Just an fyi - fruit is not that great for diabetics either. Lots of sugar in fruit and one portion is usually only about 1/2 cup.

I don't have a specific recipe to recommend, but anything that includes high-fiber ingredients will help make the recipe diabetic-friendly, since fiber can be deducted from he carb total for each portion.

Maybe try http://www.sarahwilson.com.au/category/recipes-i-love/ — Sarah Wilson has gone sugar free; there might be some good suggestions for desserts

Strawberries are usually higher in fiber and lower in sugar than other fruits - it's one of the first fruits allowed backin on Atkins.

Best dessert is some cut up strawberries and sour cream blended with a bit of splenda...it's as low-carb as possible, and tastes delicious!

I always get a kick when people who don't have diabetes think fruit is AOK in any quantity for diabetics.

Axe the dessert idea. Who says there "has" to be dessert? Think more along the lines of a formal English tea with small, open-faced sandwiches on thin crackers or whole-grain bread -- shrimp, cucumber, flavored cream cheese, pimento cheese, etc.

Ditto the comment that suggests, well, ASKING the guest of honor what she wants!

i just whipped up these sugar free (and vegan) oatmeal raisin muffins that might work?

http://theactorsdiet.com/2012/06/11/animal-instincts/

We make a sugar free cheese cake for holidays (hubby is diabetic) but it does use Splenda and many pregnant people avoid that as well. I would ask her what she wants. At this point she may be ok with you serving what you like and she just skips eating it at all

A while ago there was a posting for Lemon Posset. It's wonderful! And can be made with Splenda. I made it both ways and even tho the splenda version still has that "splenda" taste it was mighty good. So it's sugar-free and gluten free. Perfect for diabetics because the fat content on the whipping cream doesn't effect blood-sugar levels.

Try these sugar free, low carb peanut butter cookies.

Please note that it is about carbs, not just sugar. Oatmeal and raisins are both essentially carbs, not to pick on that in particular. Yes, fiber helps, but my nutitionist says that you can only deduct the fiber from the carb total if there are five or more grams of fiber per normal serving. Also the total carb allowance for a meal for the pregnant lady is probably around 50-55 grams, including dessert, so you need to look at the whole picture, not just the ending. Honestly, I do not like the aftertaste of artificial sweeteners. I would rather have an extremely small touch of natural sweetener. Another thing diabetics must take into account is that may sugar-free items are still loaded with carbs. Read the label on a bag of sugar-free chocolates next time you go to the store. There is not a lot of difference between them and the real thing, carb-wise.

Just an idea for your dessert: Make meringue with vanilla extract for flavoring and a VERY small amount of sugar just to barely cut the blandness. finely chopped toasted almonds could add flavor. Pipe the meringue into little donut-shaped nests to be filled with real whipped cream (also very, very lightly sweetened) and topped with sliced strawberries chosen for ripeness and left unsweetened. Garnish with mint sprigs. Make these small enough and having two or three per serving will make them seem to be more than they are. Maybe mint tea or another unsweetened tea alongside.

Second Oh Jell's comment regarding sugar-free vs carb-free - the oatmeal raisin dessert is going to be really carb-heavy, which is just as bad for a person with diabetes.

The Splenda cheesecake might work; cream cheese is really, really low in carbohydrate - carb info on cream cheese - but anything you make a crust with (crushed graham crackers, animal crackers, etc) is going to be loaded with carbs.

Maybe an assortment of toasted, savory nuts? I'm diabetic. I eat a lot of almonds.

How about individually wrapped, very good dark chocolates? Get small ones that are very high in cocoa mass and low in sugar. Everyone will love them and chances are good the mom to be will be able to safely eat a single small chocolate. And if not, it is wrapped and she can save it for when the baby is born.

To be honest (speaking as a diabetic) sometimes it's easier if there's no dessert on offer - no temptation and no feeling bad if other guests are eating them. How about a cheese and salad course with nuts?

If you think dessert would be welcome, then how about pannacotta or egg custards made with artificial sweetener? You could flavour them with spices, lemon, lavender or vanilla. Be careful not to use milk, all cream is better since the fat content helps slow down the absorption of carbs.

There are some good ideas on here. I don't have a specific idea to contribute, but I agree with all the suggestions to ASK what she wants.

I've gone through some restrictive eating phases of various sorts, and there's nothing worse than when a well-meaning person goes out of their way to make you something special, but they don't get it right because they didn't ask. (Ex. "I made you these great gluten-free cashew cookies!" "Thanks, but I don't eat nuts either...") That leaves both the giver and the receiver in an awkward, guilt-laden position.

Berries with whipped ricotta cheese and a touch of honey are good; or you could go for a cheese plate!

I agree with others, ask her. I use Splenda as a substitute when I bake for my dad, but I avoid artificial sweeteners (I eliminated it from my diet during my first pregnancy).

As well as ask the mom to be, I would also suggest try baking muffins/cupcakes with coconut flour. My 3 yr old was recently diagnosed with type 1 diabetes and we have since discovered that coconut flour has over half its carbohydrates as fibre, which makes its lower carb overall (at least the way we were taught to count carbs). There's a book about how to bake with it...proportionately more eggs and liqud than a traditional flour muffin/cupcake. FYI, the coconut flavour does come through.
Best of luck!

There are some good ideas here, thank you!

Of course, I asked the guest of honor what she preferred and was not able to eat. And frankly, she was non-committal...hence my query here! And, since the party was to be held mid-afternoon, it didn't make much sense to have a surplus of savory and a deficit of sweets for the majority of guests who like a bit of sweet later in the day.

I did end up making a cinnamon swirl cake with Splenda, which tasted fine but looked like it was baked in an Easy-Bake Oven--even with extra leavening. The mother-to-be was happy and enjoyed it!