FORTISIP POWDER. Fortisip Powder has a delicious vanilla flavour to improve taste and compliance.

Transcription

1 FORTISIP POWDER Fortisip Powder is a versatile nutritionally complete supplement, which can be made up to 1 kcal/ml, 1.5 kcal/ml or 2 kcal/ml. It is suitable as a sole source of nutrition or as a supplement to the normal diet, for patients with weight loss, high energy requirements and/or minimal intake. Fortisip - 1 kcal/ml g Scoops TOTAL VOLUME 260ml Glass 57g 7 Add water to make up to a total volume of 260mL 1L Jug 216g 27 Add water to make up to a total volume of 1L Fortisip kcal/ml g Scoops TOTAL VOLUME 180ml Glass 57g 7 Add water to make up to a total volume of 180mL 1L Jug 324g 40 Add water to make up to a total volume of 1L Fortisip - 2 kcal/ml g Scoops TOTAL VOLUME 260ml Glass 113g 14 Add water to make up to a total volume of 260mL 1L Jug 430g 53 Add water to make up to a total volume of 1L Fortisip Powder has a delicious vanilla flavour to improve taste and compliance. Nutricia has developed some recipe ideas for cooking with Fortisip Powder to add variety to the diet.

2 FORTISIP POWDER RECIPE IDEAS The following recipes use the standard dilution of Fortisip Powder (1 kcal/ml) DRINKS Ovaltine / Milo / Cocoa Heat 260ml Fortisip. Stir in 3 teaspoons of Ovaltine or Milo or cocoa. Coffee Heat 260ml Fortisip with 1 teaspoon of instant coffee. Iced Coffee Mix 1 teaspoon of instant coffee with 260ml of Fortisip. Serve with a scoop of icecream on top. Banana Smoothie Blend 260ml Fortisip, 1 banana, 1 teaspoon honey and 2 tablespoons yoghurt until smooth. Orange Frappe Add 150ml Fortisip to 150ml orange juice and mix well. Tropical Mango Crush Smoothie Blend 200ml chilled mango juice, 1/2 cup Fortisip Powder and 1/2 cup natural yoghurt until smooth. Milkshakes Blend 260ml Fortisip, your choice of flavouring and ice cubes. Serve with a scoop of ice-cream on top. Yoghurt Drink Blend 260ml Fortisip with ice and yoghurt.

3 DESSERTS Custard Make custard using 260ml Fortisip and custard powder. Pour over fresh or tinned fruit. Rice Pudding For 2 servings 260ml of Fortisip 2 tablespoons ground rice/semolina 1. Mix the ground rice/semolina with 100ml of Fortisip in a bowl. 2. Heat the remaining Fortisip, but do not allow to boil. 3. Pour the hot Fortisip onto the mixture and stir continuously. 4. Return to the pan and heat, stirring continuously, until the mixture thickens. 5. Simmer, to allow the ground rice/semolina to cook for 3 minutes. 6. Pour into 1 or 2 serving dishes. Delicious hot or cold. Try a spoonful of jam on top! Chocolate Sponge Pudding 1 packet of self-saucing Pudding Mix - chocolate 260 ml Fortisip 1 egg 1. Preheat oven to 180 degrees C. 2. Whip 1 egg with 50ml of Fortisip 3. Add pudding mix and beat with a wooden spoon 4. Spread batter in an ungreased dish. 5. Slowly pour over the remainder of the Fortisip. 6. Bake in oven for 30 minutes. Serve hot or cold.

4 Mousses 1 packet jelly 1 packet Instant Pudding 260ml Fortisip 1. Make up jelly using 200ml boiling water. When jelly is dissolved add 130ml Fortisip. Allow to cool. 2. Make the pudding by whisking 130ml Fortisip with the Instant Pudding. 3. Add jelly to Instant Pudding mix and whisk thoroughly. 4. Allow to cool. Variations 1. Add a small tin of crushed fruit prior to setting the mousse. 2. Add sliced banana/orange/mandarin segments prior to setting. 3. Add sliced fresh strawberries or thawed frozen strawberries, prior to setting. 4. Vary flavour with various combinations of jelly or pudding. Chocolate Dessert 1 packet Chocolate Instant Pudding 260ml Fortisip 7-8 plain biscuits 1. Pour Fortisip into bowl and add Instant Pudding. 2. Whisk until it thickens 3. Crush the biscuits in a bowl or cup. 4. Mix biscuits into the pudding and pour into serving dishes. Variations Add crushed fruit. Try freezing the dessert in a shallow dish and you will have a delicious chocolate crunch.

