Red White and Blue Pie

Portions:
8

Serving Size:
1/8 pie

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

Ingredients

  • 8 ounces whipped low-fat cream cheese
  • 1/2 cup low-sugar red raspberry preserves
  • 3 cups Reddi-Wip® dairy whipped topping
  • 1 prepared graham cracker crust, 9" size
  • 1 cup fresh blueberries
  • 1-1/2 cups fresh raspberries

Preparation

  1. To make filling, beat whipped cream cheese and preserves until smooth with an electric mixer on medium speed.
  2. Fold whipped topping into cream cheese mixture.
  3. Spread filling evenly over the bottom of the graham cracker crust.
  4. Chill at least 30 minutes in the refrigerator or freezer.
  5. Before serving arrange blueberries around outer ring of pie. Layer raspberries around inner ring of pie.
  6. Finish decorating with a dollop of whipped topping in the center and a raspberry or strawberry on top.

Helpful hints

  • Portion leftover pie into single servings, wrap and freeze for a quick dessert later.
  • For variety make pie with different fresh fruits and preserves. Try strawberries, peaches, pineapple or mandarin oranges.

Nutrients per serving

Calories 237

Protein 4 g

Carbohydrates 35 g

Fat 9 g

Cholesterol 19 mg

Sodium 220 mg

Potassium 162 mg

Phosphorus 91 mg

Calcium 75 mg

Fiber 2.6 g

Renal and renal diabetic food choices

  • 1/2 starch
  • 1/2 fruit, low potassium 
  • 1 milk

Carbohydrate choices

2

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