Tuesday, 17 September 2013

How to Make Veggie Desserts

The newest (and most unexpected) place to get one of your five servings of vegetables a day is the dessert tray. Although veggies aren't as high in natural sugars as fruits are, they add earthy flavor--as well as vitamins, antioxidants, and fiber--to all kinds of confections. And because they're not overpowering on their own, veggies tend to harmonize well with other dessert-y flavors (think lemon, ginger, and coconut). Check out these healthy dessert recipes:

Lemon-Zucchini Bars
This recipe also works with green zucchini and lime. In any hue, the summer squash contains fewer than 30 calories per cup.
4 oz (1 stick) unsalted butter, softened
1/4 cup confectioners' sugar
1 cup all-purpose flour
Pinch of salt
2 large eggs
1 egg white
3/4 cup sugar
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon (about 1 Tbsp)
1 medium yellow zucchini or crookneck squash, skin on, halved lengthwise, seeded, and grated (2/3 cup)

  1. In a medium bowl, cream butter and confectioners' sugar until smooth. Blend in flour and salt, then press dough into the bottom of an 8-inch square baking pan. Chill in the fridge until firm, about 15 minutes. Meanwhile, preheat oven to 350°F. Remove crust from fridge, poke with a fork in several places, and bake for 18 to 20 minutes or until golden brown.
  2. While the crust is baking, make the filling: In a large bowl, whisk together eggs, egg white, and sugar. Add lemon juice, zest, and grated zucchini. Pour over the crust while it's still hot. Return to oven and continue baking until the filling is set and very lightly browned, about 20 to 25 minutes. Let cool completely, then cut into 1" x 4" bars and remove from pan.
Makes 16 bars
Per serving: 140 cal, 6 g fat (4 g sat), 18 g carbs, 30 mg sodium, 0 g fiber, 2 g protein

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