Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | ¼ of recipe |
| Calories | 270 |
| Calories from Fat | 5 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 5 mg |
| Sodium | 55 mg |
| Total Carbohydrate | 60 g |
| Dietary Fiber | 4 g |
| Sugars | 44 g |
| Proteins | 8 g |
| Vitamin A | 30% DV |
| Vitamin C | 130% DV |
| Calcium | 25% DV |
| Iron | 6% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 4 |
| Preparation Time | 5 minutes |
Cups of Fruits and Vegetables Per Person: 2.0
| Ingredients | Measures |
|---|---|
| Apricot, sliced | 3 cups |
| Apricot nectar | 2 cups |
| Low-fat frozen vanilla yogurt | 2 cups |
| Ice | 2½ cups |
Diabetic Exchange
Fruit: 2; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; 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.