I Hate Dialysis Message Board
Dialysis Discussion => Dialysis: Diet and Recipes => Topic started by: okarol on June 26, 2014, 09:36:13 PM
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Red, White and Blue Pie - Kidney friendly summer dessert
Diet types: CKD, non-dialysis, Dialysis, Diabetes
Recipe submitted by DaVita dietitian Heather from Missouri (photo below)
Portions: 8
Serving size: 1/8 pie
Ingredients
8 ounces light cream cheese
1/2 cup red raspberry preserves
8 ounces light frozen whipped topping, thawed
1 prepared graham cracker crust, 9" size
1 cup fresh blueberries
1-1/2 cups fresh raspberries
Preparation
To make filling, beat cream cheese and preserves with until smooth with an electric mixer on medium speed.
Reserve one spoon full of whipped topping for decoration. Fold remaining whipped topping into cream cheese mixture and mix on low speed.
Spread filling evenly over the bottom of the graham cracker crust.
Arrange blueberries around outer ring of pie. Layer strawberries or raspberries around inner ring of pie.
Finish decorating with a dollop of whipped topping in the center.
Chill at least 30 minutes before serving.
Renal and renal diabetic food choices
1 starch
1 fruit
1/2 non-dairy
Carbohydrate choices 2
Helpful hints
People with diabetes can use sugar-free or low-sugar preserves to reduce the carbohydrate content of this recipe.
Portion leftover pie into single servings, wrap and freeze for a quick dessert later.
For variety make pie with different fresh fruits and preserves. Try strawberries, peaches, pineapple or mandarin oranges.
Nutrients per serving
Calories 204
Protein 3 g
Carbohydrates 29 g
Fat 8 g
Cholesterol 13 mg
Sodium 159 mg
Potassium 116 mg
Phosphorus 45 mg
Calcium 41 mg
Fiber 1.7 g
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BIG THANKS, okarol!! We will definitely love this and sounds very easy to whip up. Excellent! :thx;
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Sounds seriously good!!! Have to try it.
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Red, White and Blue Pie - Kidney friendly summer dessert
Diet types: CKD, non-dialysis, Dialysis, Diabetes
Recipe submitted by DaVita dietitian Heather from Missouri (photo below)
Portions: 8
Serving size: 1/8 pie
Ingredients
8 ounces light cream cheese
1/2 cup red raspberry preserves
8 ounces light frozen whipped topping, thawed
1 prepared graham cracker crust, 9" size
1 cup fresh blueberries
1-1/2 cups fresh raspberries
Preparation
To make filling, beat cream cheese and preserves with until smooth with an electric mixer on medium speed.
Reserve one spoon full of whipped topping for decoration. Fold remaining whipped topping into cream cheese mixture and mix on low speed.
Spread filling evenly over the bottom of the graham cracker crust.
Arrange blueberries around outer ring of pie. Layer strawberries or raspberries around inner ring of pie.
Finish decorating with a dollop of whipped topping in the center.
Chill at least 30 minutes before serving.
Renal and renal diabetic food choices
1 starch
1 fruit
1/2 non-dairy
Carbohydrate choices 2
Helpful hints
People with diabetes can use sugar-free or low-sugar preserves to reduce the carbohydrate content of this recipe.
Portion leftover pie into single servings, wrap and freeze for a quick dessert later.
For variety make pie with different fresh fruits and preserves. Try strawberries, peaches, pineapple or mandarin oranges.
Nutrients per serving
Calories 204
Protein 3 g
Carbohydrates 29 g
Fat 8 g
Cholesterol 13 mg
Sodium 159 mg
Potassium 116 mg
Phosphorus 45 mg
Calcium 41 mg
Fiber 1.7 g
:usaflag; Happy 4th Of July, My Friends!
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