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Macaroni & Cheese

2 Boxes/bags Fusilli Pasta (spiral) or other shape (100 phe)
1 Can Campbell's Cheddar Soup (591 phe)
2 C liquid non dairy creamer (Rich's - 0 phe; others check phe) 
4 T Cambrooke Shake-n Cheese (96 phe) or 4 T Med diet cheese powder (128 phe)
1 C water

Cook pasta according to directions. Mix soup, mocha mix, powder cheese and water Cook until hot. Mix into pasta. Freeze in meal size portions (one cup disposable containers work well).

Tips - if cheese powers clump, mix them first with a few T cold creamer or water before adding.

Recipe makes approximately 4 C sauce which freezes well to add to individual servings or to split into 2 batches.  Sauce can also be frozen in ice cube trays and added to smaller pasta portions.

Yield: approx. 19 servings; Phe per recipe: 819 mg; Phe per 100 gm serving: 42 mg

Recipe from "Grandma Kathy".

Variations:  Sauce also works well with low pro rice for cheesy rice.   Add diced cooked broccoli or other veggies to rice or noodles. 

Cream Filling for Cupcakes

1 8 oz. package Liquid Rich Whip 3 Tbsp. cornstarch Cook and stir until thickened. Cool until room temperature. Add 1/2 Cup granulated sugar 1/2 Cup shortening 1 tsp. Vanilla extract 1 T powdered sugar Beat on high with mixer. Fill cupcakes using a cake decorating kit.

Total Phe = 0 One good cupcake recipe is on page 379 of Schuett's Low Protein Cookery for PKU, 2nd Edition. Recipe from "Grandma Kathy".

Almost Better than Ice Cream - Vanilla Ice Cream

2 C Coffee Rich (or other non-dairy creamer*)
2 C water
2 pkgs. Dream Whip (Dream Whip is powdered and usually found near puddings)
1 T vanilla
1/8 t salt
1/2 C Sugar

Mix all ingredients in ice cream maker until sugar dissolves.  Freeze according to ice cream maker’s instructions.

Phe per recipe: 248 mg phe; Phe per ½ Cup:  9.5 mg phe; * Different non-dairy creamers may change phe content. 

Recipe courtesy of Lisa H. of MN, Recipe printed in the Minnesota PKU Foundation 2002 calendar.

Quick Pizza Crust

¾ C Wel Plan Baking Mix
1/8 C oatmeal*
½ t baking powder
1 T olive oil
¼ C water

Mix ingredients and spread out to make an 8 inch circle.  Top with favorite veggies and a pizza sauce.  Bake at 425° for 12 to 18 minutes

Yield: 1 crust; Phe per crust:  42 mg

*Adding oatmeal to recipes will add heart healthy fiber.  It slightly increases the Phe.  You may grind oatmeal for a smoother texture.  Measure first and then grind.

Recipe adapted by Pam H.

Sauteed Noodles and Vegetables

Low Protein Pasta (short variety preferred)
¼ C dry sherry or chicken broth
1 t vegetable oil
4 oz. sliced mushrooms (1 ½ C)
3 medium carrots, shredded (1 ½ C)
1 small onion, chopped (1/4 C)
1 T finely chopped gingerroot
3 Cup thinly sliced Napa (Chinese) cabbage (12 oz.)
3 T soy sauce 1 t sesame oil

Cook and drain noodles as directed and package. Heat sherry and vegetable oil in skillet over medium-high heat.  Cook mushrooms, carrots, onion and gingerroot, stirring frequently, until mushrooms are tender.  Stir in cabbage.  Cook, stirring frequently, until crisp-tender.  Stir in soy sauce, sesame oil and noodles: cook until hot.

Yield: 4 servings; Phe per recipe:  275 mg*; Phe per serving: 70 mg*

*Phe counts do not include pasta

Adapted from Betty Crocker’s passion for Pasta

Easy Sherbet

Make 1 package of Prono Low Protein Gelled Dessert Mix according to directions. Let set overnight. Next day beat on high 1 8-oz package of Rich's Rich Whip until peaks form on top. Add to gelled dessert and freeze. Tastes like ice cream! 

Honey-Roasted Plums

4 Plums (large, firm, ripe, black or red) about 1 pound

3 T hone

1 T light brown sugar

2 T unsalted butter, melted

1 t fresh lemon juics

1/2 t ground cinnamon

1/2 t pure vanilla extract

pinch of salt

Optional Topping - lightly sweetened Whipped Topping  or Richwhip

Heat oven to 425 degrees.  Generously butter a 9-inch glass pie dish or 9X9-inch glass baking dish.  In a mixing bowl, toss teh plums with teh honey, sugar, melted butter, lemon juice, cinnamon, vanilla, and salt.  Toss well to coat. 

Transfer the plums to the baking dish, scraping in all of the juice and arranging them in a single layer as best you can.  Roast, gently stirring once or twice, until the plums are tender and juicy (but not falling apart) 12-18 minutes.  Let the plums cool for at least 5 minutes and up to an hour before serving.  Serve hot or warm with teh juices spooned over the top.  If you are serving the plums with whipped topping, spoon the juices over teh topping.

