Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie [Paperback]

Elisabeth Schafer (Author)

Book Description

Publication Date: February 24, 1998

These recipes from a registered dietitian and a nutrition professor, are easy to fix and delicious to eat.

Editorial Reviews

From Publishers Weekly

This partly silly, partly clever cookbook aims to help readers incorporate vegetables into desserts in order to creep closer to the FDA-recommended five daily servings of fruits and vegetables. Despite the subtitle, the vegetables that work best here are those that are traditionally used in desserts. Pumpkin Nut Cookies with maple icing, Upside-Down Carrot Cake with pineapple, Cocoa Zucchini Cake and Glorious Rhubarb Meringue Pie are familiar but solid. Beans and tofu are also put to clever use in Big Bite Bars with peanut butter frosting and Chocolate Swirl Pie. Less appealing are Kraut Crisps, made with a can of sauerkraut, and Curious Lemon Cake, which is made with spinach. Each chapter focuses on a particular vegetable and includes an introduction that combines folklore, nutritional information and shopping and storage tips. One problem is consistency. For those increasing their veggie intake for nutritional reasons, there doesn't seem to be much reason to bother with desserts like Zip Chip Bars, fairly standard bar cookies with one cup of grated cucumber incorporated, even though the authors admit that "[t]here aren't big doses of vitamins and minerals in a cucumber..
-here aren't big doses of vitamins and minerals in a cucumber."
Copyright 1998 Reed Business Information, Inc.

Product Details

• Paperback: 208 pages
• Publisher: Chronimed Publishing; First Printing edition (February 24, 1998)
• Language: English
• ISBN-10: 1565611357
• ISBN-13: 978-1565611351
• Product Dimensions: 9.6 x 6.7 x 0.7 inches
• Shipping Weight: 12 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,958,671 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Vegetables like you've never had them (but always wanted to), July 16, 1999

By A Customer

This review is from: Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie (Paperback)

The experts are constantly telling us that we need more vegetables in our diet, but when the time comes to tell us *how* to increase our vegetable intake, they always seem short on appealing ideas. No longer! These authors saw the problem and came up with a solution... or, rather, more than a hundred solutions: vegetable desserts! This is creative cooking at its best. The recipes range from the standard use of vegetables in desserts (like Rhubarb Crunch and Maple Sweet Potato Pie) to the downright unusual (like the Kraut Crisps or the beet-based Mystery Pie). The recipes are all fully analyzed for nutritiional content, and many of them are surprisingly healthy, like the Pumpkin Tofu Pie (which, believe it or not, is the best pumpkin pie I've ever had!). There is also a lot of information about cooking and vegetables in general. This book is great for parents, vegetable fans, and anyone else who has a sweet tooth but cares about what they eat.

5 of 5 people found the following review helpful:

4.0 out of 5 stars Fun, yummy desserts even teens & my husband liked!, August 31, 1999

By A Customer

This review is from: Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie (Paperback)

The zucchini brownie recipe is quick and yummy! I've made several other recipes in this book, too. They're fun and real conversation starters - just don't tell 'em what's in it until after they start eating! Here's why I like the book: Great ideas, easy recipes, easy-to-ingredients. I recently made the brownies and the kids ate them up!

3 of 3 people found the following review helpful:

5.0 out of 5 stars What a fun new way to serve vegetables, August 24, 1999

By A Customer

This review is from: Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie (Paperback)

I enjoy cooking and trying new things. It is simply hard to believe the wonderous recipes that are presented in this book. We have all heard about the importance of vegetables, and this book gives a new way to "be good to yourself" while enjoying something that tastes wonderful. These desserts taste "too good to be true."