Pureed Foods: Lentil Desserts
Vol. 2018 No. 2, Food Science and Human Nutrition Department
Vol. 2018 No. 2

Pureed Foods: Lentil Desserts: FSHN18-3/FS306, 3/2018

Food Science and Human Nutrition Department
https://doi.org/10.32473/edis-fs306-2018
Published 2018-03-23
Wendy J Dahl
University of Florida
https://orcid.org/0000-0003-2061-4731
Alison O'Donoughue
University of Florida
A close up photo of a yellow puree in a glass dish
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PDF-2018

Keywords

Lentils
pureed food
dysphagia
pudding
cheesecake

How to Cite

Dahl, Wendy J, and Alison O’Donoughue. 2018. “Pureed Foods: Lentil Desserts: FSHN18-3/FS306, 3/2018”. EDIS 2018 (2). Gainesville, FL. https://doi.org/10.32473/edis-fs306-2018.
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Abstract

A pureed diet may be recommended for individuals with swallowing problems; however, it can be challenging for those with a puréed diet to receive adequate protein, fiber, vitamins, and minerals. This 4-page document provides recipes made with puréed lentils, offering desserts that are both tasty and nutrient-dense. Written by Wendy J. Dahl and Alison O’Donoughue and published by the UF/IFAS Department of Food Science and Human Nutrition, March 2018.
http://edis.ifas.ufl.edu/fs306

https://doi.org/10.32473/edis-fs306-2018
view on EDIS
PDF-2018

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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