am a type 1 diabetic and have been for over 10 years. I have been trying to control my evening time sugar levels and just wondered if anyone had any tips on what is a good evening meal, or any recipes that they would share as i am lacking enthusiasm at the minute and am stuck for ideas. I have 2 young children so cannot afford to spend too long cooking in the kitchen. Any advice and tips welcome, thanks

I wanted to cook dinner for my grandpa, and I’m not sure what to make. He is diabetic, but not brittle or anything. Last time he was in the hospital they actually didn’t put him on a diabetic diet, but should still watch the carbs and sugars.

I know his favorite dessert is tirimisu, and he is really a steak and potatoes guy. I was thinking of some sort of coffee-peppercorn rubbed beef tenderloin?

Any ideas?
Nationality would be American for many many generations, but with a Scotch-Irish heritage, and growing up in Missouri ie, a mix of midwestern, southern, and German cooking traditions.

He actually was in Germany for several years in the army, though.

My little niece has juvenile diabetes. Whenever she goes to birthday parties she wants cake. It’s hard to make her understand she can’t have any. Her b-day is coming up she will be 6. I would like to bake her a cake a regular birthday cake but sugar free. She loves icing. Does anyone know of a recipe?

I understand lady fingers already have some sugar in it but the rest should be no sugar added. Please post the entire recipe since I dont have any recipe on this. Thanks!

I am diabetic and my wife has had gasteric bypass surgery so finding a good sugar free icing is something that we have been working on. So far no luck. thanks in advance for all your help

It seems no matter what recipe I use for diabetic/low sugar cake recipes, they all come out super heavy. I have tried about every recipe I can find and they all seem to come out the same way, heavy and sometimes even gooey. I made one this weekend that was not too bad, and was cooked through the center, but still had the consistency of a pound cake.
I use splenda and according to their site, you use about 3/4 cup splenda and 1/3 cup of white sugar, add 1/2 cup of powdered dry milk and an extra 1/2 tsp of baking soda. But it was still more like a pound cake. Everyone that ate it, liked it, but I was not happy with it myself.

Yes, but if you substitute splenda do you think the ingredients would be the same

My father’s birthday is this month, as he’s diabetic I’m trying to make a cake that’s a bit better for him than the traditional birthday cake.

What I’d like to do is make a single sheet, 9×9 angel food sheet cake and frost it with a raspberry whipped cream frosting. (yeah, real healthy, I know)

The problem I’m having is every recipe I find for angel food cake needs to be baked in a tube pan. Does anyone have a recipe to bake it in a square (or round) cake pan?

I don’t need answers like “Make it as normal and put it in a flat pan” unless you know for a FACT that due to the cooking tendencies of angel food cake, it won’t be burned on the edges and raw in the center.

I am a diabetic and have found that I am very highly allergic to artificial sweetners. Does anyone have a sugar free or diabetic recipe for corn muffins using Stevia?