Trick or Treat Yourself to 5 Kidney-Friendly Halloween Sweets

Get ready to celebrate Halloween with this collection of kidney-friendly treats that will enchant your taste buds and leave trick-or-treaters begging for more.

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Pumpkin Maple Custard
Pineapple Bar Cookies
Blueberry Lemon Pound Cake
Rice Cereal Treats
Carrot Cake

1. Pumpkin Maple Custard

This comforting, spiced pumpkin dessert is the perfect fall treat!

Serving size: 1 soufflé cup

• Ingredients
• 1½ cups soy milk
• 1 cup (7.5 oz) canned pumpkin
• Three egg yolks
• ⅓ cup of sugar
• ¾ tsp pumpkin pie spice
• 1 tsp of maple syrup

Directions

1. Heat soy milk in the microwave to a simmer, and mix egg yolks and sugar. Then mix all ingredients except the maple syrup.
2. Pour mixture into lightly oiled soufflé cups, filling them ½ to ⅔ full.
3. Place soufflé cups in a baking dish.
4. Pour hot water into the baking pan until the water depth is ½ way up the sides of the soufflé cups.
5. Bake at 325° for 1 hour to 1 hour 10 minutes.
6. The custard should be firm when you jiggle.
7. Cool completely.
8. Warm maple syrup and drizzle over the top before serving.

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2. Pineapple Bar Cookies

These cookies artfully balance sweet, sour, and tang, making them a true delight for cookie lovers of all ages. 

Serving size: 1

Ingredients
Dough:

• 1 cup All-Purpose Flour, sifted before measured
• ½ cup butter at room temperature
• ¼ cup powdered sugar

Toppings:

1. 20 oz Crushed Pineapple In 100% Pineapple Juice
2. Ten packets Stevia
3. Two egg Eggs, beaten
4. Directions
5. Mix the ingredients into a dough and press into an 8x8-inch pan.
6. Bake at 350° F for 20 minutes.
7. While the dough is baking, mix the topping.
8. Pour the topping evenly over the top of the dough and bake for another 20 minutes at 350° F.
9. Let cool and cut into 1x1-inch squares.

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3. Blueberry Lemon Pound Cake

Indulge in a slice of this tantalizing pound cake. Anyone who gets a taste of the zesty lemon and sweet blueberries will be begging for the secret to the moist, tender crumb. It’s nonfat cottage cheese, but we’ll leave it to you to decide whether or not to share.

Serving size: 1 slice

Ingredients

• ½ cup nonfat cottage cheese
• ½ cup unsalted butter
• Three fresh eggs
• 1 cup fat-free lemon yogurt
• 2 tsp vanilla extract
• ¼ cup Splenda
• 1¼ cup all-purpose flour
• ½ cup whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tsp lemon zest
• 1 cup blueberries

Directions

1. Purée cottage cheese till smooth.
2. Place cottage cheese puree, butter, and Splenda in a mixer and beat until smooth.
3. Add eggs, yogurt, vanilla, lemon juice, and lemon zest, and blend until smooth.
4. Scrape the sides of the bowl. Sift dry ingredients, all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
5. Add to the mixing bowl, and blend until smooth.
6. Add blueberries and mix them into the rest of the batter.
7. Pour mixture into a greased 8" angel food cake pan.
8. Bake for 35 to 40 minutes at 375°F.
9. Allow cool and enjoy.

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4. Rice Cereal Treats

Sweet, sticky, and indulgent–these rice cereal treats are sure to be a hit this Halloween season.

Serving size: 1 square (1/9th of recipe)

Ingredients

• 1½ cups mini marshmallows
• ¼ cup sugar substitute
• 3 cups rice cereal
• 1 tbsp butter or margarine

Directions

1. Melt butter or margarine over low heat in a large saucepan.
2. Add marshmallows.
3. Continuously stir until melted.
4. Add a sugar substitute of your choice.
5. Add rice cereal.
6. Stir until combined.
7. Transfer mixture into a greased 8 x 8 pan.
8. Press down with wax paper and let cool.
9. Cut into nine squares and enjoy!

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5. Carrot Cake

As the crisp autumn air sets in, this cake brings warmth and coziness to your Halloween gatherings and celebrations.

Serving size: 1 slice

Ingredients

• 1 cup granulated sugar
• 1½ cup grated carrots
• Two large whole egg
• 2 cups sifted powdered sugar
• 4 oz cream cheese
• ¼ cup margarine without salt
• ½ cup canola oil
• 2 cups all-purpose white flour
• 1 cup crushed pineapple in juice
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 375° F.
2. Combine sugar, oil, and eggs. Beat well.
3. Add carrots and vanilla. Beat until smooth.
4. Drain pineapple well. Add 2 cups flour, two teaspoons baking soda, one teaspoon baking powder, two teaspoons ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves, and crushed pineapple. Mix well.
5. Pour into a greased and floured 9x13-inch cake pan.
6. Bake for 30 minutes. Cool in pan for 10 minutes. Remove from pan; Garnish with whipped cream and top with icing (optional);
7. For the icing, soften the cream cheese. Mix 4 oz cream cheese, and 1/4 cup unsalted margarine.
8. Add one tablespoon of vanilla and 2 cups of powdered sugar.
9. Spread over cooled cake. Use extra powdered sugar if the icing needs to be stiffened.

Get the full recipe and nutrition information.

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