Protein Packed Purees

Author: OncoLink Team
Content Contributor: The Tracey Birnhak Nutritional Counseling Program at the Hospital of the University of Pennsylvania
Last Reviewed: November 28, 2018

Protein Packed Purees


Sweet Potato Puree

Makes 1 serving

  • ½ cup sweet potato,baked and peeled
  • 2 fl. oz. warm low-sodium chicken broth
  • ¼ cup plain Greek yogurt
  • ¼ scoop chicken soup protein powder
  • Season to taste: flavors to try include garlic, cumin, curry powder
  1. Add chicken soup or unflavored protein powder to warm chicken broth, stir.
  2. Add broth to food processor with sweet potato, Greek yogurt.
  3. Puree until smooth. Season to taste with spices, herbs as desired.
  4. If the puree is too thick, add low-sodium chicken broth as needed.
  5. Enjoy!

Nutrition Information (approximate): 160 calories, 2 g total fat, 23 g total carbohydrates, 14 g protein per serving

Peanut Butter Mousse

Makes 1 serving

  • ¼ cup vanilla Greek yogurt
  • ¼ cup silken tofu, mashed
  • ¼ cup smooth peanut butter
  1. Add silken tofu and vanilla Greek yogurt to food processor, puree.
  2. Run ¼ cup measure under warm water for a few moments, dry, then measure peanut butter. This should make removing the peanut butter from the measuring cup a little easier.
  3. Add peanut butter to food processor. Puree until smooth and fully incorporated into mixture.
  4. Enjoy!

Nutritional Information (approximate): 460 calories, 34 g total fat, 23 g total carbohydrates, 22 g protein per serving


Lauren Clanet is a Clinical Dietitian Specialist with more than 5 years of experience working exclusively with oncology patients. She is board certified as a specialist in oncology nutrition. She has worked with a variety of oncology patients, providing counseling on symptom management through diet, cancer protective nutrition and alternative nutrition support.

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