Nutrition Facts
| Serving Size | ¼ of recipe |
| Calories | 230 |
| Calories from Fat | 5 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 5 mg |
| Sodium | 50 mg |
| Total Carbohydrate | 52 g |
| Dietary Fiber | 6 g |
| Sugars | 33 g |
| Proteins | 8 g |
| Vitamin A | 15% DV |
| Vitamin C | 130% DV |
| Calcium | 20% DV |
| Iron | 4% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 4 |
| Preparation Time | 20 minutes |
Cups of Fruits and Vegetables Per Person: 3.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Low-fat frozen yogurt | 8 small scoops |
| Passion fruits | 4 |
| Peaches, sliced | 4 |
| Strawberries, fresh or frozen | 16 ounces |
Directions
- Puree half of the strawberries. Scoop out the passion fruit pulp and add to the strawberry puree.
- Place the remaining strawberries and sliced peaches into 4 serving cups (leave a few for decoration).
- Add 2 scoops of yogurt to each cup, and top off with the remaining fruits. Pour the strawberry puree over the sundae and serve.
Diabetic Exchange
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.