This is a great book for anyone watching their sugar or fat intake !

I've owned a copy of this book for 2 years, and it is not an exaggeration to say I consult it at least once a week. The recipes produce sumptuous goodies, not one of which has that peculiar "diet" flavor, so often found in homemade diabetic desserts. These desserts are sweetened with a variety of sweeteners including aspartame, acesulfame-K, saccharin, brown sugar substitue, regular sugar and brown sugar; used both alone and in combination. Many old favorites are found within the covers of this unassuming book, including a genuine Plain Yellow Cake, which is easier than some diabetic mixes. Fudgy Brownies, tangy Lemon Bars, Rich Sour Cream and Raisin Pie, and my personal favorite, Monster Cookies, are all provided in an easy to follow format, which always produces the results you expect. These recipes simply don't fail. Each recipe contains exchange information, and most include variations to reduce the cholesterol and sodium as well. Several recipes include whole grains, like whole wheat flour or oatmeal. Most can be prepared simply with the items already found in the cupboard, adding built in convience. Best of all, almost all of the goodies are reduced in fat, and all include a calorie count.

A good general cookbook with some of the best nutrition exchange information. Searching bookshelves, I've been surprised at how few of the books (particularly for diabetics) didn't give nutrition information in any depth. I have a relative new to diabetes and the food exchanges, counting fat grams, etc. are confusing and difficult--this was almost exactly what I wanted.