Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | ½ of recipe |
| Calories | 140 |
| Calories from Fat | 15 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 75 mg |
| Total Carbohydrate | 29 g |
| Dietary Fiber | 2 g |
| Sugars | 20 g |
| Proteins | 6 g |
| Vitamin A | 45% DV |
| Vitamin C | 40% DV |
| Calcium | 10% DV |
| Iron | 6% 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 |
|---|---|
| Soymilk | 1 cup |
| Nonfat plain yogurt | 1 cup |
| Chopped cantaloupe | 1 cup |
| Chopped watermelon | 1 cup |
| Banana, sliced | 1 |
| Honey | 2 tablespoons |
| Ice | 2 cups |
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 1; 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.