Serving Size:
2-1/2" x 2-1/4" piece

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


  • 1-1/2 cups unsalted butter
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 2 cups powdered sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1/2 cup half & half creamer
  • 20 ounces canned juice packed, crushed pineapple
  • 2 cups fresh strawberries
  • 8 ounces whipped topping


  1. Preheat oven to 350° F.
  2. Melt 1/2 cup butter; combine with graham cracker crumbs and granulated sugar. Reserve 1/4 cup crust mixture for later use.
  3. Press remaining mixture into an ungreased 9” x 13” pan.
  4. Bake for 15 minutes; place pan in refrigerator to chill.
  5. Whip together remaining 1 cup softened butter, powdered sugar, salt, vanilla and creamer until fluffy.
  6. Spread filling mixture over chilled crust. Chill about 15 minutes.
  7. Drain pineapple; slice strawberries. Spread pineapple and strawberries over filling. Chill for 30 minutes.
  8. Before serving spread whipped topping over fruit. Sprinkle with reserved 1/4-cup graham cracker crust mixture.

Helpful hints

  • One stick of butter equals 1/2 cup.
  • One pint basket fresh strawberries yields 2 cups of sliced berries.

Nutrients per serving

Calories 260

Protein 1 g

Carbohydrates 28 g

Fat 16 g

Cholesterol 43 mg

Sodium 112 mg

Potassium 87 mg

Phosphorus 36 mg

Calcium 28 mg

Fiber 0.8 g

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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