Since it has been a long winter, DPC would like to share a late holiday gift. What better way to take your mind off of the snow accumulation and wind chill than a couple of renal friendly dessert recipes! Dessert is often one of the first things cut from the renal diet, but this doesn’t have to be the case. Most desserts contain chocolate or milk, which are foods high in phosphorous and potassium that can lead to bone and heart problems. This does limit dessert options for kidney patients, however, we all deserve a treat every now and then. Luckily, these two recipes are renal friendly, so do not hesitate to indulge your or your family’s sweet tooth! Just remember to limit your portion size.
Fresh Fruit Layer Cake
Ingredients:
1 box of angel food cake mix
1 box of fat-free and sugar-free vanilla pudding made with skim milk
½ tub of fat free cool whip
½ cup each of strawberries and blueberries
Cooking Instructions:
Make the cake and pudding according to the package directions, but make sure to substitute skim milk for whole milk. Cut the cake into squares and put ½ of the cake squares into a cake pan or other baking dish. If you are able to use a clear bowl, it makes a more impressive display. Then pour ½ of the pudding over the cake and spread half of the cool whip. Once you have completed this put down a layer of strawberries and blueberries. Repeat the recipe to create a second layer and serve. To make it easier to serve, put the mixture into the fridge for an hour before serving.
Lemon Surprise Bars
Ingredients:
1 box of lemon cake mix
2 tablespoons of butter
3 eggs
4 ounces of light cream cheese
½ cup of powdered sugar
1 lemon
1 teaspoon of vanilla
Cooking instructions:
Take the lemon cake dry mix and put it into a large bowl with the butter and one egg. Mix the ingredients until smooth and place that into a 9 inch by 13 inch cake pan. In a new bowl, mix the cream cheese, juice of one half or a whole if you really like lemon, two eggs and vanilla. Once this is smoothly mixed, spread it on top of the cake mix. Bake this together at 350 degrees Fahrenheit for 20-25 minutes or until firm. Let the bars cool and put them in the refrigerator one hour before serving.
