Prep Time: 5 min Cook Time: N/A Serving Size: 1/2 cup Serves: 12
Nutrition Facts |
|
| Serving Size 1/2 cup (158g) | 12 servings per container |
| Amount per serving | |
| Calories 100 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 2g | 7% |
| Total Sugars 17g | |
| Includes 0g Added Sugars | 0% |
| Protein 4g | |
| Vitamin D 0mcg | 0% |
| Calcium 126mg | 10% |
| Iron 0mg | 0% |
| Potassium 214mg | 4% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin A: 10% Daily Value Vitamin C: 10% Daily Value |
|
INGREDIENTS
3 cups pineapple, canned in juice
2 cup carrots, chopped
2 bananas
2 cups crushed ice
Optional:
3 cups plain, nonfat yogurt
STEPS
- Wash and cut carrots.
- Place carrots in blender and chop for a few seconds. Add some pineapple with juice and blend for a few more seconds until carrots are smooth.
- Add remainder of pineapple juice, banana, crushed ice, and yogurt if using. Blend until smooth.
IDEAS
- Use any types of fruit and vegetables that are in season.
Nutrition Facts |
|
| Serving Size 1/2 cup (158g) | 12 servings per container |
| Amount per serving | |
| Calories 100 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 2g | 7% |
| Total Sugars 17g | |
| Includes 0g Added Sugars | 0% |
| Protein 4g | |
| Vitamin D 0mcg | 0% |
| Calcium 126mg | 10% |
| Iron 0mg | 0% |
| Potassium 214mg | 4% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin A: 10% Daily Value Vitamin C: 10% Daily Value |
|
An Equal Opportunity Institution
Adapted from a USDA Mixing Bowl recipe
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
