Cauliflower Soup. Calories Sodium 430mg 18% Protein?g. 35 Vitamin A 4% Vitamin C 50% Calcium 6% Iron 4%

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1 Cauliflower Soup Ingredients (Makes Four 1 cup servings) 2 teaspoons vegetable oil 1 cup chopped onion 1 clove garlic, minced One (10 ounce) package frozen cauliflower flowerets or 3 ½ cups 1 medium potato, peeled and diced (1 cup) 2 ½ cups low sodium low fat chicken stock ½ teaspoon salt or to taste ¼ teaspoon freshly ground white or black pepper 2 teaspoons horseradish ½ cup Ensure * Homemade Vanilla Shake Chopped chives and parsley, garnish 1.In a medium saucepan, heat the oil and saute the onions and garlic over medium heat for 3 to 5 minutes or until onions are translucent. 2.Add the cauliflower, potato, chicken stock, salt and pepper. 3.Bring to a simmer, reduce the heat to low, cover with a lid, and continue to cook at a low simmer for 15 to 18 until vegetables are very tender (fresh cauliflower will take longer to cook). 4.Working in batches, transfer the soup to a food processor or jar of a blender and puree until smooth. 5.Return soup to the pan, add horseradish and the Ensure Homemade Vanilla Shake and stir until hot. (Do Not Bring to a Boil). 6.Serve with a sprinkle of chopped chives or parsley. *This recipe can be prepared with Ensure; Ensure Plus; Ensure Fiber; % DV* 1 cup Total Fat 4g 6% Total Carb. 20g 7% (332g) Saturated Fat 0.5g 3% Dietary Fiber 3g 13% Cholesterol 15mg 5% Sugars 6g 140 Sodium 430mg 18% Protein?g from Fat Potassium 250mg 7% 35 Vitamin A 4% Vitamin C 50% Calcium 6% Iron 4%

2 Creamy Spinach Ingredients Serves 2 (Two ½ cup portlons)(note: this recipe can easily be doubled) 4 cups packed fresh spinach leaves 2 tablespoons chopped shallots 6 ounces sliced button mushrooms 3 tablespoons all-purpose flour 1/8 teaspoon fresh ground black pepper 1/3 cup canned low sodium chicken stock 1/2 cup Ensure Homemade Vanilla Shake 1/4 cup parmesan cheese 1.Place the spinach in a microwave safe container. 2. Microwave the spinach on high for 1 minute. Allow spinach to cool for several minutes. 3. Place the cooled spinach in several layers of paper towels or a clean cotton towel and squeeze out the water. 4. Place the spinach on a cutting board and chop coarsely. 5.Spray a non-stick medium saute pan with vegetable spray. 6. Add the shallots and cook on medium heat for 1 minute. 7. Add the mushrooms and continue to cook, stirring for 4-5 minutes or until the mushrooms are brown and have lost all of their liquid. 8. Add the flour and stir for 30 seconds. 9. Add the stock and stir. 10. The stock will absorb all of the flour. 11. Add the chopped spinach and Ensure Homemade Vanilla Shake. 12. Stir until the mixture becomes thick. 13. Do not allow the mixture to come to a boil. 14. Sprinkle with cheese and serve. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; % DV* 1/2 cup Total Fat 5g 8% Total Carb. 26g 9% (273g) Saturated Fat 2g 11 % Dietary Fiber 3g 10% Cholesterol 10mg 3% Sugars 8g 190 Sodium 270mg 11% Protein 13g from Fat Potassium % 45 Vitamin A 120% Vitamin C 45% Calcium 25% Iron 20%

3 Berrynana Ingredients (Makes: 2 1-cup servings) 1 8-fluid-ounce bottle chilled Homemade Vanilla Ensure * ½ cup frozen whole raspberries, unsweetened ½ cup frozen whole strawbe1-ries, unsweetened ½ small banana, sliced 1 tablespoon sugar (can substitute 1-2 packets a, tificial sweetener, if desired) In a blender, combine Ensure, raspberries, strawberries, banana, and sugar (or artificial sweetener). Blend until smooth. Pour into glasses and serve. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; Total Fat 3.5g 5% Total Garb. 38g Saturated Fat 0.5g 3% Dietary Fiber 3g 200 Cholesterol 5mg 2% Sugars 24g Sodium 100mg 4% Protein 5g Potassium 380mg 11% 30 Vitamin A 15% Vitamin C 80% Calcium 15% Iron 15% 1 cup (217g) from Fat ¾DV* 13% 12% 10%

4 Ensure - Frozen Berry Pops Frozen Berry Pops Ingredients (Makes 8 servings) 1 3-oz package raspberry gelatin 2 tablespoons sugar 1/4 cup hot water 3 tablespoons strawberry syrup 1 8-fl-oz bottle Strawberries & Cream Ensure Shake, chilled 1-1/4 cups frozen raspberries, thawed (yields 1/2 cup puree) 1/2 cup light nondairy whipped topping 1. In a small mixing bowl, combine gelatin, sugar, and hot water. Whisk to dissolve. 2. Add strawberry syrup and set aside. 3. In a large mixing bowl, whisk together Ensure Shake, gelatin mixture, and mashed raspberries. 4. Fold in whipped topping. 5. Spoon mixture into frozen bar molds (or 5-oz paper cups). Place a wooden or plastic stick or plastic spoon through the center of each mold or cup to create a handle. 6. Transfer the cups to a tray if necessary and freeze until firm, about 4 to 5 hours. 7. Release the bars from the molds or paper cups by dipping them into warm water for a few seconds. This recipe can be prepared with Ensure, Ensure Plus, Ensure Fiber, Ensure High Calcium, or Ensure High Protein. Nutrition information will 2% Total Garb. 23g 1 pop (82g) Total Fat 1.5g Saturated Fat 0.5g 3% Dietary Fiber <1 g C 110. Cholesterol 0mg 0% Sugars 19g a ones 1 S o d' Ium 65 mg from Fat 30¼ o p ro t em. 2 g 15 Potassium 65mg 1% Vitamin A 4% Vitamin C 15% Calcium 4% Iron 4% *Percent Dally Values are based on a 2,000 Calorie diet. % DV* 8% 4% 4%

