Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | ½ of recipe |
| Calories | 160 |
| Calories from Fat | 15 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Total Carbohydrate | 33 g |
| Dietary Fiber | 6 g |
| Sugars | 10 g |
| Proteins | 4 g |
| Vitamin A | 2% DV |
| Vitamin C | 20% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 2 |
| Preparation Time | 25 minutes |
Cups of Fruits and Vegetables Per Person: 0.5
| Ingredients | Measures |
|---|---|
| Large banana, halved and cut into ½ inch pieces | 1 |
| Fresh or frozen cranberries | ¾ cup |
| Oats | ¼ cup |
| Nutmeg | ½ teaspoon |
| Optional: low-fat whipped topping, fat-free sour cream, or low-fat frozen yogurt | ¼ cup |
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; 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