A Light Summer Treat from the Kidney Kitchen

Catching up on all your social obligations this summer and inviting friends and family over every weekend? The Kidney Kitchen has a light, easy and beautiful rum pear tart dessert to cap off any dinner with a flair.


Rum Pear Tarts
- Makes 4 servings

1/2 packages 3 oz. vanilla pudding, cook and serve
1 cup rice milk, unfortified
1 1/2 teaspoons rum extract
1 Bartlett pear
1 package, mini phyllo cups (12 count)

Follow microwave directions on how to make the pudding using 1/2 a package. Add rum extract and chill. After chilled thoroughly, spoon 1 heaping teaspoon of pudding into each phyllo cup. Peel and slice pear, place 1/2 slice on each cup and serve immediately.

Calories 150, total fat 3.6 g, saturated fat 0.3 g, monounsaturated fat 1.2 g, polyunsaturated fat 0.3 g, cholesterol 0.0 mg, calcium 10.2 mg, sodium 125.8 mg, phosphorus 51.2 mg, potassium 62.7 mg, total carbohydrates 28.3 g, dietary fiber 1.5 g, sugar 13.4 g, protein 1 g

This recipe was submitted by CKD patient Chef Duane Sunwold.