Chefs at some of the most cutting edge restaurants are incorporating vegetables into their desserts… and it may not sound all that good.

They're coming up with things like celery sorbet with celery salad, goat cheese mousse balls, sweet corn crème brulée with popcorn shoots and candied bacon, and candy cap mushroom ice cream sandwiches.

A nutrition professor at the University of Georgia says the body is more able to process a group of vitamins found in vegetables when they're paired with a fat. He says, "The fat helps the body absorb them."

The professor also says these new kinds of desserts could help children develop a taste for vegetables.

But chefs are probably not making veggie desserts to boost our nutrition. One expert says chefs often wind up with too much of one ingredient or another and have to find something to do with it… so they get creative.