xiaoxl/recipe_data huggingface dataset:
Raspberry Cream Pie
Category: desserts
By The Sweet and Sour Baker

Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.

Ingredients:
1 recipe unbaked pie crust
¼ cup white sugar
1 tablespoon cornstarch
1 (12 ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract
1 ½ cups heavy cream
1 (8 ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely. Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool. Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl. Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated. Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

Prep time: 20 mins
Cook time: 45 mins
Total time: 3 hrs 5 mins
Yields: 1 9-inch pie

Calories: 505.1
Fat: 38.2 g
Saturated fat: 21.1 g
Carbohydrates: 35.6 g
Sugars: 19.8 g
Dietary fiber: 1.9 g
Protein: 5.4 g
Cholesterol: 102.1 mg
Sodium: 235.7 mg
Shepherd's Pie


Ingredients:
ground beef, button mushrooms, onion, garlic, frozen green peas, mashed potatoes, cheddar cheese, Worcestershire sauce, nutmeg, butter

Directions:
Brown ground beef with 1/2 chopped onion& 1 clove chopped garlic.
Season to taste with salt, pepper& worcestershire sauce.
Spread into 9 x 13 baking dish.
Saute remaining chopped onion, 1 clove chopped garlic in a little butter- add sliced mushrooms and cook until soft.
Layer on top of ground beef.
Sprinkle frozen peas onto mushrooms.
Spread on mashed potatoes next.
Smooth completely to edges to seal like a crust.
Lightly sprinkle potatoes with ground nutmeg.
Top evenly with shredded cheese.
Bake at 350 degrees for 30 minutes or until cheese starts to golden and contents are bubbling.
Allow to cool 5 minutes before serving.
Ginger Almond Granola


Ingredients:
rolled oats, sunflower seeds, wheat germ, walnuts, unsweetened coconut, ground ginger, ground cinnamon, ground allspice, ground nutmeg, salt, honey, vanilla extract

Directions:
Preheat oven to 350 F and grease 9x13 baking dish.
Combine rolled oats, sunflower seeds, and wheat germ in dish; bake 10 minutes and remove from oven.
Add remaining dry ingredients (almonds through salt] to dish and stir to combine; add wet ingredients (oil through almond extract] and stir until completely combined.
Bake 18-20 minutes, stirring halfway through, until uniformly golden; granola will not be chunky yet, but will "harden up" as it cools.
Remove dish to rack and cool, stirring occasionally to prevent sticking to pan; store in airtight container.
Kielbasa Pasta Casserole


Ingredients:
ziti pasta, Polish sausage, Italian-style stewed tomatoes, tomato sauce, dried oregano, fresh parsley, ground black pepper, monterey jack cheese

Directions:
Preheat oven to 350 degrees.
Bring large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes over mediun-high heat or until al dente.
Drain Pasta.
In a mediun skillet over medium-high heat, Cook sausage in oil until browned on both sides, 5 minutes.
In a large bowl, combine Ziti,sausage,stewed tomatoes,tomato sauce,oregano,parsley and pepper.
Mix well.
Pour into 9x13 baking dish.
Sprinkle with bread crumbs and shredded cheese.
Cover with foil (the new Release foil works great].
Bake 30 minutes.
Remove foil and bake 10 to 15 minutes more, until top is golden.
Southwest Dipping Sauce
Category: side-dish
By USMCWIFE03

Very tasty and zesty Southwest style dipping sauce for veggies, chips, or onion rings.

Ingredients:
½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish sauce
¼ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon dried oregano
1 pinch ground black pepper
1 pinch cayenne pepper

Directions:
In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 108
Fat: 11.7 g
Saturated fat: 2.1 g
Carbohydrates: 1.1 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 6.7 mg
Sodium: 167.2 mg
Super Easy Chocolate Chip Brownies


Ingredients:
graham cracker squares, sweetened condensed milk, confectioners' sugar

Directions:
Preheat oven to 375 degrees Farenheit.
In a mixing bowl, combine the chocolate morsels, crushed graham crackers, and sweetened condensed milk.
Grease an 8-inch by 8-inch pan, line with waxed paper, then grease the waxed paper.
(Sounds odd, but I've never been brave enough to not do this.] Press mixture into prepared pan.
Bake for 30 minutes.
Allow to cool slightly, yet turn out of pan while still warm and peel away waxed paper.
Cut into squares, and roll in confectioners sugar.
Slow-Simmered Chicken Rice Soup
Category: uncategorized
By Anonymous

Diced chicken breast, white and wild rice, onion, celery, seasonings and Swanson® Chicken Broth simmer to perfection in the slow cooker to make a flavorful, heart-warming soup.

