Most of us indulge in far too many sweets this time of year, but maybe there is a way to enjoy dessert without the guilt. According to a recent article in Food Technology
a new food trend has just hit the market veggie infused desserts. Chefs at some of the most cutting edge restaurants in the country are incorporating vegetables into their desserts in very creative way. In fact even Mario Batali has a dish at one of his restaurant Del Posto called Sfera di Capino that includes celery, fig agrodolce and celery sorbetto.