Today I’ll explain how to make a light panettone at home with a very low sugar and calorie content and low glycemic index. I got the recipe from the Galbani website , and then made some small changes.
My idea is to give it to my mother-in-law who cannot eat either too much sugar or too much fat. The result was a soft and light panettone that I hope you will enjoy, with the addition of bamboo flour to reduce the glycemic load.

I doubled the doses to make two panettone: one with sugar-free dark chocolate chips for her, and one with raisins and candied fruit for us. You will need a panettone mold, but other than that there is no need to use knitting needles and let it cool upside down. So it’s very simple. Here is the recipe.

PANETTONE LIGHT RECIPE

280 grams of flour for cakes or 00
100 grams of Manitoba flour 
20 grams of Bongiovanni Bamboo fiber
200 ml of water
125 grams of Galbani whole white yogurt
a spoonful of honey (I citrus fruit) and a pinch of salt
7 grams of yeast beer
2 egg yolks
a bag of vanillin or a few drops of lemon flavor
grated rind of one lemon of an orange
40 grams of KoRo – Drops of dark chocolate without sugar or 30 grams of raisins and 20 grams of candied orange
40 drops of NICKS Stevia Drops Vanilla, liquid sweetener  (or regular liquid stevia)
30 grams of reduced fat butter (I use the one from Lidl)

HOW TO PREPARE PANETTONE LIGHT

Let the water heat up and then make sure it is warm-lukewarm but not too hot or, worse, boiling.
Dissolve the yeast and honey in the water.

In a first bowl, mix the three flours with a pinch of salt. In a second larger bowl, first mix the yogurt (at room temperature), the vanillin, the egg yolks, the stevia in drops. lemon zest. Add the water with the yeast and the honey. Now the flours. Once you get a firm compound, transfer it to the work surface and work it until it takes air and is no longer sticky.
Transfer it to a bowl (I used the first one, the flour one), cover it with plastic wrap or a cloth and let it rise for an hour and a half.
Resume the dough, add the mix of raisins and candied fruit or the chocolate chips. Transfer it to the greased mold with half the butter, brush the surface with the rest of the butter and let it rise another hour.
Put the mold in the oven already heated to 180 ° with a saucepan of water next to it.
Cook 3/4 of an hour.
Then open the oven and let it cool for half an hour in the oven off, then outside. Take it out of the oven only when completely cold.

With this recipe you will get 10 portions of panettone : and each portion has only 210 calories.
If, on the other hand, you don’t want to start cooking, look at where to find special, traditional and dietary panettone.