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
- Preheat oven 350° F.
- 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.
- In a large bowl, thoroughly mix softened cream cheese with 1/4 cup sugar. Fold whipped topping into cream cheese mixture.
- Spread half of the cream cheese mixture evenly over cooled crust.
- Spread blueberry pie filling evenly over cream cheese mixture. Spread the remaining cream cheese mixture evenly over blueberries. Cover and refrigerate over night.
- 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 hints
- 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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1 Comment | Average User Rating:
dclajason says:
Loved it.
Jul. 20, 2011, 8:50 AM - Inappropriate review?