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Although you may feel like you're running a marathon this holiday season as you sprint from the shopping mall to the grocery store, the scale in the bathroom may say otherwise. This month's chocolate pineapple trifle dish from the NKF's Kidney Kitchen will satisfy your holiday sweet tooth and ease the stress of your post-holiday weigh in.
1 angel food cake
2 tablespoons CrÃ¨me de Cocoa
8 packets of Stevia
1 can (20 oz) crushed pineapple, not drained
3 package chocolate tofu
In a clear glass bowl or individual serving glasses, place a layer of cubed angel food cake on the bottom and sprinkle with CrÃ¨me de Cocoa. Spoon the crushed pineapple over the cake. Mix the Stevia in with the chocolate tofu and spoon on top over the cake and pineapple.
Calories 228, total fat 2.2 g, saturated fat 0.5 g, monounsaturated fat 0.7 g, polyunsaturated fat 0.8 g, cholesterol 0.0 mg, calcium 82.7 mg, sodium 269 mg, phosphorus 85.8 mg, potassium 298 mg, total carbohydrates 45 g, dietary fiber 1 g, sugar 9 g, protein 5.6 g
This recipe was submitted by CKD patient Chef Duane Sunwold.