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Treat-Yourself Desserts
Rosalie’s Orange Butter Cookies
Raspberry-Banana Gelatin Dessert
Gingerbread with Brown Sugar Meringue
Fudge Pudding Cake with Ice Cream
Country Fruit Cobbler
Prep Time: 10 Minutes | Start to Finish: 1 Hour 10 Minutes | 6 servings
A Note from Dr. Ghosh Berries are good sources of fiber and vitamin C. Adding in orange-colored fruits, such as peaches and apricots, can give you a vitamin A boost, too.
1⁄4 cup butter or margarine
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
3⁄4 cup milk
4 cups fresh or frozen (thawed and drained) blueberries, raspberries, sliced peaches or strawberries (or combination of fruit)
1 Heat oven to 350°F. In 1 1⁄2-quart casserole, melt butter in oven. In medium bowl, mix flour, sugar, baking powder, salt and milk. Pour batter onto butter into casserole without mixing with butter. Spoon fruit evenly over batter.
2 Bake uncovered about 1 hour or until top is golden brown. Serve warm.
“This was the easiest dessert to put together, and it’s so good served warm with whipped cream or ice cream. Sometimes I made this with drained canned peaches if I didn’t have fresh fruit on hand.” —Ellen T. Shares Her Recipe
Good source of fiber
1 Serving: Calories 360 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 330mg; Potassium 150mg; Total Carbohydrate 65g (Dietary Fiber 3g); Protein 4g % Daily Value: Vitamin A 6%; Vitamin C 8%; Calcium 15%; Iron 8%; Folic Acid 8%; Magnesium 4% Exchanges: 1 1⁄2 Starch, 1 Fruit, 2 Other Carbohydrate, 1 1⁄2 Fat Carbohydrate Choices: 4
Easy Lemon Bars
Prep Time: 25 Minutes | Start to Finish: 2 Hours 55 Minutes | 16 bars
A Note from Dr. Ghosh These bars are a great snack or mini-meal when you are on the go! A daily dose of light exercise for 30 minutes can help combat your fatigue and lift your spirits.
1 box (1 lb 0.5 oz) lemon bar mix
Juice of 1 whole lemon (about 3 tablespoons)
1⁄2 cup vanilla-flavored protein powder
1 carton (8 oz) fat-free egg product (1 cup)
Powdered sugar, if desired
1 Heat oven to 350°F. In bottom of 8- or 9-inch square pan, press dry crust from lemon bar mix. Bake 10 minutes.
2 Meanwhile, add enough water to lemon juice to equal 1⁄2 cup. In large bowl, place filling from lemon bar mix and protein powder. Stir in egg product and lemon juice mixture with whisk until smooth.
3 Pour filling over hot crust. Bake 25 to 30 minutes or until top just begins to brown and center is set. Cool completely, about 2 hours. Sprinkle with powdered sugar. For bars, cut into 4 rows by 4 rows.
“The best diet for me includes small meals and enough protein to help me heal and feel good during treatments. I use protein powder to boost the protein in foods that I can eat, as in these lemon bars. For a zestier lemon flavor, I add grated lemon peel to the filling.” —Anne R. Shares Her Recipe
Low fiber; low residue
1 Bar: Calories 140 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 1g); Cholesterol 0mg; Sodium 110mg; Potassium 50mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 4g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0%; Folic Acid 6%; Magnesium 0% Exchanges: 1⁄2 Starch, 1 Other Carbohydrate, 1⁄2 Very Lean Meat, 1⁄2 Fat Carbohydrate Choices: 1 1⁄2
Pumpkin Drop Cookies
Prep Time: 1 Hour | Start to Finish: 1 Hour | About 4 dozen cookies
A Note from Dr. Ghosh Pumpkin is rich in beta-carotene, a form of vitamin A. Studies show that vitamin A, an antioxidant vitamin, may reduce the risk of certain types of cancer.
1⁄2 cup butter or margarine, softened
3⁄4 cup granulated sugar
3⁄4 cup packed brown sugar
2 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 1⁄2 cups all-purpose flour
2 1⁄2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground nutmeg
1 cup raisins
1 Heat oven to 375°F. Grease cookie sheets with shortening. In large bowl, mix butter and sugars with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
2 Drop dough by tablespoonfuls about 2 inches apart onto cookie sheets.
3 Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.
