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Recipe tags: Fruit, Potluck, Refrigerator, Stove Top, Vegetarian

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Desserts

Strawberry Pudding

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN.

Submitted by Davita dietitian Sara from California.

Yield:   6 portions

Serving size:    1/2 cup

Ingredients

• 1 cup water
• 2 cups crushed strawberries
• 1/2 cup sugar or Splenda® sugar substitute
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2-1/2 tablespoons cornstarch
• 6 tablespoons nondairy whipped topping

Preparations

1. Bring water to a boil. Stir in sugar. Drop crushed strawberries into boiling sugar water and bring to a gentle simmer. Add lemon juice and lemon zest. Stir as the mixture simmers for 3 minutes.
2. Mix cornstarch in a small amount of cold water and stir into strawberries. Stir and cook until mixture thickens, about 1 to 2 minutes. Remove from heat. 
3. Divide mixture into 6 dessert dishes and cool in refrigerator.
4. Top each serving with 1 tablespoon whipped topping and serve.

Nutrients per serving

• Calories: 102
• Protein: 0 g
• Carbohydrate: 24 g
• Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 2 mg
• Potassium: 87 mg
• Phosphorus: 10 mg
• Calcium: 9 mg
• Fiber: 1.2 g

Renal and renal diabetic food choices

• 1 fruit, low potassium
• 1 high calorie

Helpful hint

• Fresh of frozen strawberries work well in this recipe.

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