Red, White and Blue Pie - Kidney friendly summer dessert

[okarol]

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

[PrimeTimer]

BIG THANKS, okarol!! We will definitely love this and sounds very easy to whip up. Excellent! 

[Jean]

Sounds seriously good!!! Have to try it.

[PrimeTimer]

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

  Happy 4th Of July, My Friends!

[okarol]