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Recipe tags: Easy, Fruit, Refrigerator, Vegetarian

Salads and salad dressings

Carrot Pineapple Salad

Recipe submitted by DaVita dietitian Joyce from Texas.

Portions:  8

Serving size:  2/3 cup per serving

Ingredients

• one 3-ounce package apricot or orange Jell-O®
• 1 cup apricot nectar
• one 8-ounce can crushed pineapple
• 1/2 cup sugar
• one 8-ounce package cream cheese
• 1 cup Cool Whip®
• 1 cup  carrots, shredded

Preparation

1. Mix Jell-O® as directed on package instructions using apricot nectar and drained pineapple juice as part of liquid. Refrigerate until partially set.
2. Combine sugar, cream cheese and Cool Whip®. 
3. Blend the cream cheese mixture from step 2 with carrots into partially set Jell-O®. Refrigerate 3 to 4 hours until firm.

Nutrients per serving

• Calories: 250
• Protein:  4 g
• Carbohydrates:  34 g
• Fat:  12 g
• Cholesterol:  31 mg
• Sodium:   121 mg
• Potassium:  147 mg
• Phosphorus:  50 mg
• Calcium:  29 mg
• Fiber: 0.8 g

Renal Food Choices

• 1/2 milk
• 1 fruit, low potassium
• 1 fat
• 1 high calorie

Carbohydrate Choices

• 2 

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