Portions:
8

Serving Size:
1/8 of recipe

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

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/3 cup pecans
  • 1 tablespoon lemon juice
  • 7 ounces marshmallow crème
  • 16 ounces  frozen strawberries in syrup
  • 1 cup Reddi-Wip®  Real Cream whipped topping

Preparation

  1. Preheat oven to 325° F. Thaw strawberries and chop pecans.
  2. Mix the flour, butter, brown sugar and pecans. Press into a 9” spring-form pan. Bake 20 minutes. Let cool completely.
  3. In a food processor, mix lemon juice, marshmallow crème and strawberries until well-blended.
  4. Pour into a large mixing bowl. Fold in Reddi-Wip® lightly to maintain fluff.
  5. Pour mixture onto cooled crust. Cover with plastic wrap and aluminum foil and freeze until ready to serve.

Helpful hints

  • This dessert will keep for several weeks in the freezer if covered well with plastic wrap and foil.
  • Nuts are high in potassium and phosphorus, but can still be used in very small amounts if your labs are controlled. The 1/3-cup pecans in this recipe provides 40 mg potassium and 28 mg phosphorus per serving.

Nutrients per serving

Calories 249

Protein 2 g

Carbohydrates 40 g

Fat 9 g

Cholesterol 17 mg

Sodium 75 mg

Potassium 132 mg

Phosphorus 37 mg

Calcium 30 mg

Fiber 2.0 g

Renal and renal diabetic food choices

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

Carbohydrate choices

2-1/2

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