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Low Sodium, Low Protein, Low Potassium
Prep Time: 12 minutes
Cook Time: 15 minutes
Servings: 5
INGREDIENTS
1 cup of unsalted butter
1 tsp of baking soda
1/2 cup of corn syrup
3/4 cup of unpopped popcorn or about 20 cups popped
Pinch cream of tartar
1 cup of pecan halves
2 cups of unbranched almonds
1 cup of granulated sugar
INSTRUCTIONS
1. Combine together the cooked popcorn with pecans and almonds in an even spread in large roasting pan.
2. Stir together the butter, sugar, cream of tartar, corn syrup together in a large heavy saucepan and heat over medium-high heat. Bring to boil, stirring regularly. Once it comes to a boil, without stirring, let it boil for about 5 minutes.
3. Turn off the heat, add baking soda and give it a stir.
4. Evenly spread the caramel over popcorn mixture, stir everything together to finely coat.
7. Place in the oven and bake for 1 hour at 200 degrees, stirring every 10 minutes.
8. Allow to cool, still stirring not too often.
Nutrition Facts per serving
Calories 604 g
Carbohydrates 7 g
Potassium 285 mg
Phosphorus 201 mg
Sodium 149 mg
Protein 8 g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 12-15 servings per recipe
INGREDIENTS
1/2 tsp of ground cinnamon
6 lbs of Asian pears, peeled & cored, cut in wedges and cut in half
2 tbsp of cornstarch
10 tbsp of olive oil
2 lemon juice
8 tbsp of granulated sugar
1 1/2 cup chopped nuts
1/2 cup of light brown sugar
1 cup of unbleached all-purpose flour
1/4 tsp of ground nutmeg
INSTRUCTIONS
1. Heat-up the oven to 375 degrees F.
2. Combine together the nutmeg, cinnamon, brown sugar, 4 tbsp of granulated sugar, flour and nuts in food processor.
3. Mix olive oil into the mixture and stir and it looks like a wet sand.
4. In a large mixing bowl, whisk together the rest 4 tbsp of granulated sugar, lemon juice and cornstarch.
5. Mix the pears into the sugar mixture until well coated, then pour mixture into an 8-inch square casserole dish. Sprinkle with topping.
6. Place in the preheated oven and bake for about 45 minutes, until topping is deep golden brown and fruit edges are bubbling. Let cool about 15 minutes on wire rack. Serve.
Nutrition Facts per serving
Calories 401 g
Carbohydrates 56 g
Potassium 127 mg
Phosphorus 86 mg
Sodium 53 mg
Protein 6 g
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Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Servings: 5
INGREDIENTS
1/4 tsp of cinnamon
2 thinly sliced medium apples
1/2 tsp of vanilla
1 small egg
4 oz of softened cream cheese,
1/2 cup of flour
3/8 cup of sugar, divided into three equal parts (1/8 cups)
1/2 cup of softened butter
INSTRUCTIONS
1. Heat up your oven to 450 F.
2. Whisk the butter and one portion of the divided sugar in a medium bowl. Blend in flour.
3. Transfer mixture to a spring form pan, then press down.
4. Beat the egg, 1/8 cup of sugar, vanilla and cream cheese until smooth. Spread evenly into the pan.
5. Arrange the sliced apples, cinnamon and remaining 1/8 sugar over cheese filling.
6. Place in the preheated oven and bake for 10 minutes.
7. Reduce the heat to 400 F and bake until apples have softened and filling is firm, about 25-30 minutes more.
Nutrition Facts per serving
Calories 298 g
Carbohydrates 36 g
Potassium 102 mg
Phosphorus 34 mg
Sodium 176 mg
Protein 4 g
Low Sodium, Low Protein, Low Potassium, Low Protein
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 6
INGREDIENTS
3/8 cup of flour
3 small apples, (Granny Smith) peeled, cored and diced
1/2 box yellow cake mix or any sugar free cake mix
1/8 cup of caramel flavored syrup, sugar free or regular
1/8 cup of vegetable oil
1 tbsp of water
6 egg whites
INSTRUCTIONS
1. Heat-up your oven to 350 F.
2. Place diced apples into a microwave-safe dish and microwave on high for 6 minutes or until soft. Mash unto applesauce and allow cooling on room temperature.
