Nutrition Facts
| Serving Size | ¼ of recipe |
| Calories | 430 |
| Calories from Fat | 5 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 5 mg |
| Sodium | 75 mg |
| Total Carbohydrate | 95 g |
| Dietary Fiber | 13 g |
| Sugars | 31 g |
| Proteins | 14 g |
| Vitamin A | 25% DV |
| Vitamin C | 15% DV |
| Calcium | 20% DV |
| Iron | 20% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 4 |
| Preparation Time | 15 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Unsweetened applesauce | 1 1/3 cups |
| Pitted prunes (about 6 ounces) | 1 cup |
| Natural wheat and barley cereal | 1½ cups |
| Pint nonfat yogurt | 1 |
| Prunes, pitted, for garnish | 4 |
Directions
- Combine applesauce and 1 cup of prunes.
- For each serving, in a 9-10 ounce stemmed goblet, layer ¼ cup cereal, ¼ cup yogurt, ½ cup applesauce-prune mixture, and another ¼ cup yogurt.
- Top with 2 tablespoons of cereal and garnish with a prune.
- Serve immediately, or refrigerate up to 4 hours before serving.
Diabetic Exchange
Fruit: 3; Vegetables: 0; Meat: 0; Milk: 1; Fat: 0; Carbs: 3; 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/California Prune Board