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Kidneys in the Kitchen: Low-Sugar Desserts

Renal Dietitian Melanie Betz joins us to talk about low-sugar desserts. With the holidays just around the corner, it's never too early to prepare!

Poached Pears

Serves 8

One 750 ml bottle sweet wine (like a moscato)

1 cinnamon stick, broken in half

2 T. honey

One 3/4-inch piece fresh ginger, peeled and finely chopped

6 small, firm ripe pears or peaches, peeled and halved*

Ground cinnamon

Whipped Topping

Mint, if desired

Pour wine, fresh ginger, cinnamon stick and honey into a medium saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add in pears or peaches and simmer for 15 to 20 minutes, stirring occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool. Serve 1/2 a pear on a plate and sprinkle with ground cinnamon. Top with a little whipped topping and garnish with a mint leaf, if desired.

*If using canned fruit, use those in light syrup or juice, not heavy syrup.

Yogurt Parfait

Serves 1

1 4 oz. container plain yogurt, not sweetened or flavored

1/4 c. berries (like blueberries or cranberries)

1/4 c. sliced canned pears or peaches*

1 T. Honey

1 t. Granola

Mint, if desired

Begin by layering 2-3 tablespoons of yogurt in a small, translucent glass. Drizzle with 1 tsp. honey. Top with berries. Layer another 2-3 tablespoons of yogurt, topped with another tsp. honey, followed by the pears or peaches. Top with remaining yogurt and the final tsp. honey. Sprinkle 1 tsp. granola on top and garnish with a mint leaf.

*Use those in light syrup or juice, not heavy syrup.

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