Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
|Serving Size||1/8 of recipe|
|Calories from Fat||5|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Total Carbohydrate||25 g|
|Dietary Fiber||6 g|
|Vitamin A||2% DV|
|Vitamin C||70% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Preparation Time||5 minutes|
Cups of Fruits and Vegetables Per Person: 1.0
|Cran-raspberry juice||1 cup|
|Low-fat blueberry yogurt||1 cup|
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.