Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | ¼ recipe |
| Calories | 140 |
| Calories from Fat | 5 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 55 mg |
| Total Carbohydrate | 33 g |
| Dietary Fiber | 3 g |
| Sugars | 27 g |
| Proteins | 4 g |
| Vitamin A | 45% DV |
| Vitamin C | 70% DV |
| Calcium | 10% DV |
| Iron | 2% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 4 |
| Preparation Time | 20 minutes |
Cups of Fruits and Vegetables Per Person: 1.5
| Ingredients | Measures |
|---|---|
| Small papaya, peeled seeded and coarsely chopped | 1 |
| Mango, peeled seeded and coarsely chopped | 1 |
| Ripe banana, peeled and coarsely chopped | 1 |
| Fat free milk | 1½ cup |
| Sugar | 2 tablespoons |
| Crushed ice | 1 cup |
Diabetic Exchange
Fruit: 1; 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
Aaron Sanchez for Melissa’s Variety Produce