Please consider the following kidney-friendly smoothies from The National Kidney Foundation...
Recipies by Katy G. Wilkens, MS, RD
¼ cup cranberry juice cocktail
2/3 cup silken tofu, firm
½ cup raspberries, frozen, unsweetened
½ cup blueberries, frozen, unsweetened
1 teaspoon vanilla extract
Pour juice into a blender. Add rest of ingredients. Blend until very smooth. Serve
immediately and enjoy! Makes 2 servings.
Calories: 115, Carbohydrates: 18 grams, Protein: 6 grams, Dietary Fiber: 1 gram,
Fat: 3 grams, Sodium: 14 milligrams Potassium: 81 milligrams, Phosphorus: 15 milligrams
No Milk Shake
½ C Pasteurized Liquid Egg Product
½ C Frozen Non-Dairy Whipped Topping
Flavor of choice – almond extract, lemon juice, vanilla extract
½ cup berries, apple or banana or 2 tablespoons peanut butter
Nutrient breakdown (~1 cup)*
200 calories, 19 g pro, 217mg Sodium, 300 mg Potassium, 28g Phosphorus
in addition to nutrients added to by flavor and peanut butter
G. Wilkens is a registered dietitian and department head at Northwest Kidney Centers, Seattle WA. A recipient of the Susan Knapp Excellence in Education Award from the National Kidney
Foundation Council on Renal Nutrition, she has a Master of Science degree in nutritional sciences from the University of Washington. See more of her recipes at www.nwkidney.org.