Breakfast Fruit Cup

Ingredients:

  • 2 oranges, peeled, seeded, and sliced into bite-size pieces
  • 1 medium banana, peeled and sliced
  • 1 Tablespoon raisins
  • ⅓ cup low-fat vanilla yogurt
  • ½ teaspoon ground cinnamon

Directions:

  1. Wash hands with warm water and soap. Wash fresh fruits before preparing.
  2. In a small bowl combine fruit.
  3. Divide fruit equally into 4 bowls.
  4. Put a rounded tablespoon of lowfat yogurt over fruit in each bowl, and sprinkle equal amounts of ground cinnamon before serving.

Nutrition Facts (Per Serving):

Calories, 81; carbohydrate, 19 g ; protein, 2 g; fat, 0 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 1 mg; fiber 2 g; total sugars, 15 g; sodium, 14 mg; calcium, 56 mg; folate, 24 mcg; iron, 0 mg; percent calories from fat, 0%.


Recipe courtesy of Network for a Healthy California.

Makes 4 servings, ½ cup each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Breakfast Fruit Cup

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Breakfast Fruit Cup
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Ingredients

  • 2 oranges, peeled, seeded, and sliced into bite-size pieces
  • 1 medium banana, peeled and sliced
  • 1 Tablespoon raisins
  • ⅓ cup low-fat vanilla yogurt
  • ½ teaspoon ground cinnamon

Directions

  1. Wash hands with warm water and soap. Wash fresh fruits before preparing.
  2. In a small bowl combine fruit.
  3. Divide fruit equally into 4 bowls.
  4. Put a rounded tablespoon of lowfat yogurt over fruit in each bowl, and sprinkle equal amounts of ground cinnamon before serving.

Nutrition Facts (Per Serving)

Calories, 81; carbohydrate, 19 g ; protein, 2 g; fat, 0 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 1 mg; fiber 2 g; total sugars, 15 g; sodium, 14 mg; calcium, 56 mg; folate, 24 mcg; iron, 0 mg; percent calories from fat, 0%.


Recipe courtesy of Network for a Healthy California.

Makes 4 servings, ½ cup each.

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