Seasonal Feast: Spring Edition
Spring brings with it the hope of renewal as trees and flowers bud anew. I am always looking forward to learning about the turns life may take throughout the rest of the year as the season springs to life. The beauty of the first flower peeking through the barren ground as it appears once again is a perfect example of how life grows. It is this optimism that we should grasp onto whenever we are dealing with doing things a little differently because of a change in our life or the life of those we love. Creativity is the key to navigating change successfully. This Spring Edition of the Seasonal Feast focuses on some easy recipes that can be incorporated into your daily life or included in a spring family gathering. Simple modifications to address specific dysphagia needs are included for inclusion of everyone at your table. Enjoy the season!
Spring Feast Menu
Protein:
Fresh Fish Patties
Texture Friendly Tacos
Gnocchi
Sides:
Risotto
Cornbread
Honey Balsamic Goat Cheese Spread
Smoked Turkey Spread
Desserts:
Blueberry Crumble
Gelato – Strawberry, Peach and Banana
Fresh Fish Patties
In order to outline how to prepare this protein, I will guide you through the fish patties using salmon. You can substitute other fish, however, such as fresh tuna or a mild white fish. Stay away from canned tuna as it does not translate well in this recipe. Salmon patties, however, can be made with canned salmon or an easy to bake piece of salmon from the grocery store. The results will be very similar. Enjoying a dish as tasty as this with dysphagia can be challenging, however baking instead of frying helps to retain the moisture so vital for those suffering from dysphagia. Using cupcake tins enhances the easiness of this recipe as they can all be cooked at the same time without attention necessary with individual frying. Evolving over the years, this recipe has been a family staple. Freezing in baggies is simple to bring out one or two for a quick lunch that simply requires defrosting in the microwave for a minute or two and heating for another minute! Quick, easy, and tasty for everyone!
Prep Time: 15 min for canned, 1 Hour for fresh
Cook Time: 30 -45 min
Total Time: 1hr – 1hr 45mins
Servings: 12
Ingredients
2 lb fresh salmon filet or 3 cans of salmon filet
– If using Tuna or another white fish, you will need approximately 6-8 tuna steaks to equal 2 lb.
1 red and 1 yellow pepper
1-2 C Old Fashioned Oats – not quick cooking – soaked in milk and drained prior to using
6 eggs – 3 whole and 3 egg whites only
½ onion
3 celery stalks
1 small zucchini
Olive oil
Salt and pepper to taste
Preparing the Salmon Patties (Fresh salmon)
Preheat the oven to 425 degrees
Rinse a 2 lb salmon filet with water and pat dry with paper towels.
Roll out two sheets of foil that are twice the length of the piece of salmon. With like sides together, fold one side of the foil pieces together and fold over a second time and crease to make one wider piece of foil. Lay that foil on a cookie sheet, shiny side down. Spray with Pam or Olive oil.
Lay the salmon filet, skin side down, on the foil and spray with olive oil.
Squeeze the juice of one lemon onto the salmon and salt and pepper to taste.
Fold the foil ends up over each end of the filet and crease together on top, leaving an inch or more of air space. Take the lengthwise sides and fold them together, encapsulating the filet in a foil pouch.
Place the salmon, still on the cookie sheet, into the oven and bake for 30-45 minutes depending on how you like your salmon to be done. I find that well done salmon holds up in the patties better than more rare preparations.
* If using tuna in this recipe, saute the tuna steaks in a frying pan with olive oil, making sure to brown all sides of the steak. Squeeze the lemon over the tuna steaks during this cooking process. The rest of the process is the same.
* If using a mild white fish, saute the white fish in a frying pan with some olive oil in the bottom. You do not want it to be fried, however you do want it to be cooked throughout and mildly browned. The rest of the process is the same.
*If using canned salmon, open 3 large cans of salmon filet for next step
In the meantime, prepare the ingredients for the salmon patties:
Measure 1-2C old fashioned oats and soak in milk to soften.
Crack 6 eggs – I use 3 whole and 3 egg whites only to make the consistency softer and fluffier
Dice ½ onion, optional
Dice 1 red pepper and 1 yellow pepper into small pieces
Clean 3 celery stalks and cut into small pieces
Clean 1 small zucchini, peeled and cut into small pieces (this adds much needed moisture)
Add a shot of olive oil to the mixture
Mix the above ingredients together until moist.
