Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
|Serving Size||¼ of recipe|
|Calories from Fat||5|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Total Carbohydrate||52 g|
|Dietary Fiber||6 g|
|Vitamin A||15% DV|
|Vitamin C||130% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Preparation Time||20 minutes|
Cups of Fruits and Vegetables Per Person: 3.0
|Low-fat frozen yogurt||8 small scoops|
|Strawberries, fresh or frozen||16 ounces|
Fruit: 2; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; 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.