Neither are lower in sugar than regular, so not sure why you'd sub them for regular for diabetics. Usually the 'lighter' the product, the more sugar it has in it.
I don't happen to think that sugar belongs in salad dressings, period... but I make my own. It takes about 90 seconds and costs about 45 cents. My fave is basil parmasan vinegarette, and my kids love a British-style 'salad cream' that is similar to mayo but not so high in fat, nor so eggy.
Basil Parmasan Dressing:
1/2 c light oil (or olive oil if you like the flavour)
1/4 c white wine vinegar
juice of half a lemon
2 tbsp finely grated parmasan cheese
1 tsp dried, or 1 tbsp fresh chopped basil
1/4 tsp pepper
Shake all together in a sealed cup or whisk together in a small bowl.
If you want it thinnner, use 1/2 as much oil. If you want it thicker, add another 1/4 cup of oil (it will stay mixed together at this ratio).
at 12:13 PM on Jul. 24, 2009