Spray your cupcake or muffin tin with Pam or olive oil
Spoon generous portions into the muffin tins
Bake for 30-45 minutes depending on how large the tins are, and until a fork comes out clean
For freezing, lay a one gallon baggie on the counter. Place the salmon patty muffins in the baggie, standing next to each other without overlapping. Place on a plate or cookie sheet to keep the baggie level and place in the freezer. Once they are frozen, hold the baggie by the top and store. They keep for 3-4 months in the freezer.
Regular Consistency: Prepare as written. If you’d like to add more vegetables, consider adding spinach and mushrooms to the mix. Do not add, however, if anyone with dysphagia will be eating this version as the added vegetables may dry out the consistency a bit and present a choking hazard.
Mechanical Soft Consistency: Prepare as written, however be sure that you are cutting the vegetables up into small pieces. In addition, with the peppers, celery and onions, saute them in a little olive oil prior to adding them to the mixture so that they will incorporate into the salmon patty with less chewing required. Also consider using celery powder instead of chunks of celery to cut down on the chewing required if fatigue is an issue during eating.
Puree Consistency: Making salmon patties into a consistency that will be easy to eat requires more of a souffle’ consistency. To achieve this and maintain the taste for anyone else wanting to enjoy this treat, simply substitute a few ingredients and add a few more egg whites. Replace the celery with a few dashes of celery salt or powder, and replace the onions with onion flakes. Remove the peppers from the recipe, and keep in the peeled zucchini, although lightly saute it in a bit of olive oil prior to adding it to the recipe. Drain the milk from the oats, but make sure they have soaked for at least 15-20 minutes. Finally, add two more egg whites and beat into a fluffy- frothy consistency in order to add that souffle texture to the patties. Prior to eating, add some honey, syrup, or ketchup to the top of the muffin prior to smashing with a fork to keep it moist. Finally, under cook by about 10 minutes so that the fork comes out slightly moist. This assures that the consistency breaks down quickly when put into the mouth for chewing.
Texture Friendly Tacos
This savory take on a taco recipe is delicious and can be made texture-friendly for the dysphagia diet. The versatility of this dish allows one to substitute ground beef for ground turkey or ground chicken. It can be difficult to find ways to make these tasty treats dysphagia-friendly, but this one hits the mark so that anyone can enjoy depending on the taco ‘shell’ utilized. This quick and easy preparation should be prepared and eaten within a day or so as leftovers can be put into the refrigerator.
Prep Time: 15 min
Cook Time: 15 min
Total Time: 15 mins (cooking and prep are concurrent)
Servings: 4
Ingredients:
One pound Ground Beef, Ground Chicken or Ground Turkey
Bell Pepper -1 cut into small pieces
Limes -2 juiced
1 Jar of your favorite Salsa
1-2 Avocados, soft, scooped and cut into small pieces
Feta cheese or another softer cheese of choice such as goat cheese
Seasoning of choice (salt, pepper, or your spice of choice to add a little heat)
Tortilla Chips, Soft Tortilla, or Hard Tortilla Shells
Preparing the Texture Friendly Tacos
Saute the ground beef, chicken or turkey in a skillet with a spritz of olive oil if there is little fat in the recipe.
Season with salt and pepper and your spice of choice if adding a little heat is desired.
As the protein browns, add a little water to the skillet to further moisten the protein.
Add the bell pepper and juice from the limes.
Saute until the peppers are soft and the protein is browned, and the water is absorbed.
Add 1C of the salsa, 1-2 avocados depending on size, and stir until the liquid becomes the color of the salsa.
Continue to saute until well done.
Turn off the heat and fold in the feta or goat cheese until melted.
Serve with tortilla chips, soft taco, or hard tacos.
Regular Consistency: Serve while warm with any of the tortilla chips or taco shells. The salsa can be chunky for added texture and vegetables.
Mechanical Soft Consistency: This recipe is naturally mechanical soft. To limit chewing if the patient has an issue with fatigue, use a salsa that is not chunky or breaks down easily. Instead of serving with tortilla chips, serve with a soft taco cut into wedges. The taco filling will easily spoon on top of the tortilla. Assure that the protein is broken in small pieces with no large chunks, as it is being cooked, and that it is incorporated into the rest of the ingredients. This reduces choking and aspiration hazard.
