Holiday Sweets & Treats - DaVita Inc.

Holiday Sweets & Treats

TODAY'S KIDNEY DIET

2 3Find 1,100+ kidney-friendly recipes on DaVita.com/GetRecipes today.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.

Find 1,100+ kidney-friendly recipes on DaVita.com/GetRecipes today.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.

*Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual based on factors such as stage of chronic kidney disease, treatment modality if on dialysis, body size, nutritional status, blood test results and other factors. This cookbook is for informational purposes only and is not intended to be a substitute for medical advice.

©2020 DaVita Inc. CKBK20-005 Holiday Sweets & Treats

Today's Kidney Diet

Dear Reader,

For those who love sweets, the holidays are a perfect time to fill your home with the aroma of freshly baked cookies. Plus, homemade treats make excellent gifts!

In this edition of the Today’s Kidney Diet cookbook, DaVita dietitians share 14 irresistible, kidney-friendly recipes for holiday sweets and treats that are sure to become instant favorites. From cookies to dessert bars and more, you’ll find recipes such as Chewy Peppermint Cookies, Apple Bars, Easy Low-Phosphorus Fudge and many others. You’ll also find tips on how to bake the perfect cookie, cut dessert bars like a pro, and reduce or replace sugar in recipes.

All the desserts in this cookbook were created with the kidney diet in mind, which means each recipe contains lower levels of sodium, potassium and phosphorus. Also included in the back of this cookbook is our Today’s Kidney Diet: Quick Reference Guide*, which can help you choose the ideal foods for your particular stage of chronic kidney disease (CKD).

Happy holidays!

Your DaVita Care Team

Sara Colman Carlson, the manager of DaVita.com Nutrition, has worked as a renal dietitian for 30 years. Her passion is providing nutrition resources to the kidney community. Sara loves creating in the kitchen, especially with her grandson. Look for her recipes for Chewy Peppermint Cookies and Old Fashioned Shortbread Cookies.

FEATURED DIETITIANSara Colman Carlson, RDN, CDE

Today's Kidney Diet | Holiday Sweets & Treats



Angel CookiesPortions: 36 Serving size: 2 cookies

Recipe submitted by DaVita patient Wanda and dietitian Kim from Pennsylvania.

1. Preheat oven to 325° F.2. In a mixing bowl using a mixer, combine the cake mix, vanilla and soda. If

too stiff or not completely mixed, add more soda one spoonful at a time just until mixed.

3. Fold in the coconut.4. Place parchment paper on a cookie sheet. Drop a tablespoon of the

cookie mixture on sheet, placing 2 inches apart. Bake for 20 to 22 minutes until light brown on bottom.

5. Remove cookies from baking sheet and cool on a cooling rack.

INGREDIENTS1 box1 tsp

1/2 cup14 oz

angel food cake mixvanilla extractblack cherry diet sodadried, sweetened coconut flakes

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 87, Protein: 1 g, Carbohydrates: 14 g, Fat: 3 g, Cholesterol: 0 mg, Sodium: 100 mg, Potassium: 46 mg, Phosphorus: 48 mg, Calcium: 15 mg, Fiber: 1.1 g Food choices: 1 starch, 1/2 fat Carbohydrate choices: 1

DESSERT

Helpful hints • Place cookies in a zip-top bag or sealed container to store.

• You can use other soda flavors; however, avoid sodas with phosphate additives.

Get No-Cost Kidney Diet EducationLearn how diet can impact your kidney health during an online kidney education class.

Register at DaVita.com/KidneyEducation.




Anise and Orange BiscottiPortions: 16 Serving size: 2 biscotti

INGREDIENTS2-1/2 cups

2 tsp2 tsp1 tsp

1/2 cup2

1/4 cup1 tsp

all-purpose flourbaking powderanise seedgrated orange rindgranulated sugareggscanola oilorange extract

Recipe submitted by DaVita dietitian Anne from Pennsylvania.