5 Malted Milk Ball Ingredients (Makes: 1 1-cup se, ving) 1 8-fluid-ounce bottle chilled Creamy Milk Chocolate or Homemade Vanilla Ensure * 4 teaspoons malted milk powder Combine ingredients in blender. Blend until smooth. Pour into a glass and serve. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; 1 cup Total Fat 8g 12% Total Garb. 61g (265g) Saturated Fat 2g 10% Dietary Fiber 0g Cholesterol 15mg 5% Sugars 40g 370 Sodium 340mg 14% Protein 12g from Fat Potassium 580mg 17% 70 Vitamin A 25% Vitamin C 50% Calcium 40% Iron 25% % DV* 20% 0% 24%

6 St. Anthony Hotel's Famous Spinach Pudding From: Janet Gaffney's The Art of Cooking 10 ounces fresh spinach 1/2 cup celery, chopped 1/4 cup parsley, chopped 1 clove garlic, minced 3 eggs 2 cups bread crumbs, whole wheat 4 tablespoons olive oil salt and pepper, to taste extra oil and bread crumbs Wash the spinach and remove any tough stems. In the water that clings to the leaves, cook the spinach until just tender. Press spinach in a colander, reserving liquid, to get it completely dry. Put spinach, celery, parsley and garlic in a grinder. This yields approximately 1 cup of spinach mixture. Mix this with eggs, bread crumbs, olive oil, salt and pepper. Cut several thicknesses of cheesecloth, approximately 8x18 inches. Spread cheesecloth with additional olive oil, then sprinkle with enough bread crumbs to cover oil. Spoon spinach on cheesecloth lengthwise along the edge. Gently roll the cheesecloth around the spinach. Tie both ends, and also the center if necessary. Bring the reserved spinach liquid and enough water to cover the spinach roll to a boil. Add spinach roll and boil for 30 minutes. Cool. Spinach roll may be frozen at this point for future use. When ready to use, slice place in a buttered casserole, cover, and heat at 350 degrees for about 1 0 minutes. Makes 12 servings : 141 Total Fat: 7.1 grams from Fat: 44.6%

7 Yam Waffles From: Janet Gaffney's The Art of Cooking 3/4 cup whole wheat flour 3/4 cup all purpose flour 1/2 cup rolled oats 1/4 cup sugar 1 teaspoon salt 1 tablespoon baking powder 4 ounces tofu, sofusilken 1 egg 6 ounces yam, cooked and mashed 16 ounces yogurt, skim milk 1/3 cup canola oil Preheat waffle iron. Stir together the dry ingredients; set aside. In a blender or food processor, combine the remaining ingredients until thoroughly blended. Mix liquid and dry ingredients together. Bake in waffle iron until done, following guidelines of your appliance. This batter can also be used for pancakes. Makes 12 servings Nutritional information per serving: : 146 Total Fat: 7.3 grams from Fat: 44.3%

8 Blueberry Breakfast Toast Ingredients (Makes 6 se1-vings) For the bread: 1 cup crushed shredded wl1eat cereal 1 tablespoon unsalted butter or margarine, melted 1 teaspoon cinnamon 2 tablespoons sugar 1 cup Homemade Vanilla Ensure Shake 1/4 cup egg substitute* 2 teaspoons lemon or orange zest 6 pieces whole-wheat bread For the sauce: 1 3/4 cup fresh blueberries (frozen can be used) 1/2 cup maple syrup 2 tablespoons fresh lemon juice 1. Preheat the oven to 400 F. Line a large baking sheet with aluminum foil and spray generously with nonstick cooking spray, 2. In a shallow dish, toss together the cereal and melted butter; set aside. In a separate bowl, combine the cinnamon and sugar and set aside. 3. In a large shallow dish, whisk together the Ensure Shake, egg substitute, and zest. Place the bread into the liquid mixture, turning bread slices once and allowing all of the liquid to be absorbed. 4. Dip both sides of the bread into the cereal and place on prepared pan. Sprinkle with cinnamon mixture. 5. Bake for 12 to 15 minutes or until golden brown. 6. To prepare the sauce, combine all ingredients in a saucepan and simmer for five minutes. Serve warm and divide evenly among six pieces of breakfast toast. *May substitute 1 whole egg; nutrition facts will change. This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; sei:v, Size Amount Per Serving % DV* Amount Per Serving 8% Total Garb. 56g g 9g Saturated Fat 1g 5% Dietary Fiber 4g a ones ) 0% Sugars 30g ories Sodium 220mg 9% Protein 7g 1 piece Total Fat 5g Cholesterol 0mg from Fat Potassium 2 9 0mg 8% 50 Vitamin A 6% Vitamin C 20% Calcium 10% Iron 15% %DV* 18% 16%

9 Cheddar Turkey Quiche Ingredients (Makes 6 servings) 3 large eggs 1 8-fl-oz bottle Homemade Vanilla Ensure Shake* 1 cup light, shredded sharp cheddar cheese 1 cup chopped, cooked turkey, white meat only (chicken may also be used) 1 cup chopped broccoli florets 2 tablespoons chopped onion 1/2 teaspoon dried basil leaves 2 13-by-18-inch pieces fillo sheets Vegetable oil (or cooking spray) 1/2 teaspoon chopped chives (optional) 1. Preheat oven to 350 F. Grease a 9-inch pie pan. 2. In a medium bowl, combine eggs and Ensure Shake. Mix well. 3. Stir in cheese, turkey, broccoli, onion, and basil. 4. Working quickly, lightly spray the top of 1 sheet of fillo dough with vegetable spray. 5. Place a second sheet on top of the first. 6. Pick up the stack of fillo dough and place it into the center of the prepared pie pan. 7. Pinch the edges of the dough to form a crust around the edge of the pie plate. 8. Spoon the egg mixture into pie pan. Bake 30 minutes or until knife inserted in center comes out clean. 9. Garnish with chives, if desired. Serve warm. *This recipe can be prepared with Ensure ; Ensure Plus ; Ensure Fiber; % DV* 8% Total Carb. 13g 4% 41 8 Saturated Fat 2g 10% Dietary Fiber 1g 4% 9) 1 ;0 ones Cho! esterol 110mg 37% Sugar 5g Sodium 320mg 13% Protein 18g 38% 116th of pie Total Fat 6g from Fat Potassium 230mg 7% 50 Vitamin A 15% Vitamin C 30% Calcium 15% Iron 10% *Percent Dally Values are based on a 2,000 Calorie diet.

