Desserts for Modified Texture Diets (taken from: A Kitchen Manual for Preparation of Modified Texture Diets (2nd Edition))

Desserts for Modified Texture Diets

Commercial products for easy preparation of smooth textured desserts are readily available. The range includes multiple flavoured mousses, pannacotta, tiramisu, crème brulee, semifreddo,  no bake custard, blancmanges etc. The prepared items store well and can be made earlier in the day. Variety in presentation using cake/biscuit bases and attractive garnishes can be used for textures A and B if guidelines are followed. Purée fruit is also readily available commercially with the texture reliably stable.

Thick custard mixed with creamed rice gives a product that is easier to chew and swallow (suitable for textures A and B) and enables easier blending until smooth.

Cakes soaked in normal jelly as trifle or simply jelly cake are suitable if the cake is completely soaked but there is no extra jelly around the edges. This extra jelly will melt quickly in the mouth (gelatine melts at 28⁰C whereas mouth temperature is 36-37⁰C) and becomes a thin fluid before the swallow is initiated. For the person with a delayed swallow this is not acceptable. The cake soaked in jelly avoids the problem of the jelly melting too quickly.

Example of Texture A, B and C -
Soft, Minced and Moist and Smooth Puréed dietsJellied Swiss Roll

A Kitchen Manual for Preparation of Modified Texture Diets (now in its 2nd Edition, 2013) is available for download from http://www.familyconcernpublishing.com.au
From the front page of Family Concern, click on 'Publications' and scroll down.

"Super Foods for Small Appetites"

**In Press**
SUPER FOODS FOR SMALL APPETITES
**Now available**

Home Based Modified Texture Diets

INTRODUCTION

We all look forward to a patient being well enough to be discharged from hospital, and having support at home or in care. However, managing modified texture diets within the family, or in clinical care, requires skill and commitment. Chewing and swallowing issues for people do not lesson their desire for familiar healthy delicious foods. But the idea of foods which harm and those that heal takes on additional meaning. The prescription of a particular texture by a speech pathologist needs to be accepted, understood, and taken on board by both carers and family.

This book is written for people going home with various and ongoing chewing and swallowing problems. It has been created specifically for families who may need some help  in creating modified texture meals.

The aim is to understand the issues and to use the information to create attractive meals, using the ideas in combination with the experience of the carers in the home.

If you want to find out more about novel recipes for Dysphagia Diets, try one my books - either A Kitchen Manual for Preparation of Modified Texture Diets (2nd Edition) or Super Foods for Small Appetites - Home Based Modified Texture Diets