Kidney Friendly – Blueberry Lemon Pound Cake

1hr 15mins

Appropriate for

• diabetes
• CKD Stage 1, 2
• CKD Stage 3, 4
• dialysis & CKD Stage 5
• transplant

Diets

• kosher
• low-calorie
• low-carb
• low-fat
• low-phosphorus
• low-potassium
• low-protein
• low-sodium
• nut-free

Ingredients

• ½ cup non-fat cottage cheese
• ½ cup unsalted butter
• 3 fresh eggs
• 1 cup fat-free lemon yogurt
• 2 tsp vanilla extract
• ¼ cup Splenda
• 1 ¼cup all-purpose flour
• ½ cup whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tsp lemon zest
• 1 cup blueberries

Prep 30 mins

Cook 45 mins

Total 1 hr 15 mins

Instructions:

Puree cottage cheese till smooth.

Place cottage cheese puree, butter, Splenda in a mixer and beat till smooth.

Add eggs, yogurt, vanilla, lemon juice, lemon zest, and blend until smooth.

Scrape sides of the bowl. Sift dry ingredients, all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Add to mixing bowl, blend until smooth.

Add blueberries and mix them into the rest of the batter.

Pour mixture into greased 8″ angel food cake pan.

Bake for 35-40 minutes at 375°F.

Meal types

• breakfast
• dessert
• dinner
• lunch
• side dish
• snack

Nutritional information

• Calories 177
• Carbohydrates 18.2 g
• Dietary Fiber 1.3 g
• Protein 5.4 g
• Fat 9.4 g
• Saturated Fat 5.3 g
• Sodium 203 mg
• Potassium 106.7 mg
• Calcium 70.5 mg
• Phosphorus 102.9 mg