1. Preheat oven to 350°F. Line a large cookie sheet with parchment paper.2. Mix first 5 dry ingredients in a large bowl and stir well.3. Place eggs, oil and orange extract in a small bowl and beat until

frothy, either by hand with a whisk or with an electric mixer for about 30 seconds.

4. Pour liquid mixture into dry ingredients. Mix with a wooden spoon until dough is mixed. Dough will be crumbly.

5. Place dough on a lightly floured board. Shape into a ball and knead several times. Cut ball in half.

6. Roll each half into a log approximately 10 inches long. Flatten top slightly.7. Place dough on a cookie sheet and bake until lightly golden,

approximately 15 to 20 minutes.8. Remove from oven. Let cool for 10 minutes. Use a serrated knife and

slice loaves diagonally into slices about 2/3-inch thick to get 16 biscotti per half of dough.

9. Place sliced biscotti back on the cookie sheet with cut side up. Bake until lightly golden, approximately 5 minutes. Remove from oven, turn biscotti over and bake 5 minutes. Remove from oven and cool on a rack.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Nutrients per serving: Calories: 140, Protein: 3 g, Carbohydrates: 22 g, Fat: 4 g, Cholesterol: 23 mg, Sodium: 107 mg, Potassium: 34 mg, Phosphorus: 47 mg, Calcium: 42 mg, Fiber: 0.6 g Food choices: 1 starch, 1/2 high-calorie Carbohydrate choices: 1-1/2

DESSERT

Helpful hints• Store up to 2 weeks in an airtight

container or wrap each biscotti in plastic wrap and freeze.

• For cranberry-orange-pistachio biscotti, omit the anise and add 1 cup dried cranberries and 1/4 cup finely chopped unsalted pistachios.




Helpful hints• Crushed candies may become

sticky and clump together in a hot kitchen. Crush just prior to adding in to the recipe.

• Cookies become chewier after storing them for a day or longer.

Chewy Peppermint CookiesPortions: 18 Serving size: 2 cookies

INGREDIENTS1/2 cup

183/4 cup

11/4 tsp

1-1/2 cups1 tsp

1/4 tsp

unsalted butterpeppermint candiessugarlarge eggpeppermint extractall-purpose flourbaking powdersalt

Recipe submitted by DaVita dietitian Sara from California.

1. Set the butter out to soften.2. Place 12 of the peppermint candies in a zip-top bag and pound with a

heavy pan until finely crushed.3. In a mixing bowl, combine the sugar, butter, egg and peppermint extract.

Beat ingredients at medium speed until creamy, scraping the bowl several times.

4. Stir together the flour, baking powder and salt. Turn mixer to low speed and add flour mixture. Beat until well mixed. Hand-stir the crushed peppermint candy into the dough. Refrigerate dough for 1 hour to chill.

5. Preheat the oven to 350° F. Crush the remaining 6 peppermint candies. Line baking sheets with parchment paper.

6. Shape the chilled dough into 3/4-inch balls and place on the baking sheet 2 inches apart. Slightly flatten each ball and top with about 1/2 teaspoon of the crushed candy.

7. Bake for 10 to 12 minutes or until edges are lightly browned. Remove parchment paper from baking sheet and cool cookies completely. Store in a sealed container with parchment paper or waxed paper between layers of cookies.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 150, Protein: 2 g, Carbohydrates: 22 g, Fat: 6 g, Cholesterol: 24 mg, Sodium: 67 mg, Potassium: 17 mg, Phosphorus: 24 mg, Calcium: 20 mg, Fiber: 0.2 g Food choices: 1/2 starch, 1 high-calorie, 1 fat Carbohydrate choices: 1-1/2

DESSERT




Cream Cheese Thumbprint CookiesPortions: 24 Serving size: 3 cookies

INGREDIENTS1 cup

8 oz2 cups2 tbsp

2 tsp1 tsp

1/2 cup2 tbsp

unsalted buttercream cheeseall-purpose flourgranulated sugarbaking powdervanilla extractstrawberry jampowdered sugar

Recipe submitted by DaVita dietitian Jackie from North Dakota.

