He will pick and choose....salad veggies meat relish tray....and no rolls no potatoes maybe a little stuffing andg ravy.
have a little fruit if he needs he must have dessert....but you don't need to cook special for a diabetic....the diabetic needs to "eat special" to fit in with the rest of the worked.
Just have dinner on the table when you have planned.
Linda C

Can yo still make a dessert using Splenda or have fresh fruit for him? Cheesecake and apple pies work well. Just sub the splenda for sugar. Sweet potatoes are ok too, if served plain, no brown sugar or marshmellows please, but also watch some of the fats. Vegetables without sauces are fine too.
And remember, the diabetic is responsible for managing their sugar levels.

Sweet potatoes are fine as long as they aren't covered in marshmallows or some sticky sugar covering. My husband was diagnosed a year ago as being pre-diabetic and I went into a tail spin trying to change the way I cook everything. Now that I have gotten into the groove, I have found that all the drastic changes were really not needed, just a dose of common sense.

Provide veggies and proteins that are not drowning in butter or fat. They can be added (like gravy) by others, but let the guest choose the healthier option. White carbs are indeed ones that should be consumed on a very limited basis, but again the guest can probably choose not to have the mashed potatoes with butter and cream and opt for a baked sweet potato instead.

If you want to make a special dish that will probably appeal to the wider audience, check the following site.. I have made a few from here that have been well received by everybody.

Alexa

Here is a link that might be useful: diabetic gourmet

I agree about the diabetic being the one who is responsible for what they put on their plate and in their mouth. A diabetic diet is a complicated thing. You should not stress out about the one guest and try to make everything something he can eat - especially at Thanksgiving. That's just impossible for someone who does not regularly cook for a diabetic and maybe still for someone who does. There's also combinations of foods that they should not eat, even if by themselves they are ok. That's just too much for you to worry about along with everything else.

My step father was a diabetic. He loved an icecream pie that I used to make. I bought sugar free cookies and sugar free ice cream. Crush the cookies and add melted butter, press into a pie plate for the crust. Let ice cream soften a little. Pour into crust and re-freeze.

I would serve this with home made whipping cream, sweetened with equal. And no sugar jam, heated and drizzled over the top.

But, like I said, that may not be totally ok either. I just cooked like I normally would, omitting any alcohol, and made a special dessert for him. Sweets are what he missed the most, anyway.

Thanks -- I had forgotten about Splenda. Can it be substituted for sugar, cup for cup, or not?

I always have fresh fruit here. Right now, I have some delicious pears, apples, and bananas -- am planning to make a Waldorf salad. I mentioned that to his wife, but she said he cannot have bananas.

The sweet potato souffle' recipe calls for eggs, sugar, and fresh coconut in it. Then a mixture of flour, soft butter, chopped pecans, and brown sugar is sprinkled on top before I bake it. Can I substitute Splenda for the white sugar? Will the coconut be a problem? This guy has always loved this souffle' -- says he only has it once a year.

Yes, both of you are right -- I know he will have to manage his sugar level. But I do feel badly for him, as he just got the news yesterday, and is having to have something of a "crash course" since it's so close to the holidays. In years past, he has enjoyed the butterscotch pecan pie so much, I always made an extra one for him to take home. I should add, he's not overweight! So I do feel very badly for him.

[I tried to post this twice, but it was rejected both times.]

Alexa, I appreciate the link -- I will definitely check that out.

trsinc, how do you make homemade whipping cream, sweetened with Equal -- or, is there a link? I've never used Equal.

It was very helpful to hear from people who have prepared food for diabetics.

I know I can't possibly change the entire menu for this guy, but I would like to have some good things for him to eat.

Mara, for home made whipped cream I buy what is called either heavy cream or whipping cream in the dairy section at the store. You can 'whip' it with a hand mixer, stand mixer, or even a whisk (if you have strong arms).

