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Seasonal Recipe

Frosted Grapes


5 cups seedless grapes

3 ounces package flavored gelatin


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


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


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


6 cups cauliflower

4 ounces cream cheese

1 teaspoon garlic

1/2 teaspoon black pepper


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

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