When I was pregnant with my first child, I was diagnosed with gestational diabetes. The dietician gave me strict instructions about what to eat -- something like two starches and three proteins and one fat for breakfast and on through the day in a similar vein - with little help as to how to translate that code into real-life eating.
This is where The Art of Cooking for the Diabetic came in. This book provided me with straightforward, easy-to-follow advice not only about food exchanges, but also exercise (important for pregnant women) and eating out (very helpful for the working mom).
And the recipes! I found I could still eat pancakes (Leningrad Special Buckwheat Pancakes) and pizza (sausage mini pizzas) and pasta (pasta with tomatoes and chicken) and, of course, dessert (raspberry mousse). My non-diabetic husband did not feel the least bit diet-deprived. In fact, even though my gestational diabetes has now disappeared, we still refer to Cooking for the Diabetic for some favorite dishes.