To celebrate Dysphagia Month I searched for some delicious
dessert options.
Time is precious when you are caring for someone who needs
special food. As a dietitian I am aware of the need to balance the diet as well
as making the food tasty and looking good. When I am testing and presenting new
recipes to my own family for comments I become overwhelmed with the efforts of
cooking and washing up, thanking my lucky stars for my dishwasher.
In a recent article in DYSPHAGIA CAFÉ called ‘Moving beyond
the isolated swallow: Dysphagia in the context of a shared mealtime’, Samantha
Shune reflects on the shared mealtime and ageing. The assessments and
interventions from the therapist must reflect the multifactorial nature of the
process. The therapist needs to know and be part of the education of other
members of the group or family. If the family meal table or social group is
available for normal socialisation for at least some meals of the day the food
is a large part of the pleasure of this. If at least some of the components are
presented to share and thought of as delicious then life is good.
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| Three Variants for the Parfait Dessert for a Holiday Gathering |
The time taken to prepare different meals for the various
members around the table can become a burden for the carer/cook. This can be
solved by preparation of some of the courses like smooth thick soups (see
previous blogs) and desserts (see ‘Super Foods for Small Appetites’) for
everyone. The family can then pick and choose to suit their appetite at that
time, and may be unaware the items are designed to be suitable as smooth purée.
Often a small appetite can only manage the soup and dessert. If these are
prepared using all the food groups this will often suffice.
A traditional colourful dessert bought at the local ice
cream parlour when I was a child used to be called “A Knickerbocker Glory”. The
components are presented in layers and consist of jelly, custard, fruit, ice
cream, and cream. A more contemporary name is ‘Parfait’. The acceptance within
the family and or social group of the safety aspects and consequences of eating
the ‘wrong’ food has to be part of the story along with the acceptance of any
other sort of diet or preferences where there are restrictions. This should
mean that the items and foods available at the table are there for some who
choose it. For example the granola, made from oats, nuts, seeds and maple syrup
sprinkled on the parfait are not suitable for the person with dysphagia or
indeed the very little people in the family.
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| A Close-up of a Parfait showing the Layers |
The recipes I offer here can be part of this sort of
presentation and the family can mix and match according to their taste. My
family like both vanilla and chocolate custard as part of their chosen layers.
Thick custards are available in the supermarket, as are flavoured mousses if
time is limited for preparation.
I chose to offer a recipe for a soft fruit jelly, made from
fruit juice, gelatine and some tapioca flour to ensure the jelly does not melt
too quickly in the mouth; an apple and rhubarb snow; an iced coffee mousse and I
suggest plain yoghurt or custard to separate the layers. If a high energy protein
supplement is recommended I have included the recipe for RESOURCE® Fruit
Flavoured Jelly. (adapted from “Super Foods for Small Appetites”).
RESOURCE® Fruit
Flavoured Jelly.
Ingredients:
237 ml box of RESOURCE® Fruit Flavoured
Beverage
¼ cup cold water
1 ½ tsp gelatine
1 tbsp tapioca flour
½ tbsp. sugar
Method
- Mix the dry ingredients together.
- Add the water slowly making a paste initially.
- Heat either over hot water or more directly on a slow heat until the gelatine has dissolved and the tapioca mix has a glassy appearance.
- Slowly stir in the fruit Drink until well mixed.
- Refrigerate until set.
- Serve broken up with a fork.
Nutrition Information per serve (300ml): Energy
1334kJ, protein 12.9g, fat 0, carbohydrate 67g, sugars 40g, fibre 0.1g, sodium
91mg. (Other nutrients important as part of this supplement not shown).
For the purpose of the exercise I made a Soft Cranberry
Jelly and a Soft Queen Garnet Plum Jelly, substituting the Nestlé Healthcare
Supplement with fruit juice. The family preferred the Queen Garnet Jelly as it
had a full bodied sweet taste. Obviously a favourite fruit juice can
be used, although I am told pineapple juice will not set. The amount of gelatine may have to be varied to achieve desired soft consistency. The amount made was
enough for 4 glasses of the mixed layered dessert.
Nutrition Information per 100g of QG Plum Jelly:
Energy 262kJ. Protein 1.9g, fat 0, carbohydrate 13.2g, 10.7g, fibre 0.1g,
sodium 8mg.
Apple Rhubarb Snow
Ingredients: Serves
4
2 apples red unpeeled
280g rhubarb chopped
20g sugar
1 cup water
1 egg white
Method
- Chop apples and rhubarb into small pieces and place in pan with water and sugar.
- Bring to the boil and simmer until soft, uncovered.
- Allow to simmer until product is thick.
- Blend in vitamiser until smooth.
- Whisk egg white until soft peaks form.
- Fold into the cooled fruit.
- Serve in a bowl or use as part of your layered dessert.
Nutrition Information per 100g: Energy 143kJ, protein
0.9g, fat 0.1g, carbohydrate 6.8g, sugars 6.7g, fibre 1.4g.
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| Apple Rhubarb Snow |
Iced Coffee Mousse
Ingredients: Serves
4
1 tbsp instant coffee
1 tbsp hot water
1 ½ cups milk
2 tsp gelatine dry
1 ½ tbsp. water extra
3 tbsp ice cream
Method
- Combine coffee and hot water. Add milk.
- Pour mixture into pan and bring to simmer point.
- Combine gelatine and extra water, add a little of the hot milk from step 2 and stir to dissolve.
- Place coffee milk, dissolved gelatine, sugar and ice cream in vitamiser and blend until smooth. The idea of this is to create a product with a creamy froth topping.
- Pour into small glasses or coffee cups and refrigerate to set. Or use as a coffee layer in your layered dessert.
Nutrition Information per 100g: Energy
386kJ, protein 5.0g, fat 4.0g, carbohydrate 9.6g, sugars 9.5g, fibre 0.1g,
sodium 45mg.
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| Iced Coffee Mousse |
