I have been relatively fructose free since September 2012 - I have the occasional slip up.  However, many recipes require butter but I cannot use butter because I am lactose intolerant (cutting out fructose was because of this).  Some of the recipes I use are modified where I substitute butter for margarine and sucrose for glucose.  The biggest problem is that some recipes are quite bland and unenjoyable because of the butter substitution.  Any suggestions about how this could be tackled would be appreciated.