How do I make diabetic desserts that tastes good?

I have been Diabetic for over 20 years now and have found that Diabetic desserts and foods often have more carbs. which is what most Diabetics count when considering insulin control and amounts. I have often taken regular desserts and swapped some ingredients for sugar free options. For example: I make a Boston Cream Pie that is a regular store bought frozen crust and use Sugar free vanilla pudding in the middle of the cake layers. You can also try a Sugar Free Cake mix. Although I just use a regular one and make my own chocolate sauce for the top using unsweetened baking cocoa, water, and Splenda. There is still some sugar, but not as much as a regular one, I also like to make a strawberry Shortcake using regular store bought angel food cake (This has the least amount of sugar than most cake mixes) But pay attention to the carb content. I add fresh strawberries (also one of the lower natural sugars of most fruit) then add Cool Whip. I have been told by many Nutritionists that Cool Whip has so little sugar that it is considered a free food for Diabetics (in moderation of course). I also swap out only half the sugar for Apriva or Splenda in many recipes. This will not cause as much of a weird sugar-free taste that you mentioned. Also the newer sweeteners are better tasting. Sweet and Low is horrible as it uses saccarin which is bitter. ANother very low-sugar dessert is a tub of cool mixed with a packet of Sugar-Free Jello (just add the whole package of dry mix), cottage cheese, & Fruit (Fresh or canned). You can play around with the flavor by adding more or less of the Jello Flavoring. This dessert sounds a bit trashy, but tastes fabulous!!! Good Luck Brandee