3. Add the apple mixture, flour, cake mix, caramel flavoring, water, vegetable oil and egg whites in a mixing bowl. Mix for 1 minute on low speed, scraping down the sides. Then Mix on medium speed for two minutes.
4. Transfer the batter into a baking dish or greased loaf pans.
5. Place in the oven and bake about for 30-45 minutes until a skewer inserted in the middle comes out clean. Allow the cake to cool, then sprinkle with powdered sugar.
Nutrition Facts per serving
Calories 300 g
Carbohydrates 52 g
Potassium 141 mg
Phosphorus 160 mg
Sodium 319 mg
Protein 7g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Prep Time: 7 minutes
Cook Time: 7 minutes
Servings: 4-5
INGREDIENTS
1/8 cup of granulated sugar
1 1/2 cups of blueberries
4 oz of tub non-dairy whipped cream
4 oz of softened cream cheese
1 cups of graham cracker crumbs
1/4 cup of melted butter, unsalted
1/2 tsp of vanilla extract
1/2 tsp of cinnamon
1 tsp of lemon juice
INSTRUCTIONS
1. Heat up your oven to 375 degrees F.
2. Whisk together the cinnamon, butter and cracker crumbs in a medium bowl.
3. In the base of a 9 inch casserole dish, Spread and press the mixture evenly to form a crust.
4. Place mixture in the prepared oven and bake, about 7 minutes. Let cool.
5. Soften cream cheese with sugar using electric mixer to mix in a large bowl until mixture is fully smooth.
6. Stir in 1 tsp of lemon juice and vanilla extract and slowly mix in the whipped and then slowly mix in the blueberries.
7. Evenly spread the mixture on top the crust. Allow to chill, covered in the refrigerator for up to an hour.
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Nutrition Facts per serving
Calories 247 g
Carbohydrates 36 g
Potassium 59 mg
Phosphorus 38 mg
Sodium 197 mg
Protein 4 g
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Low Sodium, Low Potassium, Low Protein, Low Phosphorus
Prep time: 7 minutes
Cook time: 25 minutes
Servings: 12 small cookies
INGREDIENTS
1/4 teaspoon of almond extract
1/4 cup of white sugar
1 egg whites or 4 tablespoon of pasteurized egg whites (at room temperature)
1/4 teaspoon of vanilla extract
1/2 teaspoon of cream of tartar
INSTRUCTIONS
1. Heat-up your oven to 300 Degrees F.
2. Beat the cream of tartar and egg whites until increase in volume. Beat in the rest ingredients until it forms a firm peaks.
3. Line your cookie sheet with parchment paper, spoon one teaspoon of mixture unto the lined cookie sheet. (Use the back of one spoon to push from the other spoon)
4. Bake in the oven for around 25 minutes or so at 300F or until meringues are crisp.
Nutrition Facts per serving
Calories 37.9 g
Carbohydrates 9 g
Potassium 51 mg
Phosphorus 0.85 mg
Sodium 18 mg
Protein 0.6 g
Low Sodium, Low Potassium, Low Phosphorus
Prep time: 10 minutes
Cook time: 1 hour to 1 hour 10 minutes
Servings: 20 slices
INGREDIENTS
1 cup of apple juice
4 tbsp of hot water
1/2 cup of chopped walnuts
1 tsp of baking soda
2 tsp of orange zest
3 cups of dried cranberries
2 egg, lightly beaten
3 tsp of baking powder
2 cup of sugar
4 cups of all-purpose flour
4 tbsp of melted margarine
INSTRUCTIONS
1. Make use of a paring knife to divide each of the cranberry in half and set aside.
2. Heat-up your oven to 350 Degrees F.
3. Lightly grease two loaf pan, then line the greased pans with waxed paper, and then grease the waxed paper.
4. In a large mixing bowl that can contain all the ingredients, sift together the baking soda, flour, baking powder and sugar.
