Directions:
- Place carrot and juice in small saucepam.
- Cook uncovered, over low heat, about 10 minutes or until liquid is evaporated.
- Cool for 10 minutes.
- Blend or process carrot mixture with yogurt.
- Stir in mint, currants and ginger.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.56 Kcal (488 kJ) | ||
| Calories from fat | 0.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 59.15mg | 2% | |
| Potassium | 609.31mg | 13% | |
| Total Carbs | 23.04g | 8% | |
| Sugars | 14.45g | 58% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 4.98g | 10% | |
| Vitamin C | 73.2mg | 122% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 88.9mg | 494% | |
| Calcium | 99mg | 10% | |
| Amount Per 100 g | |||
| Calories | 48.28 Kcal (202 kJ) | ||
| Calories from fat | 0.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 0% | |
| Sodium | 24.5mg | 2% | |
| Potassium | 252.4mg | 13% | |
| Total Carbs | 9.55g | 8% | |
| Sugars | 5.99g | 58% | |
| Dietary Fiber | 1.53g | 15% | |
| Protein | 2.06g | 10% | |
| Vitamin C | 30.3mg | 122% | |
| Vitamin A | 0.6mg | 45% | |
| Iron | 36.8mg | 494% | |
| Calcium | 41mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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