As we celebrate the joy and warmth of the holiday season, we extend our heartfelt wishes to you and your loved ones. May this festive time be filled with health, happiness, and the wonderful spirit of giving. We’re grateful for your trust and support throughout the year and look forward to continuing our journey towards better kidney health together. Wishing you a Merry Christmas and a Happy New Year! We want you to be safe and enjoy this joyful fun holiday. Moderation is the key and remember to stay hydrated! Here are 2 of my favorite kidney friendly desserts
1. Simple and delicious recipe for Coconut Chocolate Almond Mousse:
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons powdered sugar or powdered monk fruit sweetener
- 2-3 tablespoons unsalted almond butter
- 1/2 teaspoon vanilla extract
- A dash of sea salt (optional)
- Optional toppings: sliced almonds, shaved chocolate, whipped coconut milk, or raspberries
Instructions:
- Chill the Coconut Milk: Refrigerate the can of coconut milk along with your mixing bowl and whisk for at least 6 hours or overnight. This allows the coconut cream to separate and rise to the top.
- Prepare the Coconut Cream: Carefully open the can of coconut milk without shaking it too much. Scoop out the thick coconut cream that has risen to the top and leave behind the watery part.
- Mix the Ingredients: In the chilled mixing bowl, sift the cocoa powder and powdered sugar (or sweetener) together. Add the almond butter, vanilla extract, and a dash of sea salt (if using)1. Whip the mixture until well combined and smooth.
- Serve: Divide the mousse into small ramekins or cups. Cover and refrigerate until ready to serve1. Optionally, you can add toppings like sliced almonds, shaved chocolate, whipped coconut milk, or fresh raspberries before serving.
Enjoy your creamy, low-sugar dessert!
2. Magical kidney-friendly ginger cookies
Ingredients:
- 2 cups unbleached, all-purpose our
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- 1 (3-inch) piece ginger, peeled and grated
- ½ pound (1 stick) unsalted butter, softened
- ⅓ cup brown sugar
- 2 medium eggs
- ⅓ cup molasses (or a kidney-friendly substitute like dark corn syrup or maple syrup)
Instructions:
- Combine Dry Ingredients: In a medium mixing bowl, combine the our, cinnamon, nutmeg, cloves, and baking powder. Mix well.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add Eggs and Molasses: Beat in the eggs one at a time, then mix in the molasses until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the grated ginger.
- Chill Dough: Divide the dough in half and shape each half into a log about 1½ inches in diameter. Wrap in plastic wrap and refrigerate for about an hour or freeze for about 20 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice and Bake: Slice the chilled dough into ½-inch thick cookies and place them on the prepared baking sheet, about 1 inch apart.
- Bake: Bake for about 8-10 minutes, or until the edges are set but the centers are still soft. Cool on a wire rack
Enjoy your delicious, kidney-friendly ginger cookies! 🍪
Stay Connected: additional resources at National Kidney Foundation
https://kidneynutritioninstitute.org/recipes
