Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | 1 recipe |
| Calories | 240 |
| Calories from Fat | 5 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 70 mg |
| Total Carbohydrate | 52 g |
| Dietary Fiber | 4 g |
| Sugars | 35 g |
| Proteins | 8 g |
| Vitamin A | 20% DV |
| Vitamin C | 240% DV |
| Calcium | 20% DV |
| Iron | 8% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 1 |
| Preparation Time | 5 minutes |
Cups of Fruits and Vegetables Per Person: 1.5
| Ingredients | Measures |
|---|---|
| Unsweetened, frozen raspberries | 1 cup |
| 100% orange juice | ¾ cup |
| Plain low-fat yogurt | ½ cup |
Tip: Try these variations:
Diabetic Exchange
Fruit: 3; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; 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.