To convert to 'PHENYLALANINE UNITS' simply multiply the amount of protein by 3.


eg. Nutrition Information (per serving) Protein = 1g

1g Protein x 3 = 3 Phenylalanine Units

Avocado Salsa
Cabbage and Potato Fritters
Carrot & Potato Pancakes
Chewy Apricot Roll-up
Chilli Corn Fritters
Chocolate Crackles
Corn and Zucchini Pikelets
Fruit Spread
Honey Joys
Josie's Waffles
Krispie Macaroni
Lyn's Pancake Mix
Mushroom Burgers
Potato Fritters
Pumpkin Wedges
Tomato & Basil Squares
Tomato & Onion Straws
Vegetable Fritters

Cream of Carrot & Parsnip Soup
Cream of Zucchini Soup
Minted Carrot Soup
Quick Pumpkin Soup
Sweet Potato Soup

Barbecued Marinated Vegetables
Cacciatore with Penne
PKU Sausages
Pumpkin and Celery Au Gratin
Sweet and Sour Vegetables with Pasta
Vegetable Kebabs
Vegetable Stir-fry
Zucchini with Cumin Cream

Hot Tomato Salad
Mushroom Salad
Quick Coleslaw
Tangy Orange Salad
Tomato and Zucchini Salad

Spice up those Vegies
Battered Vegetables
Beans 'n' Herb Cream Sauce
Broccoli & Onion Stir-Fry
Buttered Broccoli & Herbs
Cabbage and Beans
Cabbage and Spring Onion Stir-fry
Candied Pumpkin
Caramelised Onions
Cauliflower with Tomato Sauce
Creamed Spinach
Creamy Potatoes
Curried Onion Rings
Fried Pumpkin Ribbons
Golden Onions and Peas
Herb Carrots
Herb Potatoes
Honey Glazed Carrots
Peas with Basil and Tomato
Pumpkin and Nutmeg Puree
Pumpkin with Chive Butter
Spiced Cauliflower
Spinach and Buttered Chives
Sweet Chilli Cabbage
Thyme and Onions

Desserts, Cakes & Biscuits
Barbecued Bananas
Fresh Mint and Melon Cocktail
Fruit Filled Baked Apples
Fruit Kebabs
Low Protein All-in-One Sponge Cake
Low Protein Biscuits
Lyn's Apple & Cinnamon Buns
Mango with Maple Syrup and Cinnamon Cream
Melon Straws with Rockmelon Cream
Pear Ice Dessert
Strawberry Cream Ice-cream
Strawberry Sundae

Party Food Ideas


Hints and Helpers

Reprinted from: 'variety in life for PKU - a recipe book' which belongs to SHS International (copyright)


General Rule

For good results follow either the metric or imperial measurements and weigh out the ingredients accurately.

Pastry - for a better colour

Low protein pastry does not go brown when cooked, so for a 'healthy' sheen glaze it with diluted tomato puree, oil, or brown sugar.

Handy Hint

Use low protein pastry to line shallow, non-stick tins 10cm (4 inches) wide and 2.5cm (1 inch) deep, bake 'blind' and then freeze. When making the family a dessert such as apple pie, just take one out of the freezer and use for a separate, individual, low protein portion. You can also freeze jam tart cases in the same way.

Handling Pastry

Low protein pastry isn't as good tempered as ordinary pastry, but rolling it between two sheets of greaseproof paper or baking parchment certainly does help - you can then use the paper to transfer the pastry to the required dish.

Chilling pastry for 30 minutes before rolling out also makes it easier to handle, especially on warm days.

Batch Baking/Freezing

Pastry dough may be wrapped and kept in the refrigerator for 2-3 days or frozen until required. Uncooked and cooked pies, tarts etc can also be frozen. Cook or refresh before use.

Food Processor or Mixer?

This pastry may be prepared in these appliances - but be careful, it comes together very quickly and needs just seconds to bind.


A rubbed-in pastry mix (before the addition of any liquid) is also the basis of a crumble topping, for dishes such as vegetable or fruit crumble.


Please do not hesitate to submit your own recipes.

C/- Womens and Childrens Hospital, Dietetics Dept. Adelaide. South Australia