Purees That Please, Part 2

1. Provided Courtesy of Nutrition411.com Purees That Please, Part 2 Contributed by Judy Schlager, RD, LD Updated by Nutrition411.com staff Review Date 4/14 G-1560

2. Making Puree Soufflés Puree soufflé photographs provided by Julie C. Hodges, PhD, RD, LDN, FADA

3. Step 1 • Make meat purees easily into a soufflé, which you can decorate and cut into squares for a visibly pleasing entrée for your residents. All you need is ten 2-ounce portions of pureed meat, three eggs, 1 cup (C) of sauce, a whisk, and a 2 pan.

4. Step 2 • Take 10 portions of pureed meat, any flavor, and mix in three eggs and ¾ C of pasteurized eggs.

5. Step 3 • Add ½ C of sauce and blend well. In this illustration, we are making barbecue pork soufflé. • You can use other flavored sauces.

6. Step 4 • Pour into a 2 half pan, which is sprayed with pan release.

7. Step 5 • Next, take ½ C of the sauce and drizzle onto the top of the puree meat soufflé.

8. Step 6 • Take a knife or toothpick and cross the lines of the drizzled sauce.

9. Step 7 • Cover and bake in a convection oven at 325° F for 45 minutes or until set. • Even better, place in a steamer. • Watch carefully to avoid a crust or film from forming.

10. Step 8 • Let set for 10 to 15 minutes at room temperature, so it is easier to cut. Serve with a spatula.

11. Vegetable Soufflés • Use the same method as for meat soufflés • Layer or swirl two different vegetables before cooking, then cut into squares or triangles or even scoop to serve • Use a #12 when scooping

12. Finished Product • See how easy it is! Here is barbecue pork soufflé and pureed corn and seasoned green beans—all tasty, nutritious, and visually appealing. Each soufflé serves 12, with each serving having 14 grams of protein.