Reply #18: Well, I've sorta come down to dividing it this way:

[supernova]

sauteeing and light frying I use olive oil. I do not deep fat fry anything. I keep the olive oil by the stove and use it throught the day.

Baked goods, on the rare occasions that I eat them, I use the real things: butter, egg substitute (hey, I'm a batter eater! ), sugar, etc. I tried to use Splenda in a cookie dough once, and it tasted like I had not added any sweetner at all! :P I think I've maybe settled on honey as a sweetner for tea and such. Sweet, but not as much as full sugar.

If it's a box cake mix, you can sub the lighter olive oil for corn oil, if you wish.

Now, I'm not diabetic (just trying to keep myself from developing it in my golden years), and YMMV.