Ingredients:
½ cup uncooked wild rice
½ cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
5 ¼ cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
2 teaspoons dried thyme leaves, crushed
¼ teaspoon crushed red pepper
2 stalks celery, coarsely chopped
1 medium onion, chopped
1 pound skinless, boneless chicken breast, cut into cubes
1 (16 ounce) container sour cream
¼ cup chopped green onion

Directions:
Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes. Add the broth, thyme, red pepper, celery, onion and chicken to the cooker. Turn the heat to LOW. Cover and cook for 7 to 8 hours (or on HIGH for 4 to 5 hours) or until the chicken is cooked through. Serve with the sour cream and green onions, if desired.

Prep time: 10 mins
Cook time: 7 hrs 15 mins
Total time: 7 hrs 25 mins
Yields: 8 servings

Calories: 258.4
Fat: 15.3 g
Saturated fat: 8 g
Carbohydrates: 15.4 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 15.5 g
Cholesterol: 57.5 mg
Sodium: 694.1 mg
Shrimp Pasta with Grilled Asparagus
Category: uncategorized
By Elaine

Substitute asparagus with any vegetable. You can boil the vegetables with the pasta instead of grilling them.

Ingredients:
6 ounces whole wheat linguine
1  lemon
2 tablespoons olive oil, divided
½ cup chopped onion
½ teaspoon ground black pepper, divided
½ cup reduced-sodium chicken broth
½ cup shredded Parmesan cheese, divided
1 tablespoon butter
1 pound large shrimp, peeled and deveined
3 cloves garlic, minced
12 ounces fresh asparagus
4 (10-inch) metal skewers
cooking spray

Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until still very firm to the bite, about 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm. While pasta cooks, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon. Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add onion; cook, stirring occasionally, for 4 minutes. Add linguine, the reserved pasta cooking water, and 1/4 teaspoon black pepper. Cook just until pasta is tender and most of the water is absorbed, stirring frequently, about 4 minutes. Add lemon juice, chicken broth, 1/4 cup Parmesan cheese, and butter. Cook and stir 2 minutes more. Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate. Combine shrimp, remaining oil and pepper, and garlic in a medium bowl. Thread shrimp onto four 10-inch skewers, leaving 1/4 inch between pieces. Coat asparagus with cooking spray. Grill shrimp skewers and asparagus (place across the grates), covered, until shrimp are opaque and asparagus is crisp-tender, 4 to 6 minutes, turning once. Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining 1/4 cup Parmesan cheese, and lemon zest.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 388.1
Fat: 14.7 g
Saturated fat: 4.8 g
Carbohydrates: 34.2 g
Sugars: 3.3 g
Dietary fiber: 7.7 g
Protein: 31.3 g
Cholesterol: 191.9 mg
Sodium: 405.5 mg
Buttermilk Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, sugar, egg, vanilla extract, buttermilk, butter, powdered sugar, buttermilk, vanilla extract, walnuts

Directions:
For the cookies: Preheat oven to 375 degrees and grease baking sheets. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg and vanilla. Gradually add flour mixture alternating with buttermilk and mix just until blended.
Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 10 to 12 minutes. Transfer cookies to cooling racks to cool completley.
For the icing: In a small mixing bowl on medium speed cream butter until smooth. On low gradually beat in powdered sugar, alternating with milk, adding more if needed. Add vanilla and beat until smooth and creamy.
Spread icing on cooled cookies and sprinkle with walnuts.
Grilled Veggie Kabobs


Ingredients:
whole mushrooms, cherry tomatoes, bell pepper, red onion

Directions:
You may also experiment with other food times such as chucks of garlic bread, Brussels sprouts, etc.
Place potatoes in a saucepan in just enough water to cover them.
Bring to a boil, reduce heat, cover and cook 5-10 minutes or just until slightly tender; drain.
Thread veggies onto four skewers and brush with salad dressing.
For enhanced flavor, allow to soak in dressing for 30 minutes or so before grilling.
Place kabobs upon heated gas grill or on charcoal grill about 5 inches from medium coals.
Cover grill and cook 8-10 minutes or until veggies are tender and slightly browned, periodically brushing with additional salad dressing and turning occasionally.
Peanut Butter-Chocolate Chip Fudge


Ingredients:
granulated sugar, brown sugar, fat-free evaporated milk, butter, light corn syrup, salt, vanilla extract

Directions:
Combine first 6 ingredients (sugar through salt] in a large saucepan. Bring to a boil over medium heat; cook 10 minutes or until a candy thermometer registers 234°, stirring occasionally. Remove from heat. Add peanut butter and vanilla; stir until peanut butter melts.
Pour mixture into an 8-inch square baking pan coated with cooking spray. Sprinkle with chocolate chips. Cool for 1 hour. Cut into squares.
Simple Gratinata


