Zucchini and chocolate, beetroot ice cream, sweet avocado mousse… If it’s still difficult for you to incorporate seasonal vegetables into your diet, try to eat more of them in your desserts. Don’t get me wrong: their neutral flavors will not change the initial taste of your traditional delicacies. This sweet note at the end of a meal can make up for your lack of vegetablestreat you and make you discover new flavors.
The benefits of vegetables in your desserts
Do you want to keep the line without depriving yourself? Vegetables will naturally bring that sweet note that you love so much to your desserts. Carrots, peas and even beets contain a significant sweetening power. Use them to reduce the amount of sugar in your preparations and lighten them. Avocado and eggplant can also replace butter, without altering the taste of your desserts. Vegetables will also allow you to enhance their creaminess. Mixed with zucchini, your sweet snacks will be even more tender and moist.
Slimming and tasty allies, vegetables remain above all essential nutrients for good health. Beets contain a trace element, rubidium, which improves digestion. It is known for its anti-anemic and remineralizing effects. Carrots prevent cardiovascular diseases and remain essential for cell growth. With this original trick, your cakes will become a source of vitamins and fibre. Less calories, rich in biological diversity and reduced in fat, say goodbye to culinary monotony!
To discover :
12 recipes for cooking autumn-winter vegetables
18 anti-fatigue recipes with kiwis