Equal is a sweetener that used to come in little blue packets. I suppose it is still around - it's been a few years, step dad passed in 1996. Splenda may work, or Sweet n Low. Splenda wasn't around back then, that I know of, so I don't know about that one. And, my step dad preferred Equal over Sweet n Low.

Anyway, I just whip the cream until it starts getting fluffy, add whatever sweetener (for us I use honey or maple syrup) and whip a little while longer.

It'll deflate a little after sitting in the fridge so I prefer to do it close to serving if possible.

IMO, whipping cream has a naturally sweet taste so when adding a sweetener I go very carefully.

The diabetic guest will have to make his own decisions based on his doctor's recommendations. Yes, carbs are an issue and gycemic index is an issue. However, depending upon the severity of his disease and other complicating factors, it may or may not be an all or nothing proposition, particularly when it comes to Thanksgiving dinner.

If you wish to offer options for him, a waldorf salad and would provide some sweetness. I presume there will be lots veggies, not totally sauced up. If you wish to make rolls, consider using the white whole wheat flower.

As for dessert, on the list of desserts, pumpkin pie isn't has bad as many of the others.

My parents are driving down for Christmas dinner, and dad is diabetic. I plan on having mashed potatoes, and he will indulge a very small portion because he loves them dearly. I will also make both brussel sprouts and carrots, roasted, with just a little salt and pepper. The turkey stuffing will be an issue, just something that he'll have to deal with. I'll make rolls with white whole wheat flour.

I'll offer pumpkin and mincemeat pies, as always, and I'm fairly sure he'll have one very small piece of mincemeat after dinner and one very small piece of pumpkin the next day. However, he'll also be regularly testing his blood sugars to see where he stands :-)

As for Splenda, you can use it in equal amounts for sugar. There is also a Splenda brown sugar. You may consider just a few baked sweet potatoes with a litle butter, a little brown sugar Splenda, and a little cinnamon. Cinnamon is great for diabetes :-)

Have a great dinner!

trsinc and ganggreen (what a moniker, LOL), thanks!

I had no idea Splenda made brown sugar. I will definitely buy some, as the butterscotch pecan pie recipe calls for brown sugar instead of Karo syrup. I'll make some pies w/regular brown sugar and some with Splenda. This may work out, after all!

I forgot to mention that I've always added cinnamon to the sweet potato souffle', though the recipe does not call for it. (I add cinnamon to a number of dishes -- to me, it is perfect with sweet potatoes.) It's wonderful to know this is a good thing for him!

Things like your Waldorf salad, make with bananas as usual, just let him pick them out on his plate and not eat them. Believe me, most diabetics would eat a slice of banana in a salad and it won't be the end of the world, but he can also eat around it. This does NOT have to be the clean plate club, you know. It may be tough for him to learn these things, but he will. Unless he is a complete stay-at-home, he will soon learn about making choices, eating around things he can't eat, and making choices.

About the pies, etc. with Splenda.... a word of warning here, and I mean it completely----- do not wait to the last minute and make your recipes as you usually would. Work in advance and have a Plan B. Buy some sugar-free ice cream, they even make sugar-free Cool Whip, and sugar-free chocolate syrup for a sundae. We have a friend who is happy with unsweetened strawberries and the Cool-Whip for dessert. Splenda will be fine in your sweet potatoes or the salad, but it cooks somewhat differently, despite what all the ads might say.

And don't forget the drinks. Sugar-free sodas, or iced tea to be sweetened with a substitute, whatever he would normally drink can be adjusted.

And what's the recipe for that sweet potato souffle? Care to share it?

Good luck, don't worry too much, and you are the ideal hostess, I'll say!

Good tip about the Waldorf salad -- I'll pass that along to him.

I will definitely make a pie w/Splenda ahead of time, to see how it comes out.

The sugar-free sundaes sound wonderful! And easy. :-)

I hadn't even thought about sugar-free drinks! So glad you mentioned that.

Thanks for the compliment. (blushing) I don't do any more than my mom did when I was growing up.

