It’s Mother’s Day weekend and many folks will be making brunch for their Mom! Well, here’s a kidney-friendly, sweet ending to your Mother’s Day brunch! We found this yummy recipe on the National Kidney Foundation’s website:
(Appropriate for diabetes CKD Stage 1, 2 CKD Stage 3, 4 dialysis & CKD Stage 5 transplant)
Strawberry Grand Marnier
1/4 cup cake flour
2 tablespoons sugar
3 egg whites
2 teaspoons of Grand Marnier
Sift cake flour and sugar together, twice. Beat egg whites until stiff, add Grand Marnier and fold dry ingredients into the egg mixture. Pipe out onto parchment paper, 3 X 4 inch rectangles on a cookie sheet. Bake in 375 F oven for 10 to 12 minutes. Let cool, freeze and they are easier to remove from the parchment paper.
1 cup whipping cream
2 tablespoons Grand Marnier
2 tablespoons powdered sugar
Whip cream until it becomes stiff peaks; add powdered sugar and Grand Marnier.
Dollop the whip cream on plate with three strawberries and a cookie.
Calories 138, total fat 8.4 g, saturated fat 5.2 g, monounsaturated fat 2.4 g, polyunsaturated fat 0.3 g, cholesterol 29.6 mg, calcium 25.7 mg, sodium 27.6 mg, phosphorus 29 mg, potassium 100 mg, total carbohydrates 12 g, dietary fiber 0.8 g, sugar 7.5 g, protein 2.2 g
This recipe was submitted by CKD patient Chef Duane Sunwold.
Source: National Kidney Foundation