| My wife cooks "normally" for us...I don't eat a lot of cakes and cookies anyway, unless I am low (and I admit, sometimes I plan to go low so I can indeed imbibe). She has tried to cook with Splenda and we weren't enamoured with it. I do however use Splenda on cereal and in coffee, etc.
Your friend will adjust and learn how to deal with cooking for a diabetic. In some ways, it is different than before, but to me there is not that much of a difference--If one were to analyze a "diabetic diet" it would be construed as a "healthy" diet rather than a restrictive diet.
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I'll mend myself before it gets me... | 
