Cranberries in Snow
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Recipe submitted by DaVita renal dietitian Kim from Missouri.
Portions: 15
Serving size: 1/2 cup
Ingredients
- 3/4 cup water
- one 12-ounce package fresh cranberries
- 1 package (8-serving size) regular or sugar-free cherry gelatin
- 2-3/4 cups sugar or Splenda® granular sugar substitute (divided use)
- 1 cup crushed pineapple, canned in juice, drained
- one 8-ounce package cream cheese, softened
- 2 cups nondairy whipped topping or Cool Whip®, thawed
Preparation
- In a medium sauce pan, boil water.
- Add cranberries, return to boil then reduce heat to medium. Cook until tender (10 to 12 minutes).
- Remove from heat. Stir in gelatin and 2 cups of the sugar or Splenda. Stir until sweetener is dissolved. Let cool (approximately 30 minutes.)
- Add pineapple to gelatin. Mix well. Pour into a 9" x 13" pan and chill until set (approximately 1 hour).
- After cranberry dish is set, make topping in a large bowl by mixing remaining 3/4-cup sugar or Splenda®, cream cheese and nondairy whipped topping until smooth.
- Spread topping smoothly over cranberries.
- Refrigerate to chill topping. Serve cold.
Nutrients per serving (prepared with regular gelatin and sugar)
- Calories: 261
- Protein: 2 g
- Carbohydrates: 49 g
- Fat: 7 g
- Cholesterol: 17 mg
- Sodium: 69 mg
- Potassium: 45 mg
- Phosphorus: 27 mg
- Calcium: 15 mg
- Fiber: 0.9 g
Renal food choices
- 1 fruit, low potassium
- 1-1/2 fat
- 1-1/2 high calorie
Nutrients per serving (prepared with sugar-free gelatin and Splenda®)
- Calories: 118
- Protein: 1 g
- Carbohydrates: 13 g
- Fat: 7 g
- Cholesterol: 17 mg
- Sodium: 60 mg
- Potassium: 54 mg
- Phosphorus: 37 mg
- Calcium: 15 mg
- Fiber: 0.9 g
Renal diabetic food choices
- 1 fruit, low potassium
- 1-1/2 fat
Carbohydrate choices
- 1
Helpful hints
- This is a wonderful year-round dish and very festive for holidays such as Thanksgiving and Christmas.
- Look for frozen whole cranberries when fresh cranberries are not in season.
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