You both just need to learn to count carbs.It takes a while.Start checking labels and you will find that many of the so called diabetes products have more carbs than the regular products.

It doesn’t sound as if your husband is seeing an endocrinologist. Diabetes is not a job for your GP.Please help him to see the right doctor who will help you with all the aspects of diabetes.
References :
Don’t worry about the thumbs down. Mr. Peachy hates me.

Preparation:
Place berries juices and lemon rind in saucepan.
mash berries slightly to release juice. heat to boiling. Sprinkle with
unflavored geltatin. Remove from heat, skim and pack into hot jars with hot lids.
coool to room temperature before freezing.
Because this is stored in the freezer, you may use any airtight, leakproof freezer container for sotrage, even plastic containers. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months.
References :
Mum a diabetic.

Recipe Instructions:
Place berries juices and lemon rind in saucepan.
mash berries slightly to release juice. heat to boiling. Sprinkle
with unflavored geltatin. Remove from heat, skim and pack into hot
jars with hot lids.
coool to room temperature before freezing.
Because this is stored in the freezer, you may use any airtight,
leakproof freezer container for sotrage, even plastic containers.
Tastes better if allowed to sit for a week. freezes beautifully for
up to 6 months.

Servings: 1

PLUM CONSERVE
3 lb Freestone blue prune plums
1 medium Lemon
4 cup Splenda granular
1 cup Raisins
1 cup Chopped pecans

Recipe Instructions:
Quarter and pit plums to measure 10 cups. Combine plums and grated peel of
lemon in large saucepan. Squeeze juice from lemon and add water to make
2/3 cup. Ppour over plums. Bring mixture to boil over medium heat,
stirring often. Stir in splenda and raisins. Simmer rapidly, stirring
often, until mixture reaches desired thickness, about 45-60 minutes. Stir
in nuts and simmer 3 minutes. Remove from heat. Ladle mixture into hot
sterilized 1 cup canning jars, leaving 1/2 inch headspace. Remove any air
bubbles by running a knife around inside of jars. Apply 2 piece canning
lids that have been in boiling water for 5 minutes. Process in boiling
water bath 15 minutes. Cool. Store in cool, dark location. Makes 6-1/2
cups.

try looking at http://diabeticgourmet.com/
its an american site but they do have some good recipes
References :

This unusual chutney is sweet but not overly so, and is delightful
with pork, poultry, or cottage cheese.

Number of Servings: 20

3 cups fresh blueberries
1/2 cup chopped onion
1/2 cup sugar
1/3 cup cider vinegar
3 Tbsp golden raisins
2 tsp chopped peeled gingeroot
1 tsp ground cinnamon
1/2 tsp mustard seeds
1/4 tsp ground cloves
1/8 tsp cayenne pepper

1. Combine all the ingredients with 1 cup water in a large
non-aluminum saucepan. Bring to a boil over medium heat. Lower the
heat and simmer, uncovered, for 1 hour, or until thick.

2. Cover and chill to use within 1 week, or freeze for up to 6 months
References :

12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange juice
1/2 cup chopped, dried apricots
1 teaspoon freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 to 4 tablespoons honey, or to taste
References :

Adding orange zest and orange pieces gives a great new zip to strawberry jam. This no-cook freezer jam is especially easy to make and can be enjoyed all year long.

# 1 medium orange
# 2 1/2 pints (1.25 L) strawberries
# 1 1/2 cup (375 ml) Splenda Granular
# 1 pkg (45 g ) Garden Fare ® freezer jam gelling powder

1. Grate 1 1/2 tsp. (7 ml) orange rind from orange. Cut all peel from orange, including white pith and seeds; discard. Chop fruit and place in measuring cup. Crush strawberries, add to orange pieces to measure 4 cups (1 L) fruit mixture. In large bowl, combine fruit, orange rind and Splenda Granular. Let stand 15 minutes.
2. Slowly sprinkle gelling powder into fruit while stirring for 3 minutes. Let stand 5 minutes. Stir for 1 minute. Pour into steralized jars, leaving 1/2 inch (2 cm) head space. Seal. (To sterilize, place both jars and lids in boiling water for 15 minutes prior to filling.)

Store in freezer for up to 1 year or in refrigerator for 6 weeks.

Makes about 4 cups (1 L).

2.3 g carbohydrate 0.1 g protein 0 g fat 9 calories (per tsp (15 ml)
References :