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Low Iodine Diet Recipes - Thyroid Cancer Canada

Low Iodine Diet Recipes - Thyroid Cancer Canada

140Chocolate Pudding1

140Chocolate Pudding1 cup sugar3 tbsp cocoa6 tbsp unbleached flour1/4 tsp non iodized salt (optional)Procedure1 Combine the ingredients in a stove pot:2 Add 2 cups boiling water, stir. Continue to cook and gently simmer until mixture is thick. This happens quickly, so be careful. Using a whisk helps.3 Remove from heat and add 1 teaspoon vanilla extract [or other extract, such as almond]4 Pour into individual serving dishes.

141Jumbleberry CrispThis recipe was supplied by Norene Gilletz and served as the basis of Thyroid Cancer Canada’s Low Iodine Diet Lunch ‘n Learn Event on May 29, 2010Filling:1 1/2 cups strawberries, hulled & sliced2 cups blueberries1 1/2 cups cranberries &/or raspberries2 large apples, peeled, cored & sliced1/3 cup flour (whole-wheat or all-purpose)1/3 cup sugar (white or brown)1 tsp cinnamonTopping:1/3 cup brown sugar, packed1/2 cup flour (whole-wheat or all-purpose)3/4 cup quick-cooking oats1 tsp cinnamon1/4 cup canola oilProcedure1 Combine filling ingredients; mix well. Spray a 10-inch glass pie plate or ceramic quiche dish lightly with non-stick spray. Spread filling ingredientsevenly in dish.2 Combine topping ingredients (can be done quickly in the processor). Carefully spread topping over filling and press down slightly. Either bake at375°F for 35 to 45 minutes until golden, or microwave uncovered on HIGH for 12 to 14 minutes, turning dish at half time. Serve hot or at roomtemperature.3 Freezes well.Servings: 10Oven Temperature: 375°F

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