Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Serving Size | ¼ of recipe |
Calories | 210 |
Calories from Fat | 60 |
Total Fat | 7 g |
Saturated Fat | 5 g |
Cholesterol | 20 mg |
Sodium | 310 mg |
Total Carbohydrate | 25 g |
Dietary Fiber | 2 g |
Sugars | 20 g |
Proteins | 15 g |
Vitamin A | 15% DV |
Vitamin C | 50% DV |
Calcium | 25% DV |
Iron | 8% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings | 4 |
Preparation Time | 25 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients | Measures |
---|---|
Fresh fruit (strawberries, blueberries, etc.) | 2 cups |
Fat-free plain yogurt | 1/3 cup |
Honey | 3 tablespoons |
Ground cinnamon | ½ teaspoon |
Butter | 1 tablespoon |
Egg substitute | 1 cup |
Reduced fat cheddar cheese, grated | ½ cup |
Fresh mint, chopped, for garnish |
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 2; Milk: 0; Fat: 1; 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.
Source
Jesse Ziff Cool for Melissa’s Variety Produce