Davita Redwhite And Blue Pie Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes.
• Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine.
• Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.

Steps:

• On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside., Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Refrigerate until filling is set, about 2 hours. , Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.

Steps:

• 1. Recipe submitted by DaVita dietitian Heather from Missouri. Portions: 8 Serving size: 1/8 pie Ingredients one 8-ounce package reduced fat cream cheese 1/2 cup red raspberry or strawberry preserves (or sugar-free for diabetes) 1 small tub frozen light non-dairy whipped topping, thawed (save out one spoon full for topping decoration) 1 prepared graham cracker crust 1 cup fresh blueberries 1-1/2 cups sliced fresh strawberries or raspberries Preparation 1.To make filling, beat cream cheese and preserves with until smooth with an electric mixer on medium speed. 2.Fold in whipped topping and mix on low speed. 3.Spread filling evenly over the bottom of the graham cracker crust. 4.Arrange blueberries around outer ring of pie. Layer strawberries or raspberries around inner ring of pie. 5.Finish decorating with a dollop of whipped topping in the center. 6.Chill at least 30 minutes before serving. Nutrients per serving Calories: 204 Protein: 3 g Carbohydrate: 29 g Fat: 8 g Cholesterol: 13 mg Sodium: 159 mg Potassium: 116 mg Phosphorus: 45 mg Calcium: 41 mg Fiber: 1.7 g Renal and renal diabetic food choices 1 starch 1 fruit 1/2 non-dairy Carbohydrate choices 2 Helpful hints People with diabetes can use sugar-free or low-sugar preserves to reduce the carbohydrate content of this recipe.