The task of finding a GOOD recipe will be the hard part. I am a low carber, and have had lots of tries at good cakes and muffins. Finding a good replacement for both sugars and flour has often created disastrous results. More bad than good came out of the attempts. Splenda, while a better option than Aspertame still doesn't have the bulking quality that sugar does, and using large amounts of it still leaves an aftertaste. Not to mention that 1 cup of it still contains 24g of carbs, which for those on the strictest of programs might still be too much for their programs. As others have mentioned being diabetic and low carbers do follow very different programs, especially if a diabetic is taking insulin. Many times though, I have seen low carbers say they are diabetic so that people will take seriously their need for what is being asked. CoastCat has really explained things well. Cheesecakes are a great idea, as I've had only good luck there. I made an excellent brownie cookie (that was supposed to be a brownie proper, but didn't quite fill the pan thickly enough to be considered a brownie in my eyes.) I was actually coming here to this board after checking out the thread regarding adding stabilizers to ice cream/sorbet for ideas on how to keep Low Carb ice cream from turning into bricks once frozen, since any sugar-based products are out of the question. I'd still love some suggestions. I've heard some use lecithin, guar gum and glycerine and wonder your opinions on those options. Due to my lowcarbing, my recipe website now has a rather large collection of 800+ low carb recipes. I've posted reviews (some with pictures) of things I've tried. I'd be happy to collaborate with you on finding something good. The lowcarb page starts at http://www.intheknow.us/cooking/lowcarb.asp with an alphabetical listing, and the forums are fully searchable if you are looking for something in particular. Regards, Pam