1. Set butter and cream cheese out to soften.2. In a medium bowl, combine flour, sugar and baking powder.3. In a large bowl, combine butter, cream cheese and vanilla; beat until light

and fluffy.4. Add dry ingredients to cream cheese mixture and blend well. Form

dough into a ball, wrap and chill for 2 hours. 5. Preheat oven to 350º F. Roll dough to 1/4-inch thickness on lightly

floured surface.6. Cut with 1-1/2-inch fluted or round cutter.7. Place 2 inches apart on ungreased cookie sheet. Press center of each

cookie slightly with your thumb and fill center with 1/4 teaspoon jam.8. Bake for 10–12 minutes.9. Remove from cookie sheet and place on a wire rack to cool.10. Sift powdered sugar over top of cookie, if desired.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 162, Protein: 2 g, Carbohydrates: 15 g, Fat: 11 g, Cholesterol: 32 mg, Sodium: 74 mg, Potassium: 33 mg, Phosphorus: 31 mg, Calcium: 38 mg, Fiber: 0.3 g Food choices: 1 starch, 2 fat Carbohydrate choices: 1

DESSERT

Helpful hint• You can also make these cookies

another way: Roll chilled dough to 1/8-inch thickness. Cut cookies with a 2-inch fluted cookie cutter. Cut a small hole in the middle of half the cookies. Sandwich the cookies together and fill the hole with jam before baking. Makes 24 cookies; serving size is 1 cookie instead of 3 smaller cookies.




Fruit RugelachPortions: 24 Serving size: 2 rugelach

Recipe submitted by DaVita dietitian Jackie from Virginia.

INGREDIENTS1

2 cups1/2 cup

4 oz5 tbsp12 oz

1/2 tsp2 tsp

large eggall-purpose flourunsalted buttercream cheesegranulated sugarcanned raspberry pie fillingcinnamonwater

1. Set the cream cheese out to soften. Separate the egg white and yolk. Set aside.

2. Combine the flour, butter, cream cheese, egg yolk and 3 tbsp of sugar. Using your hands, knead the mixture until well blended and dough holds together. Shape the dough into a ball. Wrap in plastic wrap and refrigerate for 2 hours or overnight.

3. When ready to make the cookies, preheat the oven to 350˚ F. Lightly flour a flat surface. With a rolling pin, roll out 1/4 of the dough until thin, about 1/8-inch thick. Keep the rest of the dough refrigerated until ready to use.

4. Spread 1/4 cup of the raspberry filling onto the dough circle. Cut the dough into 12 equal wedges.

5. Starting on the large side of one wedge, roll to the center, creating a pinwheel. Repeat with remaining 11 wedges. Place cookies pointed side down onto a cookie sheet. Repeat with the remaining dough, working with 1/4 of the dough each time.

6. In a small bowl, mix the cinnamon and 2 tablespoons of sugar. In another small bowl, beat the water and egg white. Brush each cookie with the egg white mixture and sprinkle with the cinnamon-sugar mixture. Bake for 25 minutes. Remove to a wire rack to cool.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 108, Protein: 2 g, Carbohydrates: 12 g, Fat: 6 g, Cholesterol: 23 mg, Sodium: 21 mg, Potassium: 37 mg, Phosphorus: 24 mg, Calcium: 11 mg, Fiber: 0.4 g Food choices: 1/2 starch, 1/2 high-calorie, 1 fat Carbohydrate choices: 1

DESSERT

Helpful hint• You may change the filling to

another fruit filling, such as apple or cherry.




DESSERT




Old Fashioned Shortbread CookiesPortions: 24 Serving size: 3 cookies

INGREDIENTS1 cup

3/4 cup2-1/4 cups

butter or margarine, softenedpacked brown sugarall-purpose flour

Recipe submitted by DaVita dietitian Sara from California.

