Dr. Michael Riva Orthodontist

Orthodontic Recipe Book

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In order to preserve the health of teeth during orthodontic treatment, certain foods must be avoided. This can be somewhat frustrating. By compiling this list of recipes, we hope to give you some ideas of neat snacks and meals to try. Enjoy ...

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Apple Dumplings

1 recipe basic pie shell
4 apples
1 tbsp (15ml) lemon juice
3 tbsp (45ml) granulated sugar replacement or granulated fructose
1/4 tsp (2 ml) cinnamon
4 tsp margarine
1 egg white (slightly beaten)

Roll out pie dough and cut into 4 equal pieces. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 tsp (5 ml) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan. Bake at 425oF (220oC) for 35 to 45 minutes, or until pastry is golden brown. Makes 4 dumplings.


Almond Granola Bars

1-1/2 cups rolled oats
1/4 cup oat bran
1/4 cup finely chopped almonds
1/2 tsp ground cinnamon
2 tbsp plus 1 tsp vegetable oil
1/3 cup honey or fruitjuice concentrate
1/2 tsp vanilla extract
1/4 tsp almond extract

Preheat oven to 350oF. Spray a baking sheet with non-stick spray.
Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened.
Press mixture into rectangular shape 7 inches wide and 9 inches long. (Wet hands or use one hand and a damp spoon.)
Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool.
The edges will crumble slightly when cut - set aside for a snack. Remove to a wire rack to cool.

Adapted from Oat Cuisine


Blintzes

12 Lo-Cal crepes
1 cup (250ml) creamed cottage cheese
2 tbsp (30ml) granulated sugar replacement
1 tsp (5ml) vanilla extract
1/2 tsp (2ml) lemon peel (grated)
2 tbsp (30ml) powdered sugar replacement

Reserve crepes. Combine cottage cheese, granulated sugar replacement, vanilla and lemon peel in mixing bowl. Whip with fork until thoroughly blended. Fill each crepe with heaping 1 tbsp (15ml) of cottage cheese filling, roll each one to form blintzes and place in shallow pan. Bake at 350oF for 15 minutes, or until warm. Sift the powdered sugar replacement over the blintzes. Makes 12 blintzes.


Chilly Cherrysicles

3 cups cherry or berry lowfat yogurt
1 cup cherry or grape juice
1/2 cup frozen cherries or berries
1 tsp vanilla

Process all ingredients in blender until smooth. Pour into popsicle molds and freeze.


Chocolate Butter Creams

3 oz (90g) package cream cheese (softened)
2 tbsp (30ml) skim milk
1 1/2 tsp (7ml) white vanilla extract
1 cup (250ml) powdered sugar replacement
1 recipe semisweet dipping chocolate

Beat cream cheese, milk and vanilla until fluffy; stir in powdered sugar replacement. Form into 30 balls and dip each one in chocolate.


Cream Cheese Cookies

1/4 cup (60ml) vegetable shortening
1/4 cup (60ml) cream cheese (softened)
2 tsp (10ml) granulated fructose
1 tsp (5ml) granulated sugar replacement
1 egg
1 tbsp (15ml) water
1 cup (250ml) flour
1/2 tsp (2ml) baking powder
dash salt

Cream together shortening, cream cheese, fructose and sugar replacement. Add egg and water, beating well. Sift together flour, baking powder and salt, and add to creamed mixture. Mix until thoroughly blended. Shape into a roll 1 1/2 inches in diameter. Refrigerate at least 2 hours or overnight. Cut into thin slices and place on ungreased cookie sheets. Bake at 350oF for 8 to 10 minutes.


Diabetic Fudge

1 envelope gelatin
1/4 cup water
1 square unsweetened chocolate
1/8 tsp cinnamon
3/4 tsp liquid food sweetener
1/4 cup water
1/2 cup evaporated milk
1/2 tsp vanilla
1/4 cup chopped nuts

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir until dissolved. Remove from heat. Add vanilla, cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.


Diabetic Strawberry Jam

4 cups strawberries, halved
1/2 cup concentrated white grape juice (simmered down from 1-1/2 cups)
2-1/2 tbsp lemon juice
1/4 tsp grated lemon rind
1-1/2 tbsp unflavored gelatin (1-1/2 envelopes)

Place berries, juices and lemon rind in saucepan. Mash berries slightly to release juice and heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing. Because this is stored in the freezer, you may use airtight, leakproof containers for storage, even plastic containers. Tastes better if allowed to sit for a week. Good for up to 6 months.


Double Fudge Balls

1/3 cup (90ml) margarine (soft)
3 tbsp (45ml) evaporated skimmed milk
dash salt
1 tsp (5ml) vanilla extract
1/4 cup (60ml) cocoa
1 cup (250ml) powdered sugar replacement
1 recipe semisweet dipping chocolate

Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth, and form dough into 60 small balls. Dip balls in chocolate, cool completely; dip again and cool.


