This low glycemic index dough for desserts is simple and versatile: you can use it to make soft brioche, donuts, or quick oven-baked fritters without leavening.
I used the low glycemic index mix from Molino Spadoni and type 2 flour.
It is a dough for low glycemic index desserts without butter, milk, and eggs, with ricotta.
It is a dough for low glycemic index desserts without sugar, with a few drops of liquid sweetener added to the ricotta.
It is a customizable dough, for example, with dark chocolate chips, fresh fruit, or nuts.
It is a versatile dough perfect for reproducing traditionally fried desserts in a light oven-baked version.
For an alternative breakfast or a delicious yet balanced dessert.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Carnival, Saint Martin
Ingredients
- 7 oz cow ricotta (preferably 1-2 days old, well-drained)
- 2 drops sweetener (liquid Diete.Tic)
- 1/2 cup low glycemic index flour (Molino Spadoni mix)
- 1/3 cup type 2 flour (Molino Spadoni)
- 1/2 tsp baking powder
- as needed lemon zest (or grated orange zest)
- dark chocolate chips (preferably extra, cocoa powder > 85%)
- fresh fruit
- nuts
- 1 pinch erythritol (powdered or confectioners' sugar)
- as needed ground cinnamon
You can easily double or multiply the quantities of all ingredients.
Suggested Tools
- Chopper or Mixer
- Bowl
- 1 Spatula silicone
- Measuring Glass graduated glass
- Food Scale digital
- Food Scale spoon
- Measuring Spoons set
- Baking Tray 9.8×11.4 in
- Parchment Paper
Preparation
Tips for Hyperglycemia | Prediabetes and Diabetes
– low glycemic index dough rich in fiber;
– minimal sweetener with no glycemic impact;
– oven-baking.
* The proteins and fats in ricotta can help slow carbohydrate absorption and limit blood sugar spikes.
Pour into the mixer:
– the ricotta;
– the liquid sweetener or the one you normally use;
and blend until smooth.Pour into a bowl:
– the low glycemic index flour and the type 2 flour;
and mix.Add to the flours:
– the sifted baking powder;
– the blended ricotta with the sweetener;
– the grated lemon or orange zest;
and start mixing the dough with a silicone spatula.Continue kneading until the ricotta and flours are well combined.
Add a couple of tablespoons of extra dark or dark chocolate chips – or pieces of fresh fruit or nuts – and incorporate into the dough.
You will get a sticky dough that is difficult to handle with your hands.
This low glycemic index dough for desserts is simple and versatile: you can use it to make soft brioche, donuts, or quick oven-baked fritters without leavening.
Transfer the dough onto an oiled work surface and oil your hands to handle it more easily; you can also use a spoon and teaspoon or scoops and pastry cutters.
Line a baking tray with a sheet of parchment paper on which to place the brioche, donuts, or fritters.
Shape the desserts as desired and place them on the tray.
Low Glycemic Index Donuts
Flatten the dough, cut strips with a pastry cutter, and close each strip on itself to form a ring.Low Glycemic Index Brioche and Fritters
I used a 15 ml scoop to portion the dough and a teaspoon to release it; you can use oiled spoon and teaspoon.
Preheat the oven.
Bake in a fan oven at 356°F (180°C) for 20-30 minutes until the desserts are evenly golden.
* Times and temperatures may vary depending on the oven and the size of the desserts.Your low glycemic index desserts are ready.
Enjoy your meal!
Finish with a sprinkle of powdered erythritol – zero calories – or powdered sugar and cinnamon.
For an alternative breakfast or a delicious yet balanced dessert.
Light Fillings for Low Glycemic Index Desserts
If desired, you can fill your desserts with a light filling:
– yogurt and berry cream;
– light ricotta coffee cream;
– light chocolate cream.
Storage, Tips, and Variations
For a lactose-free version, use lactose-free ricotta.
You can store the ricotta desserts in an airtight container at room temperature for up to 2 days.
This dough is a low glycemic index alternative to traditional dough for Sicilian fritters for Saint Martin and Carnival or sfinci or zeppole | traditional recipe dedicated to those with hyperglycemia.
FAQ (Frequently Asked Questions)
What is the low glycemic index mix?
The low glycemic index mix from Molino Spadoni: based on type 1 flour and resistant starch, rich in fiber and protein, is a practical ally for hyperglycemia, prediabetes, and type 2 diabetes.
Where can I find the low glycemic index mix?
In well-stocked supermarkets, some pharmacies, and on the manufacturer’s official website:
– low glycemic index mix;
– low glycemic index mix 5 kg.Can I use other flours?
In this case, it doesn’t make sense because this dough is dedicated to those following a specific dietary regime and a high-fiber diet.
Also, I advise against changing the main ingredients not to compromise texture and final result.How much sweetener if using erythritol or stevia?
Follow the doses and equivalences indicated by the manufacturer.
How many can I eat?
The quantity depends on your dietary plan and the advice of the professional guiding you.
Attention
Some products labeled as “dark” have sugar as the first ingredient and very low cocoa [for example minimum 51% cocoa].
The extra-dark chocolate [cocoa powder > 85%] has a glycemic index of 20 and is most suitable for hyperglycemia, prediabetes, and type 2 diabetes.
Besides the glycemic index, it is essential to consider the glycemic load: glycemic index and glycemic load explained simply.
Dark Chocolate Chips dark
When using chocolate chips, it’s crucial to read the label carefully.
Even when labeled “dark,” many products on the market have sugar as the first ingredient.
If you can’t find suitable chocolate chips, use an “extra dark” > 85% cocoa bar cut into flakes or chopped.
– Chocolate and glycemic index, which to choose | labels and mistakes to avoid.Further Insights