Here's my recipe for sweet potato souffle', as passed down to me by my dear Grandma. The recipe is [almost] doubled here to feed a large crowd of about 20, and I bake it in a 4-quart glass casserole dish. Amounts for original recipe will be in italics. I enjoy it so much, I often eat it for dessert, LOL.

SWEET POTATO SOUFFLE'

5-6 large sweet potatoes, baked, cooled, peeled (I bake them last thing the night before, let them cool overnight, then make the souffle' the next day.) Original recipe calls for 3 c. -- I don't measure cups

1 1/2 c. sugar 1 c. sugar
3 eggs, beaten 2 eggs, beaten
1 1/2 stick butter, melted 1 stick
1 1/2 c. fresh, grated coconut 3/4 cup
1 tsp. cinnamon was not in original recipe
2 tsp. vanilla extract 1 tsp.

Mash sweet potatoes in a large bowl, then add other ingredients in order, stirring well after each addition.

Pour into a 4-qt. glass/Pyrex casserole dish.

A 3-qt. dish would be sufficient for the original recipe.

TOPPING

2 c. brown sugar 1 c.
2/3 c. flour 1/3 c.
2/3 c. softened butter 1/3 c.
2 c. chopped nuts (I prefer pecans; walnuts will do) 1 c.

Combine sugar and flour. Mix in butter, then stir in nuts. Sprinkle on top of souffle'.

Bake at 350 degrees F. 30 - 45 minutes.

yes, a diabetic is responsible for choosing his foods, but there must be foods to pick from. Simple green veggies like string beans, asparagus or brussel sprouts are good choices. Salads with a low carb/ low sugar dressing ( read the labels) are good as well. Remember that fruits contain high carbs just like rice and potatoes so a diabetic has to limit those.
Sweet potatoes fixed with Splenda Brown Sugar Blend would work.

A simple dessert with almost no carbs for a diabetic would be Ricotta cheese, sweetened to taste with Splenda and flavored with a few drops of vanilla extract.

Fruit pies, even sugar free, have high carb contents because of the fruit and the pie crust.

If your guest has turkey, a small amount of potatoes and a small amount of dressing with green veggies, and a green salad he should be okay.

Ready Whip whipped cream cans are fine; they have less than 1 gram of carbs per serving. If you're using coconut make sure it's unsweetened. Most store bought coconut is loaded with sugar. I have to order our sugar free coconut online. Adding flour to the topping also adds carbs to your souffle.
A sugar free pumpkin pie is better for a diabetic than a fruit pie. And you can make a bottom pie crust out of minced pecans for a no carb crust.
Just remember that even though fruit is a healthy food, it adds carbs to a diabetic's diet and will raise sugar levels just like starchy vegetables ( corn, potato, carrots, lima beans, peas) and breads.

One note on the Splenda brown sugar. Read the bag! you use less than real brown sugar, by about half.

You may not want to make anything new this year, but I've tried this recipe & thought it very good
Creamsicle Pie
8 oz fat-free cream cheese
16 oz Cool Whip, thawed (I used whipped cream like trsinc did, just guess at the amount though)
1 cup orange juice
1 small box sugar-free vanilla instant pudding
1 small box sugar-free orange Jello-
2 low fat graham cracker crusts
Soften cream cheese, mix with thawed Cool Whip until creamy; add the orange juice and mix well.

Sprinkle pudding in , blending well; add orange Jello, mix till well blended. chill well. I've made it using raspberry jello & pureed raspberries too.

When I use Splenda, I use less than equal amts to the sugar called for. And I can't tell you how much less, either. Not a lot less,though. Mom liked my apple pie with it, but it's been several years since I made it. When I make my refrigerator pickles, I just don't quite fill the measuring cup.

As a diebetic, I'll eat the turkey, plain/buttered sweet potatoes,(I never liked them any other way!), a small amt of stuffing, and whatever veggie is served. Probably a little reg. mashed potato, too, depending on what I have already had for carbs for the day.

