Facts and Figures
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| Servings |
8 |
| Preparation Time |
|
| Cooking Time |
Bake at 350 (175 C) about 50 minutes. |
| Key Nutritional Value |
Calories 295Cal
Phosphorus 85mg
Potassium 65mg
Protein 4g
Sodium 220mg
|
Ingredients
|
| sugar |
1/2 cup (120 ml) |
| whole cranberry sauce |
1 cup (235 ml) |
| egg |
1 |
| margarine or butter, softened |
1/4 cup (60 ml) |
| baking powder |
2 tsp. (10 ml) |
| margarine or butter, melted |
1 Tbsp. (15 ml) |
| sugar frosted flakes cereal, crushed to 1/2 cup (120 ml) |
2 cups (470 ml) |
| milk |
1/2 cup (120 ml) |
| all-purpose flour |
1 1/2 cups (355 ml) |
| |
|
Instructions
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| Mix crushed cereal with melted margarine and set aside.
Stir together flour and baking powder.
Beat the 1/4 cup (60 ml) margarine, sugar and egg until well blended.
Add milk alternately with flour mixture, mixing until smooth.
Spread batter in greased 9 inch (20 cm) round cake pan.
Top evenly with cranberry sauce.
Sprinkle with cereal mixture.
Best when served warm.
1 serving = 1 1/2 starch, 1 fruit, 1 sweet & 1 fat exchange
Recipes in this section are published in Everyday Eating: A Cookbook for the Dialysis Patient and Family, published by the Illinois Council on Renal Nutrition, the National Kidney Foundation of Illinois, Inc. Everyday Eating is available for $5.00 for patients who live in Illinois, and Lake County, Indiana and $7.50 for all others. Please send a written request to the National Kidney Foundation of Illinois, Inc., 215 West Illinois, Unit 1C, Chicago, IL 60610, send and e:mail to www.nkfi.org, or call (312) 321-1500.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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