Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/blueberry-brie/

Blueberry Brie

Shannon Chesterfield, Emily Quenneville, and Lisa Whatley, Renal Dietitians at Hotel-Dieu Grace Hospital, photo credit lisovskaya/depositphotos.com

Blueberry Brie

Can also be made with raspberry or apple pie filling.

Ingredients

  • 1 (2.2 pound) wheel of Brie Cheese
  • 1 (16 oz) can blueberry pie filling

Directions

1) Preheat oven to 350 degrees F (175 degrees C).
2) Slice rind off surface of one side of the Brie. Leave edge and bottom of rind intact.
3) Place Brie in baking dish and pour blueberry pie filling over the top.
4) Bake until hot, about 10 to 15 minutes.
5) Let cool slightly and serve with unsalted crackers or slices of French baguette.

Nutrient Analysis

  • Calories: 3776 KCal
  • Protein: 208 g
  • Carbohydrates: 122 g
  • Fibre: 4 g
  • Total Fat: 275 g
  • Sodium: 6480 mg
  • Phosphorus: 1907 mg
  • Potassium: 1728 mg

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