A desert bring taste

Deserts are define as parts of the country vapid of fresh fruit, vegetables, and other healthful whole foods, usually found in impoverished areas. This is largely due to a lack of grocery stores, farmers’ markets, and healthy food providers.

Desert For Health:

Food deserts is represented as geographic areas wherever residents’ access to reasonable, healthy food choices (especially contemporary fruits and vegetables) is restricted or nonexistent attributable to the absence of grocery stores at intervals convenient travel distance. as an example, in line with a report ready for Congress by the Economic analysis Service of the U.S.A. Department of Agriculture, about 2.3 million individuals (or two.2 % of all U.S.A. households) live quite one mile far from a food market and don’t own a automotive. [1] In urban areas, access to public transportation might facilitate residents overcome the difficulties exhibit by distance, however economic forces have driven grocery stores out of the many cities in recent years, creating them thus few and much between that Associate in Nursing individual’s food searching trip might need taking many buses or trains. In community and rural areas, public transportation is either terribly restricted or inaccessible, with supermarkets usually several miles far from people’s homes.

Food chain,” or “Food Web” as you will grasp, is that the term biological scientists use to explain the sequence of living organisms through that energy passes because it fuels the lifetime of a community of plants and animals.  A organic phenomenon continually begins with the plants, known as “producers.”  It continually ends with the animals, known as “consumers.”

In principal, the food chains of our Southwestern deserts perform similar to the food chains of forests, grass-covered plains, swamplands or the other biologically distinctive region. f you acknowledge that you simply live in an exceedingly food desert, you’ll begin by serving to those in your community perceive what this suggests and cite ways that to create amendment. Discussing totally different choices, like growing your own food, operating with native retailers to sell healthy, vegetarian foods, etc. could be a smart place to begin. it’s additionally vital to bring your concepts and considerations to policy makers—city councilmembers, state legislators, etc.

Strawberry Shortcakes

This traditional dessert can sometimes be loaded with fat. With ingredients like sugary cake and whipped cream, a strawberry shortcake may not fit into your eating plan.

But you won’t notice the difference if you whip up this healthier take on the original. You’ll love it just as much as the fattier version. Also, ours uses store-bought dessert shells to cut prep time.



  1. 1 tablespoon calorie-free sweetener
  2. 1 tablespoon cornstarch
  3. 1 cup orange juice
  4. 1/4 teaspoon vanilla or almond extract
  5. 1 1/2 cups sliced fresh strawberries (about 1 pint)
  6. 6 spongecake dessert shells (5-ounce package)



Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely.

Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.

To serve, spoon sauce over dessert shells.

Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.


Peanut Butter Chocolate Dessert 

TOTAL TIME: Prep: 20 min. + chilling


  1. 20 chocolate cream-filled chocolate sandwich cookies, divided
  2. 2 tablespoons butter, softened
  3. 1 package (8 ounces) cream cheese, softened
  4. 1/2 cup peanut butter
  5. 1-1/2 cups confectioners’ sugar, divided
  6. 1 carton (16 ounces) frozen whipped topping, thawed, divided
  7. 15 miniature peanut butter cups, chopped
  8. 1 cup cold milk1 package (3.9 ounces) instant chocolate fudge pudding mix


  • Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
  • In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
  • In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
  • Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Enjoy !!!