Strawberry Grand Marnier - A Perfect Finale for Your Mother’s Day Brunch

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A Perfect Finale for Your Mother’s Day Brunch


Give Mom a vacation from the hot stove on Mother’s Day with this kidney-friendly strawberry grand marnier straight from the Kidney Kitchen.

Strawberry Grand Marnier

9 servings

Cookie
1/4 cup cake flour
2 tablespoons sugar
3 egg whites
2 teaspoons of Grand Marnier

Sift cake flour and sugar together, twice. Beat egg whites until stiff, add Grand Marnier and fold dry ingredients into the egg mixture. Pipe out onto parchment paper, 3 X 4 inch rectangles on a cookie sheet. Bake in 375 F oven for 10 to 12 minutes. Let cool, freeze and they are easier to remove from the parchment paper.

Whip Cream
1 cup whipping cream
2 tablespoons Grand Marnier
2 tablespoons powdered sugar

Whip cream until it becomes stiff peaks; add powdered sugar and Grand Marnier. Dollop the whip cream on a plate, place 3 strawberries next to whip cream and stand the cookie in the whip cream.

Analysis
Calories 138, total fat 8.4 g, saturated fat 5.2 g, monounsaturated fat 2.4 g, polyunsaturated fat 0.3 g, cholesterol 29.6 mg, calcium 25.7 mg, sodium 27.6 mg, phosphorus 29 mg, potassium 100 mg, total carbohydrates 12 g, dietary fiber 0.8 g, sugar 7.5 g, protein 2.2 g

This recipe was submitted by CKD patient Chef Duane Sunwold.

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