National Fruits & Veggies Month is here!
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Fresh Start Fruit Cups

Preparation Time: 20 minutes
  • 1 large orange
  • 2 medium kiwi
  • 2 tablespoons dried cranberries
  • 2 tablespoons low-fat vanilla yogurt
  • 2 teaspoons shredded coconut, toasted if desired
Cut orange in half across the diameter. Cut off each end to leave a flat, 1” surface. Cut between the white skin of the orange and the fruit in a circle to loosen the sections and then remove. Save the remaining orange cups. Dice the removed orange sections. Peel and dice kiwi. Combine dried cranberries, orange, kiwi and yogurt in a small bowl. Divide fruit mixture and fill each orange cup. Top with coconut.
 
Serves:
2
 
1 Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
Calories: 120
Total Fat: 1g
Saturated Fat: 0.5g
% of Calories from Fat: 8%
% of Calories from Saturated Fat: 0%
Protein: 2g
Carbohydrates: 28g
Cholesterol: 0mg
Dietary Fiber: 4g
Sodium: 15mg
 
Each serving provides: An excellent source of vitamin C, fiber and calcium.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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