To reduce the spread of obesity and diabetes, WHO recommends limiting the consumption of foods high in easily digestible carbohydrates and following low-calorie diets. The recommendation also plays a significant role in suppressing glycation processes, which provoke various diseases and the aging of the body. Consequently, reformulating high‑calorie confectionery products is essential. The purpose of the study was to develop cream masses with a modified carbohydrate profile and reduced calorie content, enriched with biologically active substances. The object of the study was cream masses with a modified carbohydrate profile. Standard methods were used to investigate the organoleptic and physicochemical properties of the experimental samples. A formula for preparing cream masses based on the natural sweeteners erythritol and stevioside has been developed. Replacing sugar with sweeteners in the product formula significantly reduced the mass fraction of easily digestible carbohydrates (by 82,0–84,2% compared to similar masses containing sugar), which will contribute to a decrease in sugar intake from the finished product and is expected to suppress glycation processes and premature aging. Additionally, the cream masses were enriched with dried blueberry fruit extract containing biologically active substances – anthocyanins. Anthocyanins in the product will also contribute to suppressing glycation and thrombosis processes, as well as to preventing and reducing the risk of chronic diseases. The amount of the added extract was calculated based on the recommended adequate and upper permissible daily intake levels of anthocyanins (67.5-93.3 mg per 100 g of product mass), which allowed classifying the developed products as fortified food items. The introduction of zero‑calorie sweeteners with a low glycemic index has made it possible to obtain a product of reduced energy density and to recommend its use in the diet of individuals with overweight, carbohydrate metabolism disorder, as well as those suffering from obesity. An additional advantage of the developed product is its sensorially original taste of chocolate‑and‑cream ice cream with a cooling effect.

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