Print Portions:
10
Serving
Size:
2/3 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
Ingredients
- 4 cups fresh pineapple
- 3 cups fresh strawberries
- 1/2 cup Splenda© granular sweetener
- 1/2Â cup packed basil leaves
- 1 tablespoon lime zest
- 1/2 cup fresh blueberries
Preparation
- Cube pineapple and quarter strawberries.
- Combine Splenda sweetener with 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute.Â
- Remove from heat and stir in basil and lime zest.
- Cool to room temperature then strain through a fine strainer into a bowl; discard solids.
- Combine pineapple, strawberries and blueberries in a large bowl. Drizzle with Splenda mixture and toss to coat. Chill until ready to serve.
Helpful hints
- Fresh basil works best, but you can use equal amount of dried whole leaves).
- This salad can be refrigerated up to two days.Â
- For higher calories use sugar instead of Splenda sweetener.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ® dietitian Julie from Indiana.
Nutrients per serving
Calories 54
Protein 1 g
Carbohydrates 12 g
Fat 0 g
Cholesterol 0 mg
Sodium 2 mg
Potassium 148 mg
Phosphorus 18 mg
Calcium 20 mg
Fiber 2.0 g
Kidney and kidney diabetic food choices
- 1 fruit, medium potassium
Carbohydrate choices
1
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