Ingredients:
fettuccine, olive oil, garlic, chicken breasts, smoked bacon, dried basil, thyme, lemon pepper seasoning, black pepper, oregano, onion powder, parsley, crushed red pepper flakes, butter, flour, milk, parmesan cheese, tomato sauce, water, brown sugar

Directions:
SEASONING/MEAT Mixture:
Gently pound chicken to tenderize, then grill until cooked. Slice into strips.
Mix together all ingredients under "Seasoning" and toss to coat shrimp, and sliced, grilled chicken in a large bowl. Set aside.
Meanwhile, in a skillet sweat garlic in the olive oil on low until translucent. Pour entire contents of the pan over the shrimp and chicken mixture. Set aside.
In the same skillet add chopped bacon and cook to brown. Drain off fat and add bacon bits to the shrimp/chicken mixture. Stir well and refrigerate for at least 2 hours.
SAUCE:
In a saucepan whisk together the flour and butter and cook to form a roux. Carefully add in tomato sauce, water and brown sugar, and stir well (this will be very thick!].
Stir in the can of mushroom soup, and milk.
Finally, add the parmesan cheese and shrimp/chicken mixture. Simmer on low.
Bring pot of water to a bowl, and cook pasta until tender. Drain and combine with sauce. This will look VERY watery, and will need time to thicken. It's best left over night in the fridge and reheated, but can be eaten right away.
Salmon a La Nage With Vegetables in Creamy Sauce.


Ingredients:
salmon fillets, zucchini, leeks, carrots, parsnips, heavy cream, salt, pepper, water, onion, carrot, celery ribs, black peppercorns, salt, parsley

Directions:
Fill a large heavy-bottomed pot with cold water. Add the salmon head, tail and fins, peeled onion, peeled carrot, celery, parsley root and the whole black peppercorns. Bring the water to a boil over medium-low heat, skim off the foam, add parsley and  dill bunch, white wine, Old Bay spice, lemon juice and salt and simmer for 25 to 30 minutes. Strain with chinois and keep it simmering at the lowest heat. There should be no bubbles.
Julienne leeks, zucchini, parsnip and carrots. Melt butter over medium heat in the skillet and sauté vegetables for 5 minutes stirring occasionally. Add a couple of ladles of fish stock, salt and pepper and continue to cook for another 5 minutes.
Carefully submerge the fish into the stock. Make sure that the heat is low and stock is not boiling with bubbles.  The fish should be poached, not boiled. Poach the fish for about 13-15 minutes.
Add heavy cream to sautéing vegetables and let it reduce for another 2-3 minutes. Add a little bit of fish stock if needed to achieve creamy consistency.  Remove from the heat and mix in chopped dill.
Place vegetables in the center of the plate, carefully place the fish on top and ladle over some of the sauce. Sprinkle with some chopped dill. Enjoy it with a glass of nice crisp Chardonnay or Pinot Griggio.
Koshari


Ingredients:
small shell pasta, rice, brown lentils, garlic, chopped tomatoes, red chili pepper

Directions:
First cook the lentils in 2 cups water.
Then bring to a boil and simmer for about 15 minutes.
when the lentils have cooked add the rice, then simmer until the rice is done.
Begin to cook the other pasta in an other pot, strain when finished.
Then fry the onions and garlic until golden brown.
Then add the chili pepper and tomatoes and let simmer until a sauce like consistency is noticed, then add the onions and garlic to the sauce.
Then set pasta on a plate and top it with the sauce.
Pointless Potatoes


Ingredients:
potatoes, olive oil

Directions:
Preheat oven to 450 degrees Fahrenheit.
Wash potatoes and slice into discs.
Spray pan with non-stick spray.
Place potatoes in pan (I overlap them].
Drizzle with olive oil.
Sprinkle with Old Bay. (I use a lot].
Bake for 30 to 40 minutes or until desired crispiness.
Macaroni Pizza Casserole


Ingredients:
macaroni, ground beef, onion, garlic cloves, green pepper, fresh mushrooms, salt, dried oregano, eggs, parmesan cheese, mozzarella cheese, tomatoes, black olives

Directions:
Cook macaroni until just tender, drain.
In large skillet, brown meat with onion, garlic, 1/2 of the green pepper, 1 1/2 cups mushrooms; drain off fat.
Stir in pizza sauce, oregano and salt; simmer for 5 minute.
Combine eggs, parmesan cheese and macaroni.
Cover bottom of greased 13 x 9 baking dish with macaroni mixture.
Spoon meat mixture evenly over macaroni; top with mozzarella plus remaining green pepper and mushrooms, tomato and olives.
Bake at 350°F for 20 minutes.
Let stand for 10 minutes before serving.
Note: Any toppings can be used; the ones listed just happen to be our favorites.
Stuffed Minute Steak


