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    1. About Kidney Disease
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    Find a Dialysis Center

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      1. About Kidney Disease
        1. Understanding Chronic Kidney Disease
          1. Symptoms
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        2. Kidney Disease Stages
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        6. Understanding Acute Kidney Injury
          1. Acute Kidney Injury Treatment and Recovery
        7. How Kidneys Work
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      2. Treatments
        1. Dialysis Basics
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        2. Benefits of Home Dialysis
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        3. Fluid Management on Dialysis
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Cranberry Muesli

      Cranberry Muesli

      Low Sodium Low Potassium Low Protein Vegetarian Heart Healthy Egg-Free No Shellfish Nut-Free Breakfast

      Cranberry Muesli

      Low Sodium Low Potassium Low Protein Vegetarian Heart Healthy Egg-Free No Shellfish Nut-Free Breakfast
      about 1 1/3 cups
      Prep time: 10 minutes
      Total time: 8 hours 10 minutes

      Description

      There may be as many versions of muesli as there are breakfast cereals, but this one’s modeled after the original Swiss wake-you-up—a combination of overnight-soaked grains, nuts, dried fruit and yogurt. Make it the night before and you’ll have breakfast ready when you are.

      Directions

      1. Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ, honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.

      Tips

      • To make ahead: Cover and refrigerate for up to 1 day.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories228 cal
      • Total Fat4.6 g
      • Saturated Fat1.1 g
      • Cholesterol4 mg
      • Sodium191 mg
      • Carbohydrate Total41.3 g
      • Protein7.7 g
      • Phosphorus249 mg
      • Potassium328 mg
      • Fiber3.3 g
      • Calcium130 mg
      Share this

      Ingredients

      • ½ cup low-fat plain yogurt
      • ½ cup unsweetened or fruit-juice-sweetened cranberry juice
      • 6 tablespoons old-fashioned rolled oats, (not quick-cooking or steel-cut)
      • 2 tablespoons dried cranberries
      • 1 tablespoon unsalted sunflower seeds
      • 1 tablespoon wheat germ
      • 2 teaspoons honey
      • ¼ teaspoon vanilla extract
      • ⅛ teaspoon salt

      Ingredients

      • ½ cup low-fat plain yogurt
      • ½ cup unsweetened or fruit-juice-sweetened cranberry juice
      • 6 tablespoons old-fashioned rolled oats, (not quick-cooking or steel-cut)
      • 2 tablespoons dried cranberries
      • 1 tablespoon unsalted sunflower seeds
      • 1 tablespoon wheat germ
      • 2 teaspoons honey
      • ¼ teaspoon vanilla extract
      • ⅛ teaspoon salt
      • ½ cup low-fat plain yogurt
      • ½ cup unsweetened or fruit-juice-sweetened cranberry juice
      • 6 tablespoons old-fashioned rolled oats, (not quick-cooking or steel-cut)
      • 2 tablespoons dried cranberries
      • 1 tablespoon unsalted sunflower seeds
      • 1 tablespoon wheat germ
      • 2 teaspoons honey
      • ¼ teaspoon vanilla extract
      • ⅛ teaspoon salt

      Description

      There may be as many versions of muesli as there are breakfast cereals, but this one’s modeled after the original Swiss wake-you-up—a combination of overnight-soaked grains, nuts, dried fruit and yogurt. Make it the night before and you’ll have breakfast ready when you are.

      Directions

      1. Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ, honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.

      Tips

      • To make ahead: Cover and refrigerate for up to 1 day.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
      Download kidney-friendly cookbooks.
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