Cranberry Fruit Dip


Serving Size:
2 tablespoons dip, 2 slices apple, 2 slices pear and 3 pineapple chunks

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian
  • Gluten-free


  • 8 ounces sour cream
  • 1/2 cup whole berry cranberry sauce
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 4 cups fresh pineapple
  • 4 medium apples
  • 4 medium pears
  • 1 teaspoon lemon juice


  1. Place sour cream, cranberry sauce, nutmeg and ginger in a food processor and process until well mixed. Remove to a small bowl.
  2. Cut pineapple into bite-size pieces. Cut apples and pears into 12 slices each. Toss apple and pear slices with lemon juice to prevent browning.
  3. Arrange fruit on platter with dip bowl in the middle. Chill until ready to serve.

Helpful hints

  • Refrigerate leftover dip for up to 3 days.

Nutrients per serving

Calories 70

Protein 0 g

Carbohydrates 13 g

Fat 2 g

Cholesterol 4 mg

Sodium 8 mg

Potassium 101 mg

Phosphorus 15 mg

Calcium 17 mg

Fiber 1.5 g

Added Sugar 2 g

Kidney and kidney diabetic food choices

  • 1 fruit, low potassium

Carbohydrate choices


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