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Eating Hints: Recipes

June 10, 2008 - 7:30am
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Eating Hints: Recipes

Eating Hints Table of Contents | ]]>Back to Cancer Center]]>

]]> Banana Milkshake

1 whole ripe banana, sliced
Vanilla extract (few drops)
1 cup milk

Place all ingredients into a blender.
Blend at high speed until smooth.

Yield: 1 serving
Serving size: Approximately 2 cups

If made with whole milk:
Calories per serving: 255 calories
Protein per serving: 9 grams

If made with 2% milk:
Calories per serving: 226 calories
Protein per serving: 9 grams

If made with skim milk:
Calories per serving: 190 calories
Protein per serving: 9 grams

Fortified Milk

1 quart whole milk
1 cup nonfat instant dry milk

Pour liquid milk into a deep bowl.
Add dry milk and beat slowly with beater until dry milk is dissolved (usually less than five minutes).
Refrigerate and serve cold.
Note: If it tastes too strong, start with 1/2 cup of dry milk powder and gradually work up to 1 cup.

Yield: 1 quart
Serving size: 1 cup
Calories per serving: 211 calories
Protein per serving: 14 grams

Use fortified milk when making:

  • macaroni and cheese
  • puddings and custards
  • cream sauces for vegetables
  • mashed potatoes
  • cocoa
  • French toast or pancake batter
  • soup

High-Protein Milkshake

1 cup fortified milk
2 tbsp butterscotch, chocolate, or your favorite fruit syrup or sauce
1/2 cup ice cream
1/2 tsp vanilla extract

Put all ingredients in a blender.
Blend at low speed for 10 seconds.

Yield: 1 serving
Serving size: Approximately 1-1/2 cups
Calories per serving: 425 calories
Protein per serving: 17 grams

Peanut Butter Snack Spread

1 tbsp nonfat instant dry milk
1 tbsp honey
1 tsp water
5 tbsp smooth peanut butter
1 tsp vanilla extract

Combine dry milk, water, and vanilla, stirring to moisten.
Add honey and peanut butter, stirring slowly until liquid blends with peanut butter.

Spread on crackers.

Mixture also can be formed into balls, chilled, and eaten as candy.

Keeps well in refrigerator but is difficult to spread when cold.

Yield: 6 tbsp
Serving size: 3 tbsp
Calories per serving: 279 calories
Protein per serving: 11 grams

Fruit and Cream

1 cup whole milk
1 cup vanilla ice cream or frozen yogurt
1 cup canned fruit (heavy syrup), including juice (peaches, apricots, pears)
Almond or vanilla extract to taste
Blend ingredients and chill well before serving.

Yield: 2 servings
Serving size: 1-1/2 cups

If made with ice cream:
Calories per serving: 302 calories
Protein per serving: 7 grams

If made with frozen yogurt:
Calories per serving: 268 calories
Protein per serving: 9 grams

Lactose-Free Double Chocolate Pudding

2 squares baking chocolate (1 oz each)
1 cup nondairy creamer, soy formula or lactose-free milk
1 tbsp cornstarch
1/4 cup granulated sugar
1 tsp vanilla extract

Melt chocolate in small pan or on foil.
Measure cornstarch and sugar into saucepan.
Add part of the liquid and stir until cornstarch dissolves.
Add the remainder of the liquid.
Cook over medium heat until warm.
Stir in chocolate until mixture is thick and comes to a boil.
Remove from heat.
Blend in vanilla and cool.

Yield: 2 servings
Serving size: 3/4 cup
Calories per serving: 382 calories
Protein per serving: 1 gram

Apple/Prune Sauce

1/3 cup unprocessed bran
1/3 cup applesauce
1/3 cup mashed stewed prunes

Blend all ingredients and store in refrigerator.
Take 1-2 tablespoons of this mixture before bedtime, then drink 8 oz. of water.
Note: Make sure you drink the water, or else it will not work to relieve constipation.

Yield: 16 servings
Serving size: 1 tbsp
Calories per serving: 10 calories


Adapted from National Cancer Institute, 1/00

Last reviewed January 2000 by EBSCO Publishing Editorial Staff]]>

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.