Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | ¼ recipe |
| Calories | 180 |
| Calories from Fat | 5 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
| Total Carbohydrate | 45 g |
| Dietary Fiber | 4 g |
| Sugars | 35 g |
| Proteins | 2 g |
| Vitamin A | 10% DV |
| Vitamin C | 120% DV |
| Calcium | 4% DV |
| Iron | 4% DV |
| Servings | 4 |
| Preparation Time | 10 minutes |
Cups of Fruits and Vegetables Per Person: 1.5
| Ingredients | Measures |
|---|---|
| Large, ripe bananas | 2 |
| Strawberries | 2 cups |
| Ripe mango, cubed | 1 |
| Cranberry juice | 2 cups |
| Ice cubes | 12 |
Diabetic Exchange
Fruit: 3; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Source
Produce for Better Health