10 Oatmeal Cookies Ingredients (Makes 48 servings) 3 cups uncooked old-fashioned oats 3-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup light butter (trans-fat free) 1 cup brown sugar 1 cup granulated sugar 1 teaspoon pure vanilla extract 2 teaspoons orange zest, optional 1/3 cup egg substitute (or 2 eggs) 1/2 cup golden raisins 1 8-fl-oz bottle Butter Pecan Ensure Shake, chilled 1. Preheat the oven to 350 F. 2. Lightly mist 2 or 3 cookie sheets with nonstick vegetable oil spray and set them aside. 3. Place oats on another baking tray and place in the preheated oven for 5 to 7 minutes or until oats are lightly golden and toasted. Set aside and allow to cool. 4. In a mixing bowl, combine flour, baking powder, baking soda, salt, and cooled oats and set aside. 5. In the bowl of an electric mixer, combine light butter with brown and granulated sugars, and beat on medium speed for 2 minutes or until well blended. 6. Add vanilla and orange zest, and then blend for 1 minute. 7. Add egg substitute and mix until blended. Scrape the inside surface of the bowl. 8. Reduce the speed to low and add 1/3 of flour mixture, followed by 1/3 of Ensure Shake. Repeat two more times. 9. Scrape the inside surface of the bowl and beat on medium speed for 1 minute. 10. Fold raisins into the dough. 11. Cover batter with plastic wrap and chill for 30 minutes. 12. Drop large tablespoonfuls of chilled batter onto prepared cookie sheets. 13. Press the batter with the back of the spoon to help spread the cookies.

11 14. Bake the cookies for 12 to 14 minutes or until lightly browned. 15. Cool 2 to 3 minutes, and then transfer the cookies to a wire rack to cool completely. 16. Store the cookies in airtight containers or freeze individual portions in airtight containers. *This recipe can be prepared with Ensure, Ensure Plus, Ensure Fiber, Ensure High Calcium, or Ensure High Protein. Nutrition information will % DV* 1 cookie Total Fat 2.5g 4% Total Garb. 21g 7% (36g) Saturated Fat 1 g 4% Dietary Fiber <1 g 3% Cholesterol 10mg 3% Sugars 1 Og 110 Sodium 90mg 4% Protein 2g from Fat Potassium 65mg 2% 20 Vitamin A 4% Vitamin C 2% Calcium 2% Iron 6%

12 Peanut Butter Fluff Ingredients (Makes: 6 ½-cup servings) 2 8-fluid-ounce bottles Homemade Vanilla Ensure * ½ cup creamy peanut butter ounce package instant chocolate pudding 1 cup whipped topping Using an electric mixer set at low speed, gradually combine Ensure with peanut butter. Add pudding mix. Beat at low speed until well blended, about 2 minutes. Fold in whipped topping and spoon Into individual dishes. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; 1/2 cup Total Fat 17g 26% Total Garb. 38g (136g) Saturated Fat 5g 25% Dietary Fiber 2g Cholesterol 0mg 0% Sugars 21 g 340 Sodium 420mg 18% Protein 10g from Fat Potassium 190mg 5% 150 Vitamin A 8% Vitamin C 15% Calcium 6% Iron 15% *-Percent Daily Values are based on a 2,000 Calorie diet. % DV* 13% 8% 20%

13 Hot Chocolate Ingredients (Makes: 1 1-cup serving) 1 8-fluid-ounce bottle Creamy Milk Chocolate Ensure * Heat Ensure In saucepan or microwave. DO NOT BOIL. Serve immediately. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; Nutrition Facts {if prepared with Ensure) 1 cup Total Fat 6g 9% Total Carb. 40g (237g) Saturated Fat 0.5g 3% Dietary Fiber 0g Cholesterol 5mg 2% Sugars 18g 250 Sodium 200mg 8% Protein 9g from Fat Potassium 410mg 12% 50 Vitamin A 25% Vitamin C 50% Calcium 30% Iron 25% *Percent Dally Values are based on a 2,000 Calorie diet. % DV* 13% 0% 18%

14 Mixed Berry Shortcake Ingredients (Makes: 6 servings) 1 ½ cups unsweetened sliced strawberries, frozen or fresh 1 ½ cups unsweetened raspberries, frozen or fresh 4 tablespoons granulated sugar, divided (or substitute 8-10 packets of artificial sweetener, if desired) 2½ cups Bisquick Reduced Fat Baking Mix* 1 8-fluid-ounce bottle Homemade Vanilla Ensure t 1 tablespoon margarine, melted 1½ cups lite whipped topping=!= Preheat the oven to 425 F. Combine the berries and sprinkle with 1 tablespoon of sugar. In a medium bowl, mix together the Bisquick, sugar, Ensure, and margarine until a soft dough forms. Spoon dough onto a cookie sheet that has been sprayed with cooking spray to form 6 individual shortcakes. Bake for 8 to 11 minutes or until browned. Remove from the oven and allow to cool. Split the biscuit in half and place on a serving dish. Spoon ½ cup berries over the biscuit. Place the top half of the biscuit on top of the berries; top with ¼ cup whipped topping, if desired. Serve immediately. The remaining biscuits can be frozen for up to 2 weeks. *Bisquick is not a registered trademark of Abbott Laboratories. tthis recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; :f:ute whipped topping not reflected in nutrition facts below. 1 shortcake Total Fat Bg 12% Total Carb.. 61g with berries Saturated Fat 3g 15% Dietary Fiber 3g (191g) Cholesterol 0mg 0% Sugars 20g 350 Sodium 640mg 27% Protein 6g Potassium 210mg 6% from Fat Vitamin A 6% Vitamin C 60% Calcium 10% Iron 15% 80 *Percent Dally Values are based on a 2,000 Calorie diet. % DV* 20% 12% 12%

