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Recipe tags: Fruit, Independence Day, Pie, Potluck, Refrigerator, Vegetarian

Desserts

Red, White and Blue Pie

Recipe submitted by DaVita dietitian Heather from Missouri.

Yield:  8 servings

Serving size:  1/8 pie

Ingredients

• one 8-ounce package reduced fat cream cheese
• 1/2 cup red raspberry or strawberry preserves (or sugar-free for diabetes)
• 1 small tub frozen light non-dairy whipped topping, thawed (save out one spoon full for topping decoration)
• 1 prepared graham cracker crust
• 1 cup fresh blueberries

•  1-1/2 cups sliced fresh strawberries or raspberries

Preparation

1. To make filling, beat cream cheese and preserves with until smooth with an electric mixer on medium speed.
2. Fold in whipped topping and mix on low speed.
3. Spread filling evenly over the bottom of the graham cracker crust.
4. Arrange blueberries around outer ring of pie. Layer strawberries or raspberries around inner ring of pie.  
5. Finish decorating with a dollop of whipped topping in the center.
6. Chill at least 30 minutes before serving.

Nutrients per serving

• Calories: 204
• Protein: 3 g
• Carbohydrate: 29 g
• Fat: 8 g
• Cholesterol: 13 mg
• Sodium: 159 mg
• Potassium: 116 mg
• Phosphorus: 45 mg
• Calcium: 41 mg
• Fiber: 1.7 g

Renal  and Renal Diabetic Food Choices

• 1 starch
• 1 fruit
• 1/2 non-dairy

Carbohydrate Choices

•   2

Helpful Hints

• People with diabetes can use sugar-free or low-sugar preserves to reduce the carbohydrate content of this recipe.

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