- CKD non-dialysis
- Lower Protein
- 1 pie shell, 9" size
- 8 ounces reduced-fat cream cheese
- 1/2 cup powdered sugar
- 2 cups no sugar added or natural fruit strawberry jam
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1-1/2 teaspoons unflavored gelatin (such as Knox® unflavored gelatin)
- 1/2 pound fresh strawberries
- 1/2 cup + 2 tablespoons granulated sugar
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla
- Bake pie shell according to directions. Let cool. Slice fresh strawberries and set aside.
- Combine cream cheese together with powdered sugar and blend until smooth. Set mixture aside.
- Combine lemon juice, water, and gelatin in a small bowl. Let stand until thickened, about 5 minutes.
- Put strawberry jam into a large saucepan. Stir gelatin mixture and 1/2 cup of sugar into the jam. Simmer about 2 minutes. Let cool. Once cool, fold in fresh strawberries.
- For the whipped cream, place bowl and whisk in freezer for 10-15 minutes. Put 2 tablespoons sugar, heavy whipping cream, and vanilla into bowl and whip until stiff. (Can be done with a hand-mixer, stand mixer, or by hand.)
- Spread cream cheese mixture in bottom and around sides of pie shell.
- Top with strawberry mixture and let set for 4 hours, refrigerated. Add homemade whipped cream when ready to serve.
- Fan strawberry slices in center of pie for decoration.
- For a homemade jam; cook frozen berries over medium-low heat until they release juice, about 3-5 minutes. Turn up the heat to medium-high. Cook, stirring frequently until they are thick and cooked down, like the consistency of jam. This takes about 25 minutes. Measure out 2 cups. Count as 3 carbohydrate choices if using homemade jam.
- For diabetics, reduce carbohydrate by substituting artificial sweetener for granulated sugar.
Nutrients per serving
Protein 5 g
Carbohydrates 59 g
Fat 18 g
Cholesterol 46 mg
Sodium 201 mg
Potassium 202 mg
Phosphorus 86 mg
Calcium 66 mg
Fiber 1.2 g
Renal and renal diabetic food choices
- 1 starch
- 1/2 fruit, medium potassium
- 3 fat
- 2 high calorie
Submitted by: DaVita renal dietitian Kay from Georgia.
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