1. Cream butter or margarine and beat in sugar until soft and fluffy.2. Add flour and mix. Knead dough to incorporate the flour. Form into

a ball.3. Wrap dough in plastic wrap and chill for at least 1 hour.4. Preheat oven to 325° F. Roll dough out about 1/4-inch thick on a

lightly floured board.5. Cut with cookie cutters, or with a knife, into diamond shapes. Bake

cookies on a lightly greased cookie sheet for 10 minutes or until lightly browned.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 129, Protein: 1 g, Carbohydrates: 15 g, Fat: 8 g, Cholesterol: 0 mg, Sodium: 90 mg, Potassium: 38 mg, Phosphorus: 12 mg, Calcium: 7 mg, Fiber: 0 g Food choices: 1 starch, 1-1/2 fat Carbohydrate choices: 1

Helpful hint• Decorate cookies with cinnamon,

colored sugar or icing for a holiday touch.

Ways to Reduce or Replace SugarIf you’re looking to reduce the sugar in your baked goods or just try a sweetener other than traditional granulated sugar, here are some suggestions. Find the one you like best:

• Agave syrup can be substituted at 2/3 cup for every cup of sugar. Combine this with the wet ingredients first before incorporating into the dry ingredients.

• Real maple syrup (not the processed varieties) can be used at 3/4 cup for every cup of sugar. However, you will need to reduce the other liquid in the recipe by 3 tablespoons.

• Stevia is a no-calorie sugar substitute. Check the box for how much to use in place of the sugar in your recipe. The temperature of the oven may also need to be reduced by about 25%.

• Honey can also replace granulated sugar in your recipe. For every cup of sugar, use 3/4 cup of honey. The oven temperature should also be reduced by 25% and you may need less of the other liquids.




DESSERT

Soft Ginger CookiesPortions: 24 Serving size: 1 cookie

INGREDIENTS2-1/4 cups

2 tsp1 tsp

3/4 tsp1/2 tsp3/4 cup

1-1/8 cups1/4 cup

1/4 cup

all-purpose flourground gingerbaking sodaground cinnamonground clovesbutter granulated sugarliquid low-cholesterol egg substitutemolasses

Recipe submitted by DaVita patient Chef Ronald and dietitian Maryam from Minnesota.

1. Preheat oven to 350° F. Set butter out to soften.2. In a medium bowl, combine the flour, ginger, baking soda, cinnamon

and cloves. Set aside.3. In a large mixing bowl, beat butter with an electric mixer on medium

speed for 30 seconds. Beat in 1 cup sugar.4. Add liquid egg substitute and molasses; beat well.5. Stir flour mixture into egg mixture.6. Shape dough into 1-1/2-inch balls, using about 1 heaping tablespoon

of dough for each.7. Roll balls in the remaining sugar to coat.8. Place balls about 2-1/2 inches apart on an ungreased cookie sheet.9. Bake for 10 minutes or until light brown and still puffed.

(Do not overbake.)10. Cool cookies on cookie sheet for 2 minutes, then transfer cookies to

a wire rack and let cool.

PREPARATION


Helpful hints• If dough is too soft to handle,

refrigerate for 1/2 hour for easier handling.

• Store cookies in a sealed container to keep soft.




ENTRÉEDESSERT

Apple BarsPortions: 18 Serving size: 1 bar, 3 x 3 inches

Recipe submitted by DaVita dietitian Sandra from Minnesota.

1. Preheat the oven to 350° F.2. Peel and chop the apples.3. Cream together 1/2 cup of the butter and the granulated sugar or

granulated sugar substitute.4. Add the sour cream, vanilla, baking soda, salt and flour. Stir to mix; add

the chopped apples.5. Pour the batter into a greased 9 x 13-inch baking pan.6. In a small bowl, crumble 2 tablespoons of softened butter, the brown

sugar and cinnamon together. Sprinkle over top of the batter.7. Bake for 35 to 40 minutes. Let cool completely.8. To make icing, combine tablespoons of melted butter, milk (or milk

substitute) and powdered sugar. Drizzle over top and cut dessert into 18 bars.

