June/July 2012: Additional Fruits Recipe
As part of the article “Sunny Dispositions,” published in the June/July 2012 issue of School Nutrition, author Ann Friedland explored the many varieties of nutritious, delicious yellow and orange fruits and provided creative suggestions for serving them to your students. One fruit that doesn’t appear in the article is the banana, as the Produce for Better Health Foundation’s “5-a-Day The Color Way” campaign classifies it, along with dates, white nectarines, white peaches and brown pears, as a white and tan/brown fruit.
For a simple banana recipe to try with your students, see the additional web-exclusive option featured below.
YIELD: 3 servings*
PER SERVING: 178 cal., 4 g pro., 39 g carb., 3 g fiber, 1 g fat, 1 g sat. fat, 5 mg chol., 50 mg sod.
- Banana, large, ripe—1
- Pineapple chunks—8 ozs.
- Strawberries, frozen—4-5 ozs. or 1 cup*
- Yogurt, strawberry, low-fat—8 ozs. or 1 cup*
- Peel the banana. Do not drain the pineapple chunks. Partially thaw the strawberries.
- Combine the banana, pineapple chunks, strawberries and yogurt in a blender container. Cover and blend until smooth.
Photo, recipe & recipe analysis: Dole Food Company, Inc., www.dole.com
*Notes: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation. For variations, the strawberries and strawberry yogurt can be replaced with frozen peaches and peach yogurt, raspberries and berry yogurt, blueberries and blueberry yogurt or mixed berries and mixed berry yogurt.