When my husband was diagnosed with diabetes in 1975, his physician’s directions were simple and to the point: If you eat sugar, you die! Fortunately, diabetics today can eat sugar if they are careful to keep their blood sugar levels controlled. Like people in general, they are advised to exercise more and eat a healthful diet that is low in fat but high in fiber, grains, fruits, and vegetables. Lowering the total amount of sugar in the diet is still important, however. If you can remove the sugar from one dish, it gives you a little leeway somewhere else. The recipes in this book, which I have developed over more than twenty-five years, will help you. If you are a diabetic or if you cook for one, you probably know all you care to about exchanges, Calories, and other aspects of low-sugar eating, and so I have spared you any further discussion of them. This is simply a cookbook containing many of my own recipes, which you can use in the program recommended by your doctor. You probably spend more time in the kitchen than you would like, because you can’t use some of the shortcuts—high-sugar prepared foods, cake mixes, and so on—available to most modern cooks. So, the recipes here are simple ones that need little preparation time. They don’t require much skill, either, and can be used easily by novice cooks. Many are slight modifications of recipes given on the labels of boxes or cans. Others are my versions of recipes in other cookbooks.