[Culprit]

If you're beginning to learn about cooking for the diabetic I would recommend "Cooking for Diabetics" (Kitty Maynard, R.N., Lucian Maynard, R.N.; Theodore Duncan, M.D.) as a good book to start with. There are lots of very good books on cooking for the diabetic and once you learn the basics you'll find yourself capable of identifying the better books with only a cursory inspection of their content. What I like about this cookbook is that it includes a lot of nutritional information that many either lack or don't cover thoroughly.
I used to struggle with artificial sweeteners. Now that I've found Splenda (there are other brands of the same stuff if you shop around for it - Walmart has a brand that I can't recall at the moment that's essentially identical and much less expensive) and learned how to use it (I find that if I use it on a one to one ratio with sugar the finished product is much too sweet) the meals I prepare for diabetics are much better.
Oh, one more thing. If you're cooking for anyone with special dietary needs you should try to develop the habit of reading labels. You'd be amazed how much sugar (sodium, etc.) is in things you'd never expect to find them in and in amounts that will astound you. Also, sugar by any other name (and there are many names) is still sugar.