5 Strawberry Fool 1 packet Strawberry Instant Pudding 260ml Fortisip 150g frozen strawberries - thawed 1. Pour Fortisip into a bowl and sprinkle on the instant pudding powder. 2. Whisk for one minute until the pudding is creamy. 3. Crush the strawberries with a fork and add to the pudding. 4. Pour into serving dishes and refrigerate. Serve with cream if desired. Variations Try using different fruits (fresh/frozen/tinned) Ice-Cream Make up any of the Fortisip dessert recipes. Pour into a shallow dish and freeze. Fruit Surprise Mix 260ml Fortisip with a 200g tub of peach yoghurt in a jug and stir until smooth. Pour into a glass and serve chilled.

6 BREAKFAST SUGGESTIONS: Weetabix Put 2 Weetbix in a bowl and pour 260ml Fortisip (hot or cold) over Weetbix. Mash if desired. Apple and Cinnamon Snack 20g Fortisip Powder 2 slices of sultana fruit bread 2 tablespoons ricotta cheese 1/4 cup tinned stewed apples, drained 1 teaspoon sugar cinnamon powder 1. Mix stewed apples with ricotta cheese, Fortisip Powder, sugar and a sprinkle of cinnamon till smooth. 2. Place filling between 2 pieces of sultana fruit bread and toast in a sandwich toaster or under the grill until golden brown. Serve hot.

7 CAKES AND BISCUITS Banana Bread Serves 16 : 1 cup Fortisip Powder, sifted 125g butter, softened but not melted 1/2 cup castor sugar 2 eggs, beaten 3 bananas, mashed 1 teaspoon bicarbonate of soda, sifted 2 cups self-raising flour, sifted 1/2 cup whole milk : 1. Cream butter and sugar using an electric beater or whisk 2. Gradually add eggs to the mixture. 3. Add bananas and bicarbonate of soda to the mixture. 4. Stir in flour, Fortisip Powder and milk alternatively. 5. Place mixture in a non-stick baking pan and bake at 180 C. 6. Serve sliced spread with margarine or butter.

8 Chocolate Muffins Serves 9 1 packet chocolate sponge mix 1 cup of Fortisip Powder 1 egg 100g chocolate chips 120ml water : 1. Preheat oven to 190 degrees C. 2. Empty the sponge mix and Fortisip Powder into a medium sized bowl. 3. Add egg and 4 tablespoons water 4. Whisk on slow speed with an electric beater to moisten all the mix; gradually increase the speed to high and continue mixing for 1 minute. 5. Add a further 4 tablespoons water and continue mixing for 1 minute. 6. Add chocolate chips and stir in evenly. 7. Divide the mixture between the muffin cases and bake for approximately 15 minutes until firm to touch. 8. Remove from oven and cool. Stewed Fruit Stew/microwave seasonal soft fruit. Add 2 tablespoons of Fortisip Powder per serving and mix. Variations Try using tinned fruit; or mix Fortisip Powder with a 200g tub of yoghurt and serve with fruit salad.

9 MAIN MEALS Fettucine with Creamy Mushroom Sauce Serves 2 3 scoops of Fortisip Powder 360g fettucine 10 spring onions - thinly sliced 2 cloves garlic, crushed 2/3 cup sour cream 250g button mushrooms, thinly sliced 1 tablespoon oregano Lemon juice Freshly ground black pepper 1. Cook fettucine until al dente. Set aside 2. Sauté spring onion and garlic until soft 3. Add sour cream and heat slowly 4. Add all remaining ingredients and cook until mushrooms soften 5. Serve immediately over pasta with parmesan and green salad Fortisip Powder Dip : 250g ready-to-eat dip 4 tablespoons Fortisip Powder 1/4 cup sour cream : Place dip into bowl. In a cup, blend sour cream and Fortisip Powder. Add to dip and mix well. Serve.

10 Quiche 1 quantity shortcrust pastry 4 eggs 200g carton sour cream 1 tablespoons flour 1 cup grated cheese 260ml Fortisip Powder Bacon pieces and tomato slices 1. Line quiche dish with shortcrust pastry 2. Blend eggs, sour cream, cheese, flour, and Fortisip Powder. 3. Pour into lined quiche dish. 4. Fry bacon then sprinkle into quiche mixture. 5. Arrange tomato slices on top of quiche. 6. Bake in moderate oven (180 degrees C) for approximately minutes Note: Quiche can be made up with any ingredients you prefer. Replace bacon and tomato with chicken, corn, asparagus, ham etc.