I hope that dividing the recipes into sub groups makes it much 
easier to find something specific. 
Decrease the amount of sugar called for in traditional recipes 
by at least 1/3; substitute unsweetened fruit juices, nectars 
or pureed fruits. 
Use fruit canned in water or fruit juice. 
Use non caloric sweeteners if needed to increase the sweetness 
of a   recipe without added calories.  
(Most baked desserts require at least 3/4 tsp. sugar per serving 
to achieve a desirable flavor.) 

There are a couple of newer suger substitutes out
Erythritol - it's natural, virtually calorie-free, tastes like sugar, 
doesn't affect blood sugar or insulin levels, reduces dental plaque 
-- and unlike xylitol, has no laxative side-effects. 
Available as Smart Sweet.
Splenda - it is a minute flaked texture
DiabetiSweet - it is a granulated sugar texture. 
Splenda and DiabetiSweet do not have an after taste like most 
other sweetners, Plus, they do not break down when heated like 
some of the other sweeteners.
Another sweetener that is also used 1 to 1 in measuring is called 
Whey Lo - For more info on it please copy and paste 
http://www.wheylow.com into your address window.  
Adapted from Univ. of Calif. San Diego Healthy Diet For Diabetics c. 1990. 
  
  *If you do not find any nutritional or diabetic information 
  listed with any of the recipes, it is because it was not 
  listed from the source.