Originally published October 7 2005
Health experts recommend making beta-carotene an ingredient in your desserts
by Mike Adams, the Health Ranger, NaturalNews Editor
The American Dietetic Association recommends fortifying your meals with vegetables, even if that means situating them in unusual places, like the dessert tray.
With creativity, you can fit veggies anywhere into any meal -- even dessert!
Carrots, pumpkin 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!
Whirl canned pumpkin, fat-free milk, frozen vanilla yogurt, a dash of pumpkin pie spice or cinnamon in a blender.
* Use carrot juice as the liquid in baked goods.
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