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Level 1 Slightly Thick
Prep: 8 min Difficulty: Easy Main ingredient: blueberry
#level-1#level-2#blueberry#yogurt#smoothie#vegetarian#antioxidants#probiotics#calcium#dysphagia

Blueberry Yogurt Smoothie | IDDSI Level 1–2 Recipe

IDDSI Level 1–2 (Slightly/Mildly Thick) | 8 minutes | Easy | Vegetarian

Fresh or frozen blueberries blended with full-fat plain yogurt produce a deeply purple, mildly sweet smoothie that reaches IDDSI Level 1 (slightly thick) to Level 2 (mildly thick) depending on the proportion of yogurt used. Blueberries are among the highest dietary sources of anthocyanin antioxidants, which support cardiovascular and cognitive health. Full-fat yogurt contributes live probiotic cultures that support gut health, high-quality calcium for bone density, and protein that is well-tolerated by elderly residents. This is one of the most nutrient-dense low-effort smoothies suitable for modified-texture diets.

Ingredients (1 serving)

For Level 1 (slightly thick): Use regular plain yogurt and the full 60 ml of milk. For Level 2 (mildly thick): Use full-fat Greek yogurt and reduce milk to 30 ml.

Method

  1. If using frozen blueberries, thaw completely at room temperature (approximately 20 minutes) — using frozen blueberries directly will produce a partially frozen, uneven texture
  2. Place blueberries, yogurt, milk, honey if using and vanilla if using into a blender
  3. Blend on high for 60–90 seconds until completely smooth
  4. Pour slowly through a fine-mesh sieve if a completely seed-free result is needed; for most patients this step is optional as blended blueberry seeds are extremely small
  5. Check consistency against the target IDDSI level before serving

Texture Test

IDDSI Level 1 (Slightly Thick) confirmation: Flows easily from a spoon but noticeably slower than water; leaves a thin coating on the back of a clean spoon. IDDSI fork drip test: drips quickly in a thin stream.

IDDSI Level 2 (Mildly Thick) confirmation: Flows slowly from a tilted cup; leaves a thicker coating on a spoon; IDDSI fork drip test: drips slowly in individual drops.

Safety Notes

⚠️ Confirm prescribed IDDSI level — this recipe can be prepared at either Level 1 or Level 2; confirm the patient’s prescribed level with the speech-language pathologist before preparation.

⚠️ Blueberry seeds — blended blueberry seeds are very small and considered safe at Level 1–2; however, for patients with very sensitive swallowing, pass through a fine-mesh sieve to remove all seed fragments.

⚠️ Yogurt temperature — serve chilled or at room temperature; avoid heating yogurt (above 43°C destroys live cultures and changes texture).

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

Blueberries: mainstream supermarkets year-round (fresh or frozen).

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 220 kcal per serving (300 ml), 10 g protein, 30 g carbohydrate, 7 g fat, 250 mg calcium. Blueberries contain some of the highest concentrations of anthocyanins of any fruit — associated with reduced cognitive decline in observational studies. The live cultures in yogurt (Lactobacillus and Bifidobacterium strains) support gut microbiome diversity, which is commonly disrupted in elderly patients on restricted diets or antibiotics.

⚠️ This recipe is for reference only. Texture varies by technique and ingredients. A speech therapist should confirm the appropriate IDDSI level.
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