Red, White and Blue Salad

Name: Red, White and Blue Salad
Yield: 24

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 24

Serving Size: 2-1/4” x 2” piece

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Ingredients

1 small box blueberry gelatin
1 cup whipping cream
1 cup granulated sugar
8 ounces cream cheese, softened
1 cup pecans, chopped
1 envelope unflavored gelatin
1 small box strawberry gelatin
1 cup frozen strawberries, partly thawed

Nutrients per serving

Calories 168

Protein 2 g

Carbohydrates 18 g

Fat 10 g

Cholesterol 23 mg

Sodium 52 mg

Potassium 51 mg

Phosphorus 35 mg

Calcium 12 mg

Fiber 0.6 g

Preparation

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.

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Renal and renal diabetic food choices

1/2 high-calorie
1/2 fruit, low potassium
2 fat

Carbohydrate choices

Helpful hints

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.

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Submitted by:

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

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