Kidney Diet Tips

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Pineapple-Lime Freeze: A Low-Potassium Slushy Treat

Have you been looking for a delicious slushy beverage to cool you down in the last few weeks of summer? Well look no further because Pineapple-Lime Freeze is just what you need!

Nutrition

Pineapple-Lime Freeze is made up of a combination of low-potassium fruit options that are blended until smooth. It’s perfect for those super-hot days and a great choice for both kidney patients and those who don’t have chronic kidney disease. Remember to track the fluid I as part of your daily beverage allowance.

Shopping and Prepping

The ingredients were easy to find at multiple grocery stores, and preparing this recipe was extremely simple! There was very little preparation. Just toss everything in a blender and let it do all the work!

Our Village Tasters

Pineapple-Lime Freeze was a hit for those who like pineapple. I made this recipe with the recommended scoop of protein powder since keeping protein levels up while on dialysis can be difficult for many patients. Everyone liked how creamy the beverage came out. They really like how it was served; in a martini glass with a cocktail umbrella.

Substitutions

  • Use different frozen berries such as strawberries, blueberries or raspberries instead of pineapple to mix it up
  • Vanilla protein powder can be used to bump up the protein and goes well with any of the above fruit substitutions
  • To make this recipe lower in carbohydrates, substitute approximately 1/2 cup sugar free lemon-lime soda and 2 packets of Splenda for the limeade concentrate

Similar Recipes

In addition to Pineapple-Lime Freeze, try some of these other great beverage recipes from DaVita.com:

Joseph Ewing, RD, LDN

Joseph Ewing, RD, LDN

Joseph Ewing, RD, LDN is a renal dietitian with DaVita, a freelance dietitian and a personal chef in addition to being a co-author of four cook books. Among them is the "Feed Your Athlete: A Cookbook to Fuel High Performance". Joseph has degrees in culinary nutrition and culinary arts from Johnson and Wales University and completed a dietetic internship program at the University of Maryland. Joseph has over a decade of experience in the culinary nutrition industry.