Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Serving Size | ¼ of recipe |
Calories | 170 |
Calories from Fat | 50 |
Total Fat | 6 g |
Saturated Fat | 3 g |
Cholesterol | 10 mg |
Sodium | 140 mg |
Total Carbohydrate | 24 g |
Dietary Fiber | 5 g |
Sugars | 12 g |
Proteins | 6 g |
Vitamin A | 6% DV |
Vitamin C | 35% DV |
Calcium | 10% DV |
Iron | 4% 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: 1.0
Ingredients | Measures |
---|---|
Ricotta or whipped low-fat cream cheese | ½ cup |
Confectioners sugar | 1 tablespoon |
Fresh blueberries | 1 pint |
Sliced strawberries | ½ cup |
Large (10-inch) flour tortilla | 1 |
Butter, melted | 1 tablespoon |
Cinnamon sugar | 2 teaspoon |
Toasted shredded coconut *, divided | ¼ cup |
*To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 1; 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.