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 | 1 g |
| Cholesterol | 5 mg |
| Sodium | 65 mg |
| Total Carbohydrate | 27 g |
| Dietary Fiber | 2 g |
| Sugars | 22 g |
| Proteins | 6 g |
| Vitamin A | 2% DV |
| Vitamin C | 90% DV |
| Calcium | 20% DV |
| Iron | 6% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 2 |
| Preparation Time | 10 minutes |
Cups of Fruits and Vegetables Per Person: 2.0
| Ingredients | Measures |
|---|---|
| Unsweetened pineapple juice | ½cup |
| Plain low-fat yogurt | ¾ cup |
| Frozen, unsweetened strawberries | 1½ cups |
| Granulated sugar | 1 teaspoon |
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.