Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | 1/12 of recipe |
| Calories | 210 |
| Calories from Fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 95 mg |
| Total Carbohydrate | 54 g |
| Dietary Fiber | 4 g |
| Sugars | 34 g |
| Proteins | 1 g |
| Vitamin A | 15% DV |
| Vitamin C | 15% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 12 |
| Preparation Time | 8 hours, 15 minutes |
Cups of Fruits and Vegetables Per Person: 0.5
| Ingredients | Measures |
|---|---|
| Dried apricots | 1 cup |
| Dried sliced apples | 1 cup |
| Dried pitted prunes | 1 cup |
| Dried cranberries | 1 cup |
| Canned pitted red cherries | 1 cup |
| Quick cooking tapioca | ½ cup |
| Grape juice | 1 cup |
| Water | 3 cups |
| Orange juice | ½ cup |
| Lemon juice | ¼ cup |
| Orange peel, grated | 1 tablespoon |
| Brown sugar | ½ cup |
| Frozen vanilla yogurt | |
Diabetic Exchange
Fruit: 3; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; 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.