INGREDIENTS2

3/4 cup1 cup1 cup1 tsp1 tsp

1/2 tsp2 cups

1/2 cup1 tsp

2 tbsp1 cup

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 246, Protein: 2 g, Carbohydrates: 35 g, Fat: 11 g, Cholesterol: 26 mg, Sodium: 140 mg, Potassium: 72 mg, Phosphorus: 27 mg, Calcium: 22 mg, Fiber: 0.6 g Food choices: 1/2 low potassium fruit, 1 starch, 1 high-calorie, 2 fat Carbohydrate choices: 2

Helpful hints• 1 medium apple yields 1 cup chopped apples.• People with diabetes can replace the granulated sugar with a granular sugar

substitute and omit the icing, which will lower the carbohydrate content to 19 grams per serving (1 carbohydrate choice).

medium applesunsalted buttergranulated sugarsour creamvanilla extractbaking sodasaltall-purpose flourbrown sugarcinnamonmilkpowdered sugar




DESSERT




Pumpkin Cheesecake BarsPortions: 16 Serving size: 1 bar, 2-inch square

Recipe submitted by DaVita dietitian Maryann from Virginia.

1. Preheat oven to 350° F.2. Set out butter and cream cheese to soften.3. In a medium bowl, combine flour and brown sugar. Cut in butter to

make a crumb mixture.4. Set aside 3/4-cup mixture for topping. Press remaining mixture into

bottom of an 8 x 8 x 1-1/2-inch baking pan.5. Bake for 15 minutes and remove from oven. Cool slightly.6. Lightly beat eggs. Combine cream cheese, sugar (or substitute),

pumpkin, eggs, cinnamon, allspice and vanilla in large mixer bowl. Blend until smooth.

7. Pour mixture over baked crust. Sprinkle with reserved topping. 8. Bake an additional 30 to 35 minutes.9. Cool before cutting into bars.

INGREDIENTS5 tbsp

8 oz1 cup

1/3 cup2

3/4 cup1/2 cup

1-1/2 tsp1 tsp1 tsp

buttercream cheeseall-purpose flourgolden brown sugarlarge eggsgranulated sugarpureed pumpkinground cinnamonground allspicevanilla extract

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 184, Protein: 2 g, Carbohydrates: 22 g, Fat: 10 g, Cholesterol: 52 mg, Sodium: 84 mg, Potassium: 62 mg, Phosphorus: 40 mg, Calcium: 28 mg, Fiber: 0.6 g Food choices: 1/2 starch, 1/2 high-calorie, 2 fat Carbohydrate choices: 1-1/2

Cookie-Making TipsCookies can be an easy treat, but they don’t always come out as well as we’d like. Here are some tips to make the perfect cookie every time!

• Read through the recipe first; you don’t want to miss a step that may change the timing of when your cookies are done.

• Melted butter gives tender, thinner cookies. Room temperature butter gives a fluffier cookie.

• Chill your dough if the recipe calls for this step. This prevents too much spread for your cookie and helps keep the cookie’s shape.

• Making one batch at a time allows the oven to bake the cookies evenly. Over-crowding the oven may burn or undercook some of your cookies.

Helpful hints• Substitute Splenda® granular

sweetener for 3/4 cup sugar to reduce carbohydrate to 14 grams per serving.

• Pumpkin is high in potassium, but the small amount per serving keeps this recipe kidney-friendly.




Cranberry BlondiesPortions: 24 Serving size: 1 piece

Recipe submitted by DaVita dietitian Jackie from Virginia.

1. Preheat oven to 350° F. Melt the butter in a saucepan over low heat, or in a microwave. Stir in the brown sugar and let mixture cool to room temperature.