“I have always baked a lot of cookies, and my favorite recipes contained oatmeal, coconut, dried fruits or nuts, which did not fit my low-residue diet restrictions. This recipe and the following one are low residue.”—Catherine H. Shares Her Recipe
Low fiber; low residue
1 Cookie: Calories 80 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 120mg; Potassium 55mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 1g % Daily Value: Vitamin A 30%; Vitamin C 0%; Calcium 2%; Iron 4%; Folic Acid 2%; Magnesium 0% Exchanges: 1⁄2 Starch, 1⁄2 Other Carbohydrate, 1⁄2 Fat Carbohydrate Choices: 1
Great Gifts
What are the best gifts for cancer patients? Not what you might expect. Try these favorites from cancer survivors.
What to Bring
• Gift certificates—Give a gift card or certificate to a favorite restaurant or department store or for a manicure, pedicure or massage. Create a homemade certificate for a dinner you will make when the patient is home or well enough to enjoy eating, or for a household task. A certificate’s underlying message that you think the patient will eventually be well brings hope.
• Books—Choose books with spiritual, uplifting messages or those with a humorous tone. Cartoons, comics and magazines are also good choices for reading when concentration may be difficult. Keep the patient’s interests in mind—a mystery or the latest best-seller may be just what he or she wants for distraction.
• Balloons—Colorful get-well balloons usually last a long time and let the recipient know you are thinking of him or her. Mylar balloons make the best choice because they have no smell and stay inflated for a long time.
• Music—Cancer patients can listen at their leisure to music CDs, iPods or healing tapes to calm them or for inspiration.
• Fruit and vegetable basket—Fresh fruits and vegetables are always good choices. They contain important nutrients for healing and are easy to snack on (just rinse and enjoy). Dried fruits are a good option, too. Be wary of any produce that has a strong aroma, which might be a problem.
• Patient requests—Is there something in particular the patient wants? Funny slippers, body lotion, the latest gossip from the office? Being able to grant the patient’s wish may indeed be the best gift. And sometimes, he or she may just want your company!
What Not to Bring
• Fresh flowers—Flowers with a strong odor are not the best gift for patients who often feel nauseated from cancer, medication or treatment. Ask the florist to suggest varieties (like some orchids) that offer little or no scent. Or bring a green plant to liven things up.
• Candy—Cancer patients need to eat as healthfully as possible to keep up their strength. Eating even a couple of candies may not leave an appetite for lunch or dinner. Some patients on chemotherapy have said that chocolate now just tastes sweet without the chocolate flavor.
• Anything with a strong aroma—Scented candles, bath salts and gels, lotions, powders or perfumes that are very aromatic are not the best gift choices right now. If you can find unscented versions of these gifts, the cancer patient may be more pleased.
Rosalie’s Orange Butter Cookies
Prep Time: 1 Hour | Start to Finish: 1 Hour 30 Minutes | About 3 1⁄2 dozen cookies
A Note from Dr. Ghosh Pay special attention to where and at what temperature you store foods. Keep foods covered to increase storage time and to reduce odors in your kitchen. Make large quantities when you can and continue to eat, even when your appetite is down.
Cookies
2⁄3 cup butter or margarine, softened
3⁄4 cup sugar
1 egg
Grated peel of 1 large orange (about 2 tablespoons)
1⁄2 cup orange juice
2 cups all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
Orange Butter Frosting
1 1⁄2 cups powdered sugar
2 tablespoons butter or margarine, softened
Grated peel of 1 large orange (about 2 tablespoons)
1 1⁄2 tablespoons orange juice
1 Heat oven to 350°F. In large bowl, mix butter, sugar and egg with spoon until creamy and well blended. Stir in orange peel and orange juice. Stir in remaining cookie ingredients.
2 Drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
3 Bake 8 to 10 minutes or until light brown around edges. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4 In medium bowl, mix frosting ingredients. Frost cooled cookies.
“Something sweet after a meal was quite appealing. I would make up a batch of these cookies between treatments and freeze them, so it didn’t take any effort to have a simple dessert or snack, even while I was on chemo.”—Catherine H. Shares Her Recipe
Low fiber, low residue
1 Cookie: Calories 90 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 75mg; Potassium 15mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 0g % Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%; Folic Acid 2%; Magnesium 0% Exchanges: 1⁄2 Starch, 1⁄2 Other Carbohydrate, 1⁄2 Fat Carbohydrate Choices: 1
Orange-Cream Frosty
Prep Time: 5 Minutes | Start to Finish: 5 Minutes | 6 servings (about 1 1⁄2 cups each)
Food for Thought The coolness of this dessert and the combination of juice and yogurt may be helpful during times when foods taste metallic or you’re having difficulty swallowing.
1⁄2 gallon (8 cups) orange, vanilla or peach frozen yogurt
1 can (6 oz) frozen (thawed) calcium-fortified orange juice concentrate
1 cup milk
1 In blender, place half each of the frozen yogurt, juice concentrate and milk. Cover; blend on medium speed about 45 seconds, stopping blender occasionally to scrape sides, until thick and smooth.
