Low Phosphorus Fudge with Protein Powder
one 3” x 1-1/2” piece
- Lower Protein
- 2/3 cup almond milk, unenriched
- 1-2/3 cups granulated sugar
- 1-1/2 cups miniature marshmallows
- 1-1/2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 scoop whey protein powder
- Grease a 9 inch square pan with nonstick spray or butter.
- Combine almond milk and sugar in a large heavy saucepan. Bring to a boil; reduce heat to medium. Stir constantly and continue a rolling boil for 5 minutes.
- Remove pan from heat and add 1 scoop protein powder. Mix with hand mixer until protein powder dissolved.
- Stir in marshmallows, chocolate chips and vanilla extract. Stir until marshmallows are melted.
- Quickly pour into a greased pan. Cool; cut into 3 x 1-1/2 inch pieces, making 18 pieces.
- Protein powders vary in protein, potassium, sodium and phosphorus per scoop. Your dietitian can guide you to the best kind for you.
- Some brands of almond milk have phosphorus additives; check the ingredient label for phosphorus additives.
- Look for protein powders without phosphorus additives, if possible to help keep phosphorus low in this recipe.
- Let fudge cool completely before cutting.
- For people with diabetes, cut fudge into 1-1/2 x 1-1/2 inch pieces and count as one carbohydrate choice.
Submitted by: DaVita renal dietitian Suzanne from Pennsylvania.
Nutrients per serving
Protein 2 g
Carbohydrates 31 g
Fat 4 g
Cholesterol 3 mg
Sodium 15 mg
Potassium 65 mg
Phosphorus 23 mg
Calcium 19 mg
Fiber 0.9 g
Kidney and kidney diabetic food choices
- 1 fat
- 1-1/2 high calorie
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