Seasonal Recipe
Frosted Grapes
Ingredients
5 cups seedless grapes
3 ounces package flavored gelatin
Preparation
1. Wash and de-stem grapes, leaving them slightly damp.
2. Pout the dry gelatin mix into a large bowl. Do not dissolve with water.
3. Place damp grapes into the bowl and toss to coat evenly.
4. Place the coated grapes in a single layer onto a baking sheet or lay grapes flat in a plastic seal top container.
5. Freeze grapes for at least 1 hour. Enjoy chilled.
Servings per recipe: 10 Serving size 1/2 cup
88 Kcal
1 gm Protein
27 mg Phosphorus
145 mg Potassium
24 g Carbohydrates
0 Fat
41 mg Sodium
.7 g Fiber
Orange Pineapple Ambrosia Salad
Ingredients
8 ounces canned crushed pineapple in juice
11 ounces canned mandarin oranges
1/2 cup mini marshmallows
1/4 cup sour cream
2 tablespoons flakes coconut
8 maraschino cherries
Preparation
1. Drain pineapple and oranges well.
2. Once drained mix all other ingredients in a bowl.
3. Chill overnight.
Servings per recipe: 4 Serving size 2/3 cup
127 Kcal
1 gm Protein
26 mg Phosphorus
127 mg Potassium
24 g Carbohydrates
3 Fat
31 mg Sodium
1 g Fiber
Almost Mashed Potatoes
Ingredients
6 cups cauliflower
4 ounces cream cheese
1 teaspoon garlic
1/2 teaspoon black pepper
Preparation
1. Cut the cauliflower into pieces and rinse with water.
2. Place the cauliflower pieces in a microwave safe dish, cover and cook on high for 8-10
minutes or until soft.
3. Drain off moisture from the cooked cauliflower.
4. Carefully place the hot cauliflower in a blender and blend until smooth.
5. Add the cream cheese, garlic and pepper. Blend to combine ingredients.
6. Remove mixture from the blender and serve hot.
Helpful hints:
One medium head cauliflower yields 6 cups.
Garlic powder may be substituted for the minced garlic.
Since cauliflower is bland like potatoes, this recipe tastes similar to mashed potatoes. The potassium content is 100 mg lower per serving.
To reduce fat content, use light cream cheese. Protein, sodium and potassium and phosphorus content will be slightly higher.
Servings per recipe: 6 Serving size 1/2 cup
94 Kcal
3 gm Protein
54 mg Phosphorus
198mg Potassium
6 g Carbohydrates
3 Fat
76 mg Sodium
7 g Fiber