Dessert recipe for someone with diabetes tendency?

my mother has ';diabetes tendency'; which I think is like, 'eat one too many donuts and you'll become diabetic.' she doesnt eat desserts much anymoreDessert recipe for someone with diabetes tendency?
****SUGAR-FREE FUDGE


1/4 c. diet margarine


2 oz. unsweetened chocolate


24 packets Equal sweetener


1 tsp. vanilla extract


1 (8 oz.) pkg. cream cheese (softened


Optional: 1/2 c. chopped nuts





Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts (optional). Spread mixture in a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in refrigerator.





Sugar Free Oatmeal Cookie Mix





1 1/2 cup rolled oats


1 cup artificial sweetener


1 1/2 cup flour


1/2 tsp salt


2 tsp. baking powder


1 cup raisins


2/3 cup melted butter


4 egg whites


1/2 cup skim milk


1 tsp vanilla.





Drop by tsp onto cookie sheet 1-2 inches apart.


Bake 10-15 minutes at 350F on greased cookie sheets





PEANUT BUTTER BARS





Yield: 36 pieces


Source: ';The Diabetic Dessert Cookbook'; by Coleen Howard


Info: http://diabeticgourmet.com/book_archive/鈥?/a>





INGREDIENTS





- 1/4 cup margarine


- 1/2 teaspoon sugar substitute


- 2 eggs


- Rind of 1/2 lemon, grated


- 2 cups sifted all-purpose flour


- 1-1/2 teaspoons cinnamon


- 1 8-ounce can salted peanuts





DIRECTIONS





Cream margarine. Add sugar substitute, eggs and lemon rind. Mix


well. Add flour and cinnamon. Mix well. Add peanuts and stir.





Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat


firmly. Cover with waxed paper and allow to dry overnight.





Heat oven to 375 degrees F. Bake the bars


12 to 15 minutes. Let cool.





Nutritional Information Per Serving (per piece):


Calories: 77.5, Carbohydrate: 6.7 g, Cholesterol: 11.8 g,


Fat: 4.75 g, Fiber: .663 g, Protein: 2.56 g, Sodium: 4.05 mg


Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat