When I saw the cover of the May 2016 Better Homes and Gardens® magazine, I was inspired!
Mother’s day is right around the corner and what better idea than to make a delicious modified dessert for the mom who’s having trouble swallowing but that the whole family can share and enjoy.
The recipe in the magazine is for “Showstopping Meringue Desserts”. Crispy, marshmallow-y meringues are unsafe to consume for someone on a puree diet because they consist of several different textures and dissolve on the tongue, making it impossible to control the swallow. Add whole fruit and the original recipe is definitely off the list of “okay” foods if you are having trouble swallowing.
So I created a recipe that is every bit as beautiful and delicious.
The whole family can eat this and not feel like they are being cheated…just ask my girlfriends who ate these for dessert at our “girls’ lunch” yesterday!
This recipe is easy to make ahead and scale up or down, as needed.
- 1 – 8 oz. brick Cream Cheese, softened
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 – 8 oz. container Whipped Topping, thawed
- 1 jar Lemon Curd
- Seedless Blackberry Jam
- Blueberry Syrup
- Mint for garnish, optional
In a large bowl, mix cream cheese with a mixer until smooth. Add powdered sugar and vanilla and beat until smooth. Fold in whipped topping.
Drop rounded half cup portions on a parchment lined sheet pan that will fit in your freezer. Form a well in each mound, making a shell, and freeze for at least 4 hours or overnight.
When you are ready to serve, peel the frozen shells off the parchment and place on individual plates or on a platter. Place the shells in the refrigerator for 20 minutes or allow them to sit at room temperature for about 10 minute so they can soften.
Add 1 1/2 tablespoons of lemon curd to each shell and top with small dollops of seedless blackberry jam and drizzle with blueberry syrup. Serve and enjoy!
The shells can be made ahead up to a month ahead, just freeze them until they are firm before you cover them with plastic wrap
If you are concerned about carbohydrates and fat, you can easily substitute Neufchatel cheese and “lite” whipped topping.
Nutritional Info each: 325 calories; 17.25 gm fat; 40 gm carbohydrates; 135 mg sodium; 0.33 gm protein
June is Nationa Dysphagia Awareness Month so I made this “shout-out” to Kathie Lee Gifford and Hoda Kotb so they can help us raise awareness. I hope this helps you and other who struggle with dysphagia and swallowing disorders. Enjoy!
If you are on thickened liquids, how can you safely drink pre-made nutritional shakes like Boost and Ensure? This video will help answer your questions.
On Friday, March 11, from 3:00 pm to 5;00 pm, the National Foundation of Swallowing Disorders is kicking-off a support group for those with swallowing disorders.
Future meetings are scheduled for the second Friday of the month from 3:00 pm to 4:00 pm.
Morningstar Senior Living has graciously offered to host our meetings. Morningstar is located at 21432 N 75th Avenue, Glendale, AZ 85305. http://www.morningstarseniorliving.com/communities/morningstar-at-arrowhead/
As this is our first meeting, this will be a planning meeting where we discuss the needs of the community. Future topics will include:
- Feeding tube management
- Thickening products and thickening procedures
- Oral Care
- National Dysphagia Diet
- Compensatory swallowing techniques
- Social/emotional ramifications of dysphagia
- Optimizing reflux management
- New advances in Dysphagia Management
- Role of nutrition in maximizing swallowing function
- Dysphagia, from the eyes of the caregiver
- Free water protocol
- Understanding Aspiration Pneumonia
- Long term effects of radiation therapy
- Living with Xerostomia
- Naturally thickened liquids. Naturally pureed foods
- Customizing dysphagia therapy
- Understanding normal swallowing function
- Stroke and Dysphagia
- Voice and Swallowing…How are they connected?
- Dysphagia Diet Recipes
- Maximizing outcomes through the interdisciplinary team approach
- How are swallowing problems diagnosed
This swallowing disorder support group is open to patients, caregivers, clinicians and anyone who has questions and needs support and resources to live their best lives.
If you need more information or plan to attend, please email Laura Michael at: Laura@dysphagiasupplies.com.
Hope to see you there!
Though I haven’t posted recently, I have been busy.
I am in the process of filming cooking lessons on the techniques neccessary to puree almost every food. There will be five lessons in all.
The cooking lessons will be on a DVD that will be included in the purchase of my care manual “Making Every Bite Count”. Because this information is essential to living on a puree diet, I hope to make all the full length videos available to view online for a small fee.
Through these cooking lessons, I will show you how to modify the foods you love so you can still eat them if you are on a puree diet.
First up: Meat
Pureeing meat can be a real challenge! Cooked meats can be hard to puree because meat protein form tight bundles that need can be difficult to chew, let alone puree. When pureeing meat, keep in mind that:
- you need to start-out with cooked meat
- meats that are easier to chew will also be easier to puree
- you’ll need broth or other cooking liquid
- you’ll need an instant food thickener to bind the puree into a cohesive mass for safe swallowing
- purees don’t have to be soupy
- purees can taste great!
This video is just a snap-shot of the full video, so take a look and get some ideas!
If you’ve been prescribed thickened liquids and you miss eating ice cream and other frozen treats, this video will help you