For many diabetics and low-carb dieters, nothing is missed more than cakes, pies, cookies and other desserts.

But counting your carbs doesn't have to mean counting out dessert.

Executive pastry chef Victor Kline offers welcome relief to even the sweetest tooth in "Low Carb Sinfully Delicious Desserts" (Long Island City, N.Y.: Hatherleigh Press, $14.95), a cookbook that focuses on recipes using the sugar substitute Splenda.

The paperback features more than a hundred recipes for timeless classics such as chocolate chip cookies, quick and easy desserts such as guilt-free fudge and forbidden sugar-laden treats such as pound cake.

Read more about the new cookbook from Victor Kline that used to be a chef at the Disney Grand Floridian hotel.