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Recipe tags: 5 or less ingredients, Fruit, Potluck, Refrigerator

Desserts

Cherry Cream Cheese Gelatin

Recipe submitted by DaVita renal dietitians Jean and Madonna from Minnesota.

Portions: 8

Serving size: 1/2 cup

Ingredients

• one 3-ounce box cherry gelatin
• one 15-ounce can pear halves
• one 8-ounce package cream cheese
• one 8-ounce container Cool Whip® nondairy dessert topping

Preparation

1. Pour cherry gelatin in a 1.5-quart bowl and set aside.
2. Drain pear halves and save the juice.
3. Using a 1 cup measuring cup, pour juice from pear halves and add water to make 1 cup.  In a small pan or microwave, heat juice to a boil.
4. Combine hot pear/water juice with gelatin and stir for two minutes until gelatin is completely dissolved.
5. Puree pear halves in a blender.
6. Pour gelatin mixture into blender with pureed pears and blend.
7. Cut cream cheese into small squares and place in blender with pear/gelatin mixture.  Blend then pour into a 1.5-quart bowl.
8. Add nondairy dessert topping and mix until well blended.
9. Refrigerate over night or at least 6 hours prior to serving.

Nutrients per serving

• Calories: 264
• Protein: 3 g
• Carbohydrates: 27 g
• Fat: 16 g
• Cholesterol: 31 mg
• Sodium: 116 mg
• Potassium: 68 mg
• Phosphorus: 43 mg
• Calcium: 25 mg
• Fiber: 0.8 g

Renal and Renal Diabetic Food Choices

• 1/2 fruit, low potassium
• 1/2 milk choice
• 1 high-calorie
• 2 fat

Carbohydrate Choices

• 2

Helpful Hints

• To increase calories, use pear halves in heavy syrup and full-fat cream cheese. (Analysis based on using these products.)
• To lower calories, sugar and fat, use pear halves in natural juice, sugar-free gelatin and low-fat cream cheese. (178 calories, 15 grams carbohydrate, 10 grams fat)
• Lime, lemon, strawberry or raspberry gelatin may be used as substitute for cherry-flavored gelatin.

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