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1 Comment | Write a comment


Recipe Tags

Bake Fruit Pie Refrigerator Stove Top Vegetarian

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Nutrients per serving

  • Calories  212
  • Protein  1 g
  • Carbohydrates  40 g
  • Fat  5.4 g
  • Cholesterol  15 mg
  • Sodium  104 mg
  • Potassium  141 mg
  • Phosphorus  24 mg
  • Calcium  20 mg
  • Fiber  2.0 g

Desserts

Strawberry Pie

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe created by DaVita dietitian Patty from Oklahoma.

Portions: 8     Serving size: 1/8 of pie

Ingredients

    • 1 single crust 9” unbaked pie shell
    • 4 cups strawberries (fresh or frozen)
    • 1 cup sugar or sugar substitute
    • 3 tablespoons cornstarch
    • 2 tablespoons lemon juice
    • nondairy topping (optional)

Preparation

    1. Bake pie shell as directed on package. Set aside to cool.
    2. Mash 2 cups of the strawberries and combine with sugar, cornstarch and lemon juice.
    3. Place ingredients in a medium saucepan. Cook over medium heat, stirring until mixture is thick and clear. Let cool.
    4. Slice remaining strawberries and add to cooled mixture.
    5. Pour into cooled pie shell. Cover and place in refrigerator until chilled.

    Serve with non-dairy whipped topping if desired.

Renal and renal diabetic food choices

      • 1 starch
      • 1 fruit, medium potassium
      • 1 high calorie
      • 1 fat

Carbohydrate choices

3

Helpful hints

    • If sugar substitute is used, carbohydrate is reduced to 20 grams, carbohydrate choices are reduced to one.
    • Due to the high carbohydrate content, a half portion is recommended if you have diabetes. Sugar substitutes can be used to replace sugar in many recipes. Check with your dietitian for adjustments to recipes or serving size based on your individual carbohydrate requirements.
 

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What's everyone saying?

1 Comment | Average User Rating:

mrspeel says:

I used this recipe instead of my usual one because I couldn't get good nutritional stats on the strawberry Jello. Used 1.5 lbs strawberries total. My strawberries weren't very good, so I increased the sugar by 1/2 cup. Too sweet! Would've been better with 1/4-1/3. I cooked the filling for a good 10-15 minutes, but after being in the fridge overnight, it didn't set. Not enough cornstarch or cook longer?

May. 22, 2011, 1:15 PM - Inappropriate review?

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