2. Place sugar mixture in a large bowl and beat in the eggs and vanilla extract.

3. Mix together the flour and baking powder, and gradually add to the sugar mixture. Stir in 1/3 cup of the cranberries and the white chocolate chips.

4. Spray a 9 x 13-inch baking pan with cooking spray. Spread the batter in the pan; it will be thick. Bake for 18 to 22 minutes. A toothpick inserted in the center should come out with just a few crumbs. Let cool completely.

5. Let cream cheese sit at room temperature for about 30 minutes. Stir cinnamon into powdered sugar. Beat cream cheese with a hand mixer for 1 minute. Gradually start adding powdered sugar mixture and beat until smooth.

6. Spread the frosting on cooled blondies. Top with remaining cranberries. Cut into 24 pieces. Store in the refrigerator until ready to serve.

INGREDIENTS3/4 cup

1-1/2 cups2

1 tsp2-1/4 cups

1-1/2 tsp1/2 cup1/3 cup

8 oz1 tsp

1-1/2 cups

butterbrown sugarlarge eggsvanilla extractall-purpose flourbaking powderdried sweetened cranberrieswhite chocolate chipscream cheeseground cinnamonpowdered sugar

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 217, Protein: 3 g, Carbohydrates: 29 g, Fat: 10 g, Cholesterol: 41 mg, Sodium: 72 mg, Potassium: 53 mg, Phosphorus: 44 mg, Calcium: 45 mg, Fiber: 0.5 g Food choices: 1/2 starch, 1 high-calorie, 2 fat Carbohydrate choices: 2

DESSERT

Helpful hints• Chop the cranberries to distribute

them throughout the blondies.

• To decrease carbs to 21 grams per serving, substitute brown sugar with a sugar substitute blend and replace powdered sugar with a granular sugar substitute.




DESSERT

INGREDIENTS7 tbsp

40 1-1/2 cups

6 cups

butterlarge marshmallowswhey protein powder rice crispy cereal

High-Protein Rice Crispy TreatsPortions: 12 Serving size: 1 bar, 3 x 4 inches

Recipe submitted by DaVita dietitian Annette from Nevada.

1. Melt butter in a large pot and add marshmallows. Stir constantly until marshmallows are completely melted.

2. Remove pot from heat and gradually add protein powder. Mix until smooth. Add rice crispy cereal and mix until coated.

3. Pour onto a greased 13 x 9 x 2-inch baking pan or cookie sheet and press down.

4. Cool and cut into 12 bars, 3 x 4 inches each.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 247, Protein: 14 g, Carbohydrates: 31 g, Fat: 8 g, Cholesterol: 40 mg, Sodium: 206 mg, Potassium: 89 mg, Phosphorus: 118 mg, Calcium: 159 mg, Fiber: 0.7 g Food choices: 2 meat (protein), 1 starch, 1 high-calorie Carbohydrate choices: 2

Helpful hints• After protein powder is added, mix rice crispy cereal in as soon as possible

because the protein powder will start to harden if allowed to cool.

• Use the amount of protein powder equal to 160 grams protein. Protein powders vary in the amount of protein per serving.

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Lemon SquaresPortions: 18 Serving size: 2 squares

Recipe submitted by DaVita dietitian Beverly from Georgia.

1. Cut cold butter into small pieces in a bowl. Add 1/4 cup confectioner's sugar, 1/8 tsp salt and flour. Mix together until crumbled and there are no large pieces of butter.

2. Press mixture into an ungreased 8-inch square pan and bake at 350º F for 15 minutes. Remove from oven.

3. To make filling, mix together granulated sugar, baking powder, 1/8 teaspoon of salt, beaten eggs, 2 tablespoons of lemon juice and grated lemon zest.

4. Pour over crust and spread evenly.5. Return to oven and bake 20 minutes longer at 350º F. Remove from

oven and cool.6. To make icing, mix together remaining 2 tablespoons of lemon juice,

3/4 cup confectioner's sugar and 1 tablespoon of softened butter.7. When crust and filling layers are completely cool, spread icing over

the top.8. Refrigerate. Cut chilled dessert into 36 squares.

