With frequent restrictions on multiple nutrients (phosphorus, potassium, sodium, sugar/simple carbohydrates), particularly in the later stages of chronic kidney disease (CKD), many people living with CKD struggle with meal-planning. While the focus of many meal-planning resources rightly focus on entrées, sides, and getting sufficient nutrition, they don’t all include options or guidance for dessert, which is an important quality of life feature. Here are some recipes for satisfying desserts on a renal diet from Kidney Community Kitchen.*

Spiced apple coffee cake

Spiced apple coffee cake is low in: phosphorus and sodium

Ingredients

• 3 apples, peeled and cut into cubes
• 1 tablespoon (T) cinnamon
• 2/3 Cup (C) sugar
• 3 C all-purpose flour
• 1 C canola oil
• 3 large eggs, lightly beaten
• 1 C unsweetened apple sauce
• 1 teaspoon (tsp) cream of tartar
• ½ tsp baking soda
• 2 tsp vanilla extract

Directions

• Preheat oven to 350 degrees F.
• Spray spring form or round cake pan with cooking spray, and dust with flour. 
• Place cubed apples in water with 1 T of lemon juice.
• Combine cinnamon and 1/3 of the sugar, place drained apples in mixture, and toss.
• Combine remaining dry ingredients, and separately combine all wet ingredients.
• Mix apples into the wet ingredients, then add the wet ingredients to the dry.
• Mix batter until lightly blended.
• Pour mixture into cake pan and bake for 75 minutes (or until toothpick comes out clean).
• Allow to cool before serving.

Raspberry cheesecake mousse

Raspberry cheesecake mousse is low in: potassium

Ingredients

• 1 C light whipped topping
• 1 8oz pkg cream cheese, room temperature
• 3⁄4 cup granular SPLENDA® No Calorie Sweetener
• 1 tsp finely grated lemon zest
• 1 tsp vanilla extract
• 1 C fresh or frozen raspberries

Directions

• Beat cream cheese until fluffy and beat in 1⁄2 cup SPLENDA® Granular until melted. Stir in lemon zest and vanilla.
• Reserve some raspberries for garnish. Crush remaining raspberries with a fork and stir in remaining 1⁄4 C SPLENDA®.
• Fold whipped topping into cream cheese , and gently fold in crushed raspberries.
• Spoon mousse into 6 serving glasses and chill.
• Garnish with fresh raspberries and a sprig of fresh mint before serving.

Molasses ginger cookies

Molasses ginger cookies are low in: sodium

Ingredients

• 1 ½ C  Butter, unsalted, softened to room temperature
• 2 C      Granulated sugar
• 45 g     Molasses (not blackstrap)
• 2          Eggs
• 4  ½ C  Flour, all-purpose
• 4 tsp    Baking soda
• 1 T       Ground ginger
• 2 tsp    Ground cinnamon
• 1 tsp    Ground cloves

Directions

• In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger. Set aside.
• In a separate bowl, cream together softened butter and sugar on medium-high speed until fluffy and pale-yellow. 
• Add in molasses and eggs (one at a time), and beat on medium-low speed. 
• Gradually add in the dry ingredient mixture, and beat until evenly blended.
• Preheat oven to 350°F.  Line a sheet pan with parchment paper.
• Scoop and flatten dough into cookies on baking sheet. 
• Bake for 8-10 minutes, then remove and allow to cool before serving.

Enjoy!

*Kidney Community Kitchen. (n.d.) Meal Type: Desserts & sweets. https://www.kidneycommunitykitchen.ca/mealcategory/desserts-sweets/