Portions:
6

Serving Size:
1/2 cup

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

Ingredients

  • 12 ounces frozen red raspberries
  • 2 cups frozen unsweetened peach slices
  • 1/2 cup sugar
  • 1 tablespoon all-purpose white flour
  • 1/8 teaspoon ground ginger
  • 5 cups soft white bread cubes
  • 3 tablespoons butter, melted
  • 6 tablespoons whipped topping (optional)

Preparation

  1. Thaw raspberries and peaches, if frozen. Do not drain.
  2. Pre-heat oven to 375 ºF.
  3. In a large mixing bowl combine sugar, flour and ginger. Add berries, peaches, and their juices; toss to coat. Add 2 cups of the bread cubes; toss gently until combined. Transfer filling to an ungreased 2-quart square baking dish.
  4. To make topping place remaining bread cubes in a medium mixing bowl. Drizzle with melted butter; toss to coat. Sprinkle topping over fruit filling. Bake about 30 minutes or until fruit is tender and topping is golden.
  5. Serve warm with whipped topping.

Helpful hints

  • Substitute 3 cups fresh raspberries and 2 cups freah peaches for frozen when in season.
  • Seven slices of bread yields approximately 5 cups cubed.

Nutrients per serving

Calories 248

Protein 4 g

Carbohydrates 45 g

Fat 7 g

Cholesterol 15 mg

Sodium 251 mg

Potassium 190 mg

Phosphorus 30 mg

Calcium 0 mg

Fiber 0 g

Renal and renal diabetic food choices

  • 2 starch
  • 1 medium-potassium fruit
  • 1 fat

Carbohydrate choices

3

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