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11 ways to sneak vegetables into a dessert

do you feel guilty after you indulge in dessert? When you add vegetables to your dessert, you can kiss that feeling. Some vegetables, such as pumpkins and potatoes, can even make desserts more delicious, not just better for you. But turning salad into biscuit batter doesn't satisfy anyone's taste. So what's the ideal vegetable for dessert? Try our technique of adding or exchanging 11 different vegetables for dessert. Keep it simple, add or exchange one recommended amount at a time; if it works well in the formula, consider adding more vegetables next time.

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1. Sweet potato can provide enough potassium. If you include skin, you will also get a healthy strike fiber. More importantly, potatoes are rich in carbohydrates - which is a good thing, because carbohydrates are your main source of energy when you exercise. Try this: for dessert preparation, choose mashed potatoes with a little skim milk (no butter or salt). In cake and fast food recipes, replace a quarter cup of flour and a quarter cup of milk or butter with a half cup of chilled mashed potatoes. The result will be extraordinarily wet!

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2. Carrot is one of the main food sources of β - carotene. β - carotene is a kind of vitamin A, which is very important for keeping good eyesight and healthy immune system. In addition, eating foods rich in β - carotene can improve the strength and physical fitness of the elderly. Try this: grind raw carrots and simply mix them into any batter you like, including cookies, instant bread, muffins, brownies and cakes. You need to choose a recipe that takes at least 30 minutes to bake to soften the carrots. Start with half a cup of shredded carrots. If this works well in your diet, eat more next time to get extra texture and nutritional value. Now let's hear why Americans are so obsessed with "happiness" that we are under pressure. Credibility: baby spinach is an excellent source of folic acid and iron. Spinach also provides important nutrients for health, such as alpha lipoic acid, which can improve insulin sensitivity in patients with type 2 diabetes. Try this: if you want to give your dessert a lovely green color, or if you are making a dark color dessert, you won't notice the green color, you can add spinach. Add half a cup of fresh spinach and a few drops of peppermint essence and stir the vanilla milkshake. At the end of the day, you'll have a mint shake with a pleasant green color. Or add half a cup of chopped fresh spinach to the batter to make brownies or chocolate cakes to add nutrients.

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4. Canned pumpkin (or pumpkin puree) is an amazing and convenient source of vitamin A. Studies have shown that the orange gourd has a number of potential benefits, including anti-inflammatory, anti-cancer and anti diabetes properties. Try this: to reduce calories and "bad" fat in cookies, cakes, chocolate pies, or fast bread, use a quarter cup of pumpkin puree instead of a quarter cup of butter or butter. Or to make a fruit and vegetable smoothie instead of a simple fruit smoothie, add a few spoonfuls of pumpkin puree to the mix.

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5. If you are concerned about eye health, zucchini is an agricultural product you would like to add to your diet. Zucchini provides a large amount of lutein and zeaxanthin, and carotenoids can play an important role in reducing the risk of age-related macular degeneration. Try this: roughen the zucchini and squeeze out the excess liquid. Just mix it into any batter you like - especially those like fast bread, muffins and brownies - where moisture is desirable. Start with half a cup. If this works well in your diet, use more next time to increase health benefits.

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6. The health benefits of corn may surprise you. For example, fiber in corn may play a prebiotic role, which means eating corn may promote beneficial bacteria in the gut. Try this: in desserts, corn and berries taste well. So when you make berry pies, such as strawberry shortbread, blueberry muffins or raspberry dessert pancakes, consider adding half a cup of frozen corn to the batter. If you have a rather unique taste, the pan first scorches the corn caramel and further sweetens the core. Bonus: when you do this, you can cut off one tablespoon or two of the added sugar.

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7. Sweet potato

literally means the name of this vegetable, which should remind you that they provide rich natural sweetness. Sweet potatoes are also an excellent source of vitamin A and beta carotene. Try this: bake or microwave sweet potatoes and mud (with or without skin) in the food processor to make a thick paste. This kind of sweet potato puree can be used as a substitute for fat and sugar in baking: use half cup (cooling) instead of quarter cup sugar and quarter cup fat (butter, shortening, lard or oil), and add it to the batter of muffins, brownies, cakes, biscuits, etc. You may need to bake some longer for a few minutes so that the liquid evaporates.

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8. Beet is a plant rich in nutrients. It is rich in fiber that promotes digestion and vitamin C that enhances immunity. It can also help lower blood pressure and fight inflammation. Try this: beets can turn light colored recipes like New York Cheesecake into reddish pink, giving dark recipes like chocolate cake a reddish hue (think red velvet cake). The easiest way is to add the liquid ingredients in the cake or cheesecake formula to the blender or food processor, and at the same time, add half a cup of cooled, boiled beetroot and puree until smooth.

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9. Broccoli is a cruciferous vegetable that contains glucosinolates that help prevent cancer. It is also a good source of vitamin C, which can reduce inflammation and enhance immunity. Try this: steam the chopped broccoli, drain the excess liquid, and cook it in a food processor until it becomes a soft, smooth texture. in order toReduce "bad" fat and use it instead of butter or butter and milk or cream. Mix a spoonful of puree with sugar powder at a time until the required consistency is achieved. In addition, sprinkle a few drops of pure vanilla (or other) extract to add flavor. It turns out to be vegetarians too.

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10. In addition to the incredible freshness of fresh mint, it also helps promote digestion, which makes it a great addition to postprandial therapy. Mint also has strong antioxidant and anti-inflammatory effects. Try this: Mint is everything. It goes well with chocolate, vanilla, lemon, cinnamon or berries. During preparation, add two tablespoons of chopped fresh mint (preferably Mint) to any sweet batter, frozen food or dessert drink. Mint with chocolate brownie, vanilla icing, lemon sticks, cinnamon coffee cake or raspberry ice cream. For a unique mint flavor, top it up with a quarter cup of chopped fresh mint.

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11. Wheatgrass

is grown from whole wheat berries and can usually be found in farmers' markets or natural food stores. It is rich in chlorophyll and vitamin K. Although the current research has not been finalized, wheatgrass may play a protective role in supporting cancer. Try this: using powdered wheat straw actually works best for dessert preparation. Replace two tablespoons of flour in any dessert recipe with two tablespoons of wheat straw. Or add one or two tablespoons to any formula for a milkshake, pudding or ice cream.

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What do you think? Do you add or exchange vegetables in the dessert recipe? If so, what vegetables do you choose? Share your thoughts in the comments area!

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