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 | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 30 mg |
| Total Carbohydrate | 30 g |
| Dietary Fiber | 3 g |
| Sugars | 24 g |
| Proteins | 1 g |
| Vitamin A | 180% DV |
| Vitamin C | 35% DV |
| Calcium | 2% DV |
| Iron | 2% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 4 |
| Preparation Time | 15 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
| Ingredients | Measures |
|---|---|
| Apple juice | 2 cups |
| Apple, sliced | 1 cup |
| Applesauce | 1 cup |
| Carrots, sliced | 1 cup |
| Cucumber, peeled and sliced | 1 cup |
| Ice | 2½ cups |
Diabetic Exchange
Fruit: 2; Vegetables: 1; 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.