Ingredients

• one 10-ounce package shredded cabbage with carrots coleslaw mix
• 1/4 cup green onions, sliced
• 1 cup red bell pepper, diced
• 1 tablespoon jalapeno pepper, seeded, minced
• 1/2 cup fresh cilantro, chopped
• 3 tablespoons extra virgin olive oil
• 1/4 cup orange juice or pineapple juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground pepper, to taste
• 1-1/2 teaspoons ground cumin
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 1/3 cup mayonnaise, regular or low fat

Preparation

1. In a large bowl combine coleslaw mix with the onion, bell pepper, jalapeno, and cilantro.
2. In a medium bowl combine all remaining ingredients and mix well.
3. Pour over cabbage mixture and toss well to combine.
4. Cover and refrigerate at least 2 hours before serving.

Nutrients per serving

• Calories: 141
• Protein: 1 g
• Carbohydrates: 5 g
• Fat: 13 g
• Cholesterol: 3 mg
• Sodium: 61 mg
• Potassium: 125 mg
• Phosphorus: 19 mg
• Calcium: 21 mg
• Fiber: 1.2 g

* 1 vegetable, low potassium
* 2 fat

Helpful Hints

• Make enough for leftovers. Mexican Coleslaw is even better the second day.
• Adjust hot peppers to your taste.

Ingredients:

1/2 cup margarine

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

Dash cayenne pepper

4 cups spoon-size shredded wheat

Directions:

Preheat oven to 300°F. Melt margarine in a 10 x 15-inch baking pan. Stir in spices. Add cereal and toss to coat evenly. Bake for 15 minutes or until crisp. Store in a covered container.

Calories 184

Carbohydrates 16

Protein 3

Fat 12

Sodium 107

Potassium 104

Phosphorus 82

Renal and Renal Diabetic Exchanges:

1 Starch

1 Low Potassium

Vegetable

2 Fat

Blueberry Lemon Pound Cake

Serves 12

1 Slice with 3/4 cup berries Per Serving

Ingredients:

1/2 cup no fat cottage cheese

1/2 cup trans fat free unsalted butter

3 fresh eggs

1 cup fat free lemon yogurt

2 tsp vanilla extract

1/4 cup Splenda

1 1/4 cup all purpose flour

1/2 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tsp lemon zest

1 cup blueberries

Mixed Berry Coulis:

1/2 cup blueberries

1/2 cup blackberries

1/4 cup pomegranate juice

1/4 cup nectarine juice

1 1/2 tsp Splenda

1/2 tsp balsamic vinegar

For cake, puree cottage cheese till smooth. Place cottage cheese puree, butter, Splenda in a mixer and beat till smooth. Add eggs, yogurt, vanilla, lemon juice, lemon zest, and blend until smooth. Scrape sides of bowl. Sift dry ingredients, all purpose flour, whole wheat flour, baking powder, baking soda and salt. Add to mixing bowl, blend until smooth. Add blueberries and mix into rest of batter. Pour mixture into greased 8” angel food cake pan. Bake for 35-40 minutes at 375°F.

For mixed berry coulis, puree all ingredients till smooth. Strain out seeds. Cut into 12 portions, dipping knife blade into hot water between each slice. Serve 3/4 cup berries over each portion.

Analysis

Calories 251

Carbohydrates 33

Protein 8.2

Fat 9.4

Sodium 105

Potassium 172

Phosphorus 123.8