Serves 2
Fruits and Vegetables: 1/4 cup per serving
Ingredients
1/2 cup 100% orange juice
1/2 cup vanilla yogurt, non-fat or low-fat
1/2 cup strawberries (or any fresh or frozen berry mix)
1 banana, medium, peeled
¼ cup mango, chopped (fresh or frozen)
Directions
- Gently wash strawberries and pat dry. Remove leaves and slice strawberries in half. Wash and prepare banana and mango
- Place all ingredients in a blender and puree until smooth.
Directions
- Gently wash strawberries and pat dry. Remove leaves and slice strawberries in half. Wash and prepare banana and mango
- Place all ingredients in a blender and puree until smooth.
Nutrition Facts
Serving size (with low-fat yogurt): 1 cup; Calories: 140; Carbohydrates: 31 g; Fiber: 3 g; Fat: 1 g; Saturated fat: 0.5 g; Sodium: 45 mg
Source
Chartwells Food Service
This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutrition. The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources.
