This Spring you can whip up a kidney-friendly pound cake that won't have guests packing on the pounds. Low in sodium, sugar and phosphorous, this blueberry lemon delight is a guilt-free way to enjoy those long days with friends and family.
Blueberry Lemon Pound Cake
No fat cottage cheese
Trans fat free unsalted butter
Fat free lemon yogurt
All purpose flour
Whole wheat flour
1 ¼ cup
Puree cottage cheese till smooth. Place cottage cheese puree, butter, splenda in a mixer and beat till smooth. Add eggs, yogurt, vanilla, lemon juice, lemon zest, and blend until smooth. Scrape sides of bowl. Sift dry ingredients, all purpose flour, whole wheat flour, baking powder, baking soda, and salt. Add to mixing bowl, blend until smooth. Add blueberries and mix into rest of batter. Pour mixture into greased 8" angel food cake pan. Bake for 35-40 minutes at 375 degrees.
Mixed Berry Coulis
1 ½ tsp
Puree all ingredients till smooth. Strain out seeds. Cut into twelve portions, dipping knife blade into hot water between each slice. Serve 3/4 cup berries over each portion.
Nutrition Facts: 251 calories, 9.4g of fat, 5.3g saturated fat, 2.5g monounsaturated fat, 0.07g polyunsaturated fat, 0.06g omega-3 fat, 74mg cholesterol, 65.3mg calcium, 105mg sodium, 123.8mg phosphorus, 172mg potassium, 34g total carbohydrates, 2.9g dietary fiber, 7.1g sugar, 8.2g protein.
This recipe was provided by pastry chef Robert A. Lombardi.
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