A Mother's Day Treat from the Kidney Kitchen

On the second Sunday of May, Americans give thanks to all the mothers who sacrifice endlessly for their families and loved ones. Some say thank you with a greeting card, others present their mothers with colorful arrangements of flowers and still others bedeck them with jewelry. If your planning to bestow a gift at your Mother's Day brunch, the Kidney Kitchen offers an apple puff dessert to complete the package.

Apple Puffs
12 servings

1 can apple pie filling (21oz)
1 teaspoon ground cinnamon
½ teaspoon rum extract
1 1/3 sheets of puff dough (8oz)
Powder sugar (1 teaspoon)

How to make it:
Thaw puff dough for 50 to 60 minutes if frozen at room temperature in the package. Pre-heat oven to 400 F. Pour the apple pie filling into a bowl, if the apples are sliced, cut them into thirds. Mix in cinnamon and rum extract. When the dough is thawed, unfold one sheet and cut into 9 equal squares. You will need one-third of the dough from the other sheet and cut this section into 3 more equal squares. Place each square into a muffin tin and spoon apple filling into each square. Bake for 15 minutes or until golden brown. Remove from muffin tins while warm and serve with sprinkled powdered sugar on top.

Calories 155, total fat 7.3 g, saturated fat 1.8 g, monounsaturated fat 4.1 g, polyunsaturated fat 0.9 g, cholesterol 0.0 mg, calcium 6.3 mg, sodium 69 mg, phosphorus 15 mg, potassium 35.1 mg, total carbohydrates 21.7 g, dietary fiber 0.9 g, sugar 10.1 g, protein 1.4 g

This recipe was submitted by CKD patient Chef Duane Sunwold.