Desserts with Veggies

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If people are forced to name one vegetable dessert, they usually choose carrot cake. Given another minute, they remember pumpkin and sweet potato pies. But after that, most people will just draw a blank. After all, isn’t that the point of desserts? They’re the reward after you finish your vegetables. They’re made up of only delicious things, like sugar and butter and chocolate and tasty things like that.

Zucchini Tart

Zucchini Tart (Photo credit: fritish)

 

But what if it didn’t have to be like that? What if vegetables could be our friends? Here are some suggestions for desserts that you can use to fool yourself into thinking you’re healthy. You’re welcome.

 

1)     Zucchinis: zucchinis (or courgettes, for some of you) are an extremely watery vegetable, and they’re not so strongly flavored that they stand out in a dessert. There are quite a few dessert recipes out there with zucchini, but we recommend a chocolate zucchini cake (or cupcakes!)

 

2)     Beets: although beets themselves aren’t always the most inspiring color, their juice is a beautiful claret color. That, combined with their juiciness and relatively mild flavor, make them a perfect candidate for a naturally-colored red velvet cake.

 

3)     Avocados: pureed avocado can be a great substitution for fats in some recipes, but avocado can also be the star of its own dish. We recommend an avocado-banana bread, or (if you’re feeling adventurous) an avocado-banana-peanut butter bread.

 

4)     Black beans: black beans are rich and starchy, and they can be used in brownie recipes as a substitute for the flour and some of the oil/butter. It makes a nicely fudgy gluten-free brownie that you can (mostly) feel good about eating.

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