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Todd Stewart, MD, is no stranger to critically ill patients and life-saving procedures. As a spinal neurosurgeon and chief of neurosurgery at Missouri Baptist Medical Center, it’s all in a day’s work. But it came as a shock when he suffered a life-threatening heart attack last year.

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Sarah and Andrew Sapperstein were looking forward to being parents and were overjoyed and shocked to discover that they were having twins. As the months passed, Sarah's pregnancy was going smoothly, and they planned to welcome their babies by cesarean section (C-section) at 38 weeks.

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At the top of Kristina Skinner’s to-do list when she was pregnant with her first baby was to learn about breastfeeding. In preparation for her new arrival, Kristina attended Missouri Baptist Medical Center’s breastfeeding class, where she learned the basics of breastfeeding and received information about pumping.Then as her due date approached, Kristina and her husband, Nathan, finished the nursery and eagerly awaited the arrival of their first child. “I felt prepared for delivery, breastfeeding and becoming a mom.”

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Related Content

James W
/ Categories: Recipes

Red, White and Blue Stuffed Strawberries

Ingredients

30 Medium to large strawberries
30 Blueberries (between ½ and ¾ cup)
1 tsp. Grated lemon zest
½ cup Heavy whipping cream
¼ cup plain 0% fat Greek yogurt
1tbps. Powdered sugar

Directions

Remove stems and hulls from strawberries. Using tip of paring knife, cut into strawberry to create a hole. Trim tip from bottom of each berry to create a flat bottom.

In mixing bowl, combine heavy cream, yogurt and powdered sugar; beat on high speed until stiff peaks form. Stir in lemon zest.

Place yogurt, whipped cream mixture in pastry bag fitted with open star tip or place in quart size freezer weight reclosable bag. Snip tip and fill berries with whipped cream mixture. Top each strawberry with a blueberry. These may be made up to one day in advance.

Makes about 30 berries

TIP: Medium to large berries will stand up better than the extra-large ones.

Per 2 berries: Calories 41; Fat 3 g; Saturated Fat 2 g; Cholesterol 11 mg; Sodium 5 mg; Carbohydrate 3 g; Fiber <1 g; Protein <1 g

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