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!

This dessert is wonderful and I always make a double recipe. It is from Mark Bittman (NYT) with a few tweaks to make it more carb friendly for diabetics. He used a graham cracker crust which I've substituted with a pecan one. Almost No-Bake Blueberry Cheesecake Bars (Mark Bittman tweaked) Crust: 2 cups ground pecans (8oz of pecan halves yields ~2 cups ground) 4 tablespoons melted butter 1 1/2 packets Splenda (equivalent to 1 Tbs sugar) Combine the ground nuts, butter and Splenda. Press the mixture evenly into the bottom of an 8x8 baking dish (glass is better than metal). Bake at 350°F for 10-15 minutes. Cool before filling. Filling: 1 8-ounce package cream cheese, at room temperature 1 cup ricotta cheese 2 tablespoons honey or 3 packets Splenda Rind of a lemon, freshly grated Squeeze of lemon juice Pinch of salt 1 1/2 cups blueberries Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, Splenda, lemon rind, lemon juice and salt, and blend until smooth. Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and lightly press into filling. Chill for at least an hour, or until set. Cut into squares or bars and serve. Double the recipe if using a 9x13 dish. Using the zest of one lemon and one lime gives this a subtle key lime flavor. The longer the cheesecake is refrigerated, the better it tastes. Leftovers are great. Here is a link that might be useful: nyt article no-bake blueberry cheesecake

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Becky: This one isn't for a breadmaker though. IRISH SODA BREAD INGREDIENTS 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 3 tablespoons margarine 1 slightly beaten egg white ¾ cup buttermilk Nonstick spray coating DIRECTIONS In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine till mixture resembles coarse crumbs. Make a well in the center of the mixture. In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just till moistened. On a lightly floured surf ace knead dough 10 to 12 strokes till nearly smooth. Shape into a 7-inch round loaf. Spray a baking sheet with nonstick spray coating. Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X. Bake in a 375° oven about 30 minutes or till golden. Serve warm. Whole Wheat Raisin Soda Bread: Prepare as above, except substitute 1 cup of whole wheat flour for the 1 cup of the all-purpose flour. Add ¼ cup raisins to flour mixture before adding liquid ingredients. (86 calories per serving). Makes 1 loaf (16 servings). TIME Preparation Time: 15 min. Cooking Time: 30 min. NUTRITIONAL INFORMATION PER SERVING: 2 g protein 12 g carbohydrate 2 g fat 0 mg cholesterol 127 mg sodium 36 mg potassium ·Low Fat ·No Cholesterol