4 Dessert Recipes With Vegetables – Parenthood

Many children are reluctant to eat vegetables. For this reason, parents should know how to incorporate this type of natural food into the diet of toddlers. With these four dessert recipes with vegetables, the little ones in the house won’t even realize they’re eating them.

The habit of including vegetables in desserts is a great way to feed the whole family in a healthy and balanced way. Using four vegetables that kids don’t like very much in salty foods like pumpkins, beets, carrots and spinach as a base, you can make delicious desserts that will surprise you.

4 dessert recipes with vegetables

Squash

Squash has a mild flavor that goes very well with cookies and cakes. It brings color and moisture to preparations and contains potassium, carotene, group B vitamins and fiber.

Squash is the most used in dessert recipes with vegetables. There is something special about the recipe that we offer you: it incorporates the main raw ingredient.

Squash cake

• Grate 350 grams of peeled squash and mix it with 125 grams of plain yogurt.
• Beat three eggs with 175 grams of brown sugar until you get a frothy mixture.
• Melt 100 grams of unsalted butter and add a few drops of vanilla essence.
• Add the butter to the egg and brown sugar mixture. Mix well.
• Then add the squash with the yogurt.
• Mix 200 grams of flour with 50 grams of corn flour, a teaspoon of baking powder and another of cinnamon. Mix everything well with ample movements.
• Place the dough in a greased and floured mold. Bring to the oven preheated to 180ºC for 45 to 50 minutes.

• Check doneness by inserting a toothpick. If it is dry, remove the cake from the oven and let it cool before removing it from the mold.
• Decorate with icing sugar, a touch of chocolate or any other product of your choice.

Beet

Beets are rich in potassium, magnesium, carotenes and fiber. Its natural sugars help to give a special sweetness to desserts without increasing calories. In addition, it brings color and intense humidity to the preparation. It is an ideal vegetable for preparing succulent and original brownies.

Beetroot brownie

• Make a puree with 300 grams of cooked and drained beets. To release any remaining water, place the mash in a sieve and squeeze with a spoon.

• In a separate bowl, mix three eggs with 200 grams of sugar until a cream remains. On the other hand, melt 200 grams of butter with 250 grams of pure chocolate. This can be done in the microwave or in a double boiler.
• Leave to cool for a few moments.
• Mix the two preparations. Then, sift 60 grams of flour, 30 grams of cocoa powder, a pinch of salt and a teaspoon of baking powder. Mix with ample movements. Finally, add the beetroot puree.
• Place the dough in a square pan covered with parchment paper so that it does not stick. Bring to the oven preheated to 180º for 35 minutes.
• Remove from the oven and let cool to unmold and cut.

Carrot

Carrots are also widely used in dessert recipes with vegetables. In addition to being a vegetable rich in fiber and vitamin A, it provides calcium, potassium, iodine and beta-carotene.

Another peculiarity of the carrot is that it gives desserts a special flavor and color, with a sweet touch, without calories. This cupcake recipe is very easy and so delicious that no one will believe they are eating a carrot.

Carrot Cupcake

• Place 300 grams of cooked and well-drained carrots in a bowl. Make a puree.
• Gradually add 300 grams of sugar and 300 grams of grated coconut.
• Form a paste and let cool.
• Take small portions of dough and make small balls. Pass them in the grated coconut and put them in cupcake molds.

• They can be decorated with melted chocolate. Refrigerate for a few hours and enjoy!

Spinach

Spinach is rich in nutrients, vitamins and minerals essential to strengthen the body’s defenses. It is an excellent choice of dessert recipes with vegetables, to be consumed fresh in the form of sorbet.

Spinach sorbet

• Freeze 250 g of spinach and an avocado.
• Mix with a little sugar, lemon juice and a cup of soy milk.
• Place in sherbet molds and refreeze for a few hours.

As you may have noticed, these vegetable dessert recipes are simple and nutritious. These are great ways to hide the presence of vegetables in your recipes, everyone will love them!