Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Serving Size | ¼ of recipe |
Calories | 120 |
Calories from Fat | 5 |
Total Fat | 1 g |
Saturated Fat | 0 g |
Cholesterol | 2 mg |
Sodium | 70 mg |
Total Carbohydrate | 26 g |
Dietary Fiber | 5 g |
Sugars | 17 g |
Proteins | 6 g |
Vitamin A | 10% DV |
Vitamin C | 40% DV |
Calcium | 15% DV |
Iron | 4% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings | 4 |
Preparation Time | 10 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients | Measures |
---|---|
Blackberries | 2 cups |
Blueberries | 2 cups |
Fat-free plain yogurt | 1 cup |
Fat-free milk | 1 cup |
Vanilla extract | 1 teaspoon |
Ice | 2 cups |
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 1; 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.