Be careful with the idea of homemade breads as being a good dessert for someone with diabetes. Even if you substitute the sugar for splenda, which will work by the way, you have processed enriched flour.

Flour for cakes, should be from whole grain or whole wheat or you will be setting up for just as many problems as before. Enriched Flour is going to metabolize just as sugar would. Just be forewarned that all flours are not created equally.

Prevention Magazine has a great group of cookbooks for the diabetic. Many YMCA's are offering diabetic awareness classes and offer recipe ideas for their patrons.

Low carbing became very popular a couple of years ago, and many small stores, even regular grocery stores carry products that are diabetic friendly. You can get many items, not all palatible, but trial and error and you will find what you can live with or without. I am not suggesting a low carb diet, for I think they are just as dangerous as a low fat diet.

Watch the glycemic index on your foods and he should do well.