Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | 1/8 of recipe |
| Calories | 100 |
| Calories from Fat | 5 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 20 mg |
| Total Carbohydrate | 25 g |
| Dietary Fiber | 6 g |
| Sugars | 15 g |
| Proteins | 2 g |
| Vitamin A | 2% DV |
| Vitamin C | 70% DV |
| Calcium | 6% DV |
| Iron | 4% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 8 |
| Preparation Time | 5 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
| Ingredients | Measures |
|---|---|
| Blueberries | 2 cups |
| Raspberries | 2 cups |
| Strawberries | 2 cups |
| Blackberries | 2 cups |
| Cran-raspberry juice | 1 cup |
| Low-fat blueberry yogurt | 1 cup |
| Ice | 2 cups |
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.