Puree Consistency: This recipe can be made puree-friendly by taking a few small steps. First, make sure that the protein is cooked soft by adding water, beef broth (for ground beef) or chicken broth (for ground chicken or turkey). Sauteing for an extra 10-15 minutes will help with getting the consistency to one that is smashable. Using an immersion blender, grind up the protein slightly to further break it down. Using a chunk-free salsa is key to incorporating the rest of the ingredients safely. This combination is tasty from a spoon. As the tortilla chips and taco shells are a choking hazard for a puree texture, serve with a spoon. It should have an applesauce-like consistency and when seasoned to taste, it is quite enjoyable!
Gnocchi
Gnocchi may normally be seen as a side dish, but when prepared the way that my northern Italian ancestors did, it can be the star of any meal. The key to making good gnocchi is to not overwork the dough. This allows the gnocchi to maintain an almost fluffy texture that simply melts in your mouth. Being easy to freeze, making a big batch is always the way that I go. Cooking without having to thaw out the gnocchi right from the freezer adds to the ease of a quick meal at any time. Combining them with a few simple ingredients results in a savory meal that is satisfying on all levels!
Prep Time: 1 Hour
Cook Time: 15 min
Total Time: 75 mins
Servings: 6-8
Ingredients
For the Gnocchi (you will need a potato ricer)
4-5 medium or 3 large potatoes (russet preferably) unpeeled
1 ½ C of Flour ( I use 000 pizza dough flour for a lighter texture but can use all purpose flour)
1 tsp kosher salt (may use regular salt if preferred)
1 large egg, lightly beaten
For the Sauce:
1 stick butter (may use either salted or unsalted according to your taste)
1 yellow onion cut into small pieces
6 slices of bacon or guanciale according to your preference. May also substitute ham
1 clove garlic
Grated Pecorino Romano or Parmesan cheese
Preparing the Gnocchi
Begin by preparing the gnocchi dough. Put the unpeeled potatoes into a large pot of cold water to cover the potatoes by a few inches. Bring the water to a simmer, not a rolling boil. Put on medium heat and simmer until they are tender, approximately 30-45 minutes depending on their size. Drain the potatoes and let cool until you can touch them. Slide the skins off (they should remove easily). Cut the potatoes into halves and pass through the potato ricer onto a cutting board, parchment paper, or into a big bowl. Let them cool until they reach room temperature, approximately 15-20 minutes.
While the potatoes are cooling, lightly flour a work surface and mix the four and salt in a bowl. Once cooled, add the egg to the potatoes and then add the four mixture. Mix until moistened. I use my hands to not overwork the dough. Once it starts to clump together (it’ll still be crumbly), gather it together and press down until you have a nice dough mixture. Transfer to the floured surface and gently knead until the four is fully incorporated and the dough is soft and smooth. It can still be a little sticky. Do not over flour or overwork. This step should only take less than a minute. Move the dough to the side and cover with a clean kitchen towel. Re-flour the surface for the next step.
I prepare a large cookie sheet or baking pan with parchment paper and sprinkle it with flour. I then tear off a piece of dough about the size of a large lemon and I put the towel back on the dough to keep it moist. I roll the dough with the palms of my hand into a rope about 3/4in in diameter. This size allows the gnocchi to be tender when cooked and works well in any sauce. I use a sharp knife to then cut the rope cross-wise every ¾ inch to make a square gnocchi. You can also cut them a bit smaller if you prefer. Some cooks use a fork to then make an indent into the gnocchi to give them texture after they are cut. This is a personal preference. Arrange the gnocchi on the parchment paper in a single layer for cooking and freezing. Repeat this process until you run out of dough, reflouring the work surface as needed to keep the ropes pliable on the surface as you roll them. When all the gnocchi are made, very lightly sprinkle them with flour.
If you are going to use the gnocchi within a few hours, they can sit on the counter. I usually put aside what I’m going to use and put the rest in the freezer, still on the parchment paper cookie sheet and quickly freeze them until hard. Once they are hard frozen I dump them into a gallon baggie for freezing. They will not stick together in the freezer and you can then take a handful or two out for a quick meal in the future. Be aware that when cooking frozen gnocchi you must do so in two or more separate batches of boiling water as the frozen gnocchi will cool the water to such a degree that they’ll fall apart. In addition, do not refrigerate the gnocchi for more than two to three hours before using fresh as the water will leak out and they will be soggy when cooked.
Sauce:
Cook the bacon or guanciale, cut into small pieces, in a frying pan until cooked through. Crisp to your preference. Drain the bacon or guanciale and put to the side. In a saute pan, melt the butter and saute the onions until translucent. Add the garlic clove cut into small pieces and saute. Add the bacon or guanciale to the mixture.
