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Recipe tags: Fruit, Independence Day, Potluck, Refrigerator, Stove Top

Desserts

Red, White and Blue Salad

Recipe from DaVita patient Peggy, and submitted by DaVita dietitian Mary from Missouri.

Yield:  24 portions

Serving size:  2-1/4” x 2” piece    

Ingredients

• one 3–ounce package blueberry gelatin
•  1 cup whipping cream
•  1 cup granulated sugar
•  1 8-ounce package cream cheese, softened
•  1 cup pecans, chopped
•  1 envelope unflavored gelatin
•  one  3-ounce package strawberry gelatin
•  1 cup frozen strawberries, partly thawed

Preparation

1.  Prepare blueberry gelatin according to package directions.

2.  Pour gelatin into 13” x 9” x 2” glass baking dish, refrigerate until set.

3.  In a medium bowl, beat together whipping cream and sugar.

4.  Add cream cheese and beat until smooth. Stir in pecans.

5.  Dissolve unflavored gelatin in 1/2 cup water.  Blend into cream cheese mixture.

6. Pour mixture over set blueberry gelatin. Refrigerate until set.

7. Dissolve strawberry gelatin in 1 cup hot water. Add partially thawed strawberries with juice.

8. Pour strawberry mixture over cream cheese layer. Refrigerate until set.

9. Cut into 2-1/4” x 2” pieces.

Nutrients per serving

• Calories: 168
• Protein: 2 g
• Carbohydrate: 18 g
• Fat: 10 g
• Cholesterol: 23 mg
• Sodium: 52 mg
• Potassium:  51 mg
• Phosphorus: 35 mg
• Calcium: 12 mg
• Fiber: 0.6 g

Renal Food Choices

• 1/2 high-calorie
• 1/2 fruit, low potassium
• 2 fat

Helpful Hints

1. For a change in flavor, you could use blackberry flavored gelatin instead of blueberry; raspberry flavored gelatin instead of strawberry; and frozen raspberries instead of strawberries.
2. Pecans and other nuts are high in phosphorus and potassium. Each serving of this dessert contains 4 pecan halves, and remains low in phosphorus and potassium when consumed in the suggested portion. You could reduce the pecans to 1/2 cup or even omit from the recipe for a very low phosphorus, low potassium dessert.

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