Yield: 4 servings; Phe per recipe: 100 mg; Pher per serving: 25 mg

Recipe adapted from Lund's and Byerly's Real Food, Fall 2008 (2008 MN PKU Foundation calendar)

Chex Mix

2 Cambrooke Focaccia Bread Sticks thinly sliced into chips (see recipe)  (or bagels if available)

2 C (122 g) Ener-G Foods lo pro pretzels

4 C Rice Chex

4 T butter

1 1/2 T Worchesterhire sauce

1 t seasond salt (like Lawry's)

1/2 t garlic powder

1/4 t onion powder

Melt butter in large roasting pan in over.  Stir in worchestershire sauce, seasoned salt, garlic powder, onion powder.  Gradually stir in breadstick chips, pretzels, adn Rice Chex until evenly coated.  Bake 1 hour at 250 degrees stirring every 15 minutes.  Spread on paper towels to cool.  Makes 8 cups

Phe per cup: 60 mg phe

Recipe from Pam, mother of Brandon (adapted for discontinued bagels).  Recipe printed in the Minnesota PKU Foundation 2002 Calendar

Super Bowl Hoagie

1/4 C Kraft Zesty Italian Dressing (0 phe)

1/4 C Miracle Whip Salad Dressing (12 phe)

1 Low Protein Hoagie roll (see Recipe) or Cambrooke Artisan bread

Sandwhich toppings (low pro cheese, tomatoes, lettuce, onion, peppers, olives, etc.

Mix dressings.  Brush cut surfaces of bread with dressing mixture.  Fill bread with shredded lettuce, tomato slices, green pepper slices, onion slices, and low protein cheese.  Phe will depend upon ho much dressing is used, choice of vegetables, and kind of bread.

Cocoa Drop Cookies

2/3 C margerine

1 C sugar

2 tsp (packed) Egg Replacer

1/2 C Cocoa powder

1/3 C liquid Richwhip

1 t Vanilla

2 1/4 C wheatstarch

1/2 t baking soda

1/2 t salt

4 T water

Mix egg replacer with 4 T water; mix it with margerine, sugar, cocoa, Richwhip, and vanilla.  Mix thoroughly.  Stir in all remaining ingredietns.  Cover and chill 1 hour.  Preheat oven to 400 degrees. 

Drop by rounded teasopoonfuls 2 " apart onto an ungreased cookie sheet.  Bake for 8-10 minutes.  Makes 50 cookies

To lower phe count, sustitute carob powder for cocoa

Phe per cookie using cocoa: 12 mg phe/cookie; Phe per cookie using Carbob: 4 mg phe/cookie

Recipe from Cooking for A Low Protein Diet, New York University Medical Center, 1980 (and 2002 Minnesota PKU Foundation calendar).

Hot Buttered Cider with Ginger and Cinnamon

2 C water

1/2 C sugar

1 1/2 T whole cloves

1 1/2 T allspice

1 cinnamon stick

2 T candied or crystallized ginger

3 C apple cider

1 C orange juice

1/4 C lemon juice

1/2 stick butter, cut into thin slices

Cinnamon sticks for serving

Mix the water and sugar in a large non-aluminum saucepan.  Bring to a boil, reduce heat and simmer 5 minutes.  REmove from heat and stir in the cloves, allspice, cinnamon, and ginger.  Let the mixture stand for 1 hour or longer.  Strain into a bowl, remove spices from pan and return to the saucepan.  Stir in the apple cider, orange juice, and lemon juice.  Heat and serve in mugs with a slice of butter on top and a cinnamon stick.  Makes 8 - 6 oz. servings

Phe per serving: 9 mg phe/ 6 oz. serving

Recipe from Season's Greetings Cookbook (from MNPKU 2002 calendar)

Focaccia or Bagel Chips

Low Protein Focaccia stick or bagel (Focaccia available from Cambrooke Foods)

 

Slice one Focaccia stick (or bagel if available) into 1/8" slices.  Lay flat on a cookie sheet and bake in 250 degree oven.  Turn every 1/2 hour until hard and crispy.  Lay flat on paper towel to cool.  Store in ziplock bags.

Recipe from Pam, mother of Brandon in 2002 MNPKU calendar

Mini Tacos

1 Burrito Recipe (page 262 of Low Protein Cookery (Double the tortilla recipe using an extra 2T water for better consistency))

Salsa, hot sauce, or ketchuip for dipping 

Roll Tortilla out and cut into 3"X6" rectagles with a knive.  Place 1-2 T of burrito fillingto on side of torilla.  Use a small amount of water on your finger or small spoon and trace around the edge of the tortilla.  Fold empty side or tortilla over side with filling and gently press edges together to seal.  Place on cookie sheet and bake at 400 degrees for 5-10 minutes depending upon size of taco.  Check to make sure they do not split open.  Freeze remaining tacos in large bag.  Reheat at 400 degrees for 7 minutes.

Phe per taco: 7-14 mg phe (depending on size)

Recipe from Lisa H.; printed in the 2002 Minnesota PKU Foundation Calendar

Pina Colada Pie

1 pkg. (4 serving size) cook-type vanilla Jell-o pudding

1 pkg (4 serving size) pineapple Jell-o

1 1/2 C pineapple juice

4 oz. Cool Whip or 1/2 C liquid Richwhip topping, whipped

1 C crushed pineapple, drained well

1/4 C toasted sweetened coconut, divided

graham cracker crust or low protein crust of your choice

Combine pudding mix, Jell-o, pineapple juice in a saucepan.  Cook and stir over medium heat until mixture comes to a boil.  Pour into a bowl and chill about an hour or until thickened.  blend in the whipped topping, pineapple, and 1/8 c of coconut.  Pour into 9" graham crakcer crust.  Top with remaining coconut.  Chill until set, 1-2 hours.