5. Mix the melted margarine, beaten egg, orange zest and apple juice in a different bowl.
5. Stir wet mixture into the dry mixture until well combined.
6. Mix in the chopped walnuts and sliced cranberries. Mix in the hot water.
7. Spread the batter into the greased loaf pans and bake for about 1 hour to 1 hour 10 minutes.
It’s done when a skewer inserted into the middle comes out dry.
8. Remove bread from the pan and allow to cool on a wire rack.
Nutrition Facts per serving
Calories 214 g
Carbohydrates 56 g
Potassium 85 mg
Phosphorus 58 mg
Sodium 143 mg
Protein 4 g
Total Fat 5g
Low Sodium, Low Potassium, Low Protein, Low Phosphorus
Servings: 6
INGREDIENTS
5/8 cups of graham cracker crumbs
(Optional) 1/4 cup of shredded coconut
1/2 tsp of vanilla
1/4 cup of unsweetened peanut butter, unsalted
1 (4 oz) package of reduced fat cream cheese
1/8 cup of mini chocolate chips
INSTRUCTIONS
1. Mix all the ingredients for the peanut ball together (Set the shredded coconut aside) with an electric mixer until finely blended.
2. Form smooth dough into about 1-inch balls.
3. Evenly pour the shredded coconut on a plate and lightly coat each cookies in coconut by rolling the cookies in coconut. Optional.
4. Refrigerate until the cookies become firm, up to 1 hour or more. Store leftovers in the refrigerator for up to 1 week.
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Nutrition Facts per serving
Calories 150 g
Carbohydrates 13 g
Potassium 106 mg
Phosphorus 65 mg
Sodium 120 mg
Protein 4 g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Servings: 16
INGREDIENTS
1 tsp of ginger
2 cup of whipped topping
1/2 tsp of nutmeg
Baked pie shell
4 cups of vanilla ice cream, softened
1 1/2 cup of sugar
2 cup of canned pumpkin
1 tsp of cinnamon
INSTRUCTIONS
1. Set the pie shell aside and mix all the ingredient in food processor until finely blended.
2. Transfer mixture into the pie shell, then place in the freezer to get firm.
Nutrition Facts per serving
Calories 152 g
Carbohydrates 42 g
Potassium 90 mg
Phosphorus 51 mg
Sodium 118 mg
Protein 3 g
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Low Sodium, Low Potassium, Low Phosphorus
Prep time: 10 minutes
Cook time: 15 to 20 minutes
Servings: 12 cupcakes
INGREDIENTS
Pear Cupcakes
1 cups of sugar
1/2 teaspoon of vanilla
1/2 cup of pear juice
1 1/2 medium pears peeled & chopped
1/2 cup of butter
1 3/8 cups of all-purpose flour
1/4 teaspoon of dry ginger
3/8 teaspoon of baking soda
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 small eggs
Maple Frosting
1/4 cup of butter, softened
1/8 cup of milk
1/2 teaspoon of maple extract
2 cups of icing sugar
INSTRUCTIONS
To make the cupcake:
1. Heat up your oven to 350 Degrees F.
2. Whisk together all the dry ingredients in a mixing bowl.
3. Beat together the sugar and butter in a separate bowl.
4. Crack the eggs and add into the bowl one at a time until well incorporated, then add vanilla.
5. Fold in pears juice into the dry ingredients.
6. Place the mixture into a lined muffin tins or use a cupcake liner and bake for 15-20 minutes.
To make the frosting:
7. Beat sifted icing sugar with butter then add milk and maple essence.
8. Spread Maple frosting over cupcakes.
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Nutrition Facts per serving
Calories 343 g
Carbohydrates 55 g
Phosphorus 35 mg
Potassium 68 mg
Sodium 177 mg
Total Fat: 13 g
Protein 3 g
