Veggies for Dessert

by Roberta Duyff, MS RDN FAND

Veggies for Dessert

With creativity you can fit veggies anywhere into any meal - even dessert!

Carrots, pumpkins 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!

Here's one recipe idea:

  • Blend a pumpkin smoothie. Whirl canned pumpkin, fat-free milk, frozen vanilla yogurt and a dash of pumpkin pie spice or cinnamon in a blender and enjoy!
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About the author:

Roberta L Duyff MS RDN FAND

Roberta Duyff, MS RDN FAND

Author of "Academy of Nutrition and Dietetics Complete Food and Nutrition Guide, Fourth Edition" and "365 Days of Healthy Eating from the American Dietetic Association" (both published by John Wiley & Sons, Inc., New Jersey).




  • Cook healthy

    Involve your child in the cutting, mixing and preparation of all meals. Even a snack can be healthy.

  • Eat right

    Sit down together as a family to enjoy a wonderful meal and the opportunity to share the day's experiences with one another.

  • Shop smart

    To encourage a healthy lifestyle, get your children involved in selecting the food that will appear at the breakfast, lunch or dinner table.

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