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!

Check below. Here is a link that might be useful: Russian Tea

Gena , Someone of KT posted a receipe for BBQ sauce. They all swear it is really good. I haven't tried it yet but am going to try it tomorrow with chicken. It is equal amounts of ketchup and coke or diet coke. Some say they add liquid smoke. Give it a try, can't loose much. Patti

Carrot Cake 6 egg whites or 1 cup egg substitute 1 cup apple juice concentrate 2/3 cup canola or safflower oil 1/4 cup water 3 cups unbleached white flour 1 Tablespoon baking powder 1 teaspoon baking soda 1 teaspoon lite (or regular) salt 2 teaspoons cinnamon 1/4 teaspoon nutmeg 2 cups raisins 2 cups carrots (4-6 medium) Cream Cheese Icing 1 1/2 cups light cream cheese 1 1/2 Tablespoons margarine, softened 16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar) 2 teaspoons vanilla 0-2 Tablespoons 1% milk to thin frosting Full recipes at http://www.teleport.com/~jbdubois/carrot_cake.shtml Here is a link that might be useful: Sugar-free wedding cake