Dessert recipes with vegetables
A delicious way to get children to eat vegetables is to incorporate them into desserts and sweet dishes. There are many dessert recipes with healthy, nutritious, and intensely flavored vegetables.
Many children are reluctant to eat vegetables; For this reason, parents should find out how to integrate this type of natural food into the diet of their little ones. With these five vegetable dessert recipes, the little ones in the house won’t even realize they’re eating them.
The habit of including vegetables in desserts is an excellent way to feed the whole family in a healthy and balanced way. Using as a base five vegetables that children do not like very much in salty meals, such as pumpkin, beets, carrots, spinach, and zucchini, you can make delicious desserts that will surprise you.
Innovative dessert recipes with vegetables
Next, we are going to present you with 5 recipes with vegetables to eat for dessert. Do not miss it.
Pumpkin
Pumpkin has a sweetish flavor that goes very well with cakes and cakes. It provides color and moisture to preparations and contains potassium, carotenes, B complex vitamins, and fiber. Pumpkin is the most used in dessert recipes with vegetables. The recipe for the following cake has something peculiar: it incorporates the main ingredient raw.
Summer pumpkin pie
Ingredients
- 350 grams of peeled pumpkin.
- 125 grams of natural yogurt.
- 3 eggs.
- 175 grams of brown sugar.
- 100 grams of unsalted butter.
- Vanilla essence.
- 200 grams of pastry flour + 50 grams of corn flour.
- 1 teaspoon of chemical yeast.
- Cinnamon to taste.
Step by Step
- Grate the peeled pumpkin and mix it with the 125 grams of natural yogurt.
- Next, beat the eggs with the brown sugar until frothy.
- In a separate saucepan, melt the unsalted butter and add a few drops of vanilla essence. Add this mixture to the beaten eggs and integrate well.
- Next, add the pumpkin mixture with the yogurt.
- Mix the two flours with the chemical yeast and the cinnamon. Integrate these dry ingredients with the rest using enveloping movements.
- Place the dough in a greased and floured mold. Bake in a preheated oven at 180ºC for 45-50 minutes.
- Check cooking by inserting a toothpick. If it comes out dry, remove the cake from the oven and let it cool before unmolding. Decorate with icing sugar, chocolate bath, or as you like.
Beet brownie
Ingredients
- 300 grams of cooked and drained beetroot.
- 3 eggs.
- 200 grams of sugar.
- 200 grams of butter.
- 250 grams of pure chocolate.
- 60 grams of flour.
- 30 grams of cocoa powder.
- A pinch of salt.
- 1 tablespoon of chemical yeast.
Step by Step
- Make a puree with the cooked and drained beetroot. To release all the remaining water, place the puree in a sieve and press with a spoon.
- In a separate bowl, mix the eggs with the sugar until creamy. On the other hand, melt the butter with pure chocolate. It can be done in the microwave or a water bath. Let cool for a few minutes.
- Then unite both preparations. Then sift the flour, cocoa powder, a pinch of salt, and chemical yeast. Add to the mix with surrounding movements. Finally, add the beetroot puree.
- Place the dough in a square mold protected with baking paper so that it does not stick. Bake in a preheated oven at 180º for 35 minutes.
- Remove from the oven and let warm to unmold and cut.
Carrot cookies
Ingredients
- 300 grams of cooked carrots.
- 300 grams of sugar and 300 grams of grated coconut.
Step by Step
- To start, place the cooked carrot (and well-drained) in a bowl. Make a puree.
- Little by little, alternately add the sugar and grated coconut.
- Form a dough with the 3 ingredients and when it is ready, let it cool.
- Take small portions of dough and make balls. Pass them through grated coconut and put them in cupcake molds.
- It can be decorated with threads of melted chocolate. Refrigerate for a couple of hours and consume.
Spinach sorbet
Ingredients
- 250 grams of spinach.
- 1 avocado.
- 1 cup of soy drink.
- Sugar to taste.
- Lemon juice.
Step by Step
Before starting with the preparation, it is necessary to freeze the spinach and avocado.
After a few hours they can be blended together with a little sugar, lemon juice and a cup of soy drink.
Place in sorbet molds and refreeze for a couple of hours.
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