Today we see something that you have asked me for in many: sweets with a low glycemic index, perhaps suitable for those who are diabetic, and suitable for those who want to understand how to eat something sweet without raising their blood sugar.
Will there be general rules for making low glycemic index sweets?
Yes, and they are really very simple.

I will distinguish them in easy spoon desserts and in baked desserts. But first let’s tackle the sugar topic.

Very often those who are diabetic, in spite of the recommendations, indulge in sweets that they shouldn’t. Instead of just trying to control yourself, it’s better to get smart and avoid sugar in the house, for healthier alternatives such as fructose, erythritol or sorbitol or xylitol, stevia. 

In the first case, the quantities of fructose in diabetics should not exceed 30 grams per day. To be safe, only a teaspoon of fructose will be used in these spoon desserts, while in moderation, there are no particular doses for erythrol, sorbitol, xylitol or stevia.

Personally, erythritol is my favorite sugar. It has no calories, and is also perfect for baking.

Artificial sweetener, for example acesulfame K, is also fine in moderation. Another trick could be to add a pinch of stevia to the teaspoon of fructose you will find in these desserts. This will make the sweet taste sharper and more rewarding.

• LOW GLYCEMIC INDEX SWEETS IN THE SPOON

  It is possible to cook puddings with semi-skimmed or skimmed milk (or vegetable, but read the label: it must not contain sugar!), Gelatin sheets, a little cocoa or vanilla flavoring. Another idea are fresh creams: just mix 150 grams of ricotta or quark cheese or Greek yogurt with no added sugar our teaspoon of fructose and an aroma of your choice (even just cinnamon). We can put the cream thus obtained in a glass where we have already poured a spoonful of oat flakes at the base, and on top we can sprinkle it with bitter cocoa; otherwise, place a few pieces of ripe fruit on top, such as two strawberries, a few blueberries. Let’s keep it in the fridge for a couple of hours and eat it cold.
  To make it more delicious, we can add a teaspoon of peanut butter or almonds to the ricotta or yogurt cream, the important thing is that it is without added sugar.
  For other kinds of sweets I indicate some recipes :

• Coconut balls: mix a pound of ricotta with a sachet of stevia and 3-4 tablespoons of grated coconut. Make small balls and sprinkle them with bitter cocoa.
• Strawberries in yogurt. Take half a pack of fat-free Greek yogurt and mix it with two tablespoons of coconut flour and two tablespoons of erythritol or a sachet of stevia (or a tablespoon of honey). Stuck ten strawberries into the cream (one at a time) taking them from the stalk, until more than half of them are covered with the mixture and skewered each in a toothpick. Put the sweets in the freezer for half an hour. It can also be done with chocolate melted in a saucepan.
• Cinnamon toast: take a slice of wholemeal bread and toast it, dividing it into two halves. Spread a knob of butter on it with a teaspoon of honey and cinnamon to taste