I made the mistake of taking some sugar-free parfaits to a marina party recently and I was confronted by the self-appointed local diabetic cooking
expert who had brought a so-called diabetic dessert made with sugar-free pudding, whipped topping, graham crackers and other chemical-filled crap. She resented anyone else presuming to cook for diabetics. A spoon was supplied and diners helped themselves to her "mousse" liberally. What diabetic educators, cookbooks and magazines do NOT seem to teach is portion control. The recipe this woman used was supposed to be divided into 18 portions, each 1/3 cupful supplying 18 grams of carbs. Aside from the fact that you could have a a nice, juicy bunch of fresh grapes for the same amount of carbs, most people just piled the dessert onto their plates without regard to the amount. Suggestion: when bringing diabetic desserts to a potluck, just being "sugar free" doesn't cut it. Small, clear plastic cups are a good way to provide individual portions. Cookie and cake portions can be put in cupcake papers, again providing an attractive presentation with portion control.