit platter with mango, berries, melon, the cold tandoori chicken, and the leek and goat cheese crustless quiche. But I also made a pearl cous cous salad, based on suggestions here. I served Panna water and Pellegrino sodas. It went well, and I was very glad for the excellent suggestions I got here. The teachers really noticed and appreciated that it was a lighter, healthier menu, and homemade. Since it was only 12 of them it was something I was able to do pretty much by myself so that's why we could do something a little different.

We don't do any grilling in the winter but in summer, if someone's coming to dinner who I know is watching calories, I often make grilled fruit desserts: GRILLED STRAWBERRY SUNDAES 1/4 cup orange juice 1/4 cup strawberry spreadable fruit 1 tsp. cornstarch 2 pint strawberries, hulled 2 cups low-fat vanilla frozen yogurt Preheat the grill to a medium heat. In a medium saucepan, combine the orange juice, spreadable fruit, and cornstarch. Set aside. Thread the strawberries onto 4 skewers. Grill the kebabs, turning once, for 4 to 5 minutes. Meanwhile, place the medium saucepan directly on the grill or on the stovetop over medium heat and bring to a boil, stirring constantly. Cook, stirring, until the sauce is slightly thickened, about 1 minute. Remove the strawberries from the skewers and stir gently into the sauce mixture in the saucepan. Divide the yogurt among 4 bowls, spoon the strawberry sauce over, and serve. Notes: Can substitute ice cream for the frozen yogurt if desired. Sauce is best when serve hot. Can also be served over sliced angel food or pound cake. GRILLED PEARS WITH BUTTERSCOTCH SAUCE serves 4 4 large firm-ripe Anjou or Bartlett pears 3 Tbs. fresh lime juice 2 Tbs. sugar 1/3 cup evaporated milk (can be evaporated skim milk) 2 Tbs. firmly packed light brown sugar 2 tsp. butter (not margarine or spreads) 1/2 tsp. vanilla extract Peel the pears, halve lengthwise, and core. With a sharp knife, cut a very thin slice from the rounded side of each pear half so they will lie flat. In a bowl, toss the pear halves with the lime juice and sugar. Grill the pears over medium heat for 4 minutes. Turn them over, drizzle with any remaining lime mixture, and grill for 5 minutes, or until tender. Meanwhile, in a small saucepan, combine remaining ingredients. Cook directly on the grill or stovetop over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smooth and slightly thickened, about 2 minutes. Divide the pears among 4 plates, drizzle with butterscotch sauce, and serve hot or warm. GRILLED STUFFED PEACHES (serves 4) 4 large peaches 2 Tbs. fresh lemon juice 1/3 cup quick-cooking oats 2 Tbs. firmly packed brown sugar (light brown, preferably) 1 Tbs. finely chopped almonds 1 Tbs. butter, melted 1/2 tsp. cinnamon In a large pot of boiling water, cook the peaches for 30 seconds to make them easier to peel. Immediately remove and rinse them under cold water and carefully remove their skins. Halve and pit the peaches and cut a very thin slice from the back of each peach half so it will lie flat on the grill. In a medium bowl, toss the peach halves with the lemon juice and set aside. Preheat grill to medium heat. Meanwhile, combine the remaining ingredients in a small bowl. Dividing evenly, fill the centers of the peach halves with the topping. Place filled peach halves on grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Serve hot or warm. Great with vanilla frozen yogurt or ice cream.

Cherries Jubilee 1 1/2 tsp. grated orange rind 1/2 C. fresh orange juice 1/2 C. sugar 1 can (1 lb. 14. oz.) pitted bing cherries, drained 1/2 tsp. corn starch 3 T. brandy or cognac (can use Grand Marnier or rum) 1 qt. vanilla ice cream Combine orange peel, orange juice and sugar in saucepan. Cook stirring over low heat until sugar dissolves. Add cherries, simmer uncovered 5 minutes. Remove from heat, drain, reserving liquid. In small bowl combine cornstarch and 1 T. water until smooth Stir into reserved liquid in saucepan. Bring to boil stirring. Reduce heat and simmer 1 minute. Add cherries, heat gently. Pour into metal serving bowl. In saucepan, heat brandy slightly over low heat. (Do NOT overheat or you will burn off all the alcohol and it won't flame...I know from experience) Pour over cherries and light. I do this at the table. Have your dishes of ice cream already scooped, and pour flaming cherries over ice cream. Serves 6 Banana's Ole' (a take on bananas Foster 1/2 C. butter 2/3 C. packed brown sugar 1/4 tsp. ground cinnamon 4 medium bananas, sliced 1/3 C. light rum 1 quart vanilla ice cream Melt butter, brown sugar and cinnamon. Cook and stir till golden brown, 3 - 5 minutes. Add bananas. Heat and stir until coated. Heat rum (again, gently over low heat. Flame and pour over banana mixture. Spoon sauce over ice cream. 6 servings.