Blueberry Cream Cones

Portions:
6

Serving Size:
1 cone

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

Ingredients

  • 4 ounces cream cheese
  • 1-1/2 cup whipped topping
  • 1-1/4 cup fresh or frozen blueberries
  • 1/4 cup blueberry jam or preserves
  • 6 small ice cream cones

Preparation

  1. Soften cream cheese. Place in a bowl and beat with a mixer on high until smooth and fluffy.
  2. Fold fruit and jam or preserves and whipped topping into the cream cheese.
  3. Fill cones, and chill in the freezer until ready to serve.

Helpful hints

  • Use sugar-free or fat-free whipped topping, low fat cream cheese and sugar-free jelly to reduce sugar and fat.
  • Comet® cones, 4-1/2 grams each, were used in the nutritional analysis . If sugar cones or wafer cones are used, the calories, carbohydrate and sodium may be higher.
  • Change the flavor of the cones by using a different type of berry and jam, such as raspberries or strawberries.
  • If frozen blueberries are used, thaw before adding to the cream cheese and whipped topping.

Nutrients per serving

Calories 177

Protein 3 g

Carbohydrates 21 g

Fat 9 g

Cholesterol 21 mg

Sodium 95 mg

Potassium 81 mg

Phosphorus 40 mg

Calcium 24 mg

Fiber 1.0 g

Renal and renal diabetic food choices

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

Carbohydrate choices

1

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