You can also use Agave Necter for your sugar. Use less, I think it's 1/4 c. agave to 1 c. sugar. It makes pumpkin pie so close to the real thing! Just use a bit less pumpkin, as it tends to be a bit too liquidy if you use the full amt. of pumpkin. Use the recipe on the Libby pumpkin can, and sub the agave necter.

Unless he's on another diet in addition to the diebetic one, I can't see why he can't have banana. Mom can have 1/2 banana, with her cereal in the morning. I don't eat them, so I don't worry about them. He might have a problem with potassium also.

Bless you for wanting to have things he can eat! He will learn, as we all do, what he can and can't eat. And it will vary from person to person, what they can and can't. I know some who can NOT eat popcorn. I can. It doesn't raise mine. Some, one piece will make it skyrocket.

Tami

As Tami mentioned, all diabetics react differently. Some can have certain things, others not. Dad could eat a piece of apple pie and not have his blood sugar go up as high as it would if he ate a plate of spaghetti.

My BIL is also diabetic and has a constant battle with high potassium because of his kidneys. That might be the problem with bananas.

Another note about that Brown Sugar Splenda. It's a blend, so it's still half brown sugar. That is an issue that needs to be taken into account by the diabetic, but I've used it successfully in a lot of things.

I love whole wheat bread and rolls but not everyone does so the white whole wheat is a good alternative sometimes, as ganggreen mentioned.

Turkey is good, plain vegetables are good, salad is good depending on the dressing and how many croutons/toppings are included.

I won a lovely pie server from the Libby pumpkin people for this recipe, I made it for my diabetic Dad and he loved it. I crushed some sugar free gingersnaps and sprinkled them on top for a little crunch.

1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix (sugar free
1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
1 can (15 oz) LIBBY'S 100% Pure Pumpkin
1 teaspoon pumpkin pie spice
Fat free whipped topping (optional)

BEAT pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired.

I'm sorry I don't remember where I got it, but I have this recipe for a high protein wheat roll and my family likes it:

Whole Wheat Cottage Cheese Rolls

Makes 12 dinner rolls
2/3 cup
1 1/3 cups Cottage cheese (room temperature)
2 tbls Butter
1 large Egg (room temperature)
3 tbls Brown sugar
1 1/2 tsp Salt
1/2 tsp Baking soda
1 1/2 cups Whole-wheat flour
1 1/2 cups Bread flour
1 pkg (2 1/4 tsp) RED STAR® Active Dry Yeast

Bread Machine Method
Have all ingredients at room temperature and place in pan in the order listed. Select dough cycle. Do not use delay timer. When cycle is complete, remove dough.

Traditional Method
Heat water to 110º to 115º F; add yeast to dissolve. Combine whole-wheat flour, baking soda, salt and brown sugar. Add yeast mixture, butter and cottage cheese to flour mixture. Beat 3 minutes on medium speed. Add egg; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Place in lightly greased bowl; turn to grease top. Cover; let rise until dough tests ripe, about 40 minutes.

Shaping, Rising and Baking
Divide into 4 equal sections and each section into 3 equal parts; shape into balls. Place in greased muffin pan cups. Cover; let rise until indentation remains after lightly touching side of roll, about 30 to 40 minutes. Bake in preheated 375ºF oven for 12 to 15 minutes. Remove from muffin pans; cool on rack.

I like this one, but it has a lot of honey.

HONEY WHOLE WHEAT BREAD
INGREDIENTS:
 4 cups whole wheat flour
 2 cups all purpose flour
 2 pkg. active dry yeast
 2 tsp. salt
 1 cup milk
 1 cup water
 1/2 cup honey
 3 Tbsp. oil
 1 egg
PREPARATION:
In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well.
In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm)
Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.
Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.
Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.
Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.

Annie

Newly-diagnosed means he's probably all theory, no experience! What a way to break in diabetes. Thanksgiving!
Substituting whole grains where you can will help--brown rice, whole wheat rolls (and not the ones that say "whole wheat" but that say "100% whole grain"), that kind of stuff.

