SNACKS
BROWN BAG FRUIT MIX
1/2 C apple, unpared, diced
1/2 C banana, sliced
1/2 C grapefruit sections, cut up
2 Tbs grapefruit or pineapple juice
1/3 C grapes, halved
1/3 C pineapple tidbits, juice-packed, drained
Mix apple, banana, and grapefruit sections with juice to prevent darkening
of apple and banana. Add grapes and pineapple and chill. (Fresh fruits in
season may be substituted, as desired.) Makes 2 servings, 1 cup each.
Nutritional analysis per serving: Calories, 110; Cholesterol, 0; Sodium,
1 mg.; Fat, 1 g. (8% of calories from fat).
HI-FIBER FRUIT SAMPLER
12 pitted prunes (about 1/2 C)
2 bananas, sliced
2 small McIntosh apples, cored and sliced
2 slices fresh pineapple, quartered
1 orange, sliced
8 strawberries
mint sprigs
Arrange fruits on 4 individual plates, dividing equally. Garnish each plate
with mint sprig. Makes 4 servings.
Recipe provided by the California Prune Board.
Nutritional analysis per serving: Calories, 189; Fat, 1 g; Cholesterol,
0 mg; Fiber, 5 g;
Sodium, 2 mg; Percent calories from fat, 4%.
SNACKIN' YOGURT
6 to 8 ounces unflavored nonfat yogurt
2 dried figs, sliced
1/4 McIntosh apple, cored, diced
1/2 small banana, sliced
2 Tbs granola
1 Tbs toasted pecans, chopped
2 Tbs maple syrup
Freeze yogurt about one hour. Remove lid and invert over small bowl. Puncture
bottom of
container and shake to loosen contents. Remove carton or spoon yogurt into
bowl. Top with
dried figs, apple, banana, granola and pecans. Pour on maple syrup. Makes
1 serving.
Nutritional analysis per serving. Calories, 494; Fat, 9 g; Cholesterol,
4 mg; Fiber, 6 g;
Sodium,. 178 mg. Percent calories from Fat, 16%.