Ingredients:
carrot, cabbage, garlic, butter, onion, mushrooms, pine nuts, red wine, red wine

Directions:
Combine all filling ingredients in a large sauce pan except pine nuts and red wine.
Cook until veggies are fully cooked and soft over medium high heat.
In the last minute of cooking add red wine and pine nuts and reduce.
Let mixture cool.
When mixture has cooled enough to handle put 1/6 of the mixture on each minute steak.
Roll steak up (like a burrito] and secure with string or metal skewers.
Heat cooking oil over medium high and cook filled steaks.
Turn steak for even cooking on each side, about 2-3 minutes each side.
Add 1/4 cup red wine to pan once meat is fully cooked.
Reduce the sauce.
Serve!
Special  Spinach


Ingredients:
spinach, olive oil, garlic cloves, shallot, tomatoes, parmesan cheese

Directions:
Heat olive oil in a large skillet on medium high heat. Add the garlic and shallots; sauté for about 1 minute.
Add spinach and tomato to the pan; stir with garlic mixture.
Cover the pan and cook for an additional minute.
Add balsamic vinegar. salt and pepper to taste.
Sprinkle wih parmesan cheese.
Serve immediately.
Aunt Norma's Rhubarb Muffins
Category: bread
By charliebabe

These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.

Ingredients:
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1  egg
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups diced rhubarb
½ cup chopped walnuts
1 tablespoon melted butter
⅓ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 2 dozen muffins

Calories: 157.1
Fat: 7.1 g
Saturated fat: 1.2 g
Carbohydrates: 21.5 g
Sugars: 10.8 g
Dietary fiber: 0.7 g
Protein: 2.4 g
Cholesterol: 9.4 mg
Sodium: 141 mg
Pumpkin Spelt Muffins
Category: bread
By Bren

Spelt is an ancient grain that is easier to digest than flour. These little muffins are not dense, the texture resembles a light cake. Baking time will vary depending your oven so start checking these at 18 minutes.

Ingredients:
1 ½ cups whole grain spelt flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup maple syrup
⅓ cup melted butter
2 large eggs
1 cup pumpkin puree
¼ cup golden raisins  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine flour, pumpkin pie spice, baking soda, salt, and baking powder in a bowl; mix well. Add maple syrup, melted butter, and eggs; mix until all ingredients are incorporated. Add pumpkin puree and stir briefly; do not overmix. Fold in raisins. Spoon batter into the prepared muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 160.4
Fat: 6.6 g
Saturated fat: 3.6 g
Carbohydrates: 24.1 g
Sugars: 11.1 g
Dietary fiber: 1.8 g
Protein: 3.5 g
Cholesterol: 44.6 mg
Sodium: 311 mg
Boiled Truffles


Ingredients:
truffle, salt

Directions:
soak truffles in cold water for 1-4 hours (to make cleaning easy], clean truffles by scraping the outer layer with a butter knife or any small knife you have until it becomes clean and dirt-free.
chop large truffles to quarters and leave small ones as they are.
put the truffles in a pot and fill it with water until it covers the truffles, put salt and put it on medium heat till it reaches the boiling point.
let it boil till the truffles are tender (15-30 minutes], drain.
serve truffles hot with flat bread or pita bread with fresh herbs as a side dish.
and enjoy.
Sunshine Fruit Cake


Ingredients:
apple, pumpkin, raw carrot, skim milk powder, mixed spice

Directions:
In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
Next day:  Grease a 20cm ring pan, paying particular attention to the centre area.  Pre-heat oven to 180 deg Celsius.
Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice].
Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
Stir in the dry ingredients.
Spread the mixture into the prepared tin.  Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.]  Remove cake from oven, remove foil if used, and cool for 5 minutes.  Carefully turn on to wire rack to cool.
Chewy Oatmeal Raisin Nut Cookies


Ingredients:
brown sugar, egg, milk, vanilla extract, baking soda, salt, ground cinnamon, old fashioned oats, raisins, walnuts

Directions:
HEAT oven to 375°F Coat baking sheets with no-stick cooking spray.
BEAT shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat into shortening mixture at low speed until smooth. Stir in oats, raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool.
Garden Tomato Salsa
Category: appetizers-and-snacks
By Valerie Brunmeier

A fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator.

Ingredients:
½  sweet onion, chopped
½  green bell pepper, coarsely chopped
¼ cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6  fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
½  lime, juiced
⅛ teaspoon salt

Directions:
Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 29.9
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 4.8 g
Sugars: 2.8 g
Dietary fiber: 1.4 g
Protein: 1 g
Sodium: 67.9 mg