HOLIDAY RECIPES - DESSERTS
Say goodbye to compromise and hello to a world where every dessert is a treat for your taste buds and your well-being.
KIDNEY-FRIENDLY Pumpkin Pie with Graham Cracker
Ingredients:
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Whole grain graham cracker crust
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1 can pumpkin puree
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2 eggs
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1/2 cup stevia
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1/4 teaspoon ginger
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1/4 teaspoon NoSalt
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1 cup unsweetened almond milk
Instructions:
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Preheat the oven to 425°F.
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In a bowl, mix pumpkin puree, eggs, sugar, cinnamon, nutmeg, ginger, and Nosalt.
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Gradually add unsweetened almond milk, stirring until smooth.
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Pour the mixture into the graham cracker crust.
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Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for an additional 40-50 minutes or until set.
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Allow the pie to cool before serving. Enjoy your Kidney-Friendly Pumpkin Pie!
*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.
*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.
KIDNEY-FRIENDLY Cranberry Sauce
Ingredients:
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1 bag (12 ounces) fresh cranberries
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1 cup water
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1/2 cup stevia
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Orange zest to taste (optional)
Instructions:
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Rinse cranberries under cold water.
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In a saucepan, combine cranberries and water.
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Bring to a boil, then reduce heat and simmer until cranberries burst (about 10 minutes).
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Stir in sugar or sugar substitute until dissolved.
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Optional: Add orange zest for flavor.
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Enjoy your Kidney-Friendly Cranberry sauce!
*While shopping, ALWAYS check the label and choose items with less phosphorus, and avoid dairy.
*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.
KIDNEY-FRIENDLY Low Potassium Apple Crumble
This recipe is adapted to be suitable for dialysis patients by using low-potassium apples and limiting high-phosphorus ingredients.
Ingredients:
For the filling:
- 4 medium Granny Smith apples (peeled, cored, and sliced)
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, toss the sliced apples with lemon juice, granulated sugar, and 1 teaspoon cinnamon. Spread this mixture in an 8×8 inch baking dish.
- In another bowl, mix flour, oats, brown sugar, and 1/4 teaspoon cinnamon for the crumble topping.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the apple mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the apples are tender.
- Allow to cool for 10 minutes before serving.
*While shopping ALWAYS check the label and choose less Phosphorus and avoid dairy
*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific situation.
https://www.kidney.org/nutrition/recipes/apple-caramel-crisp
https://kidneynutritioninstitute.org/recipes/baked-apple-with-crumble-topping/
KIDNEY-FRIENDLY Low Potassium Banana Bread
This recipe is adapted to be suitable for those with kidney concerns by limiting high-potassium ingredients and using alternatives where possible.
Ingredients:
- 1 medium ripe banana (about 1/2 cup mashed)
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1/3 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsweetened almond milk
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash the banana. Add applesauce, vegetable oil, brown sugar, egg, and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with almond milk. Stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Kidney-Friendly Notes:
- This recipe uses only one banana to keep potassium levels low. A single serving (1/10 of the loaf) contains approximately 100-120mg of potassium.
- Applesauce is used to replace some of the banana, adding moisture without significantly increasing potassium.
- Unsweetened almond milk is used instead of regular milk to further reduce potassium and phosphorus content.
- The amount of salt is kept to a minimum to control sodium intake.
- Portion control is crucial – stick to one slice per serving.
*While shopping ALWAYS check the label and choose less Phosphorus and avoid dairy
*Recipes are considered kidney-healthy. However, if you have been diagnosed with kidney disease, kidney failure, diabetes, hypertension, or another disease, always consult a healthcare provider or dietitian when preparing food for yourself or someone with medical dietary needs to ensure the recipe suits their specific
situation.