CKD3 Pineapple bar cookies

 Today I am craving something sweet. Usually, I would run to the snack table.... Yes, we have a snack table. It contains mostly all the things I normally have basically all but given up in the last 6 months or more as I have gotten more serious about my kidney disease. Don't beat yourself up if you have altered from your basic plan of trying to control your diet. It happens to all of us. We as humans are not perfect. The best thing you can do for yourself is acknowledge where you have slacked, grab the reins and get back on track. Talk to your Dr so they can help.

Normally I would head for the chocolate bar, but I feel like I have been silently suffering for so long that I decided to try another attack and still satisfy my sweet tooth. First let me say that I enjoy a nice warm cup of tea on occasion. I love the smell of coffee but cannot get that cup up to my mouth to take even a sip. I think it might have to do with memories of how my aunt make our breakfast one morning when we were young and she cooked the coffee so long that it was as thick as syrup and burnt.... Ok, I may be exaggerating a little, but I still recall that thick bitter taste... Yes, it was before the pod coffee machines! If you are a coffee lover like my husband, then Cudos to you. Enjoy away! 

 Today's recipe is made with canned pineapple. Pineapple is on the list of things safe to eat for stage 3 kidney disease. It's lower in oxalates, potassium and protein making it a safe fruit choice. Just make sure you buy the canned version in its own juice if not eating fresh.

The recipe I am sharing makes 8 servings, so I suggest cutting it into 1x1 inch squares as soon as cooled so as not to overindulge. It only takes about 45 minutes from start to finish and is a safe choice when you have that sweet attack. It's also made with Splenda so as to help cut back on your sugar intake. Naturally I have Splenda packs on hand as that is what I use in my tea so if you don't have the packets on hand, you can use 2 teaspoons of Splenda per each packet called for in the recipe. Using Splenda in the desserts topping helps offset the powdered sugar used in the crust, so it's a win.

PINEAPPLE BAR COOKIES

Dough:

1 cup sifted all-purpose flour (sift before measuring)

1/2 cup butter at room temp

1/4 cup powdered sugar

Topping: 

20 oz can crushed pineapple in 100% pineapple juice

10 packets Splenda (or you can use same amount of Stevia)

2 eggs, beaten

Mix the dough ingredients in a small bowl and press into an 8x8 inch pan.

Bake at 350 degrees F for 20 minutes

While the dough is baking, mix the crushed pineapple, Splenda, and eggs together.

Remove the crust from the oven after 20 minutes and pour the topping evenly over the dough, place back in oven and bake an additional 20 minutes.

Let cool on baking rack and cut into 1-inch squares. 

118 Calories per serving

Serves 8 

This dessert is moist, a little tart, and just the perfect treat when you are having that sugar attack! It makes 8 servings, so storing leftovers for a few days in the refrigerator is best. This is a great desert after you have just had a spicy meal like the White Bean Chicken Chili which I previously posted. 

Although several of the recipes I post do not have the nutritional values listed, I can honestly say that they were referred by kidney dieticians for CKD3.

As always, 

Lee

1 CORINTHIANS 20: For ye are bought with a price: therefore glorify God in your body, and in your spirit, which are God's.