Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
1 1/3 cups
Pitted prunes (about 6 ounces)
Natural wheat and barley cereal
Pint nonfat yogurt
Prunes, pitted, for garnish
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
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