When you are done preparing the sauce and while it is simmering, bring a saucepan of water to a boil. Drop the gnocchi into the water with a serving spoon to avoid splashing. The gnocchi will cook quickly and will rise to the top when finished. Do not overcook. Immediately take them out of the water with a slotted spoon and put them into the sauce mixture. Cook them in the mixture for a few minutes to let them absorb the sauce and serve. Top with Grated Cheese – Pecorino Romano or Parmesan cheese. Enjoy!
Regular Consistency: Prepare as written for Regular Consistency. This meal is deliciously served with crusty Italian bread or garlic bread for dipping into the sauce.
Mechanical Soft Consistency: This meal, prepared as written, is mechanical soft consistency-friendly. Assure that the onions are cut into small pieces, as is the bacon or guanciale. Serving with crusty Italian bread may not be mechanical soft-friendly, however you may substitute with a warm soft tortilla cut into triangles, or a soft white bread such as sourdough, assuring that the crusts are not too tough to manipulate. If fatigue while eating is an issue, fork mash the gnocchi before eating to eliminate some chewing.
Puree Consistency: This meal can be made puree-friendly with a few alterations in one of two ways. The first option is to prepare the sauce as written and pour into a small saucepan. Use an immersion blender to puree the sauce, assuring that the bacon or guanciale is incorporated wholly into the sauce. You do not want little pieces to be a choking hazard. Put the cooked gnocchi into the saucepan and stir to assure the sauce coats the gnocchi. Prior to serving, smash the gnocchi with a fork or potato masher to reach a thick puree consistency. Do not use the immersion blender as that breaks down the gnocchi to a texture that is not pleasant. The texture should be that of a thick applesauce consistency. The flavors hold up and if the gnocchi is cooked tender, this will be quite enjoyable.
The second option is to prepare the sauce without the bacon or guanciale for this patient. Using a bit of the bacon grease, incorporate a spoonful of it into the butter as you are preparing the sauce as it will give it a bacon flavor. Substitute the raw onion with onion flakes from your pantry and use crushed garlic for the sautee. Cook it until thoroughly incorporated and add the tender gnocchi to the sauce. As above, smash the gnocchi and sauce together to form an applesauce consistency and serve with grated cheese.
Risotto
Risotto is a versatile dish that can be amended to go along with a variety of meals. The texture is naturally soft and easy to eat, but it can be made even more so with a few alterations. This recipe is a family favorite!
Prep Time: 5 min
Cook Time: 45-60 min
Total Time: Approx 65 min
Servings: 4
Ingredients:
1 large onion, chopped
1 T butter or olive oil
1/2 C Risotto (arborio rice)
3 C Chicken Broth (or may use beef broth if pairing with a beef dish)
½ C Chopped mushrooms (optional)
½ C Peas (Optional)
½ C Bacon or Ham (Optional)
Preparing the Risotto
Saute the onion in butter and olive oil until brown.
If using bacon, ham, or mushrooms, saute them with the onion as well.
Add the risotto and saute until transparent.
Add the chicken or beef broth, 1 cup at a time until the broth is absorbed.
Add the peas if using them in your risotto and cook uncovered on medium, stirring frequently for 30-45 minutes until done to taste.
Simple, easy, and such a good addition to any meal!
Regular Consistency: Prepare as written without issue. Your bacon, ham or mushrooms may be of any size to your taste.
Mechanical Soft Consistency: Assure that the onions are cut into small pieces. In addition, if using bacon, ham or mushrooms, cut them into small pieces and saute until tender. Do not use peas in the recipe for a mechanical soft consistency because of the choking hazard of their shape. Assure that the mixture is cooked thoroughly and that the texture holds together when placed on the spoon. This will help with transit through the mouth and throat as it is important that it does not break apart and cause aspiration issues.
Puree Consistency: To get as close to a puree consistency as possible, substitute onion flakes for the raw onions. Do not add bacon, ham, peas or mushrooms to the mixture. However, for a bacon flavor, if you fry a piece of bacon and add a teaspoon of the bacon grease to the mixture it will give it that flavor. Cook until thoroughly soft, at least 45-60 minutes. Smash the mixture with a fork to achieve a thick applesauce consistency and enjoy!
