Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | ¼ of recipe |
| Calories | 150 |
| Calories from Fat | 10 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 5 mg |
| Sodium | 80 mg |
| Total Carbohydrate | 30 g |
| Dietary Fiber | 3 g |
| Sugars | 20 g |
| Proteins | 5 g |
| Vitamin A | 2% DV |
| Vitamin C | 60% DV |
| Calcium | 15% 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: 0.5
| Ingredients | Measures |
|---|---|
| Medium-size star fruit, trimmed and each sliced into 8 stars | 4 |
| Fresh lemon juice | 2 tablespoons |
| Light brown sugar | 2 tablespoons |
| Sugar-free, fat-free vanilla frozen yogurt | 2 cups |
Diabetic Exchange
Fruit: 1; 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.