Phe per pie: 310 phe (with Cool Whip and Jell-o); Phe per slice: 39 mg phe/slice (8 slices/recipe)

Recipe from Lisa H. mom to Alec (printed in the 2002 Minnesota PKU Foundation calendar)

MIxed Vegetable Salad

2 C broccoli

2 C carrots

2 C cauliflower

2 C celery

1 C peas

1/4 C diced onion

1 C Miracle Whip

1/3 C sugar

3 T vinegar

Slice or chip raw vegetables.  Mix Miracle Whip, sugar, and vinegar in a small bowl.  Pour over begetables and mix.  Chill

Phe per recipe: 962 phe; Phe per 1/4 C: 26 mg phe per 1/4 C

This recipe can be adjusted to make family or party size portions

Recipe from Julie M., mom to Elizabeth, printed in the 2002 Minnesota PKU Foundation calendar.

Rhubarb Custard Cake

1 "Birthday Cake" from Low Protein Cookery for PKU page 377, mixed as directed (but not baked)

2 C Rhubarb (cut up)

1/2 C sugar

1 C Coffee Rich (or other liquid creamer - check phe)

Whipped topping for garnish (Cool Whip or Rich Whip (whipped).

Place the rhubarb in an 8" or 9" square dish or cake pan.  Sprinkel with sugare and pour the coffee Rich over both.  Finally, carefully place the cake mix over the rhubarb.  Bake as directed until cake is done.  Erve with Whipped Topping

Phe per recipe: 437 mg phe

Family Version

Preapare one box yellow cake mix as directed.  Place in 9X13 inch pan.  Cover the cake mix with 4 C of cut up rhubarb.  Sprinkle with 1 C of suar.  our 1 pint of whipping cream over the top.  Bake 45-55 minutes at 350 degrees.  Serve with Whipped topping.

Recipe adapted by Sharon M., mom to Molly; Recipe printed in the 2002 Minnesota PKU Foundation calendar.

Garden Fresh Tomato Spread

Artisan bread from Cambrooke (or other bread)

5-6 roma tomatoes (380 g), sliced thin

Mayonnaise or salad dressing

1 Onion (84 g), chopped

1/2 C chopped basil (fresh is best)

1/4 C red wine vinegar

2 T Olive Oil

3 cloves garlic, minced

1 t sugar 

Blend last 6 ingredients.  Layer sliced tomatoes over the top.  Let stand at room temperature for 1 hour or so.  Slice the Artisan bread lengthwise adn toast lightly.  Spread with a little mayonnaise or salad dressing.  Lay 3-4 slices of slightly dripping tomatoes on the bread and eat as a sandwich.

Variation: Chop remaining tomatoes and serve the remaining mixture at a later time over low pro pasta.  Will keep in the refrigerator covered for 2-3 days.  Let warm to room temparature before serving.

Phe per recipe: 100 mg phe

Recipe from Jeannette Y., mother to Olivia; Recipe from MN PKU Foundation 2002 Calendar

Banana Shake

1 medium banana (114 g)

1/4 C Cool Whip

2 drops vanilla

1/4 C Coffee Rich (or other liquid creamer - check phe)

3-4 Ice Cubes

Mix in blender until desired consistency.

Phe per recipe: 66 mg phe

Recipe from Joshua K.  Recipe printed in the Minnesota PKU Foundation 2002 calendar.

Cranberry-Pear Sauce

4 C cranberries

2 C pears, coarsely chopped

1 C golden raisins

1 C sugar

1/2 C orange juice

1 T grated orange peel (zest)

1 t cinnamon

1/4 t nutmeg

1/4 C Grand Marnier (optional)

Sort and wash cranberries and allow to drain.  Combine cranberries, pears, raisins, sugar, orange peel, cinnamon, and nutmeg.  Bring to a boil , then reduce heat and simmer uncovered, stirring frequently, about 20 minutes or until mixture thickens.  Remove from heat and stir in Grand Marnier (if using).  Pour into covered dish and refrigerate for at least six hours.  Serve sauce slightly chilled. 

This is tasty over low protein ice cream (see Almost Better than Ice Cream).

Phe per recipe: 220 mg phe; Phe per 1/4 C: 9 mg phe per 1/4 C

Recipe from Seattle PKU Clinic; Recipe printed in 2002 Minnesota PKU Foundation Calendar

Carrot Cake

1/2 C oil

1/2 C granulated sugar

1/2 C packed brown sugar (dark)

2 t baking powder

1 t baking soda

1 1/4 C grated carrots

2 t cinnamon

1/2 t salt

1/3 C pineapple juice

2 t vanilla

1 1/2 C packed dp baking mix (248 g)

Mix together oil, sugars, baking powder, baking soda, salt, cinnamon, vanilla, and pineapple juice in a large mixing bowl.  Add grated carrots and baking mix.  Mix thoroughly.  Pour batter into a greased, large loaf pan.  Bake at 325 degrees for approx. 45 minutes - 1 hour (until batter in center is almost firm).  Remove from oven and cool before frosting.  Frost with your favorite cream cheese flavor or whipped vanilla frosting.

