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Recipe tags: Bake, Easy, Fruit, Pie

Desserts

Traverse City Cherry Crisp

Recipe submitted by DaVita dietitian Shelli from Michigan.

Portions: 6                                 

Serving size: 1/2 cup

Ingredients

• one 21-ounce can cherry pie filling (regular or lite)
• 1/2 teaspoon almond extract
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, firmly packed or 1/4 cup Splenda® brown sugar blend
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, softened
• 6 tablespoons nondairy whipped topping, optional

Preparation

1. Preheat oven to 350° F.
2. Pour cherry pie filling into an ungreased 8” x 8” x 2” baking pan.  Stir in almond extract.
3. In a medium mixing bowl, combine flour, brown sugar or Splenda® blend and cinnamon. Mix well. Add butter; stir with a fork until mixture is crumbly. Sprinkle mixture over pie filling.
4. Bake for 25 minutes, or until golden brown on top and filling is bubbly.  Serve warm or at room temperature. If desired, top with non-dairy whipped topping.

Nutrients per serving

(regular pie filling, brown sugar)

• Calories: 282
• Protein: 1 g
• Carbohydrate: 52 g
• Fat: 7 g
• Cholesterol: 16 mg
• Sodium: 25 mg
• Potassium: 177 mg
• Phosphorus: 28 mg
• Calcium: 22 mg
• Fiber: 1.5 g

Renal Food Choices

• 1 fruit, medium potassium
• 1-1/2 high calorie
• 1-1/2 fat 

Carbohydrate Choices

• 4-1/2

Nutrients per serving

(lite pie filling, Splenda® brown sugar blend)

• Calories: 210
• Protein: 1 g
• Carbohydrate: 33 g
• Fat: 7 g
• Cholesterol: 16 mg
• Sodium: 18 mg
• Potassium: 131 mg
• Phosphorus: 26 mg
• Calcium: 7 mg
• Fiber: 1.6 g

Renal Diabetic Food Choices

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

Carbohydrate Choices

• 2

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