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Recipe tags: Fruit, Refrigerator, Stove Top, Vegetarian

Desserts

Cranberries in Snow

Recipe submitted by DaVita dietitian Kim from Missouri.

Portions: 15 servings

Serving size: 1/2 cup

Ingredients

Topping

• 3/4 cup sugar or Splenda® granular sugar substitute
• one 8-ounce package cream cheese, softened
• 2 cups nondairy whipped topping or Cool Whip®, thawed

Preparation

1. In a medium sauce pan, boil water.
2. Add cranberries, return to boil then reduce heat to medium. Cook until tender (10 to 12 minutes).
3. Remove from heat. Stir in gelatin and 2 cups sugar or Splenda®. Stir until sweetener is dissolved. Let cool (approximately 30 minutes.)
4. Add pineapple to gelatin. Mix well. Pour into 9" x 13" pan and chill until set (approximately 1 hour).
5. After cranberry dish is set, make topping in a large bowl by mixing 3/4-cup sugar or Splenda®, cream cheese and nondairy whipped topping until smooth.
6. Spread topping smoothly over cranberries.
7. Refrigerate to chill topping. Serve cold.

Nutrients per serving (prepared with regular gelatin and sugar)

• Calories: 261
• Protein: 2 g
• Carbohydrates: 49 g
• Fat: 7 g
• Cholesterol: 17 mg
• Sodium: 69 mg
• Potassium: 45 mg
• Phosphorus: 27 mg
• Calcium: 15 mg
• Fiber: 0.9 g

Renal Food Choices

Carbohydrate Choices

• 3

Nutrients per serving (prepared with sugar-free gelatin and Splenda®)

• Calories: 118
• Protein: 1 g
• Carbohydrates: 13 g
• Fat: 7 g
• Cholesterol: 17 mg
• Sodium: 60 mg
• Potassium: 54 mg
• Phosphorus: 37 mg
• Calcium: 15 mg
• Fiber: 0.9 g

Renal Diabetic Food Choices

Carbohydrate Choices

• 1

Helpful Hints

• This is a wonderful year-round dish and very festive for holidays such as Thanksgiving and Christmas.
• Look for frozen whole cranberries when fresh cranberries are not in season.

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