See Also: prothrombin(dictionary)
prothrombin(encyclopedia)
Prothrombin(medicine)
prothrombin test(medicine)
prothrombin deficiency(medicine)
prothrombin accelerator(medicine)
Prothrombin time(medicine)
prothrombin and proconvertin test(medicine)
proserum prothrombin conversion accelerator(medicine)
serum prothrombin conversion accelerator(medicine)

Boston Babies (recipes) and prothrombin (sh)


Boston Babies (recipes)


Boston Baby

Yield: Makes 12 servings (1 cupcake each)



Ingredients:



1package (18-1/4 ounces) yellow cake mix

3eggs or 3/4 cup cholesterol-free egg substitute

1/3cup unsweetened applesauce

1package (4-serving size) sugar-free vanilla pudding and pie filling mix

2cups low-fat (1%) milk or fat-free (skim) milk

1/3cup sugar

1/3cup unsweetened cocoa powder

1tablespoon cornstarch

1-1/2cups water

1-1/2teaspoons vanilla









Preparation:





1.Line 24 (2-1/2-inch) muffin cups with paper liners; set aside.2.Prepare cake mix according to lower fat package directions, using 3 eggs and applesauce. Spoon batter into prepared muffin cups. Bake according to package directions; cool completely. Freeze 12 cupcakes for another use.3.Prepare pudding mix according to package directions, using 2 cups milk; cover and refrigerate. 4.For chocolate glaze, combine sugar, cocoa, cornstarch and water in large microwavable bowl; whisk until smooth. Microwave on HIGH 4 to 6 minutes, stirring every 2 minutes, until slightly thickened. Stir in vanilla.5.To serve, for each dessert drizzle 2 tablespoons chocolate glaze onto plate. Cut 1 cupcake in half; place halves on top of glaze. Top with about 2 heaping tablespoonfuls pudding. Garnish as desired. Serve immediately.









Nutritional Information:







Serving Size: 1 Boston Baby with about 2 tablespoons pudding (without garnish)







Fiber









Carbohydrate

28 g







Cholesterol

29 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

22 %







Calories

158







Protein

3 g







Sodium

175 mg









Dietary Exchange:







Fat

1/2







Starch

2











prothrombin (sh)




Carbohydrate-protein compound in plasma essential to coagulation.

In response to bleeding, a complex series of clotting-factor interactions leads to its conversion by thromboplastin to thrombin, which transforms fibrinogen in plasma into fibrin. Fibrin and platelets combine to form a clot. Hemophilia is caused by a hereditary lack of one of the clotting factors. Vitamin K is needed to synthesize prothrombin, so conditions that impair the vitamin's absorption result in prothrombin deficiency and a tendency to prolonged bleeding.