I did use a little sugar on it. Just a light sprinkle on the crust. The wavy cuts were made with a 2 inch long crinkle cutter, and took a bit or time to cut long lengths of dough. The strawberries cooked done very soft, but because I added some crushed pineapple I feel a few bits of it in each bite. I'll probably try some vanilla ice cream on it soon. What gave me the idea was a canister of Crystal Light. They had a strawberry, pineapple, banana flavor. I use Crystal light to make some nice sugar free Jello too, you can get nice combinatons that way. Ever taste pink grapefruit jello? Its great with canned tropical fruit cocktail mixed in before it sets up completely.

Pllog is correct. If you don't have a sugar source in the dough, rising will not go as well. I own the Zojirushi. It's wonderful, but getting breads out can be a chore if they are crusty. Also, NO bread machines handle 100% whole wheat loves well. For those, I use my KitchenAid mixer. If it's a sweet bread recipe, use Splenda to flavor it, but you still need about 2 tablespoons of sugar, honey, or molasses in a medium sized load in order to get the rise. The only exception is for cuban white bread. There is enough sugar in the all white flour to get good lift. But if you're making dense healthy whole grain loaves, sugar will be a must.

sushi, the yogurt was very, very good, non-diabetic family members fought over it. The only problem was that when storing in the freezer, it frozen really, REALLY hard and had to sit out for a little while so it could be scooped. another thread mentioned that a couple of tablespoons of vodka would help keep it from freezing so hard, but I didn't try it. Yes, I just swapped the sugar called for in the recipe with Splenda. Whatever the box said equaled the right amount, that's what I used. I actually thought it was a bit too sweet, but all the eggs and cream kept it smooth and nicely creamy. All I did for the frozen yogurt was puree fresh fruit in the food processor, stir in yogurt and Splenda to taste, and put it in the ice cream freezer, it was kind of like a frozen smoothie, but I think I'd experiment with that a bit to see if I could keep it from freezing so hard. Hugs to your friend and good luck. Annie

I would not trust any artificial sweeteners. I tend to agree with Jack La Lane - fitness guru "If God didn't make it - I don't eat it!" I think he's in his 90's now or pushing 90 and still going strong on fresh fruits and vegetables, whole grains, nuts and seeds and at least 80% raw. I discovered Agave Nectar while visiting my daughter in CO. It is a raw, all natural sweetener that is not as strong flavored as honey and has a low glycemic index making it suitable for diabetics. I like Agave because it is much easier to use than STevia - and blends better requiring no special recipes - just use 1/2 - 2/3 cup where a recipe calls for 1 cup of sugar. Stevia would be my 2nd choice if I couldn't have sugar. I also use natural sugar - turbinado or cane sugar that is usually brown and not the overprocessed white sugar. It is a little more expensive than white sugar, but with lifestyle and dietary changes, we find we do not need to consume as much sugar as we used to when we ate less healthy so it really lasts a lot longer. Once you start cutting down on soft drinks, your taste buds will begin to appreciate the pure natural flavor of foods. We drink mostly steam distilled water, sometimes with a little lemon, or fruit juices whereas we used to drink a lot of pop. I quit drinking soda pop when I learned that the amount of sugar in one can of soda is enough to shut down your immune system for an entire day. Then also the benzene or whatever the stuff they put in it as a preservative is carcinogenic. I have the article somewhere. Anyway it sure made us not want to injest any more of that stuff! I think it is criminal what chemical companies have done to our world. And I too, cringe at the commercials showing children eating splenda or anything with nutrasweet! SHUDDER!!! One does not have to research very far to be horrified at the effects of chemicals on our children - from poisoning them with vaccines [the most suspect in causing Autism] to food additives, pesticides, herbicides + chlorine and fluoride in our water - I could go on and on but I'll let you do your own digging. "It is better to trust in the Lord than to put confidence in man". How many times have you see medicine commercials touting their wonders only to find a little further down the road, law offices ads offering aid to those who have been damaged by those same meds?