Suggestions for Desserts
The food
suggestions on this page are intended for people with
Huntington's Disease, who have special nutritional needs. A
diet based on these suggestions may be inappropriate for those who
do not have these special needs.
- Ice cream served with soft fruit or flavourings
- Custard and soft fruit (fresh, stewed or canned)
- Milk jelly and fruit
- Baked custard
- Jelly made on high protein milk or evaporated milk
- Prepacked refrigerated deserts such as creme caramel,
FrucheTM, creamy rice, yoghurt, mousse,
custard
- Canned creamy rice and canned puddings
- Frozen desserts such as cheesecake without crust,
VitariTM,
FruitaTM, and frozen yoghurt
- Cakes such as banana, sponge, cream, jam rollettes and
chocolate cakes with added cream, ice cream or custard
- Fruit yoghurt
- Instant puddings
- Add extra egg to pancake batter, cook and serve with maple
syrup, butter, jam or desired topping
- Add custard, ice cream and cream to desserts as
desired
[These guidelines for meeting the nutritional needs of people with
Huntington's Disease were first published in the Association's Gateway
newsletter Volume 4 No. 5, September/October 2001. They were prepared by Karen Keast,
Dietitian, Huntington Disease Service (NSW), and include material
compiled by the Dietitians Association of Australia NSW
Gerontology Special Interest Group. The guidelines were reviewed and revised in August 2004.]
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