Phe per recipe: 64 mg phe

Recipe printed in Minnesota PKU Foundation 2002 calendar

Creepy Crawly Spider Cookies

6 oz. chocolate almond bark, divided

6 oz. white almond bark, divided

1/2 C crispy-rice cereal

1/4 C shredded coconut

1 1/2 C chow mein noodles

Ready-made cake decorator frosting in a tube (if desired)

Melt 3 oz. of chocolate almond bark and 3 oz. of white almond bark in a heavy saucepan over low heat.  Mix in the cereal and coconut.  Drop teaspoonfuls of the mixture onto waxed paper for the spiders' bodies.  Melt the second 6 oz. of almond bark.  Gently stir in chow mein noodles.  When almond bark is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 per spider).  Add dots fo frosting for eyes, if desired.  Leftover noodles can be made into spider cookies.

Phe per recipe 464 mg phe. 

Recipe printed in 2002 MN PKU Foundation calendar.  Adapted from recipe printed in the Minneapolis Star Tribune.

Cookies-n-Cream Cupcakes

1 Recipe Vanilla Pinwheel batter (on page 382 of Low Protein Cookery)

4 Oreo cookies

Vanilla Frosting

sprinkles, cookie Crumbs, scary gummy bugs, worms, etc for topping (halloween)

Coarsely crumble 4 cookies.  Pour into 4 cupcake liners.  Fill with vanilla pinwheel batter.  Bake at 350 degrees for 18-20 minutes.  When cool frost with vanilla frosting (pinwheel frosting or other).  Decorate.

For Halloween tint frosting orange

Total phe per recipe (using 4 Oreos): 188 mg phe; Total phe per cupcake: 47 mg phe

To lower the phe, try using smaller muffin cups and shorten the baking time.  You can use fewer oreos or substitute a low pro cookie for the Oreos.

Recipe from Lisa H, mother to Alex.  Recipe printed in the Minnesota PKU Foundation 2002 calendar.

Hoagie Rolls

1 recipe loprofin "Bread and Baps"

Preheat oven to 150 degrees for 5 minutes, then turn oven off.

Mix low protein mix, yeast adn 1/2 t salt in glass bowl.  Microwave 14 oz. water for 2 minutes in glass measuring cup and add 2 T vegetable oil into the very warm water.  Add a small amoutn 1/2 of a pea) of the brown icing color concentrated paste (same as used for peanut butter coloring) into the water/oil mixture.  Pour this mixture into dry ingredients adn beat with electric mixer until batter is smooth and brown.

Divide and shape dough into 5 long hoagie rolls and place on cookie sheet sprayed with nonstick spray.  Cover the top only of cookie sheet adn hoagie rolls with plastic wrap.  Place in warm oven adn let rise until double in size about 30-45 minutes. 

Bake at 425 degrees for 15-20 minutes on top rack with a pie tin of water on the 2nd rack under the rolls.

Phe per recipe:L 185 mg phe; Yield 5 rolls

Reipce from PKU Listserv, Printed in the 2002 MN PKU Foundation calendar.

Sauteed Noodles and Vegetables

Low Protein Pasta (short variety preferred)

1/4 C dry sherry or chicken broth

1 t vegetable oil

4 oz. sliced mushrooms (1 1/2 C)

3 medium carrots, shredded (1 1/2 C)

1 small onion, chopped (1/4 C)

1 T finely chopped gingerroot

3 C Napa Cabbage (Chinese), thinly sliced (12 oz.)

3 T soy sauce

1 t sesame oil

Cook and drain pasta per package directions.

Heat sherry and vegetable oil in a skillet over medium-high heat.  Cook mushrooms, carrots, onion, and gingerroot, stirring frequently, until mushrooms are tender.  Stir in cabbage.  Cook, stirring frequetnly, until crisp tender.  Stir in soy sauce, sesame oil and noodles; cook until hot.

Yield: 4 servings; Phe per recipe:275 mg; Phe per serving: 70 mg (phe counts do not include pasta)

Recipe from the 2005 Minnesota PKU Foundation calendar.

Quick Pizza Crust

3/4 C WelPlan baking mix

1/8 C oatmeal*

1/2 t baking powder

1 Tolive oil

1/4 C water

* you may grind for a smoother texture.  Mearsuer first and then grind.  Addint oatmeal to recipes will add heart healthy fiber.  It slightly increases the phe.

Mix ingredients and spread out to make an 8" circle.  Top with favorite veggies and pizza sauce.  Bake at 425 degrees for 12-18 minutes.

Yield: 1 crust; Phe per crust: 42 mg

Recipe adapted by Pam H.; recipe printed in the 2005 Minnesota PKU Foundation calendar

Lemon Chive Pasta and Peppers

Low Protein Pasta

2 T vegetable oil

1 small red bell pepper, cut into thin strips

1 small green bell pepper, cut into thin strips

1 t grated lemon peel

1 T chopped fresh chives

1/2 t salt

1/8 t pepper

dash of ground nutmeg

2 T lemon juice

Cook and drain pasta per package directions.

Heat oil in skillet over medium-high heat.  Cook bell peppers, lemon peel, chibes, salt, pepper adn nutmeg in oil (or margerine), stirring occasionally, until bell peppers adn crisp tender.  Stir in lemon juice; cook until hot.  Serve over low protein pasta.

Yield: 4 servings; Pher per recipe: 80 mg; Phe per serving: 2 mg (phe counts do not include pasta

Printed in the Minnesota PKU Foundation 2005 calendar.

Almost-Homemade Tomato Soup

1 26-ounce "family size" can of condensed tomato soup

1 soup can plus 1 C water (or 1 C canned or homemade vegetable broth plus 1 C water)

4 Medium plum tomatoes, seeded and diced (400 g)

2 T baslamic vinegar

2 t dried basil

1 t dried oregano

pepper

Optional - add cooked pasta like new animal shapes from www.myspecialdiet.com

Pour tomato soup into a large pot or stockpot.  Add broth and/or water; mix to combine.  Add diced tomatoes, balsamic vinegar, and herbs.  Bring soup to a simmer for 10 minutes, or until tomatoes are soft and slightly broken down.  Add additional herbs and pepper to taste.

