Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/pineapple-torte/

Pineapple Torte

Recipe submitted by Sohani Welcher, Nurse Practitioner, Norma Jean Martel, RN, BScN, CNeph©, Janet Campbell, RN, QE II Health Sciences Centre, Nova Scotia, reprinted with the permission from Genzyme Canada Inc.

Pineapple Torte

This golden pineapple is a delightful tropical treat.

Ingredients

For the curst:
½ cup
unsalted butter or margarine
1 tbsp
sugar
½ cup
+ 2 tablespoons flour
For the filling:
1 cup
crushed pineapple
2
egg whites
3/4 cup
sugar
1½ tbsp
cornstarch

Directions

  1. Preheat Oven to 350°F.
  2. Combine margarine, sugar and flour. Spread in 9″ x 9″ deep pan.
  3. Bake 30–35 minutes.
  4. Meanwhile, beat egg whites until stiff.
  5. Combine pineapple and sugar (reserve a little of the juice to mix with cornstarch to form a paste) in a saucepan and place on low heat.
  6. Let mixture slowly come to a boil, add corn starch paste and boil for 3 minutes.
  7. Remove from heat and fold in egg whites.
  8. Pour filling over the baked torte and return to oven for 15–20 minutes.

Nutrient Analysis

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1 slice

Renal and Diabetic Exchanges

1 1/2 starch

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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