Cherry Cream Cheese Gelatin
- CKD non-dialysis
- Lower Protein
- 3 ounces cherry gelatin mix
- 15 ounces canned pear halves
- 8 ounces cream cheese
- 8 ounces Cool Whip® dessert topping
- Pour cherry gelatin in a 1-1/2-quart bowl and set aside.
- Drain pear halves and save the juice.
- Using a 1 cup measuring cup, pour juice from pear halves and add water to make 1 cup. In a small pan or microwave, heat juice to a boil.
- Combine hot pear/water juice with gelatin and stir for two minutes until gelatin is completely dissolved.
- Puree pear halves in a blender.
- Pour gelatin mixture into blender with pureed pears and blend.
- Cut cream cheese into small squares and place in blender with pear/gelatin mixture. Blend then pour into a 1-1/2 quart bowl.
- Add nondairy dessert topping and mix until well blended.
- Refrigerate over night or at least 6 hours prior to serving.
- To increase calories, use pear halves in heavy syrup and full-fat cream cheese. (Analysis based on using these products.)
- To lower calories, sugar and fat, use pear halves in natural juice, sugar-free gelatin and low-fat cream cheese. (178 calories, 15 grams carbohydrate, 10 grams fat)
- Lime, lemon, strawberry or raspberry gelatin may be used as substitute for cherry-flavored gelatin.
Submitted by: DaVita renal dietitians Jean and Madonna from Minnesota.
Nutrients per serving
Protein 3 g
Carbohydrates 27 g
Fat 16 g
Cholesterol 31 mg
Sodium 116 mg
Potassium 68 mg
Phosphorus 43 mg
Calcium 25 mg
Fiber 0.8 g
Kidney and kidney diabetic food choices
- 1/2 fruit, low potassium
- 1/2 milk choice
- 1 high-calorie
- 2 fat
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