Cherry Cream Cheese Gelatin
- CKD non-dialysis
Pour cherry gelatin in a 1-1/2-quart bowl and set aside.
Drain pear halves and save the juice.
Using a 1 cup measuring cup, pour juice from pear halves and add water to make 1 cup. In a small pan or microwave, heat juice to a boil.
Combine hot pear/water juice with gelatin and stir for two minutes until gelatin is completely dissolved.
Puree pear halves in a blender.
Pour gelatin mixture into blender with pureed pears and blend.
Cut cream cheese into small squares and place in blender with pear/gelatin mixture. Blend then pour into a 1-1/2 quart bowl.
Add nondairy dessert topping and mix until well blended.
Refrigerate over night or at least 6 hours prior to serving.
Nutrients per serving
- Calories 264
- Protein 3 g
- Carbohydrates 27 g
- Fat 16 g
- Cholesterol 31 mg
- Sodium 116 mg
- Potassium 68 mg
- Phosphorus 43 mg
- Calcium 25 mg
- Fiber 0.8 g
Renal and renal diabetic food choices
1/2 fruit, low potassium
- 1/2 milk choice
- 1 high-calorie
- 2 fat