I usually make Jell-O Sugar free- in different flavors. But there are many
sugar free pudding and mousse, chocolate and coffee flavors. Mousse needs
less milk, only 3/4 cup/4 serving, since milk has lot of sugar . 1 cup of
milk has at least 13 gr sugar in it, (= 2 teaspoon of granular sugar) keep
in mined.
Clear type sugar free Jell-O made with water, has no sugar at all, I top it
with 1 or 2 spoon of whipped cream.
Very tasty and safe for diabetics.

JS



"happycabbage" wrote in message
news:rPdCb.247$qv2.234@fe10...
I am considering making my Grandparents some sort of chocolate-y desert
for
Christmas this year. And my Granddad is a diabetic. And me, being
hypoglycemic, know nothing about it! I am pretty good at making recipes
more
to my liking and figure I can get away, somehow, with using a sugar
substitute. But what kind should I look for? I see all kinds of
substitues,
but dont know which I can use safely. I know that I need to use
unsweetened
chocolate as well. So is there anything else I need to know or look out
for?
Or is it JUST sugar I need to avoid?

Thanks in advance,

Jessica