Makes 8 cups; 1/2 C per serving.  1 serving = 23 mg phe, 0.8 g protein, 38 kcals

Vegetable Rice Soup

1/4 C (30 g) celery, chopped

1/4 C (42 g) onion, chopped

1/4 C (28 g) carrot, chopped

1 C (244 g) Campbell's chicken broth, prepared*

1 packet George Washington's golden seasoning

1/3 C (19 g dry) low pro rice, cooked

1/4 C (20 g) frozen broccoli, chopped

Combine  chiken broth, seasoning packet, celery, onion, and carrots in a medium saucepan.  Bring to a boil then reduce heat and simmer for 30 minutes or until vegetables are tender.  Add cooked rice and broccoli.  Salt and pepper to taste.  Simmer until broccoli is cooked. 

* Swanson's clear vegetable broth can be substituted for chiken broth to decrease phe content by a total 50 mg phe.  Chicken can be added to the family portion

Total phe per recipe - 114 mg; total yield - 2 servings; phe per serving - 57 mg. 

*Total phe per recipe with Swanson Vegetable broth - 50 mg

Recipe from Creative Family Cooking, Mid Atlantic Connection and MN PKU Foundation 2000 calendar.

Hot Cocoa

2 T Vance's Dairyfree non-dairy beverage from Ener-G foods

1 T sugar

1/2 T Hershey's Cocoa (unsweetened).

1 C hot water

Add these ingredients together.  May be stored dry and used like cocoa mix.

phe per recipe - 33 mg

Recipe from Listserve and MN PKU Foundation calendar 2000

Cheesecake

Crust:

15 (210 g) graham cracker rectangles*

1/4 C sugar

1/3 C margerine, melted

Filling:

1 C water

1 C Rich's Coffee Rich (liquid)

16 oz. marshmallows

3 C Cool Whip

1 t Almond flavoring

Optional

Fresh fruit or pie filling (adjust phe accordingly)

Crust:

Crush graham crackers.  Mix ingredients and pat into 9" X 13" pan.  Bake at 400 degrees F for 10 minutes.

Filling:

1) Heat marshmallows, water and coffee rich until mashmallows are just melted, stiring until mixture is smooth.

2) Let stand at room temperature until mixture is completely cooled (at least 1 hour but can be left as long as 6 hours with excellent results)

3) Stir in Cool Whip and flavoring into cooled marshmallow mixture

4) Spoon on top of graham crakcer crust

5) Refrigerate or freeze until ready to serve.

6) Cut into 24 portions (2 1/4" X 2 1/2 ").  Cutting is easiest if the recipe is frozen.

Optional

7) top with fresh fruit or pie filling.

Phe per recipe - 984 mg; Servings per recipe - 24; phe per serving - 41 mg

* to reduce phe use low protein graham crakcers (p 106, Low Protein Cookery for PKU); Phe per recipe - 433 mg; phe per serving - 18 mg

Recipe from PKU Listserve and MN PKU Foundation 2000 calendar

Quiche Paolella

2 C (478 g or 2 medium) zucchini, chopped

1/2 (150 g) medium onion, chopped

1 3/4 C (260 g) lo pro cheddar cheese, chopped fine

1 C + 2 T (145 g) dp baking mix

1 T + 1 t egg replacer

2 t baking powder

1/3 C + 1 T water

1/3 C oil (or a little less)

1 egg yolk

In a food processor, individually chop the last 3 ingredients.  Combine all ingredients in a bowl and mix well.  Grease muffin tins.  Pour mixture into tins and bake at 350 degrees until golden brown (approx. 25 minutes).

Yield per recipe - 50 mini quiches or 24 large quiches; Phe per quiche - 12 mg for mini and 24 mg per large

Recipe from PKU Listserve and MN PKU Foundation 2000 calendar

S'Mores - Low Protein

Low protein graham crakcers (page 106 of Low Protein Cookery for PKU)

Squares of chocolate and white bark

Marshmallows

Melt together white and chocolate bark and mold into thin squares using a candy mold

Prepare graham crackers

toast marshmallow and assemble

Phe content will depend upon the amount of ingredients used.

Recipe from Listserve and MN PKU Foundation Calendar 2000

Cinnamon- Crunch Peach Sundae

1 C + 6 1/2 T sugar

3/4 C water

6 T dark corn syrup

3 cinnamon sticks, broken in half

6 graham crakcer sheets, crused to course crumbs

4 1/2 T unsalted butter, melted

6 peaches, medium, pitted, sliced into wedges

1 1/2 T lemon juice

3/4 t cinnamon, ground

Stir 1 C + 2 T sugar, 3/4 C water, corn syrup and cinnamon sticks in heavy saucepan until sugar dissolves; bring to boil.  Reduce heast to low, simmer until syrup is reduced to 1 1/2 C, about 20 minutes.  Cool; remove cinnamon sticks.

Preheat oven to 350 degrees.  Combine cracker crumbs, butter, and 1 1/2 T sugar in a small bowl; toss to coat evenly.  Spread mixture out on small baking sheet.  Bake until golden, stirring occasionally; about 5 minutes.  Cool.

