Portions:
10

Serving Size:
2/3 cup

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

Ingredients

  • 4 cups fresh pineapple
  • 3 cups fresh strawberries
  • 1/2 cup Splenda© granular sweetener
  • 1/2 cup packed basil leaves
  • 1 tablespoon lime zest
  • 1/2 cup fresh blueberries

Preparation

  1. Cube pineapple and quarter strawberries.
  2. Combine Splenda sweetener with 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute. 
  3. Remove from heat and stir in basil and lime zest.
  4. Cool to room temperature then strain through a fine strainer into a bowl; discard solids.
  5. Combine pineapple, strawberries and blueberries in a large bowl. Drizzle with Splenda mixture and toss to coat. Chill until ready to serve.

Helpful hints

  • Fresh basil works best, but you can use equal amount of dried whole leaves).
  • This salad can be refrigerated up to two days. 
  • For higher calories use sugar instead of Splenda sweetener.

Nutrients per serving

Calories 54

Protein 1 g

Carbohydrates 12 g

Fat 0 g

Cholesterol 0 mg

Sodium 2 mg

Potassium 148 mg

Phosphorus 18 mg

Calcium 20 mg

Fiber 2.0 g

Renal and renal diabetic food choices

  • 1 fruit, medium potassium

Carbohydrate choices

1

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