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Avoid Summer Sensitivity with Sensodyne

‎Summer is here and with it comes a bounty of fresh fruit and vegetables to tempt any palate.

I know in the summer I ‎eat a lot more fruit and a lot more vegetables…the issue: I have sensitive teeth. Big time. I have been a Sensodyne user for many years and continue to be.

Summer always poses a challenge with the sweet fruit I go nuts for as well as the cool and sweet drinks that we drink to keep cool. The acid from these can, and in my case for sure, does up my sensitivity and to keep it in check, I use Sensodyne Pronamel to help, and it does the trick everytime. For acid-wear, from these sweet treats, this member of the Sensodyne family is your best bet.

Don’t let sensitive teeth ruin your summer fun, make sure you’re aware ‎of what your trigger foods are.

In the interim, here’s a perfect recipe for a summer picnic, I’ll post more on the Nonmom Facebook page too ;).

Mocha Mud Pie with Raspberry Sauce Courtesy Rose Reisman
2 Tbsp (30ml) semisweet chocolate chips
2 Tbsp strong coffee or espresso
1 cup packed brown sugar
1/2 cup cocoa powder
2 Tbsp all-purpose flour
1/4 cup + 1 Tbsp reduced-fat cream cheese
2 large eggs
3 Tbsp corn syrup
1/4 cup reduced-fat sour cream
3 Tbsp vanilla extract
Icing sugar for decoration and berries

1. Preheat the oven to 350 F. Lightly coat a 12-cup muffin tin with cooking spray.
2. In a small bowl, combine the chocolate chips and coffee. Microwave for 40 seconds on high or just until the chocolate begins to melt. Stir until smooth.
3. In the bowl of a food processor, add the sugar, cocoa powder, flour, cream cheese, eggs, sour cream, ‎corn syrup and vanilla. Puree until smooth.
4. Add the chocolate mixture and puree until smooth. Divide among the muffin cups and bake in a water bath for 12-14 minutes or just until the centre’s are are slightly loose.
5. Cool and chill at least 2 hours before serving. Carefully remove from the tin with a knife. Decorate with icing sugar and serve with raspberries.



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