Avg. User Rating:
No reviews yet  |  Write a review

---

Recipe tags: Fruit, Pie, Stove Top

Advertisement

Desserts

Peach Pie

Created by DaVita patient Ursa and submitted by DaVita dietitian Shawna from California.

Portions:  8                            

Serving size:  1 piece or 1/8 pie

Ingredients

• one 10” graham cracker pie crust

For Filling:

• one 8-ounce package cream cheese, softened
• 1/3 cup sugar (use sugar substitute for diabetes)
• 4 ounces Cool Whip® whipped topping (half of an 8-ounce container)
• 1 cup pureed juice-packed peaches (drained then pureed)
• 2/3 cup boiled water
• 1 envelope unflavored Knox® gelatin

Preparation

1. Gradually beat in sugar into softened cream cheese until smooth.
2. Beat in Cool Whip®.
3. Add fruit puree and mix well.
4. Dissolve gelatin in boiled water and stir it well for approximately one minute to cool.
5. Add gelatin to fruit and cream cheese mixture. Mix well then pour filling into the pie shell.
6. Cover and refrigerate at least 4 hours to set before serving.

Nutrients per serving

• Calories: 336
• Protein:  4 g
• Carbohydrate:  35 g
• Fat: 20 g
• Cholesterol:  51 mg
• Sodium:  265 mg
• Potassium:  103 mg
• Phosphorus:  54 mg
• Calcium:  37 mg
• Fiber:  0.9 g

Renal  and Renal Diabetic Food Choices

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

Carbohydrate Choices

• 2

Helpful hints

• To make your own crust see DaVita.com recipe for Graham Cracker Crust. (link)
• Diabetics can substitute Equal®, Splenda® sweetener or other sugar substitute if desired. Carbohydrate is reduced to 5 grams per serving.
• To reduce fat substitute low-fat or fat-free cream cheese and whipped topping.
• Fruit option: use one cup of mango pulp available in Asian grocery stores. Reduce sugar to 1/4 cup with mango pulp since it is sweetened.

Tell us what you think
	Your name will be displayed for reviews:
	Your review:
	Rate it:

All comments will be approved by a DaVita teammate and generally will be posted if they are on-topic and not abusive. For more information, please see frequently asked questions.