15 Cinnamon Scented Rice Ingredients (Makes 6 servings) One 8-fl-oz Homemade Vanilla Ensure Shake, chilled 2 teaspoons vegetable oil 2/3 cup white basmati rice 2 green or brown cardamom pods (or 1/4 teaspoon ground cardamom) 3 whole cloves 1 bay leaf One cinnamon stick, broken in half (or 1/4 teaspoon ground cinnamon) 1/4 teaspoon salt 2/3 cup water 1. Preheat the oven to 350 F. 2. Heat the oil in a medium saucepan over medium heat. 3. Add rice and cook for 2 minutes, stirring constantly to toast the rice. 4. Add cardamom, cloves, bay leaf, cinnamon stick, and salt, and continue to stir. 5. Add water and bring to a simmer. 6. Add Ensure and continue to cook until it begins to simmer. (Do not allow the mixture to come to a boil.) 7. Remove from the heat. 8. Pour the mixture into an 8 x 8 oven-safe baking dish. 9. Cover tightly with aluminum foil. 10. Place on the middle rack of the oven and cook for 30 minutes. 11. Check the rice. It may need an additional 5 minutes to absorb all of the liquid. 12. Remove from the oven. Allow the rice to steam covered for 5 minutes. 13. Remove the cover. 14. Fluff the rice with a fork before serving. Serve with Grilled Cajun Spiced Fish, Spicy Grilled Chicken Breast, Curry Chicken or Turkey. *This recipe can be prepared with Ensure ; Ensure Plus ; Ensure Fiber;

16 1/3 cup Total Fat 2.5g 4% Total Carb. 15g Saturated Fat Og 0% Dietary Fiber Og Cholesterol 0mg 0% Sugars 4g Sodium 130mg 5% Protein 2g Potassium 60mg 2% 25 Vitamin A 4% Vitamin C 8% Calcium 6% Iron 4% (51g) 90 from Fat *Percent Dally Values are based on a 2,000 Calorie diet. % DV* 5% 0%

17 Creamy Eggnog Pudding Ingredients (Serves 4) 1 1-ounce package Instant Vanilla sugar-free, fat-free pudding mix 1 ½ cups COLD Ensure * Homemade Vanilla Shake ¼ teaspoon ground nutmeg, plus a dash for the top ½ teaspoon artificial rum flavoring 1 teaspoon pure vanilla extract ¾ cup fat-free whipped topping, divided 1.In a mixing bowl, combine the pudding mix, Ensure Homemade Vanilla Shake, nutmeg, rum flavoring, and vanilla extract. 2. Whisk vigorously for 2 minutes until thick. 3. Fold in ½ cup whipped topping. 4. Divide the pudding into 4 serving dishes. 5. Chill for 1 hour. 6. When ready to serve, top each with 1 tablespoon whipped topping and a dash of nutmeg, 7. Serve chilled. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; Nutrition Facts {if prepared with Ensure) 1/2 cup Total Fat 2.5g 4% Total Garb. 24g (11 Og) Saturated Fat Og 0% Dietary Fiber Og Cholesterol 0mg 0% Sugars 12g 140 Sodium 150mg 6% Protein 3g from Fat Potassium 210mg 6% 20 Vitamin A 10% Vitamin C 20% Calcium 10% Iron 10% %DV* 8% 0%

18 Tropical Smoothie Ingredients (Makes: 2 1-cup servings) 1 8-fluid-ounce bottle chilled Homemade Vanilla Ensure * ½ cup crushed pineapple, canned in own juice 1 medium orange, peeled and sectioned 1 teaspoon vanilla extract 1 teaspoon orange extract 5 ice cubes Sprinkle of nutmeg, optional Blend Ensure, pineapple, orange, extracts, and ice cubes in blender on high speed until smooth. Pour into glass and sprinkle with nutmeg. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; about 1 cup Total Fat 3g 5% Total Garb. 37g (303g) Saturated Fat 0.5g 3% Dietary Fiber 2g Cholesterol 5mg 2% Sugars 25g 200 Sodium 105mg 4% Protein 5g from Fat Potassium 310mg 9% 30 Vitamin A 15% Vitamin C 90% Calcium 20% Iron 15% % DV* 12% 8% 10%

19 Nutty Butter Smoothie Ingredients (Makes: 1 1-cup serving) 1 8-fluid-ounce bottle chilled Homemade Vanilla Ensure * 1 tablespoon smooth peanut butter In a blender, combine Ensure and peanut butter. Blend until smooth. Pour into a glass and serve. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; 1 cup Total Fat 14g 22% Total Carb. 44g (253g) Saturated Fat 2.5g 13% Dietary Fiber <1 g Cholesterol 5mg 2% Sugars 25g 350 Sodium 280mg 12% Protein 13g from Fat Potassium 370mg 11% 130 Vitamin A 25% Vitamin C 50% Calcium 30% Iron 25% % DV* 15% <4% 26%

