Facts and Figures
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| Servings |
10 |
| Preparation Time |
|
| Cooking Time |
1 hour |
| Key Nutritional Value |
Calories 325Cal
Phosphorus 90mg
Potassium 115mg
Protein 1.5g
Sodium 150mg
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Ingredients
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| cherry pie filling |
1 can (21 oz.) (595 g) |
| tart cherries |
1 can (20 oz.) (565 g) |
| juice from tart cherries |
1/4 cup (60 ml) |
| lemon juice |
2 Tbsp. (30 ml) |
| yellow cake mix |
1 pkg. (1 layer or 1 2/3 cups) (395 ml) |
| salt-free margarine or butter |
3/4 cup (180 ml) |
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Instructions
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Mix pie filling, cherries and juices together. Pour into lightly oiled 12 x 7 1/2" (30 x 20 cm) baking pan.
Sprinkle dry cake mix over cherry mixture.
Divide margarine into 6 or 8 chunks and place on top of cake.
Bake at 375° (190° C) for 1 hour or until browned. Serve warm, plain or with whipped non-dairy topping.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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