Nutrition & Dietetic Dept Tel: 01234
792171 / Fax: 01234 795855 Food First
Team Tel: 01234 355122 Ext 5250 /
5249
dietetics@bedfordhospital.nhs.uk
Fortified Puree Diet
A puree diet should be smooth, lump free and moist without being too runny. Some foods are
naturally this texture however other foods will need to be processed to get the right
consistency. The food should not require any chewing.
Using a sieve, food processor or liquidiser will help you to prepare puree foods.
To make fortified milk add 2-4 tablespoons of dried skimmed milk powder to 1 pint of full
cream milk and mix well.
Avoid using diet, reduced/low-fat or light products: use full fat varieties to add
higher amounts of calories.
Cook food until it is very soft: this makes it much easier to push through a sieve.
Remove skin, gristle or stringy bits of food before serving: a sieve will remove
these with ease.
If liquid is needed to make food into puree, avoid using water: chose high calorie
alternatives such as cream, full fat yoghurt or fortified milk. Adding water when blending
food will achieve the correct consistency but will not increase the nutritional content.
Do not use too much liquid when processing foods: meals easily become diluted
meaning a larger volume is required to get the nutritional goodness from it.
Try thinning pureed meats or casseroles with broth, stock, gravy or sauces
enabling more flavour to be added as well as boosting the nutritional content.
Mix puree fruit with full fat yoghurt, ice cream or custard to make nourishing
desserts. Alternatively, blend puree fruit with fortified milk or fruit juice to make
nourishing drinks.
Honey, jelly or syrup can be added into other foods for extra flavour as well as
adding calories: make sure you clean your mouth and teeth carefully with fluoride
containing toothpaste and visit your dentist regularly.
Mix butter, cream or margarine (not low/reduced fat spread) into pureed potatoes
or vegetables.
Use flavourings, herbs and spices to make puree food more tasty: for example
curry powder, soy sauce and marmite.
Page 1 of 2 – Fortified Puree Diet
Nutrition & Dietetic Dept Tel: 01234
792171 / Fax: 01234 795855 Food First
Team Tel: 01234 355122 Ext 5250 /
5249
dietetics@bedfordhospital.nhs.uk
Avoid mixing hard cheese into pureed foods as it can often make the consistency
stringy: try using cream cheese instead.
Some Speech and Language Therapists will recommend thickeners to use to get
the required consistency, such as Thick ‘n’ Easy, Nutilis and Thixo-D which are
available on prescription: cornflour, wheatflour or instant potato are alternative
household items that may be used.
Making meals in bulk can help reduce preparation time day to day: blend foods and
freeze them to save time and effort.
Prevent puree foods mixing together by using a plate with separate sections:
alternatively, try using an ice cream scoop to serve.
Brightly coloured foods can help make the dish look more appetising: pureed
carrots, beans and red cabbage can help liven up paler foods such as puree potato and
chicken.
If adding hot liquids, let it cool slightly before adding.
Don’t rush - if food takes longer to eat serve items on a warmed plate. If struggling to
eat a full portion serve smaller portions or try a smaller plate.
Page 2 of 2 – Fortified Puree Diet