Cranberries in Snow
- CKD non-dialysis
- 3/4 cup water
- 12 ounces fresh cranberries
- 3 ounces cherry gelatin mix
- 2-3/4 cups granulated sugar
- 1 cup crushed pineapple, canned in juice
- 8 ounces cream cheese
- 2 cups whipped topping
- 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 drained pineapple to gelatin. Mix well. Pour into a 9" x 13" pan and chill until set (approximately 1 hour).
- Set cream cheese out to soften.
- After cranberry dish is set, make topping in a large bowl by mixing remaining 3/4-cup sugar or Splenda®, cream cheese and whipped topping until smooth.
- Spread topping smoothly over cranberries.
- Refrigerate to chill topping. Serve cold.
Nutrients per serving
- Calories 260
- 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 and renal diabetic food choices
- 1 fruit, low potassium
- 1-1/2 fat
- 1-1/2 high calorie
- This is a wonderful year-round dish and very festive for winter holidays.
- Look for frozen whole cranberries when fresh cranberries are not in season.
- If made with sugar-free gelatin and Splenda: 118 calories, 13 g carbohydrate; count as 1 carbohydrate choice.