2 Pour into 3 glasses. Repeat with remaining yogurt, juice concentrate and milk.
“This was so refreshing and went down easily when I had problems swallowing other foods. For variety, I used grape juice concentrate instead of orange juice concentrate.”—Carol N.
High in potassium, calcium, vitamin C and folic acid; low fiber
1 Serving: Calories 430 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 25mg; Sodium 220mg; Potassium 910mg; Total Carbohydrate 77g (Dietary Fiber 1g); Protein 17g % Daily Value: Vitamin A 8%; Vitamin C 70%; Calcium 70%; Iron 2%; Folic Acid 20%; Magnesium 15% Exchanges: 1⁄2 Fruit, 3 Other Carbohydrate, 1 Skim Milk, 1 Low-Fat Milk Carbohydrate Choices: 5
Raspberry-Banana Gelatin Dessert
Prep Time: 10 Minutes | Start to Finish: 3 Hours 40 Minutes | 8 servings (1 cup each)
A Note from Dr. Ghosh During times of nausea, gelatin can help settle the stomach. To lessen the nausea, avoid acidic, sweet and high-fat foods. Crackers and dry toast can help combat nausea in the morning. Drinking plenty of fluids can also be a big help.
1 box (8-serving size) raspberry-flavored gelatin
2 cups boiling water
1 pint (2 cups) vanilla ice cream
1 can (20 oz) crushed pineapple in juice, drained
2 medium bananas, thinly sliced
1 Place gelatin in medium bowl. Add boiling water; stir until gelatin is dissolved. Stir in ice cream. Refrigerate about 30 minutes or until partially set.
2 Spray 2-quart mold with cooking spray. Stir pineapple and bananas into gelatin. Spoon into mold. Cover; refrigerate at least 3 hours until firm. Unmold gelatin onto serving plate.
“I made gelatin recipes often—they helped my nausea. This one is cool and comforting.”—Randie N. Shares Her Recipe
Low fiber
1 Serving: Calories 210 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 130mg; Potassium 240mg; Total Carbohydrate 42g (Dietary Fiber 1g); Protein 3g % Daily Value: Vitamin A 4%; Vitamin C 15%; Calcium 6%; Iron 0%; Folic Acid 2%; Magnesium 6% Exchanges: 1 Starch, 1⁄2 Fruit, 1 1⁄2 Other Carbohydrate, 1⁄2 Fat Carbohydrate Choices: 3
Gingerbread with Brown Sugar Meringue
Prep Time: 20 Minutes | Start to Finish: 1 Hour 10 Minutes | 9 servings
A Note from Dr. Ghosh Molasses is a great source of iron and magnesium, plus gingerbread offers big taste from the spices. If you’re not up to preparing the meringue, serve it with applesauce for an afternoon snack.
Gingerbread
2 1⁄3 cups all-purpose flour
1⁄2 cup butter or margarine
1⁄3 cup sugar
1 cup full-flavor or mild-flavor molasses
3⁄4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3⁄4 teaspoon salt
1 egg
Brown Sugar Meringue
2 egg whites
1⁄4 teaspoon cream of tartar
1⁄2 cup packed brown sugar
1 Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
2 Bake about 50 minutes or until toothpick inserted in center comes out clean.
3 Meanwhile, in medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat.
4 Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes longer or until meringue is light brown. Serve warm. Store covered in refrigerator.
“Gingerbread. Ginger cookies. Ginger ale. Who knew they could lessen nausea so much? My mom makes me ginger cookies every time I have chemo. My neighbor brings over gingerbread. These foods sure hit the spot now.”—Anne R.
High in iron, magnesium and potassium; low fiber
1 Serving: Calories 410 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 50mg; Sodium 450mg; Potassium 640mg; Total Carbohydrate 73g (Dietary Fiber 1g); Protein 5g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 20%; Folic Acid 10%; Magnesium 25% Exchanges: 1 1⁄2 Starch, 3 1⁄2 Other Carbohydrate, 2 Fat Carbohydrate Choices: 5
Fudge Pudding Cake with Ice Cream
Prep Time: 15 Minutes | Start to Finish: 1 Hour 10 Minutes | 9 servings
A Note from Dr. Ghosh Dessert can be an important part of a meal because it often provides plenty of calories per bite. If you are too full to eat dessert after a meal, try eating it as a snack between meals. Enjoy!
