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Recipe tags: Bake, Cake, Fruit, Potluck, Refrigerator, Vegetarian

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Desserts

Blueberry Icebox Cake

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CDE and Dorothy Gordon BS, RN.
Submitted by DaVita dietitian Sara from California.

Portions: 10

Serving size: 1/10 recipe

Ingredients

• 1-1/2 sticks softened unsalted margarine
• 1-1/2 cups all-purpose white flour
• 2 tablespoons sugar
• 3 cups nondairy whipped topping
• 1/4 cup sugar
• 3 ounces cream cheese, softened
• 21-ounce can blueberry pie filling

Preparation

1. Preheat oven 350° F.
2. Mix 1-1/2 sticks margarine with flour and 2 tablespoons sugar. Press evenly into the bottom of a  9" x 13" x 2" oven proof, glass baking dish. Bake for 15 minutes or until lightly browned. Remove from oven and cool.
3. In a large bowl, thoroughly mix softened cream cheese with 1/4 cup sugar. Fold whipped topping into cream cheese mixture.
4. Spread half of the cream cheese mixture evenly over cooled crust.
5. Spread blueberry pie filling evenly over cream cheese mixture. Spread the remaining cream cheese mixture evenly over blueberries. Cover and refrigerate over night.
6. Cut into 10 servings.

Nutrients per serving

• Calories: 347
• Protein: 2 g
• Carbohydrate: 40 g
• Fat: 20 g
• Cholesterol: 9 mg
• Sodium: 59 mg
• Potassium: 48 mg
• Phosphorus: 24 mg
• Calcium: 6 mg
• Fiber: 0.4 g

Renal Food Choices                                 

• 1 nondairy milk substitute            
• 1/2 starch
• 2 high-calorie
• 2 fat

Helpful Hint

• Not suitable for diabetics due to high calorie, fat and carbohydrate content.
• This special-company recipe can be served occasionally with a low-fat entree.

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