Mix peaches, 3 T sugar, lemon juice and ground cinnamon in bowl.  Let stand until juices form, at least 15 minute (up to 1 hour)

Place 1/4 to 1/2 C lo pro ice cream (or frozen desert) * in each of 6 bowls.  Spoon peaches and juices over frozen desert.  Drizzle with syrup and sprinke with cruch topping.  Garnish with cinnamon stickes, if desired.

yield per recipe - 6 servings; Phe per recipe (without frozen desert)- 485 mg; Phe per serving - 80 mg)

* Recipe calls for Vanilla Mocha Mix Frozen Desert, but Almost Better than Ice cream (recipe on this site) could be substituted or other vanilla frozen desert available.

Phe can be reduced by:

  • Using lo pro graham crachers (reduce phe to 45 mg per serving)
  • divide into smaller portions

Recipe by Jane M., mother to Jennifer, Recipe from MN PKU Foundation calendar 2000

Sloppy Jo - Lo Pro

1 lb. (450 g) Frozen Ore Ida Country Style Hashbrowns

1 can (439 g) Manwich Sloppy Joe Sauce

2 t vegetable oil

1/4 C water

Thaw Hashbrowns.  In a skillet, heat oil, add hashbrowns and cook until slightly browned.  While cooking, stir to break into pieces that resemble ground meat.  Add Manwich sauce and about 1/4 C water.  Simmer 5-10 minutes and serve on a low pro bun.  Freeze meraining sloppy jo mixture in indifidual serving sizes.  Microwave as needed.

Phe per recipe - 524 mg; yield - 8 servings; Phe per serving - 66 mg

Recipe from Creative Family Cooking - Mid Atlantic Connection.  Also from MN PKU Foundation 2000 calendar

Pumpkin Cookie Recipe

Cookies:

1 C brown sugar

1 C white sugar

3/4 C butter or margerine

15 oz. can pumpkin

2 t baking soda

1 t baking powder

1 t cinnamon

1/2 t nutmeg

1/2 t ginger

1/2 t salt

3 1/2 to 4 C of Wel-plan baking mix

Frosting:

1/2 C butter or margerine

1 C brown sugar

4 T Rich's Coffee Creamer or Mocha mix (or other liquid creamer - adjust phe as needed)

3 C powdered sugar

Cookies:

Sift dry ingredients.  Cream sugar and butter.  Alternate dry ingredients with creamed mixture and pumpkin.  Drop by spoonful onto cookie sheets.  (Dough may appear soft, but cookies form and rise nicely).  Bake at 375 degrees for 8-10 minutes.

Frosting:

Melt butter and brown sugar, bring to a boil.  Boil for 2 minutes.  Add non-dairy creamer and return to a boil.  Cool.  With beater, add sugar gradually.  Final consitency should be spreadable.  Frosting can be colored or Halloween decorations added.

Cookies per recipe - 70; Phe per cookie - 5 mg

Recipe from Ahn H, mother of Stephanie and Samantha, from MN PKU Foundation 2000 calendar.

Butternut Squash and Low Protein Pasta

  1. 3 T butter

1 C onion, chopped

1 clove garlic, minced

2 C butternut squash, peeled, seeded, cut into 1/2" cubes

 1 1/2 Knorr chicken cubes dissolved in 4 C water

1/4 C dry white wine

1 C small ring shaped low Protein pasta (or other shape as desired)

1 T freshly grated Parmesan Cheese*

 

Melt butter in heavy large skillet over medium heat.  Add onion and saute until tender, about 6 minutes.  Add garlic and saute until fragrant, about 1 minute.  Add butternut squash and stir to coat.  Add 1/4 C chicken brothe and 1/4 C wine.  Simmer until squash is almost tender and liquid is absorbed, about 10 minutes.

Meanwhile, bring 3 1/2 C broth to a boil in a heavy large saucepan.  Add pasta.  Boil until tender but still firm.  Drain pasta. 

Transfer pasta to a large bowl.  Stir in Butternut squash mixture, the 1 T Parmesan cheese.  Season with salt and pepper.

Phe per recipe - 300 mg

To reduce phe

Substitute George Washing Broth - 225 mg phe per recipe

Substitute CB mozzerella shreds (ground down to parmesan consistency) for parmesan.

Recipe from Jane M, mother to Jennifer, from MN PKU Foundation 2000 calendar.

Pizzelle - Low Protein

1 recipe low protein waffles (page 116 of Low Protein Cookery for PKU)

1 C sugar

extra vanilla (or anise)

Powdered sugar (for garnish)

Add 1 cup additional sugar and flavoring to batter.  Spread 1 T of batter on each Pizelle grid and bake for 30 seconds.  Sprinkle with powdered sugar.

Recipe from PKU listserve and MN PKU Foundation calendar 2000

Pizzelle griddles can be purchased at kitchen stores.

Hearty Grilled Vegetables

1/4 C olive oil

1/4 C snipped fresh thyme, basil, oregano, or chives, or a mixture of fresh herbs

2 Portobello mushrooms (about 4" in diameter), halved

8 green onions

2 medium red and/or yellow sweet peppers, seeded and quartered lengthwise

1 medium zucchini, quartered lengthwise

Salt and pepper

In a large bowl, stir together olive oil and fresh herbs.  Add mushrooms, onions, sweet peppers, and zucchini.  Toss gently to evently coat vegetables.

If you like, place the vegetables on a begetable grilling tray and put the tray directly on the grill rack of an uncovered grill.  (You can place the assorted vegetables directly on the grill rack to cook.)

