With creativity you can it 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!
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.
- Use carrot juice as the liquid in baked goods. It won’t taste like carrots!
Chocolate Zucchini Muffins
- 11⁄2 cups all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 cup ground flaxseed
- 1⁄2 cup margarine
- 1⁄4 cup vegetable oil
- 11⁄2 cups sugar
- 2 eggs
- 1⁄2 cup buttermilk
- 2 cups finely grated unpeeled Zucchini
Preheat oven to 350°F. In a bowl, combine flour, cocoa, salt, baking soda, baking powder, and ground flaxseed. In a separate bowl, cream margarine, oil, and sugar. Add eggs and buttermilk. Add flour mixture, stirring until just mixed. Add zucchini and mix. Fill paper baking cups half to two-thirds full. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove and cool on rack. Makes 24 muffins.
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