For anyone who fears gaining weight during the holidays or even for diabetics, desserts can be the subject of a certain apprehension. In fact, refined white sugar can be part of the list of ingredients for logs or other pastries. To avoid any fear, you can make homemade desserts and use substitutes, because the possibilities are diverse. So what should we replace it with? Answers from an expert.
Coconut sugar or coconut flower
The Coconut blossom sugar stands out from other types of sugar by its very low glycemic index. It is renowned for its health benefits. It represents a healthier alternative that regulates blood sugar levels. Rich in nutrients such as potassium, zinc, iron, and B vitamins, it remains a sugar, to be consumed in moderation so as not to perpetuate the addictive effect, promote weight gain, diabetes or other health problems. health…
Be careful, because it is part of the category of “fermentiscible” sugars (FODMAP). However, they are not recommended for people suffering from irritable bowel syndrome or sensitive intestines. But occasional use, especially during the holidays, is interesting for making pastries.
Le rapadura or le muscovado
Rapadura comes from Latin America. Entirely natural, it comes from cane juice dried in the open air and sifted. It has not been processed or refined and contains a lot of minerals such as magnesium, potassium or calcium. Its sweetening power is lower than that of classic sugar, but its pronounced caramelized taste compensates for this characteristic. This means that very little can be used. It represents just over 3 calories per gram.
Muscovado is also a natural whole sugar rich in minerals that has not undergone any processing. This cane sugar comes from the Philippines or Mauritius in general. To obtain it, we heat the juice extracted from sugar cane. When the liquid has evaporated, the residue is dried and then ground. Its strong, very fragrant taste (licorice caramel) allows you to use very little. Especially since its sweetening power is greater than that of white sugar. It also represents more than 3 calories per gram. It is very interesting for pastries.
Fruit sugar
Applesauce or a blended banana can sweeten pastries without using white sugar. Not only will your dessert taste sweet but you will also consume fiber, which is not found in other alternatives. However, fibers, in addition to their satiating effect, regulate intestinal transit and reduce the absorption of toxins and bad fats. In addition, they slow down the assimilation of carbohydrates.
Yacon syrup
Yacon is a slightly sweet vegetable from Peru. It can be eaten raw or cooked, in juice or syrup. It has appeared in this latter form for several months in France. Although its taste is sweet, it is 2 times less caloric than sugar and 4 times less sweet than white sugar. Plus, it doesn’t raise blood sugar like sugar and some sweeteners. In fact, its glycemic index is between 1 and 10 compared to 15 for agave syrup for example. It is better not to use it in pastries for long cooking periods because it does not tolerate high temperatures. But in a tiramisu for example, it will be perfect.
Acacia honey
It is one of those which contains the least glucose. Furthermore, it has a low glycemic index. This means that it is absorbed more slowly by the body and helps avoid sudden rises in blood sugar levels. This characteristic thus reduces the risk of complications for diabetic people. It can be included in many dessert recipes.
Thanks to Marie-Laure André, dietitian nutritionist, The 7 laws of thinness (Leduc editions).
Source: www.topsante.com
