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Recipe tags: Bake, Fruit, Mother’s Day, Pie, Refrigerator

Desserts

Buttercream Fruit Torte

Recipe created by DaVita patient, Kay from California, and submitted by DaVita dietitian Rosemary from California.

Portions: 20

Serving size:  2-1/2" x 2-1/4" piece

Ingredients

• 1-1/2 cups unsalted butter
• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 2 cups confectioner’s (powdered) sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1/2 cup nondairy creamer
• one 20-ounce can juice packed, crushed pineapple, drained
• 2 cups fresh strawberries, sliced
• one 8-ounce carton Cool Whip® nondairy frozen dessert topping, defrosted

Preparation

1. Preheat oven to 350° F.
2. Melt 1/2 cup butter; combine with graham cracker crumbs and granulated sugar. Reserve 1/4 cup crust mixture for later use.
3. Press remaining mixture into an ungreased 9” x 13” pan.
4. Bake for 15 minutes; place pan in refrigerator to chill.
5. Whip together remaining 1 cup softened butter, powdered sugar, salt, vanilla and nondairy creamer until fluffy.
6. Spread filling mixture into pan over crust. Chill about 15 minutes.
7. Spread pineapple and strawberries over filling. Spread Cool Whip over fruit. Sprinkle with reserved 1/4-cup graham cracker crust mixture.
8. Chill for 30 minutes before serving.

Nutrients per serving

• Calories: 278
• Protein: 1 g
• Carbohydrate: 28 g
• Fat: 18 g
• Cholesterol: 39 mg
• Sodium: 128 mg
• Potassium: 82 mg
• Phosphorus: 19 mg
• Calcium: 9 mg
• Fiber: 0.6 g

Renal Food Choices

• 1/2 starch
• 1/2 fruit, low potassium
• 1 high calorie
• 3 fat

Carbohydrate Choices

• 2 

Helpful Hints

• One stick of butter equals 1/2 cup.
• One large basket fresh strawberries yields 2 cups of sliced berries.

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