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Recipe tags: Fruit, Pie, Refrigerator, Stove Top

Desserts

Kay’s Strawberry Pie

Recipe submitted by DaVita renal dietitian Kay from Georgia.

Portions:8

Serving size: 1/8 pie  

Ingredients

• 1 pie shell
• one 8-ounce package cream cheese
• 1/2 cup powdered sugar
• 1/2  cup granulated sugar
• 4 tablespoons cornstarch
• 1/2 cup water
• one 3-ounce package strawberry Jell-O®
• one 8-ounce carton Cool Whip® nondairy dessert topping
• 1/4  teaspoon (or less) almond flavoring
• 1-1/2 cups fresh sliced strawberries

Preparation

1. Prepare and bake pie shell. Let cool.
2. Combine cream cheese together with powdered sugar and blend until smooth. Set mixture aside.
3. Cook granulated sugar, cornstarch and 1/2-cup water in saucepan on low to medium heat, stirring constantly, until thick.
4. Add dry Jell-O® and stir until dissolved. Set mixture aside to cool.
5. Whip almond flavoring into Cool Whip® and set aside.
6. Spread cream cheese mixture in bottom and around sides of pie shell.
7. Top with strawberries.
8. Spoon Jell-O® mixture on top of strawberries. Top with Cool Whip®.

Nutrients per serving

• Calories: 312
• Protein: 2 g
• Carbohydrates: 49 g
• Fat: 12 g
• Cholesterol: 4 mg
• Sodium: 145 mg
• Potassium: 66 mg
• Phosphorus: 31 mg
• Calcium: 12 mg
• Fiber: 0.7 g

Renal and Renal Diabetic Food Choices

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

Carbohydrate Choices

• 3

Helpful Hints

• Fan strawberry slices in center of pie for decoration.
• For diabetics, reduce carbohydrate by substituting artificial sweetener for granulated sugar and use sugar-free gelatin. Total carbohydrate is reduced to 30 grams (2 Carbohydrate Choices) and calories are reduced to 242.

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