1 cup all-purpose flour
3⁄4 cup granulated sugar
2 tablespoons unsweetened baking cocoa
2 teaspoons baking powder
1⁄4 teaspoon salt
1⁄2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts
1 cup packed brown sugar
1⁄4 cup baking cocoa
1 3⁄4 cups boiling water
4 1⁄2 cups vanilla ice cream
1 Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt. Stir in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan.
2 In small bowl, mix brown sugar and 1⁄4 cup cocoa; sprinkle over batter. Pour boiling water over batter.
3 Bake 40 minutes. Let stand 15 minutes. Spoon cake and sauce into individual dishes. Top each with ice cream.
Microwave Directions: In 2-quart microwavable casserole, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Stir in milk, oil and vanilla. Stir in nuts. Spread evenly in casserole. In small bowl, mix brown sugar and 1⁄4 cup cocoa; sprinkle over batter. Pour boiling water over batter. Microwave uncovered on Medium (50%) 9 minutes. Rotate casserole 1⁄2 turn; microwave uncovered on High 5 to 7 minutes longer or until top is almost dry.
“After surgery, when I was shown the list of foods not on the low-residue/low-fiber diet, I was devastated. Then I noticed chocolate. I said to my doctor, ‘As long as I can eat chocolate, I’ll be okay!’ I can’t live without my dose of chocolate every day.”—Anne R.
Good source of calcium and fiber
1 Serving: Calories 490 (Calories from Fat 180); Total Fat 20g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 240mg; Potassium 310mg; Total Carbohydrate 71g (Dietary Fiber 3g); Protein 7g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 20%; Iron 10%; Folic Acid 8%; Magnesium 15% Exchanges: 2 Starch, 2 1⁄2 Other Carbohydrate, 4 Fat Carbohydrate Choices: 5
Baked Custard
Prep Time: 15 Minutes | Start to Finish: 1 Hour 30 Minutes | 6 servings
A Note from Dr. Ghosh Custard is easy to swallow when other foods just won’t go down or when you’re suffering from mouth sores. The smooth and soothing texture may be just what you’re looking for in a dessert or snack.
3 large eggs, slightly beaten
1⁄3 cup sugar
1 teaspoon vanilla
Dash salt
2 1⁄2 cups very warm milk (120°F to 130°F)
Ground nutmeg
1 Heat oven to 350°F. In medium bowl, beat eggs, sugar, vanilla and salt with whisk or fork. Gradually stir in milk. Pour into 6 (6-oz) custard cups. Sprinkle with nutmeg. Place cups in 13x9-inch pan.
2 Place pan on oven rack in oven. Pour very hot water into pan to within 1⁄2 inch of tops of cups.
3 Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.
“This is so good, so smooth and creamy and so nutritious with all those eggs. I love this pudding when my mouth is sore. Sometimes I have a banana with it. Reminds of Grandma’s banana cream pie. Mmm, good.”—Anne R.
Low fiber
1 Serving: Calories 130 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 115mg; Sodium 95mg; Potassium 190mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 7g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 15%; Iron 0%; Folic Acid 4%; Magnesium 4% Exchanges: 1⁄2 Other Carbohydrate, 1⁄2 Low-Fat Milk, 1⁄2 Very Lean Meat, 1⁄2 Fat Carbohydrate Choices: 1
Rice Pudding
Prep Time: 15 Minutes | Start to Finish: 20 Minutes | 7 servings (1⁄2 cup each)
A Note from Dr. Ghosh Puddings, custards and shakes are great comfort foods to include during cancer treatment. If you need extra protein, 2 tablespoons of protein powder can be stirred in with the cornstarch to boost the protein level of this pudding.
1 cup uncooked regular long-grain white rice
2 cups water
2⁄3 cup sugar
1 tablespoon cornstarch
1⁄2 teaspoon salt
2 cups milk
2 eggs, beaten
1 teaspoon vanilla
Ground cinnamon or nutmeg
Slivered almonds, if desired
1 Heat rice and water to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 to 15 minutes (do not lift cover or stir). All water should be absorbed.
2 Mix sugar, cornstarch and salt in 3-quart saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into eggs, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in rice and vanilla.
3 Serve warm sprinkled with cinnamon and almonds, or cover and refrigerate about 3 hours until chilled. Store covered in refrigerator.
“I’ve returned to eating many of the foods I ate as a child. It’s funny, my granddaughter and I are now eating the same foods.”—Kathy S. Shares Her Recipe
Low fiber
1 Serving: Calories 240 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 220mg; Potassium 150mg; Total Carbohydrate 47g (Dietary Fiber 0g); Protein 6g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 6%; Folic Acid 8%; Magnesium 4% Exchanges: 2 Starch, 1 Other Carbohydrate, 1⁄2 Fat Carbohydrate Choices: 3