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Recipe: Yoghurt cubes

People challenged by cutlery can pick yoghurt cubes up with their fingers.

HammondCare’s executive chef, Peter Morgan-Jones, has agreed to share the following recipe with Palliative Matters readers from his cookbook, “It’s All About the Food Not the Fork! 107 Easy to Eat Meals in a Mouthful”.

This is a modified texture recipe which can be eaten by hand. It is suitable for people on regular, soft, minced and pureed diets.

Serves 4
Prep 5 minutes
Cook 2 minutes

Ingredients:
180ml milk
2 tbsp castor sugar
½ tsp vanilla essence
2 tbsp milk powder
240ml yoghurt
8 (1g) scoops Shape It gel powder (available from www.hammond.com.au/shop/food-culture/shape-it-instant)
Extra virgin olive oil

Method:
In a saucepan, combine milk, sugar, vanilla and milk powder. Bring to a simmer. Add 5 scoops of gel powder and simmer for 2 minutes.
Remove from heat and add yoghurt slowly. Stir well until combined.
Spray a non-stick container with oil and pour in yoghurt mixture. Cover with cling wrap and refrigerate until set.
Turn out onto a chopping board and cut into 3cm cubes.

Tips:
Add to bircher muesli for an excellent breakfast.
Serve at room temperature.
Ensure no fluids from condensation remain on the plate (drain before serving).


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