20 Frozen Berry Pops Ingredients (Makes 8 servings) 1 3-oz package raspberry gelatin 2 tablespoons sugar 1/4 cup hot water 3 tablespoons strawberry syrup 1 8-fl-oz bottle Strawberries & Cream Ensure Shake, chilled 1-1/4 cups frozen raspberries, thawed (yields 1/2 cup puree) 1/2 cup light nondairy whipped topping 1. In a small mixing bowl, combine gelatin, sugar, and hot water. Whisk to dissolve. 2. Add strawberry syrup and set aside. 3. In a large mixing bowl, whisk together Ensure Shake, gelatin mixture, and mashed raspberries. 4. Fold in whipped topping. 5. Spoon mixture into frozen bar molds (or 5-oz paper cups). Place a wooden or plastic stick or plastic spoon through the center of each mold or cup to create a handle. 6. Transfer the cups to a tray if necessary and freeze until firm, about 4 to 5 hours. 7. Release the bars from the molds or paper cups by dipping them into warm water for a few seconds. This recipe can be prepared with Ensure, Ensure Plus, Ensure Fiber, Ensure High Calcium, or Ensure High Protein. Nutrition information will 1 pop (82g) Total Fat 1.5g 2% Total Carb. 23g Saturated Fat 0.5g 3% Dietary Fiber <1 g 110 Cholesterol 0mg 0% Sugars 19g Sodium 65mg from Fat 3% Protein 2g 15 Potassium 65mg 1% Vitamin A 4% Vitamin C 15% Calcium 4% Iron 4% % DV* 8% 4% 4%

21 Key Lime Frost Ingredients (Makes: 2 cups) 1 cup Homemade Vanilla Ensure 1/4 cup (2 ounces) fresh or bottled Key lime juice 1/2 cup diced and peeled Granny Smith apple 1/2 cup Ice 2 packages sugar substitute used for baking Combine all ingredients together In the jar of a blender. Blend on high until smooth. This recipe can be prepared with Ensure ; Ensure Plus; Ensure High Protein; Ensure Fiber; Ensure High Calcium. Nutrition information will 1 cup Total Fat 3g 5% Total Garb. 34g (185g) Saturated Fat 0.5g 3% Dietary Fiber Og Cholesterol 5mg 1 % Sugars 23g 180 Sodium 100mg 4% Protein 5g from Fat Potassium 240mg 7% 30 Vitamin A 15% Vitamin C 40% Calcium 15% Iron 15% % DV* 11% 0% 10%

22 Cocoa Diablo Ingredients (Makes: 1 1-cup serving) 1 8-fluid-ounce bottle Creamy MIik Chocolate Ensure 1 tablespoon decaffeinated coffee crystals 1 tablespoon sugar (substitute 1-2 packets of artificial sweetener, if desired) ¼ teaspoon vanilla Sprinkle of cinnamon Combine ingredients in a small pan or microwave-safe cup. Heat on stove or in microwave to serving temperature. DO NOT BOIL. Stir well before serving. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; 1 cup Total Fat 6g 9% Total Carb. 55g (275g) Saturated Fat 0.5g 3% Dietary Fiber 0g Cholesterol 5mg 2% Sugars 31g 310 Sodium 200mg 8% Protein 1 0g from Fat Potassium 600mg 17% 50 Vitamin A 25% Vitamin C 50% Calcium 30% Iron 25% %DV* 18% 0% 20%

23 Banana Blusher Ingredients (Makes: 1 1½-cup serving) 1 8-fluid-ounce bottle Homemade Vanilla Ensure * 1 small ripe banana ¼ teaspoon vanilla extract In a blender, combine all ingredients. Blend until smooth. Pour into a tall glass and serve. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; 1 1/2 cups Total Fat 6g 10% Total Carb. 63g (C g Saturated Fat 1g 5% Dietary Fiber 3g a ones ) Cholesterol 5mg 2% Sugars 35g Sodium 200mg 8% Protein 1 Og! ories from Fat Potassium 730mg 21% 60 Vitamin A 25% Vitamin C 60% Calcium 30% Iron 25% % DV* 21% 12% 20%

24 Fuzzy Navel Ingredients (Makes: 1 1 ½-cup serving) 1 8-fluid-ounce bottle chilled Homemade Vanilla Ensure * ½ cup sliced peaches canned in heavy syrup, drained ¼ teaspoon vanilla extract ¼ teaspoon cinnamon 2 drops yellow food coloring, optional In a blender, combine all Ingredients. Blend until smooth. Pour Into a tall glass and serve. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; Nutrition Facts {if prepared with Ensure) 1 1/2 cups Total Fat 6g 9% Total Carb. 63g (350g) Saturated Fat 1g 5% Dietary Fiber 3g Cholesterol 5mg 2% Sugars 43g 340 Sodium 210mg 9% Protein 1 Og from Fat Potassium 480mg 14% 60 Vitamin A 40% Vitamin C 60% Calcium 30% Iron 30% *Percent Dally Values are based on a 2,000 Calorie diet. % DV* 21% 12% 20%

25 Malted Milk Ball Ingredients (Makes: 1 1-cup serving) 1 8-fluid-ounce bottle chilled Creamy Milk Chocolate or Homemade Vanilla Ensure * 4 teaspoons malted milk powder Combine ingredients In blender. Blend until smooth. Pour into a glass and serve, *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; 1 cup Total Fat 8g 12% Total Garb. 61g (265g) Saturated Fat 2g 10% Dietary Fiber Og Cholesterol 15mg 5% Sugars 40g 370 Sodium 340mg 14% Protein 12g from Fat Potassium 580mg 17% 70 Vitamin A 25% Vitamin C 50% Calcium 40% Iron 25% % DV* 20% 0% 24%

