This low glycemic index dough for desserts is simple and versatile: you can use it to make soft brioche, quick baked donuts, or fritters without rising.
I used low glycemic index flour – Molino Spadoni low glycemic index mix based on type 1 flour and resistant starch, rich in fiber and protein – and type 2 flour.
For low glycemic index desserts without butter, milk, and eggs, ricotta is enough!
For low glycemic index desserts without sugar
Just two drops of liquid sweetener added to the ricotta.
Customizable dough
With dark chocolate chips, fresh fruit, or dried fruit.
Versatile dough
Perfect for recreating traditionally fried desserts in a light version with oven baking.
Alternative breakfast and delicious but balanced dessert.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
Ingredients
The proposed quantity is small – if you prefer, double or multiply the doses.
- 7 oz cow's milk ricotta (better if 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
- to taste lemon zest (grated)
- 14 oz cow's milk ricotta (better if 1-2 days old, well-drained)
- 4 drops sweetener (liquid Diete.Tic)
- 1 cup low glycemic index flour (Molino Spadoni mix)
- 2/3 cup type 2 flour (Molino Spadoni)
- 1 tsp baking powder
- to taste lemon zest (grated)
- dark chocolate chips
- fresh fruit (chopped)
- dried fruit
- 1 pinch erythritol (powdered or powdered sugar)
- to taste ground cinnamon
Suggested Tools
- Chopper or Mixer
- Bowl
- 1 Spatula silicone
- Measuring Cup glass graduated
- Food Scale digital
- Food Scale spoon
- Measuring Spoons set
- Baking Tray 9.84×11.42 inches
- Parchment Paper
Preparation
Pour into the mixer:
– the ricotta;
– the liquid sweetener or what you normally use;
and blend until smooth.Pour into a bowl:
– the low glycemic index flour and type 2 flour;
and mix.Add to the flours:
– the sifted baking powder;
– the blended ricotta with sweetener;
– the lemon or orange zest, grated;
and start mixing the dough with a silicone spatula.Continue mixing 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 dried fruit – and incorporate into the dough.
You will obtain a sticky dough that is difficult to handle with hands.
This low glycemic index dough for desserts is simple and versatile: you can use it to make soft brioche, quick baked donuts, or fritters without rising.
Transfer the dough to an oiled work surface and oil your hands to handle it more easily. You can also use a spoon and teaspoon or scoops and dough cutter.
Line a baking tray with a sheet of parchment paper on which to place brioche, donuts, or fritters.
Shape the sweets into the desired shape and place them on the baking tray.
Low Glycemic Index Donuts
Flatten the dough, cut into strips with the dough cutter, and close each strip on itself to form a donut.Low Glycemic Index Brioche and Fritters
I used a 15 ml scoop to collect the dough and a teaspoon to detach it; you can use an 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 browned.
* 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.
Light Fillings for Low Glycemic Index Desserts
If you wish, you can fill your sweets with a light filling:
– yogurt and berry cream;
– light coffee ricotta cream;
– light chocolate cream.
Storage, Tips, and Variations
For a lactose-free version, you can 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 an alternative for those with hyperglycemia to the traditional dough of Sicilian San Martino and Carnival Fritters or sfinci or zeppole | traditional recipe.
FAQ (Frequently Asked Questions)
About the Low Glycemic Index Mix
What is the low glycemic index mix?
The Molino Spadoni low glycemic index mix: based on type 1 flour and resistant starch, rich in fiber and protein, is a practical ally in case of hyperglycemia, prediabetes, and type 2 diabetes.
What is resistant starch?
During digestion, digestible starch is broken down into simple sugars, causing glycemic spikes.
Resistant starch is not digested and reaches the colon intact, where it functions as fiber, so it does not cause glycemic spikes.
It is not a chemical additive but a type of starch that acts like fiber, helping reduce postprandial glycemic response and helping to keep blood sugar more stable.
Can it be consumed by children?
Yes, it can also be consumed by children but it is advisable to consult a pediatrician.
Where can I find the low glycemic index mix?
In supermarkets – unfortunately, not all – or in some pharmacies.
In Sicily, I can’t find it, so I buy it online directly on the official producer’s website: Molino Spadoni low glycemic index mix.Can I use other flours?
In this case, it makes no sense as it is a dough dedicated to those following a specific dietary regime and a diet high in fiber.
Furthermore, do not change the main ingredients to avoid compromising texture and final result.How much sweetener to use if I use erythritol or stevia?
Follow the doses and equivalences indicated by the manufacturer.
How many can I eat?
The amount depends on your eating plan and the indications of the professional who follows you.
Check your glycemic response.Further Reading
– Semolina and Flours Glycemic Index Type 2 Diabetes;
– Sugar and Sweeteners Type 2 Diabetes;
– Chocolate and Glycemic Index, Which to Choose?