INGREDIENTS1 cup

1/4 tsp1 cup

1/2 cup1 cup

1/2 tsp2

4 tbsp1 tbsp1 tbsp

powdered sugar saltall-purpose flourcold, unsalted buttergranulated sugarbaking powderlarge eggslemon juicelemon zest unsalted butter

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 146, Protein: 2 g, Carbohydrates: 22 g, Fat: 6 g, Cholesterol: 39 mg, Sodium: 45 mg, Potassium: 22 mg, Phosphorus: 32 mg, Calcium: 16 mg, Fiber: 0.2 g Food choices: 1/2 starch, 1 high-calorie, 1 fat Carbohydrate choices: 1-1/2

DESSERT

Helpful hint• Lemon squares freeze well.

Place on a tray and freeze for an hour, then store in a freezer bag or container.




TIPS FOR MAKING AND CUTTING BARS Bar cookies and desserts can be a quick and easy way to make a one-and-done treat. Some bars are sticky or can be hard to get out of the pan. Here’s how you can make the process easier:• Line pan with foil with a 2- to 3-inch overhang. Spray foil with cooking spray. This allows the bars to be lifted out easily.• To be sure your batter is even in the pan, use oil on your hands or dampen them with water. • Allow bars to cool completely in the pan before cutting. It will reduce the crumbs that stick to the knife.• A chef’s knife works best for cutting bar cookies; spraying the knife with cooking spray before cutting makes it a smoother process.

COOKIE STORAGE Once you’ve made your cookies, you want them to last as long as possible and to be as tasty as when they first came out of the oven. Here are some ideas for storing your creations.• Cool cookies completely; if they are too warm they will create too much moisture in the container.• Be sure your container is airtight to prevent the cookies from going stale too quickly and to preserve flavor.• Store each cookie type separately. Flavors can mix and prevent the cookies from tasting as they should.• Add a piece of bread to the storage container to keep chewy cookies soft and moist.

Baking Holiday Gifts

• When making treats for family and friends, wash your hands well before handling your batter and cookies, use clean utensils and be sure your kitchen surfaces are sanitized.

• Present cookies in tins, kitchen molds, glass jars, decorative boxes with lids, cellophane baggies or even an empty oatmeal container. Many can be found at a dollar store.

• Be sure to package your cookies securely in tissue paper to keep them from moving around.

• Satin ribbon, twine, decorative silk flowers or cut-out paper shapes can add a touch of whimsy to any container.

• Wrapped treats can also be a nice gift for a neighbor during the holidays. Place your beautifully wrapped cookies on their porch for a nice homemade gift. It’s an easy way to make someone’s day!

Sweet treats make a great gift and can easily be given to anyone on your gift list. Here are some ideas and tips for wrapping and presenting your holiday treats:




Sugar and Spice PopcornPortions: 4 Serving size: 2 cups

Recipe submitted by DaVita dietitian Suzette from Missouri.

1. Heat the butter, sugar, cinnamon and nutmeg on the stove in a saucepan until butter melts and sugar dissolves. If preferred, microwave the ingredients in a microwave-safe bowl. (Be careful not to burn the butter.)

2. Drizzle spiced butter mixture over popped popcorn; mix well.3. Serve immediately for best results.

INGREDIENTS8 cups2 tbsp2 tbsp

1/2 tsp1/4 tsp

air-popped popcornunsalted buttersugarcinnamonnutmeg

PREPARATION


DESSERT

Helpful hint• If you don’t have an air-popper, use 1 bag no-salt microwave popcorn,

popped. Fat content will be higher.

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Share diet tips and recipes with others in the myDaVita forums.

Sign up at DaVita.com/Forums.




Easy Low-Phosphorus FudgePortions: 18 Serving size: 1 piece, 3 x 1-1/2 inches

Recipe submitted by the DaVita dietitian team.

