← Back
Danish cuisine

Rødgrød med fløde (red berry pudding with cream)

A thick pudding of red berries topped with cream.

Well-cooked hot dish

Rødgrød med fløde (red berry pudding with cream)DANISH CUISINE
Rødgrød med fløde (red berry pudding with cream) — Danish cuisine. Photograph of the dish.

Ingredients

  • redcurrants
  • raspberries
  • strawberries
  • sugar
  • starch
  • water
  • cream

How it is prepared

The berries are boiled with water and sugar, strained, thickened with starch and chilled.

Food safety with low immunity

  • Wash fruit well and peel it where possible. Do not use bruised or mouldy fruit.
  • Use only pasteurised milk, yoghurt, cream and cheese.

How to prepare it during treatment

The berries are boiled, which is safer than raw berries. Use only pasteurised cream; keep it chilled and eat within 1–2 days.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Keep desserts containing milk or eggs in the fridge and eat within 1–2 days.

Reheating

Eaten cold; warm desserts should be reheated thoroughly, once.

Symptoms it may suit

  • Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
  • Mouth sores. Soft and moist; easier to eat without spicy or sour additions.
  • Diarrhoea. In a low-fat, gentle version it may be better tolerated with diarrhoea.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.
  • Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Denmark: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

Open the interactive site →