A Family Recipe Book for Kidney Patients - National Kidney ...

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DessertsKidney Cooking | Georgia Council on Renal NutritionP ineapple PuddingYield: 12 servingsServing size: ½ cupIngredients3 tablespoons all-purpose flour½ cup sugar1 large egg, whole3 large eggs, divided1 cup 2% milkDirections1. Preheat oven to 425°F.2. Combine flour, sugar, 1 whole egg and3 egg yolks in top of a double boiler.3. Stir in milk and water. Cook, uncoveredover boiling water, stirring constantly,until thickened.4. Remove from heat, and add vanillaextract.5. Spread a small amount of the custardon the bottom of a 1 ½ quart casserole1 cup water1 teaspoon vanilla extract2 cups pineapple chunks, drained¼ cup sugar25-30 vanilla wafersdish; top with half of the vanilla wafers,then half of the pineapple.6. Continue with layers of custard, vanillawafers, and pineapple, beginning andending with custard.7. Beat remaining egg whites with fork,egg beater, or hand mixer, add sugar.Beat until stiff peaks form.8. Pile beaten egg whites on top of layeredpudding. Bake for 5 minutes or untillightly browned.Nutritional content per serving209 calories 0 grams trans fat 80 milligrams sodium4 grams protein 81 milligrams cholesterol 120 milligrams potassium5 grams total fat 38 grams carbohydrate 71 milligrams phosphorus2 grams saturated fat 1 gram fiber 47 milligrams calciumSuggestiongs:• May substitute pineapples with fruit cocktail, pears, canned peaches, canned cherriesor berries.• Other flavorings may be used instead of vanilla, such as almond, rum, lemon or banana.• May use non-dairy whipped toppings instead of egg white meringue.— 78 —
DessertsKidney Cooking | Georgia Council on Renal NutritionLemon CrispiesIngredients1 cup unsalted butter or margarine1 cup granulated sugar1 egg1 ½ teaspoons lemon extract1 ½ cup all-purpose flour, siftedYield: 5 dozenServing size: 2 cookiesDirections1. Preheat oven to 375°F.2. Cream butter with sugar.3. Add egg and lemon extract, beat until light and fluffy.4. Add flour, mix until smooth.5. Drop batter by level tablespoon onto ungreased cookie sheet, at least 2" apart.6. Bake for 10 minutes until brown around the edges.7. Remove from cookie sheet after the cookies have cooled for a minute.Nutritional content per serving115 calories 0 grams trans fat 12 milligrams sodium2 gram protein 76 milligrams cholesterol 20 milligrams potassium6 grams total fat 12 grams carbohydrate 23 milligrams phosphorus1 gram saturated fat 0 grams fiber 7 milligrams calcium— 79 —
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