1. Grease a 9-inch square pan with nonstick spray or butter.2. Combine half & half and sugar in a large heavy saucepan. Bring to a

boil; reduce heat to medium. Stir constantly and continue a rolling boil for 5 minutes.

3. Remove pan from heat and add marshmallows, chocolate chips and vanilla extract. Stir until marshmallows are melted.

4. Quickly pour into a greased pan. Cool; cut into 3 x 1-1/2-inch pieces, making 18 pieces.

INGREDIENTS2/3 cup

1-2/3 cups1-1/2 cups1-1/2 cups

1 tsp

half & half granulated sugar miniature marshmallowssemi-sweet chocolate chips vanilla extract

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 177, Protein: 1 g, Carbohydrates: 32 g, Fat: 5 g, Cholesterol: 3 mg, Sodium: 10 mg, Potassium: 64 mg, Phospho-rus: 27 mg, Calcium: 14 mg, Fiber: 0.8 g Food choices: 1-1/2 high-calorie, 1 fat Carbohydrate choices: 2

DESSERT

Helpful hints• Let fudge cool completely before cutting.

• For people with diabetes, cut fudge into 1-1/2 x 1-1/2-inch pieces and count as 1 carbohydrate choice.

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TIPS FOR KNOWING WHAT TO EAT FOR CHRONIC KIDNEY DISEASE STAGES

Quick Reference Guide

TODAY'S KIDNEY DIET

Do you know what to eat when you have chronic kidney disease (CKD)? We've created this guide to help you with your kidney diet. Keep in mind that recommendations vary depending on your CKD stage, type of dialysis treatment, body size, nutritional status and blood test results.

Find 1,100+ kidney-friendly recipes at DaVita.com/GetRecipes.

©2020 DaVita Inc.

Note: These are general guidelines. Talk to your dietitian or physician to create a plan based on your needs.

Foods Stages 1-2 CKD Stages 3-4 CKD Stage 5 End Stage Kidney Disease (ESKD)In-center Hemodialysis, Home Hemodialysis (HHD) and Peritoneal Dialysis (PD)

Non- and low-fat dairy Include Limit to 1/2 cup per day or amount decided with your dietitian

All types of dialysis: Limit to 1/2 cup per day or amount decided with your dietitian

Poultry, seafood, lean red meats, eggs, egg whites or meatless protein sources Include; avoid excess Include; avoid excess All types of dialysis: Increase

Grains, pasta and rice (whole and other grains) Include Include All types of dialysis: Include; make lower phosphorus whole-grain choices; be aware some whole grains are high in potassium

Fruits and vegetables Include Include; change types and amount if potassium from blood test is high

In-center Hemodialysis: Include; select lower potassium choices and limit portions. HHD and PD: Include; change types and amount if potassium from blood test results is high or low

Legumes (beans, lentils, peas) Include Serving size and how often depends on potassium and phosphorus blood test results

All types of dialysis: Serving size and how often depends on blood test results

Seeds and nuts Include Serving size and how often depends on potassium and phosphorus blood test results

All types of dialysis: Very limited; avoid if potassium and phosphorus are high; serving size and how often depends on blood test results

Healthy fats (vegetable, canola, flax and olive oil; omega-3 fatty acids) Include Include All types of dialysis: Include

Unhealthy fats (saturated fat, trans fats) Limit or avoid Limit or avoid All types of dialysis: Limit or avoid

Herbs and spices Include Include All types of dialysis: Include

Salt, soy sauce, salty seasonings Limit or avoid Limit or avoid All types of dialysis: Limit or avoid

Sweets/sugary foods and drinks Limit Limit All types of dialysis: Limit

Phosphate additives Avoid Avoid All types of dialysis: Avoid

Today's Kidney Diet: Quick Reference GuideGuidelines for what to eat for chronic kidney disease (CKD) stages.

Find 1,100+ kidney-friendly recipes at DaVita.com/GetRecipes.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.

Holiday Sweets & Treats - DaVita Inc.

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