While they might be mini, they pack a flavor punch! These delectable dysphagia-friendly treats offer a burst of zesty lemon that’s safe for IDDSI Levels 4-7.
Ingredients
| Ingredients | 2 servings | 8 servings | 16 servings |
| Thick & Easy® Texture Pureed Bread & Dessert Mix Item: 118519 |
1/4 cup | ½ bag (about 1 cup) | 1 bag |
| Sugar | 1/2 Tbsp | 2 Tbsp | ¼ cup |
| Vegetable oil | 1 Tbsp | ¼ cup | ½ cup |
| Vanilla extract | 1/4 tsp | 1 tsp | 2 tsp |
| Lemon juice | 2 Tbsp | ½ cup | 1 cup |
| Water, hot | 1/4 cup | 1 cup | 2 cups |
| Yellow food coloring | 1 drop | 4 drops | 8 drops |
| For Lemon Glaze | |||
| Powdered sugar | 2 Tbsp | ½ cup | 1 cup |
| Lemon juice | 1/2 tsp | 2 tsp | 4 tsp |
| PAN SIZE | Mini loaf pans (3 ¾” x 2 1/2“) or Muffin cups |
Directions
HOW TO PREPARE
- Lightly spray muffin cups or pans with non-stick cooking spray or line with plastic wrap.
- Combine sugar and THICK & EASY® Pureed Bread & Dessert Mix; stir well.
- Add oil to bread mix and stir until mixture resembles wet sand.
- Add the vanilla extract and lemon juice to the hot water and stir to combine.
- Add water to bread mix and stir briskly until mixture starts to thicken.
- Immediately portion into mini loaf pans or muffin cups and spread evenly.
- Cover and allow to rest at room temperature or in refrigerator for a minimum of 30 minutes.
- While cakes are resting, prepare glaze by adding lemon juice to the powdered sugar and stirring until well blended.
- Carefully remove prepared cakes from pans and portion onto serving dishes.
- Drizzle each loaf/cake with 1 tsp of lemon glaze just prior to serving.
Nutrition Information
Serving Size: 1 portion (about ¼ cup or #20 scoop and 1 tsp glaze)
Calories: 150
Total Fat: 8 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 70 mg
Total Carbohydrates: 20 g
Dietary Fiber: 0 g
Total Sugars: 10 g
Added Sugars: 6 g
Protein: 2 g
Vitamin D: 0 mg (0% DV)
Calcium: 0 mg (0% DV)
Iron: 0 mg (0% DV)
Potassium: 20 mg (0% DV)