Doctor presents ‘braces-friendly’ holiday recipe ideas

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ST. LOUIS, MO (KTVI)- Dr. Jackie Miller, a member of the American Association of Orthodontists, joined us on FOX 2 News in the Morning with some 'braces-friendly' holiday recipe ideas.

Orthodontist approved holiday recipes:

Pumpkin pie smoothie

(8 8- ounce servings)

  • 1-15 ounce can of pure pumpkin
  • ¾ cup whole milk
  • ¼ cup half and half
  • 1 cup vanilla yogurt
  • ¼ cup of brown sugar, or more if you like it sweeter
  • ½ teaspoon of pumpkin pie spice
  • 1 cup ice
  • whipped cream and crumbled graham crackers for topping
  1. Combine pumpkin, milk, half and half, yogurt, brown sugar, and pumpkin pie spice in blender. Blend until mixture is smooth. Add ice and blend again.
  2. Pour into glasses and top with whipped cream and crumbled graham crackers.

Asparagus and prosciutto puff pastry christmas wreath

(12-24 servings)

  • 1 box of puff pastry dough, thawed
  • 12 medium thick stalks of asparagus, woody part of the stems removed
  • 12 thin slices prosciutto
  • 1 egg mixed with 1 tablespoon of water to make an egg wash
  • red bell pepper for garnish
  1. Preheat oven to 400 f. Line two baking sheets with parchment paper and set aside.
  2. Unfold the puff pastry sheets and cut each one into 12 squares.
  3. Wrap each asparagus stalk with a slice of prosciutto and cut in half crosswise.
  4. Place each prosciutto wrapped asparagus piece on top of a puff pastry square, diagonally, and roll up.
  5. Place 12 on each baking sheet and brush with egg wash.
  6. Bake for 15 minutes or until the pastry is puffed and golden.
  7. On a round serving platter, place the puffs in a wreath shape and serve while warm. Cut red bell pepper into pieces to make a bow and use as garnish if desired.

Chanukah gelt wontons (photo not available)

(makes 12)

  • 24 round wonton wrappers
  • 12 large chocolate coins (1 ½')
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • ¼ cup cinnamon sugar
  1. Lay out 12 of the wonton wrappers on a clean work surface.
  2. Unwrap the chocolate coins and place one in the center of each wonton wrapper.
  3. Lightly brush the edges of each wonton wrapper with water and place another wonton wrapper on top, pressing the edges to seal in the chocolate coin.
  4. Place butter and canola oil into a large frying pan and melt on medium heat.
  5. Fry each wonton for 2-3 minutes per side.
  6. Place the cinnamon sugar in a shallow bowl and dip both side of the wonton until coated.
  7. Let cool slightly and serve warm or at room temperature.

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