FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Serving Size | ¼ of recipe |
Calories | 250 |
Calories from Fat | 5 |
Total Fat | 1 g |
Saturated Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 10 mg |
Total Carbohydrate | 64 g |
Dietary Fiber | 9 g |
Sugars | 49 g |
Proteins | 3 g |
Vitamin A | 15% DV |
Vitamin C | 190% DV |
Calcium | 6% DV |
Iron | 6% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings | 4 |
Preparation Time | 30 minutes |
Cups of Fruits and Vegetables Per Person: 4.0
Ingredients | Measures |
---|---|
Peeled and sliced tart apples (about 2 medium apples) | 2 cups |
Pitted prunes (about 9 ounces) | 1½ cups |
Orange juice | 1½ cups |
Honey | 2 tablespoons |
Lemon juice | 1 tablespoon |
Cinnamon | ½ tsp |
Navel oranges, peeled and cut into segments | 2 |
Pink grapefruit, peeled and cut into segments | 2 |
Mint sprigs for garnish |
Diabetic Exchange
Fruit: 4; Vegetables: 0; 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.