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Veggies for Dessert - Why Not!
Information provided by the American Dietetic Association: Your Link to Nutrition & Health

With creativity you can fit veggies anywhere into any meal - even dessert!

Carrots, pumpkin and sweet potatoes, rich in beta-carotene, make great dessert ingredients; enjoy them in southern-style pudding. Corn and zucchini appear in sweet breads; tofu in cheesecake and frozen desserts; rhubarb in pie; even cucumber in a refreshing sorbet. Use carrot juice as the liquid in baked goods. It won't taste like carrots and it adds valuable nutrition.

Here's a quick and easy idea for vegetables in your dessert menu: Blend a pumpkin smoothie. Whirl canned pumpkin, fat-free milk, frozen vanilla yogurt, a dash of pumpkin pie spice or cinnamon in a blender.

Source: 365 Days of Healthy Eating from the American Dietetic Association (Wiley 2004), Roberta Larson Duyff, MS, RD, FADA, CFCS; Reprinted with permission of John Wiley & Sons, Inc.


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