I just got a baby Stevia plant the other day from a greenhouse. I taste one of the leaves and they are not kidding about its sweetness! I did a little research and it seems there are a few ways to use it. You can put the fresh leaves straight into hot tea or what have you. You can dry the leaves in the sun or one some paper towels until completely dry, then make a powder to add to drinks or to even cook or bake with. There is also a way to make a syrup out of it. Google it, but I think it said to take the fresh leaves and soak them in a jar with a lid for 24 or 48 hours(sorry can't recall). It said it is much sweeter than sugar and to use a heaping tablespoon in a recipes as you would a whole cup of sugar. Now, I have not tested that or any of these methods, so see for yourself lol. I'm excited to experience with the plant myself. :)

I don't think I understand you, either. If I were going to take the effort to find low-sugar alternate dishes, it wouldn't be to go from less than two carbs to maybe one carb, it would be for a dish where I could cut out a LOT of sugar or carbs where the effort is worth the trouble. The poster was concerned about the total amount of sugar in the recipe. If they're new to cooking for diabetes, then they need to not just be freaked out at the word sugar, but learn how many carbs are actually consumed. It works in reverse too. Sugarless does not translate to safe for diabetic diets. "Healthy" salad dressings and sugarless candy can be murder on carb counts. As far as learning control, it's just part of being diabetic. Period. They'll get almost as many carbs from the cucumber part of that pickle as they will one with sugar in the brine. Just that simple.

Here you go: Here is a link that might be useful: Honey in place of sugar

The substitute of 3/4 c. of honey per 1 cup sugar is a high standard. One source I have says 2/3 to 3/4, and other sources say only 1/2 as much. The amount of honey to achieve the same sweetness will depend on how sweet your honey is, which can range from 20% to 60% sweeter than white sugar. If there isn't a liquid to reduce (1/4 c. per cup of honey), then add 3-4 T. of flour for each 1/2 c. honey used. Also add 1/8 t. baking soda per half cup of honey. Reduce the oven temperature 25°F and adjust baking time. -Grainlady