26 Warm Chicken Salad with Walnut Sherry Vinaigrette From: Janet Gaffney's The Art of Cooking 4 chicken breasts, skinless, poached 3 tablespoons canola oil 4 ounces walnuts 2 scallions, sliced 1 clove garlic, minced 1/2 cup sherry 1/4 cup white wine vinegar salt and pepper salad greens chives, chopped, for garnish To poach the chicken breasts, bring a pot of salted water, enough to cover the chicken, to a boil. Add the chicken. Return to a boil, then reduce the heat to a simmer and cook 10 minutes, or until the meat is white in the center. Remove chicken from the water. Salt and pepper the meat and keep warm. In a saute pan, heat 1 tablespoon of the oil and add the walnuts. Saute for 1-2 minutes, giving the nuts a touch of toasting. Remove from the pan. Add the scallions and garlic. Saute for 1 minute. Add the sherry and simmer until reduced. Meanwhile, slice the chicken crosswise in strips. Add the vinegar and 2 remaining tablespoons of canola oil to the saute pan. Heat through. Add the chicken and walnuts to the pan. Toss with the vinaigrette. Serve the chicken over a bed of salad greens. Use all the vinaigrette in the pan to drizzle over the chicken. Sprinkle with chives to garnish. Makes 8 servings Nutritional information per serving: : 306 Total fat: 14.9 grams from Fat: 46.1 %

27 Blackberry Slush Ingredients (Makes: 2 ¾-cup servings) 1 8-fluid-ounce bottle chilled Homemade Vanilla Ensure * 1 cup frozen whole blackberries, unsweetened 1 tablespoon sugar ½ teaspoon cinnamon ¼ teaspoon nutmeg Whip all Ingredients in blender until thick. Serve immediately or freeze for 10 to 15 minutes. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; 3/4 cup Total Fat 3.5g 5% Total Garb. 34g 979) a 1 ones Cholesterol 5mg 2% Sugars 21 g b 9ories Sodium 100mg 4% Protein 6g Saturated Fat 0.5g from Fat Potassium 310mg 9% 3% Dietary Fiber 4g 30 Vitamin A 15% Vitamin C 50% Calcium 20% Iron 15% % DV* 11% 16% 12%

28 Spinach Artichoke Dip Ingredients (Makes 16 servings) 1 16-oz package chopped frozen spinach 1 9-oz package frozen artichoke hearts, thawed 2 8-oz packages of 1/3-less-fat cream cheese 1/4 teaspoon salt 1/2 cup finely grated Parmesan cheese 1/4 cup plain bread crumbs 1 tablespoon balsamic vinegar 1-1/2 teaspoons garlic powder 1/4 teaspoon freshly ground black pepper 1 8-fl-oz bottle Homemade Vanilla Ensure Shake, chilled 1. Preheat the oven to 350 F. 2. Lightly mist a shallow ovenproof dish with nonstick vegetable oil spray. 3. Place spinach in a microwave-safe container. Microwave the spinach on high for 1 to 2 minutes. 4. Allow spinach to cool for several minutes. 5. Place cooled spinach on several layers of paper towels or a clean cotton towel and squeeze out the water. 6. Transfer spinach to a cutting board and chop finely. 7. Place artichokes on several layers of paper towels or a clean cotton towel and squeeze out the water. 8. Transfer artichoke pieces to a cutting board and chop coarsely. 9. In the bowl of an electric mixer, combine cream cheese, salt, Parmesan cheese, bread crumbs, vinegar, garlic powder, and pepper and mix on medium speed until smooth. 10. Reduce the speed to low and slowly pour in Ensure Shake. 11. Add spinach and artichoke and fold in by hand. 12. Spoon mixture into the prepared pan, cover with parchment paper and then a piece of aluminum foil, and bake for 40 minutes. To save a frozen portion before baking, see the instructions for freezing below. 13. Serve warm with toasted pita chips or raw vegetables, such as zucchini sticks, red pepper strips (cut 1-1/2 inches wide), and broccoli. Freezing Instructions 1. Prepare the dip, following steps 1 through 11 as noted above. Do not bake before freezing. 2. Divide the dip into desired portions (we recommend 1/2 cup) and

29 freeze in airtight containers. 3. To bake and serve, defrost the dip overnight in the refrigerator. 4. Place the defrosted portion in a baking disl1 and bake for 17 to 20 minutes at 350 F (or until warm and bubbly). *This recipe can be prepared with Ensure, Ensure Plus, Ensure Fiber, Ensure High Calcium, or Ensure High Protein. Nutrition information will % DV* 1/4 cup Total Fat?g 10% Total Carb. 8g 3% (94g) Saturated Fat 3.5g 19% Dietary Fiber 2g 6% Cholesterol 20mg 6% Sugars 2g 120 Sodium 240mg 10% Protein?g from Fat Potassium 200mg 6% 60 Vitamin A 50% Vitamin C 15% Calcium 15% Iron 8%

30 Roasted Sweet Potato Smash Ingredients (Makes 6 1/3-cup servings) 1-1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces 1 large baking apple, peeled, cored, and cut into 8 pieces 2 teaspoons fresh ginger, grated 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup Homemade Vanilla Ensure Shake 1. Preheat oven to 400 F. 2. In a medium cast-iron frying pan or oven-safe frying pan, combine sweet potatoes, apple bits, ginger, cinnamon, cardamom, salt, and oil. Toss together. 3. Bake for 20 minutes, stirring occasionally. Bake an additional 15 to 20 minutes or until the potatoes are soft and slightly caramelized. (If potatoes are sticking to the pan, carefully add a few tablespoons of water.) 4. Transfer mixture to a mixing bowl, add the Ensure Shake and mash with potato masher. Serve hot. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; % DV* 1/3 cup Total Fat 3g 5% Total Carb. 25g 8% (135g) Saturated Fat Og 0% Dietary Fiber 3g 12% Cholesterol 0mg 0% Sugars 9g 190 Sodium 250mg 10% Protein 3g from Fat Potassium 480mg 14% 45 Vitamin A 340% Vitamin C 35% Calcium 6% Iron 6%