Grill directly over medium coals for 6-10 minutes or until tender, turning occasionally.  Season to taste.

Phe content per recipe - 440 mg

Recipe from MN PKU Foundation calendar 2001

Butternut Squash Soup

2 large carrots, peeled and sliced (about 1 C)

1 C onion, chopped

1 clove garlic, minces

2 T margerine

1/4 t ground cinnamon

1/8 t ground nutmeg

1 T minced fresh ginger

2 t curry powder

2 medium butternut squash (about 2 pounds each), peeled, seeded and cut into chunks

3 C apple juice

In a large saucepan, over medium-high heat, cook carrots, onion, and garlic in margarine until tender, about 5 minutes.  Add ginger, curry, cinnamon, and nutmeg; cook for 1 minute.  Add squash and apple juice.  Heat to a boil.  Cover; reduce heat.  Simmer for 15 minutesor until squash is tender.  In a blender or food processor, puree soup in batches until smooth.  Treturn to saucepan; heat through.  Serve hot or chilled with regular or low pro crackers.

Batch makes 8 - 1 C servings; phe per recipe - 580 mg; phe per serving - 72 mg; to reduce phe, reduce serving size. 

For thinner soup, add water

Recipe from MN PKU Foundation 2001 calendar.

Meatballs

1 recipe for mushroom burgers (p 234 in Low Protein Cookery for PKU).

Form into meatballs.  Place in greased baking pan and freeze.  Do not bake before freezing.  Remove from freezer and bake in preheated oven at 350 degrees until done.  Meatballs may be topped with sauce of your choice.

Recipe from MN PKU Foundation 2001 calendar.

Alfredo Pasta Sauce - Low Protein

1/2 C Rich's "Farm Rich" non-dairy creamer (18 mg phe)*

1/2 C water

2 T + 1 1/2 t cornstarch

2 T butter (24 mg phe)

1/4 C "Molly McButter, Butter Flavored Sprinkles" (12 mg phe)

1/4 t ground black pepper

In  saucepan, dissolve the cornstarch in the Farm Rich.  Add water and other ingredients and slowly bring the mixture to a boil over medium heat, stirring constantly.

Recipe makes 4 - 1/4 C servings; phe per recipe - 54 mg

* substitute other non dairy creamers as necessary and adjust phe accordingly.

Also known as Fast & Easy Alfredo Sauce from the 2010 MN PKU Foundation calendar.

Parma Rosa Pasta Sauce

1/2 C Rich's "Farm Rich" non-dairy creamer (18 mg phe)*

1/2 C Spaghetti sauce (phe will vary with brand)

2 T + 1 1/2 t cornstarch

2 T butter (24 mg phe)

1/4 C "Molly McButter, Butter Flavored Sprinkles" (12 mg phe)

1/4 t ground black pepper

In  saucepan, dissolve the cornstarch in the Farm Rich.  Add other ingredients and slowly bring the mixture to a boil over medium heat, stirring constantly.

Recipe makes 4 - 1/4 C servings; phe per recipe - 84 mg (depends upon sauce choice)

* substitute other non dairy creamers as necessary and adjust phe accordingly.

Recipe from PKU Listserve and MN PKU Foundation 2001 calendar

Creamy Garlic Pasta Sauce

1/2 C Rich's "Farm Rich" non-dairy creamer (18 mg phe)*

1/2 C water

2 T + 1 1/2 t cornstarch

2 T butter (24 mg phe)

2 T "Molly McButter, Butter Flavored Sprinkles"

2 T "Molly McButter, Roasted Garlic Flavored Sprinkles"

1 clove garlic, chopped

1/4 t ground black pepper

In  saucepan, dissolve the cornstarch in the Farm Rich.  Add water and other ingredients and slowly bring the mixture to a boil over medium heat, stirring constantly.

Recipe makes 4 - 1/4 C servings; phe per recipe - 72 mg

* substitute other non dairy creamers as necessary and adjust phe accordingly.

Recipe from PKU Listserve and MN PKU Foundation calendar 2001

Cheese Sauce for pasta

1/2 C Rich's "Farm Rich" non-dairy creamer (18 mg phe)*

1/2 C water

2 T + 1 1/2 t cornstarch

2 T butter (24 mg phe)

1/4 C "Molly McButter, Cheese flavored sprinkles"

In  saucepan, dissolve the cornstarch in the Farm Rich.  Add water and other ingredients and slowly bring the mixture to a boil over medium heat, stirring constantly.

Recipe makes 4 - 1/4 C servings; phe per recipe - 108 mg

* substitute other non dairy creamers as necessary and adjust phe accordingly.

Recipe from PKU Listserve and MN PKU Foundation calendar 2001

Almondless Crunch

1 lb. butter (454 g) (margerine might not work as well)

2 C granulated white sugar

2 T white corn syrup

1/2 C water

Melt butter in a deep, heavy saucepan.  Add sugar and stir until dissolved.  Add water and syrup.  At this point it will splatter a bit (so be prepared).  Turn down heat to medium and let boil for 20 minutes, stirring occasionally.  To test if it is done, coat a clean metal spoon with the mixture and plunge into a glass of cold water. If it is hard and brittle, it is ready.  If it is still soft and caramel like, keep cooking.  Once ready, turn the very hot mixture quickly onto a cookie sheet and let cool for about and hour or more.  Dab off extra butter and crack into pieces.  Store in a decorative tin for gift giving.

