Strawberry Pudding

Portions:
6

Serving Size:
1/2 cup

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

Ingredients

  • 1 cup water
  • 2 cups strawberries
  • 1/2 cup sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2-1/2 tablespoons cornstarch
  • 6 tablespoons whipped dessert topping

Preparation

  1. Crush strawberries.
  2. Bring water to a boil. Stir in sugar. Drop crushed strawberries into boiling sugar water and bring to a gentle simmer. Add lemon juice and lemon zest. Stir as the mixture simmers for 3 minutes.
  3. Mix cornstarch in a small amount of cold water and stir into strawberries. Stir and cook until mixture thickens, about 1 to 2 minutes. Remove from heat. 
  4. Divide mixture into 6 dessert dishes and cool in refrigerator.
  5. Top each serving with 1 tablespoon whipped topping and serve.

Helpful hints

  • Fresh of frozen strawberries work well in this recipe.
  • Replace sugar with Splenda® No Calorie Sweetener or other sugar substitute to reduce carbohydrate. 

Nutrients per serving

Calories 102

Protein 0 g

Carbohydrates 24 g

Fat 0 g

Cholesterol 0 mg

Sodium 2 mg

Potassium 87 mg

Phosphorus 10 mg

Calcium 9 mg

Fiber 1.2 g

Renal and renal diabetic food choices

  • 1 fruit, low potassium
  • 1 high calorie

Carbohydrate choices

1-1/2

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