Now here’s a packaged food trend I can wholeheartedly get behind. In an attempt to give their products more health appeal, companies are sneaking veggies into items that are usually flavored with sweeter fruits. Everything from avocado ice pops and butternut squash yogurt to carrot-berry muffins and kale granola bars are making their way into the supermarket. Read on to learn more about these nutrient-packed products with a surprising, savory twist!
Ruby Rocket’s Ice Pops combine figure-friendly produce and gut-friendly probiotics into one refreshingly simple frozen treat with less than 35 cals and 4 grams of sugar. Their trio of flavors—Rock-it Red, Orbit Orange, and Galaxy Green—get a big veggie boost from carrots, beets, sweet potato and avocado. Plus, these pops are dairy-free and contain no artificial flavors or colors.
Blue Hill Yogurts have made major waves in the dairy industry by flavoring their cups with savory veggies instead of typical fruit. Created by the owners of the Blue Hill family farm in Massachusetts, these yogurts come in six inventive flavors: carrot, sweet potato, beet, butternut squash, tomato and parsnip (veggies are proudly featured as the second ingredient, right after milk). You can gobble these up plain, or incorporate them into recipes provided on the company website, like Farro & Cherry Tomato Salad and Squash Yogurt Panna Cotta. De-lish!
(Photo Credit: Irene Hamburger)
Go Bars come in yummy dessert flavors like Snickerdoodle and Chocolate Brownie, but (surprise!) every delicious bite packs in five colorful fruits and veggies: carrot, sweet potato, kale, dates and apple. They also deliver 12 grams of whole-grain goodness from oats, and they’re a good source of fiber. Those are some serious snack perks!
Garden Lites Veggie Muffins aren’t your typical breakfast baked good. These sweet and satisfying treats get their veggie kick from zucchini, carrots, and corn and they’re just 120 slimming calories each (with 5 grams of fiber to boot!). Heads up: these muffins are dairy-free, nut-free and gluten-free, too.
This article originally appeared on JoyBauer.com.