Frozen Mango Yogurt
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Calcium Recipe | X |
|---|
This recipe contains:
Calcium:
At least 50 mg
|
Serves: 6 person(s)
Preparation Time: 15 mins
Cooking Time: 0 mins
Extra Time: 4 hrs (for freezing)
Lowfat dessert, full of good nutrition!
Ingredients:
2 Tbsp honey
2 tsp chopped fresh ginger
1 egg, separated
1 pinch of salt
1 pinch of cream of tartar
2 Tbsp sugar
2 cup low-fat plain yogurt
2 medium mangos
Directions:
Peel, pit and chop fruit. Puree with honey and ginger in blender or food processor. Bring puree to boil in small saucepan. Gradually whisk in beaten egg yolk, then set aside to cool.
Beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir yogurt into mango mixture then fold in egg whites.
Spoon into a shallow metal pan and freeze until firm, stirring occasionally.
Author:
Centers for Disease Control and Prevention
CDC 5 A Day Program
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