French Vanilla Ice Cream

5 egg yolks
1/4 cup (60ml) granulated sugar replacement
dash salt
2 cups (500ml) evaporated skim milk 1 in.(2.5 cm) piece vanilla bean
2 cups (500ml) whipped topping (prepared)

Combine egg yolks, sugar replacement and salt in top of double boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook and stir over simmering water until mixture is thick and vanilla bean is dissolved. Cool completely. With electric beater, beat well, and then fold in topping. Pour into freezer trays, cover with waxed paper, and freeze for 1 hour. Scrape into large bowl and beat until smooth and fluffy. Return to freezer trays. Cover. Freeze firm.


Grandad's Nuts and Bolts

Combine:
1 tblsp seasoning salt
1 tsp marjoram
1 tsp savory
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp cayenne pepper

Combine in roasting pan. Sprinkle with above spices:
1 box Cheerios
1 box Shreddies
1 lb peanuts
1 box pretzel sticks

Cut up 1lb of butter or margarine and put on cereal. Cook at 250oF for approximately one hour, stirring occasionally.


Italian Spiced Popcorn

1/4 cup grated parmesan cheese
1 tsp garlic powder
1 pkg (99g) microwave popcorn
1 tsp dried basil
1 tsp dried oregano

Combine cheese and garlic powder. Cook popcorn according to directions and pour into bowl. Add garlic-cheese mixture in three additions, tossing each time. Sprinkle with basil and oregano.


Icy Yogurt Pops

1 cup low-fat yogurt
3/4 cup frozen juice concentrate, thawed, or pureed fruit
3/4 cup skim milk

Combine ingredients, pour into popsicle molds, and freeze.

From Eat Well, Live Well Cook Book - Helen Bishop MacDonald, Margaret Howard


Jiffy Mexican Burritos

1 can (14oz/398ml) refried beans
1/3 cup salsa or water
4 - 9inch flour tortillas
1 medium tomato, chopped
4 small green onions, chopped
half green pepper, chopped (optional)
1 cup shredded skim mozzarella
shredded lettuce
salsa or taco sauce
light sour cream or low fat yogurt

Combine beans and salsa; mix well. Thinly spread about 1/3 cup mixture over each tortilla, leaving a 1 inch border. Sprinkle tomato, green onions, green pepper and half cheese over tortillas. Roll up each tortilla and place seam side down in lightly greased baking dish. Bake at 400oF for 10 minutes. Sprinkle with remaining cheese and bake for 10 minutes longer. (Or microwave on medium-high for 2-4 minutes, covered with waxed paper.) Serve on a bed of lettuce with salsa and sour cream.

From Lighthearted Everyday Cookbook - Anne Lindsay


New York Cheese Cake

1-1/4 cups vanilla wafer crumbs
4 tbsp margarine, melted
3 packets Equal sweetener
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
18 packets Equal sweetener
2 eggs
2 egg whites
2 tbsp cornstarch
1 cup reduced-fat sour cream
1 tsp vanilla
1 pint strawberries, sliced (optional)
strawberry sauce

Mix vanilla wafer crumbs, margarine and 3 packets Equal sweetener in bottom of 9-inch springform pan. Reserve 1 tbsp of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350oF oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 18 packets Equal sweetener in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust.
Place cheesecake in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake in preheated 300oF oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate.
Makes 16 servings.


Sugar-Free Banana Milkshake

1 banana, frozen
3/4 cup 1% milk
fresh ground nutmeg to taste
1 packet Equal (NutraSweet as sweet as 2 teaspoons sugar)

Fully freeze the banana. Thoroughly puree all ingredients in a blender or food-processor. Serve immediately. Makes one portion.


Sugar Free Christmas Cutouts

1/2 cup shortening
3 tbsp sugar substitute
1 egg
2 1/2 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup skim milk
2 tbsp water
1 tsp vanilla extract

Cream shortening, add sugar replacement and egg; beat well. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well. Chill dough 2 to 4 hours. Preheat oven to 325oF. Roll out 1/8 inch thick and cut the cookies. Bake for 8 to 10 minutes. Cool. Keep in air tight container.


Sugar-Free Strawberry Milkshake

3/4 cup (approximately 12) strawberries
1/2 cup fruit-sweetened strawberry yogurt
1/3 cup 1% milk
1 packet Equal(NutraSweet as sweet as 2 teaspoons sugar)
strawberry slice to garnish side of glass (optional)

Fully freeze the strawberries. Freeze the yogurt for an hour. Thoroughly puree all ingredients in a blender or food-processor. Serve immediately. Makes one portion.


Fruits Pizza Cheeses

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