And encourage everyone to take a good WALK after dinner. (Or hand him a jumping rope in the garage if the weather is bad?) Exercise can decrease insulin resistance right after a meal (as well as general exercise helping overall).

Poor guy. Poor you, having this sprung on you! I think letting him (or his wife, depending on who you think is best to inform--he might be overloaded with information and depressed about it; I know I would be!) know what the better choices are, and where you've made helpful substitutions is a good idea. No point making sugar free Jello salad if the diabetic thinks it's full of sugar!

I am in the same position -- my cousin just told me she was told she is borderline diabetic. So I'm going to try making my cranberry sauce with Splenda (enough ahead of time so I can pitch it and start over if it doesn't work for some reason).

No complaints from me, though -- she used to be a vegetarian. This is a lot easier -- no need to budget oven time for the Tofurkey (slogan: "It's not so bad; you'll almost look forward to it!") anymore.

I am diabetic and will be eating what I want for Thanksgiving -within reason. My doctor told me that I can enjoy myself as long as I don't splurge on anything. I know it will be hard for your guest as he is just newly diagnosed and I remember the panic and super vigilance when I was first diagnosed. Of course, a diabetic should always be careful what they eat but thank goodness over time the panic goes away and you learn to adjust your habits. I agree with those who said that you should just cook what you normally cook. I know that sounds mean but as a diabetic there are normally enough vegetable and protein choices at a Thanksgiving dinner to fill him up. Sweet potatoes without added sugar are actually much better then white potatoes as they are a more complex carbohydrate and really anything that is digested more slowly (carb wise) is best that way you don't get as bad of a sugar spike. You will do great!
Karen

I do believe that Splenda Brown Sugar IS regular brown sugar mixed with Splenda. It is still sugar. It is not some non-sugar version of Splenda. If someone cannot have sugar, I would not use it.

Bonnie

I may be stepping into holy ground here, but why so much sugar in the potatoes? They are sweet to begin with (espeically the darker ones), the coconut is sweet, and the topping is sweet. That just seems like an awful lot of sugar in one dish even for a non-diabetic.

My BIL and aunt were diabetic. We would just toss another small sweet potato in the oven, then whip it with some spices (usually cinnamon and ginger) and put a serving (1/3 cup) in a ramekin. They didn't feel left out, and everyone else got to have the "regular" dish with the brown sugar topping.

I may be chiming in too late in the game here, but I would also strongly recommend agave or some kind of sugar alcohol product over Splenda or any of the other artificial stuff.

I think you could get away with just using less sugar in the sweet potatoes as well-- it sounds like there's a lot of other flavor in there.

For some reason, I had it in my head that the sugar was essential to the cranberry sauce gelling/thickening, but I see sugar free recipes online, so perhaps not.

Please also remember that "sugar free" does not mean that it is good for diabetics. It just means there is no sugar added to it. It can still have natural sugars/carbs in it.

I am curious, though. MAra, are you making the COMPLETE dinner for tomorrow? Is no one contributing to the meal? I would think that if the wife is so concerned about there being foods there that her husband can eat, she would be happy to contribute something to the meal that he can have, instead of leaving it all to you to have food he can eat. Don't get me wrong, I'm sure any effort you make will be appreciated. I guess I'm just used to a family that all chips in with food and kitchen help.

Tami

I wouldn't try and make really sweet dishes over into something a diabetic can eat, like pies, etc. If it's a sweet, high carb dish, if you "make it over" then the diabetic still might not be able to eat it, and then everyone else will not like it either. Instead, I would plan some easy, low carb dessert like sushipup describes for the diabetic, and make sure there are some non carb, non sweet things available, (like a baked sweet potato and some green veggies and a salad) and then let the diabetic choose whatever else he can or cannot eat.

That's what works for me at Thanksgiving. A mix of healthy and indulgence and let the guest choose what level they want to go to!

Mara, how did your dinner go?Bet it was great!

Tami

Mara, I'm also checking in to see how the dinner went. I'm also betting it was delicious.

Annie