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

EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebsco.com. Our Health Library Support team will respond to your email request within 2 business days.