Cornbread (Regular or Gluten Free)
A warm slice of cornbread with a pat of butter. Yum! Is there anything more comforting with a meal or alone as a snack? This cornbread recipe can be made gluten free very easily for those who wish to refrain from gluten. It is easy to make, taking just a few minutes to mix together, and can be frozen for up to 6 months.
Prep Time: 10 min
Cook Time: 8-15 min
Total Time: 25 min
Servings: 4-8
Ingredients:
2 eggs
2T oil
1 ½ C water
2C corn meal
½ C Rice Flour for gluten free or All purpose Flour for regular recipe
2t baking powder
1t salt
3-6T raw sugar depending on your sweetness desire
Preparing the Cornbread
Preheat the oven to 450.
Mix all ingredients together.
Spoon the mixture into muffin tins or into a loaf pan and cook for 8-15 minutes or until a fork comes out clean near the center.
Regular Consistency: Prepare as written.
Mechanical Soft Consistency: Do not overcook as this recipe will become crumbly. Serve with softened butter, honey, or a jelly to assure that the moisture holds the consistency together for chewing and swallowing without breaking apart.
Puree Consistency: There is no puree equivalent to this recipe.
Honey Balsamic Goat Cheese Spread
A slightly sweet and tangy delight, this honey balsamic goat cheese spread is a great accompaniment to any meal. Serving as an appetizer on crackers, tortillas, or apples, or serving as a side dish with a biscuit or bread are both delicious options! This dysphagia texture-friendly dish will certainly become a favorite, just as it has my family!
Prep Time: 5 min
Cook Time: None
Total Time: 5 min
Servings: 4-6
Ingredients:
1 C crumbled goat cheese
⅓ C mayonnaise (may be fat-free if preferred)
2T honey
1T Balsamic Vinegar (a sweet aged balsamic works best)
Sliced Apples (if appetizer or dessert)
French Bread Slice (appetizer or side)
Tortillas cut into triangles and rolled (appetizer)
Preparation for Honey Balsamic Goat Cheese Spread
In a small bowl, beat the goat cheese with either a mixer or immersion blender until smooth.
Add mayonnaise, honey and vinegar and continue beating until smooth.
Serve at room temperature.
Regular Consistency: Prepare as written and serve with any type of vessel including chips, apples, celery, bread etc.
Mechanical Soft Consistency: Prepare as written and serve with a tortilla or bread. Stay away from the fresh apples as they can present a choking hazard.
Puree Consistency: This mixture can be whipped on high to create a smoother and more frothy texture. Add a little more honey and/or balsamic to the mixture if more liquid is needed to achieve that whipped texture. The sweet flavor is one that can be served with a spoon and enjoyed without bread, tortillas or chips.
Smoked Turkey Spread
Smoked turkey spread has been a favorite in our family for generations, not only for its ease of preparation, but for the tasty bite that ensues. This dish can be made dysphagia texture-friendly with just a few alterations so that everyone can enjoy all-year long. Served with crackers, bread, tortillas, or even vegetables like celery, carrots or cucumbers, this dish can serve as a side or appetizer at your next dinner party. This dish can be prepared ahead of time and refrigerated, or can be frozen to use as a last minute addition to any meal. It is one of our favorites and I hope it will become one of your favorites as well!
Prep Time: 10 min
Cook Time: None
Total Time: 10 min
Servings: 4-6
Ingredients:
2C Smoked turkey breast
* May get a smoked turkey breast at the grocery store, or use smoked turkey lunch meat as a substitute
2 Packages of Cream Cheese ( may use organic or low fat, or cream cheese of your preference)
6T All natural mayonnaise (May substitute Miracle Whip or regular Mayonnaise to your taste)
1C Chopped pecans (optional)
Preparation of the Smoked Turkey Spread
Cut the turkey into chunks and place into a food processor
Process until it is crumbly. You may want to process on high for a few minutes longer to make it smoother. You will potentially have to clean off the blades several times depending on how big the food processor is and that is ok. Just be aware that you should PULSE and not turn it on high if this is the case. It will take a little longer but will turn out great.
Combine the turkey, cream cheese and mayo. (If you are going to freeze, do not add the mayo at this point, but add it at the point of thawing and serving)
If you would like to form into balls or logs for serving without freezing, roll the log or ball in the chopped pecans for slicing and serving.
Chill until ready to serve.
May be served with crackers, bread, celery, carrots, or tortillas cut into triangles and rolled with the spread.
