Name: Red, White and Blue Salad
Yield: 24

Reviews

Portions:
24

Serving Size:
2-1/4” x 2” piece

Diet Types:

Prepare blueberry gelatin according to package directions.
Pour gelatin into 13” x 9” x 2” glass baking dish, refrigerate until set.
In a medium bowl, beat together whipping cream and sugar.
Add cream cheese and beat until smooth. Stir in pecans.
Dissolve unflavored gelatin in 1/2 cup water. Blend into cream cheese mixture.
Pour mixture over set blueberry gelatin. Refrigerate until set.
Dissolve strawberry gelatin in 1 cup hot water. Add partially thawed strawberries with juice.
Pour strawberry mixture over cream cheese layer. Refrigerate until set.
Cut into 2-1/4” x 2” pieces.

For a change in flavor, you could use blackberry flavored gelatin instead of blueberry; raspberry flavored gelatin instead of strawberry; and frozen raspberries instead of strawberries.
Pecans and other nuts are high in phosphorus and potassium. Each serving of this dessert contains 4 pecan halves, and remains low in phosphorus and potassium when consumed in the suggested portion. You could reduce the pecans to 1/2 cup or even omit from the recipe for a very low phosphorus, low potassium dessert. For a lower sugar version use sugar-free gelatin and sugar substitute instead of sugar.

Submitted by: Recipe from DaVita patient Peggy, and submitted by DaVita dietitian Mary from Missouri.