Phe per recipe =190 mg

Recipe from PKU Listerve and MN PKU Foundation 2001 calendar.

Holiday Candy

24 oz. White Almond Bark (0 mg phe - check labels)

1 C crushed candy canes (0 mg phe)

1 oz. chocolate almond bark (17 mg phe /oz)

Line a 13" X 9" baking pan with foil.  Break teh white almond bark into pieces and melt in the microwave according to the directions on the package.  Stir in 3/4 C of crushed candy canes.  Pour the mixture into the foil-lined pan.  Melt the chocolate almond bark according to the package directions and drizzle over the white almond bark-candy mixture.  Sprinkle on the remaining crushed candy cane pieces.  Regrigerate until firm, about 1/2 hour.  Break into pieces and enjoy. 

Phe per recipe - 17 mg

Recipe from PKU Listserve and MN PKU Foundation calendar 2001

Chocolate Waffles

1 recipe Cambrooke Foods Waffles (1 C. Mixquick and 2/3 C water)

1 1/2 T sugar

1 T cocoa powder

2 T oil

 

Mix ingredients.  Bake in waffle iron, following instructions for waffle iron.  Serve with butter, Rich Whip, or topping of your choice.

Phe per recipe 68 mg.  Yields 6 waffles that are each 12 phe. 

Tips:  Top with berries and almond flavored richwhip for a birthday breakfast or easy desert.  For family portion add the same ingredients to any waffle recipe.

Recipe from 2010 MN PKU Foundation Calendar

Eli's Chili (Hot)

1 Original Texas Brand Chili Kit (DO NOT ADD THE MASA)

1/2 C onion, chopped

1/2 C green pepper, chopped

1 C celery, chopped

1 C mushrooms, chopped

15 oz. can tomato sauce

6 oz. can tomato paste

4 oz. halapeno peppers, chopped (optional)

Saute onion, green pepper, celery, and mushrooms.  Add the Chili Kit and remainder of the ingredients.  Simmer to blend flavors.

Recipe from the 2010 MN PKU Foundation Calander - submitted by Eli V.

Yield 4 servings; phe per recipe 560 mg; phe per serving 141 mg.

Fast & Easy Alfredo Sauce

3 T Cambrooke Alfredo Sauce Mix

3 T. margerine or butter

1 C. Rich's non-dairy creamer

1/2 C condensed cream of onion soup

1/2 C water

Make alfredo sauce as directed on the container.  Blend in soup and water until well mixed.  Heat.  Serve over low protein pasta or rice (phe not included in counts)

yields 2 Cups; phe per recipe 121 mg; phe per 1/4 C serving 30 mg; phe per 1 T serving 8 mg*

*phe counts do not include pasta

Tips:  Change the flavor by changing soup mix - just remember to change the phe.  Cream of mushroom and cream of celery work well.

Recipe from the 2010 MN PKU Foundation Calendar

Emmalee's Favorite Pizza

1/2 Recipe Basic Savory Dough (page 70 in the Low Protein bread machine cookbook - increas yeast to 2 tsp.)

1 slice Whitehall Cheese or similar

3/4 C. Hunts Traditional Spaghetti Sauce

1 low protein mushroom burger

1/4 C green pepper, diced

Mix dough in bread machine on dough cycle.  Form pizzas and allow them to rise for 30 minutes in 170 degree oven with a pan of water (helps the crust stay soft and chewy). 

Add toppings and bake at 350 degrees for approximately 20 minutes.

Yield 2 large or 4 personal pan pizzas; phe per recipe 192 mg; phe per serving (2) 96 mg - (4) 48 mg

Recipe from 2010 MN PKU Foundation Calander courtesy of Emmalee.

Josh's PKU Taco Meat

16 oz. fresh mushrooms, sliced

60 gm red bell pepper, diced

90 gm yellow onion, diced

12 gm McCormick taco seasoning

1 T butter

1/4 C water

Melt butter in pan, add pepper and onion.  Simmer for 5 minutes.  Add sliced mushrooms, stir.  Cover and simmer on medium heat until mushrooms are cooked (do not brown).  Add water and taco seasoning, stir.  Simmer 2 minutes.

Yield 10 servings (1/4 cup each); phe per recipe 484 mg; phe per serving 48 mg

Recipe from 2010 MN PKU Foundation Calendar courtesy of Josh.

Apple Crisp, Easy

6-8 apples, large

1 C. brown sugar

1 T cinnamon

1 box yellow ro white cake mix

Cover bottom of 9"X13" pand with apples.  Add brown sugar and cinnamon.  Sprinkle white or yellow cake mix over the top of the apples.  Bake at 350 degrees until apples are soft and crust is golden brown.

Yields 12 servings; phe per recipe 975 mg; phe per serving 81 mg

Recipe from the 2010 MN PKU Foundation Calendar courtesy of Rebecca.

Busy Morning Eggs 2 ways

1/2 C PKU Perspectives Sunrise Eggs (makes 6 "eggs")

2 T vegetable oil

3/4 C Water

Scrambled eggs: Whisk together all ingredients.  Add Salt and Pepper to taste.  Put in microwave safe bowl and microwave 1 minute (times may vary).

Omelet: Preheat skillet and spray with nonstick spray.  Pour in mix.  When partially set add favorite toppings.   Black olives, mushrooms, and low pro shreds are the usual here.  Cook until nearly set and flip closed.  My 2 boys share this giant omlet (and eat it all up)

Phe per recipe 36 mg.  Makes 6 "servings".