Banana Berry Jumble
Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 160 |
| Calories from Fat | 15 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Total Carbohydrate | 33 g |
| Dietary Fiber | 6 g |
| Sugars | 10 g |
| Proteins | 4 g |
| Vitamin A | 2% DV |
| Vitamin C | 20% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 2 |
| Preparation Time | 25 minutes |
Cups of Fruits and Vegetables Per Person: 0.5
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Large banana, halved and cut into ½ inch pieces | 1 |
| Fresh or frozen cranberries | ¾ cup |
| Oats | ¼ cup |
| Nutmeg | ½ teaspoon |
| Optional: low-fat whipped topping, fat-free sour cream, or low-fat frozen yogurt | ¼ cup |
- Directions
- Combine all ingredients in a large nonstick skillet.
- Cook on medium-high heat just until cranberries begin to soften, stirring occasionally.
- Remove from heat. Cool slightly.
- Spoon into bowls and top with low-fat whipped topping, fat-free sour cream or low-fat frozen yogurt, if desired.
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.
Source
Produce for Better Health
