- CKD non-dialysis
one wonton filled stack
- 12 wonton wrappers
- 2 tablespoons granulated sugar
- 1 cup Reddi-Wip® Fat Free whipped topping
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1 tablespoon powdered sugar
Preheat oven to 400° F.
Spray cooking spray on a baking sheet that will fit 12 wonton wrappers.
Spread out the wonton wrappers, and spray them with cooking spray.
Sprinkle sugar on wonton wrappers.
Bake wontons for 5 minutes or until golden brown and then remove from baking sheet.
Place 6 wonton wrappers on a serving dish.
Spoon 2 tablespoons whipped topping, 1 tablespoon raspberries and 1 tablespoon blueberries onto each wonton wrapper.
Top the berries with a second wonton wrapper.
Sprinkle tops with powdered sugar and serve immediately.
Nutrients per serving
- Calories 97
- Protein 2 g
- Carbohydrates 20 g
- Fat 1 g
- Cholesterol 3 mg
- Sodium 100 mg
- Potassium 50 mg
- Phosphorus 25 mg
- Calcium 22 mg
- Fiber 1.0 g
Renal and renal diabetic food choices
- 1/2 starch
- 1/2 high-calorie
Substitute strawberries and blackberries for raspberries and blueberries for variety.
To reduce carbohydrate content substitute Splenda® No Calorie granular sweetener for sugar.
Garnish with a dollop of whipped topping, fruit and a mint leaf if desired.
If the wontons sit in the refrigerator the Reddi-Wip will melt. Assemble only when ready to serve.