31 Pina Colada Ingredients (Makes: 1 1¾-cup serving) 1 8-fluid-ounce bottle chilled Homemade Vanilla Ensure * ½ cup crushed pineapple canned in light syrup, drained ¼ teaspoon vanilla extract ¼ teaspoon coconut flavoring 5 ice cubes In a blender, combine all ingredients. Blend until smooth. Pour Into a 16-ounce glass and serve. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; Nutrition Facts {if prepared with Ensure) Serv. Size 1 3/4 cups Amount Per Serving % DV* Amount Per Serving (471g) Saturated Fat 1 g 5% Dietary Fiber 1 g Cholesterol 5mg 2% Sugars 39g 320 Sodium 200mg 8% Protein 9g from Fat Potassium 500mg 14% 60 Vitamin A 25% Vitamin C 70% Calcium 30% Iron 30% Total Fat 6g *Percent Dally Values are based on a 2,000 Calorie diet. 9% Total Garb. 57g % DV* 19% 4% 18%

32 Guava Gelatin Ingredients (Makes: 4 servings) 1 cup lukewarm water 1 envelope unflavored gelatin 1 8-fluid-ounce bottle Homemade Vanilla Ensure * 1 cup guava pulp, unsweetened In a blender, add lukewarm water, unflavored gelatin, Ensure, and guava pulp. Blend well. Pour into gelatin mold or four individual cups. Remove any foam that might have formed on top. Place in refrigerator until firm, then serve. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; % DV* 3/4 cup Total Fat 2g 3% Total Carb. 16g 5% (166g) Saturated Fat Og 0% Dietary Fiber 2g 8% Cholesterol 0mg 0% Sugars 9g 100 Sodium 55mg 2% Protein 5g 10% from Fat Potassium 260mg 7% 15 Vitamin A 10% Vitamin C 170% Calcium 8% Iron 6%

33 Banana Tiramisu Ingredients (Makes: 8 servings) 1 3½-ounce package instant banana pudding 1 8-ounce bottle Ensure * Homemade Vanilla Shake, chilled ½ cup cold skim milk 8 ounces fat-free cream cheese, softened ½ cup fat-free sour cream 1 cup fat-free whipped topping ¼ cup fresh orange juice ¼ cup water 16 ladyfingers (3¼ ounces) ¼ ounce dark chocolate shavings 2 whole medium bananas, peeled and cut into thin slices (Reserve several slices of banana for a garnish.) White and dark chocolate curls (optional) Fresh mint (optional) 1. Pour dry pudding mix into a bowl. Add the Ensure Shake and milk. Whisk by hand for 2 minutes or until mixture is thick and smooth. Set aside. 2. In a medium mixing bowl, beat the cream cheese with an electric mixer for 1 to 2 minutes or until light and fluffy. Add sour cream and beat for 30 seconds. Reduce speed to low, pour in the pudding mixture, and mix until smooth. Fold in whipped topping and banana slices. 3. Combine the orange juice and water in a small, shallow bowl. Dip each ladyfinger in the juice mixture and arrange 8 ladyfingers in the bottom of an 8 x 8-inch baking pan. Spread with half of the banana cream (about 2 cups). Repeat with remaining ladyfingers, juice, and banana cream. (This dessert also can be assembled in individual stemmed glasses.) 4. Sprinkle with the chocolate shavings, cover, and chill for 4 to 24 hours. 5. To serve, cut into 8 portions. Arrange slices of banana on each serving and garnish with optional chocolate curls and/or mint. Store covered in the refrigerator. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; 1/8 dessert Total Fat 3.5g 5% Total Carb. 44g (168g) Saturated Fat 1.5g 8% Dietary Fiber 1 g Cholesterol 85mg 28% Sugars 1 Og 250 Sodium 430mg 18% Protein 9g from Fat Potassium 300mg 9% 35 Vitamin A 15% Vitamin C 15% Calcium 15% Iron 8% % DV* 15% 4% 18%

34 Apple Harvest Cake Ingredients (Makes 12 servings) 1-1/4 cups peeled and diced Granny Smith apple 1-1/4 teaspoons apple pie spice, divided 1 cup plus 1 tablespoon sugar 2 cups cake flour 1/2 cup whole-wheat flour 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1/3 cup vegetable oil 1/3 cup egg substitute or 2 large eggs 1 teaspoon pure vanilla extract 1 cup (8 oz.) Ensure Butter Pecan Shake 1 medium Granny Smith apple sliced thin (for top of cake) 1. Preheat the oven to 350 F. 2. Lightly mist an 8" x 8" baking pan with nonstick vegetable oil spray. 3. Place diced apples in a microwave-safe container and microwave for 2 minutes. Cool. 4. In a small mixing bowl, make a spice-sugar blend by combining 1/4 teaspoon apple pie spice and 1 tablespoon sugar. Set aside for topping. 5. In another small mixing bowl, combine dry ingredients (flours, salt, baking soda, baking powder, and 1 teaspoon apple pie spice). Set aside for batter. 6. In a large mixing bowl, whisk together the oil and 1 cup sugar for 1 minute. Add the egg substitute and vanilla and continue to whisk for 1 minute. 7. Add 1/3 of the dry ingredient bowl and mix. Mix in 1/3 cup Ensure Shake. Repeat twice, adding 1/3 of dry ingredients and 1/3 cup Ensure Shake each time. 8. Scrape the inside surface of the large mixing bowl and fold in diced apples. 9. Pour the batter into the prepared pan. 10. Arrange the sliced apples on top of the cake batter and sprinkle top with spice-sugar blend. 11. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. 12. Transfer to a wire rack and cool. 13. Slice and serve. This recipe can be prepared with Ensure, Ensure Plus, Ensure Fiber, Ensure High Calcium, or Ensure High Protein. Nutrition information will 1/12 cake Total Fat 8g 12% Total Garb. 46g 0 4g Saturated Fat 1 g 6% Dietary Fiber 1 g 1 ) 2/0 ones Cholesterol 30mg 10% Sugars 22g Sodium 220mg 9% Protein 4g from Fat Potassium 110mg 31 ¾ 70 Vitamin A 4% Vitamin C 6% Calcium 6% Iron 15% *Percent Dally Values are based on a 2,000 Calorie diet. ¾ DV* 15% 6%