Regular Consistency: Prepare as written and serve with any of the suggestions including the nuts.
Mechanical Soft Consistency: Prepare as written. Leave off the chopped pecans as this presents a choking hazard. Serve with crackers, bread, or tortillas.
Puree Consistency: This preparation without the nuts can be made puree-friendly by adding a touch of milk to the recipe and whipping it until fluffy and smooth. The taste is delicious and is a treat in the absence of a cracker or bread. Eat with a spoon as it should have a thick applesauce consistency.
Blueberry Crumble – Gluten Free
A Blueberry Crumble takes advantage of fresh blueberries in a dysphagia texture-friendly dessert that can be enjoyed by everyone at your table. A few simple deletions and additions can make this dessert appropriate for any diet restriction. Utilization of oats and rice flour make it Gluten Free for those with sensitive stomachs. This dessert freezes well for a quick addition to your meal at any time. Make a big batch and enjoy!
Prep Time: 15 min
Cook Time: 60 min
Total Time: 75 min
Servings: 4-6
Ingredients
2 pints of fresh blueberries
1 stick of butter, salted
6 pats of butter
¼ C rice flour
1 C of rice flour
1 C ground oatmeal (old fashioned and not quick cook)
1 ½ C raw sugar
Lemon zest
Additional raw sugar to taste
Preparation
Melt the 6 pats of butter in a glass baking dish.
Add blueberries, ¼ to 1/2C rice flour, sugar to sweeten the blueberries to taste, and shave the lemon zest onto the blueberry mixture. Stir well.
To make the crumble, melt 1 stick of butter, 1 C of ground oatmeal (put old fashioned oats into a blender and put on grind-high until finely ground measure 1C after it is ground), 1 C rice flour and 1 1/2C of raw sugar in a bowl.
Mix together using a fork to shred the butter into the flour mixture and form a crumble.
Sprinkle the crumble over the blueberries in the glass baking dish and sprinkle a little raw sugar on top of this mixture.
Bake at 375 degrees for 60 minutes or until browned.
Serve warm with a scoop of ice cream for a delicious treat!
Regular Consistency: Prepare as written and top with ice cream or whipped cream of choice!
Mechanical Soft Consistency: This dysphagia texture-friendly recipe is a mechanical soft consistency as written. Top with ice cream or whipped cream of choice and enjoy!
Puree Consistency: In order to serve as a puree, scrape the crumble off the top of the dish and scoop a helping of the blueberries into a bowl. Using an immersion blender, create a smooth thick blueberry consistency. Top with ice cream for a delicious puree dessert!
Gelato
There is nothing better than homemade gelato. Utilizing fruits in season and fresh ingredients assures that the dessert fix is satisfied in a delicious way! This recipe has three variations for the dysphagia texture-friendly diet. Without additional kitchen appliances necessary, anyone can benefit from these tasty varieties. Chill out and enjoy!
Prep Time: 15 min
Cook Time: 2 Hours Freezing Time
Total Time: 2 Hrs 15 Min
Servings: 4-6
Ingredients
Strawberry:
1 ½ C cleaned strawberries
1C Half and Half
½ C cane sugar
Pinch of vanilla extract
Peach:
1 ⅓ C Peaches, fresh
⅔ C Cane Sugar
½ C plus a dash of Half and half
½ Lemon juiced
Pinch of vanilla extract
Banana:
1 C Banana pulp – preferably ripe
9t lemon juice
2/3C organic cane sugar
1C Half and Half
1/2t Vanilla extract
Preparation of Gelato:
Using an immersion blender, blend the fruit with the sugar until smooth and then add Half and Half. make sure to mix well to dissolve the sugar with the fruit and Half and Half.
Add vanilla and lemon juices (if in the recipe) and pour into a freezable container.
Freeze for a few hours or until the consistency is desirable for dessert!
Regular Consistency: Prepare as written. May add chunks of strawberry, peach or banana to increase the texture, or may add mini chocolate chips for variety.
Mechanical Soft Consistency: Prepare as written. May add very small pieces of strawberry, peach or banana to increase the texture but not increase the choking hazard. Do not add the chocolate chips to this consistency and be sure to serve at least at a thick milkshake consistency if not more frozen.
Puree Consistency: Prepare as written. Do not add any additional ingredients to the mixture. Serve frozen or at least at a thick milkshake consistency. If it melts to a thinner consistency, refreeze before eating to reduce aspiration or choking risk.