35 Creamy Eggnog Pudding Ingredients (Serves 4) 1 1-ounce package Instant Vanilla sugar-free, fat-free pudding mix 1 ½ cups COLD Ensure * Homemade Vanilla Shake ¼ teaspoon ground nutmeg, plus a dash for the top ½ teaspoon artificial rum flavoring 1 teaspoon pure vanilla extract ¾ cup fat-free whipped topping, divided 1.In a mixing bowl, combine the pudding mix, Ensure Homemade Vanilla Shake, nutmeg, rum flavoring, and vanilla extract. 2. Whisk vigorously for 2 minutes until thick. 3. Fold in ½ cup whipped topping. 4. Divide the pudding into 4 serving dishes. 5. Chill for 1 hour. 6. When ready to serve, top each with 1 tablespoon whipped topping and a dash of nutmeg. 7. Serve chilled. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; % DV* 1/2 cup Total Fat 2.5g 4% Total Garb. 24g 8% (110g) Saturated Fat Og 0% Dietary Fiber Og 0% Cholesterol 0mg 0% Sugars 12g 140 Sodium 150mg 6% Protein 3g from Fat Potassium 210mg 6% 20 Vitamin A 10% Vitamin C 20% Calcium 10% Iron 10% *Percent Dally Values are based on a 2,000 Calorie diet.

36 Vanilla Soda Ingredients (Makes 1 1 ½-cup serving) 1 8-fluid-ounce bottle Homemade Vanilla Ensure * ½ cup carbonated mineral water Combine Ensure and mineral water in a tall glass and serve. *This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; 1 1/2 cup Total Fat 6g 9% Total Garb. 40g (355g) Saturated Fat 1 g 5% Dietary Fiber Og Cholesterol 5mg 2% Sugars 23g 250 Sodium 200mg 8% Protein 9g from Fat Potassium 370mg 11% 50 Vitamin A 25% Vitamin C 50% Calcium 30% Iron 25% Percent Daily Values are based on a 2,000 Calorie diet. % DV* 13% 0% 18%

37 Irish Orange and Currant Scones Ingredients (Makes 12 scones) 1/3 cup dried currants 1/4 cup hot water 1 cup old-fashioned oats 1 3/4 cups all-purpose flour, plus 2 tablespoons for rolling 1/3 cup sugar, plus 2 tablespoons for the tops of the scones 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon orange zest (2 medium oranges) 3 tablespoons unsalted butter or margarine, cut into 1-inch pieces 1/2 cup Homemade Vanilla Ensure Shake 1/4 cup egg substitute* 1 egg white, beaten, for egg wash 1. Preheat the oven to 350 F. Lightly mist a baking sheet with nonstick cooking spray. Combine currants and water and steep for 10 minutes, drain, and pat dry. 2. Place the oats on a baking sheet and toast for 5 minutes. Remove from oven and cool. Increase the oven temperature to 400 F. 3. Place oats in a food processor and process until coarsely ground. Add flour, sugar, baking powder, baking soda, salt, and orange zest. Process the mixture for 15 seconds to combine ingredients. Add butter and process until the mixture looks like coarse meal. 4. Pour dry mix into a large mixing bowl. Add the currants. In another mixing bowl, whisk together the Ensure Shake and the egg substitute. Pour into the dry mixture and stir just until moistened. 5. On a lightly floured surface, knead the dough 10 to 12 times. Pat or roll the dough into an 8-inch circle, Transfer the circle of dough to the prepared baking sheet. Lightly brush the top with egg white and sprinkle with 2 tablespoons sugar. Cut into 12 wedges. Bake for 15 to 18 minutes or until golden brown. Transfer to wire rack and cool slightly. Separate the wedges and serve warm. *May substitute 1 whole egg; nutrition facts will change, This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; Serv. Size Amount Per Servin9 % DV* Amount Per Servin9 % DV* 1 scone Total Fat 4g 6% Total Garb. 32g 8% g Saturated Fat 2g 10% Dietary Fiber 1g 8% ). 1 to ones Cholesterol 10mg 3% Sugars 12g Sodium 210mg 9% Protein 4g from Fat Potassium 110mg 3% 35 Vitamin A 4% Vitamin C 4% Calcium 8% Iron 10%

38 Orange Creamsicle Ingredients (Makes: 8 popsicles) 2 8-fluid-ounce bottles chilled Homemade Vanilla Ensure, divided 1 envelope Dream Whip * 1 3-ounce package orange-flavored gelatin ½ cup frozen orange juice concentrate, thawed 8 5-ounce paper cups or Popsicle * molds 8 Popsicle sticks or plastic spoons 1. In a bowl, combine½ cup chilled Ensure and Dream Whip. 2. Beat on high speed using an electric mixer, about 4 minutes or until topping thickens and forms peaks. 3. In a separate bowl, combine remaining Ensure and gelatin. Beat on the lowest speed of the electric mixer until mixed, just about 1 minute. 4. Fold Dream Whip mixture and orange juice concentrate into gelatin mixture. 5. Spoon mixture into 5-ounce cups or Popsicle molds. Put a Popsicle stick or plastic spoon through the center of each mixture for a handle. 6. Freeze until firm, about 4 hours. 7. Remove Creamsicle* bars from mold or tear off paper cup before serving. This recipe can be prepared with Ensure ; Ensure Plus; Ensure Fiber; *Creamsicle/Popsicle and Dream Whip are not registered trademarks of Abbott Laboratories. 1 popsicle Total Fat 3.5g 5% Total Garb. 34g g Saturated Fat 2.5g 13% Dietary Fiber Og ). Cholesterol 0mg 0% Sugars 30g Sodium 90mg 4% Protein 4g b?ories a ones from Fat Potassium 210mg 6% 35 Vitamin A 8% Vitamin C 50% Calcium 8% Iron 6% % DV* 11% 0% 8%