xiaoxl/recipe_data huggingface dataset:
Upside Down Banana Cake


Ingredients:
bananas, maraschino cherries, flour, baking powder, salt, vanilla, sour cream, butter, brown sugar, sugar, eggs

Directions:
Preheat oven to 350°F.
Whisk together dry ingredients in small bowl.
Combine sour cream and vanilla and set aside.
Cream butter with sugar in large bowl until fluffy.  Beat in eggs.
In large oven proof pan, melt 1/3 cup of butter with brown sugar over medium-low heat.
Cut bananas in slices, varying the style and size or your slices based on your desired pattern.  Place them and the cherries in a design (or however you wish!].  Leave pan on low heat while preparing rest of batter.
Meanwhile, fold dry ingredients and sour cream mixture alternately into wet ingredients.
Pour batter carefully onto banana slices and bake for 20-30 minutes or until toothpick inserted comes out dry.
Let sit for 5 minutes, then invert onto large tray.
Blue Cheese Mousse


Ingredients:
unflavored gelatin, dry marsala, blue cheese, egg, cream cheese, butter, Dijon mustard, Worcestershire sauce, white pepper, cayenne, heavy cream, shallot, salt

Directions:
Soften the gelatin in the Marsala, set aside.
Beat together the blue cheese, egg, cream cheese and butter till smooth.
Add the seasoning, stirring well.
Put the softened gelatin mixture into a 4-cup saucepan with the cream, shallots, and salt. Stir until warm to the finger, set aside five minutes.
Beat into the blue cheese mixture till smooth.
Spray a 2-3 cup mold and line with plastic wrap. Fill with the mixture, cover, and chill until firm enough to unmold.
Serve with a selection of sliced vegetables, and buttered crostini.
Sweet Potato Toast With Almond Butter, Chia & Banana


Ingredients:
sweet potato, almond butter, banana

Directions:
Put the sweet potato in the toaster (or under the grill] until it has cooked through.
Spread with the almond butter, then chop the banana and add to the top and sprinkle with the chia seeds to serve.
Dressed Egg Salad


Ingredients:
sugar, salt, pepper, vinegar, lettuce, eggs

Directions:
Place the lettuce in the bottom of a sallad bowl and place sliced boiled eggs on top as shown in the picture.
Combine all other ingredients in a cup and them pour over the sallad.
Serve.
Irish Coffee Cookies
Category: uncategorized
By Kim

Soft, chewy coffee cookies with a subtle hint of whiskey flavor. Plan ahead, as these require a bit of refrigeration time.

Ingredients:
1 cup whiskey
⅓ cup firmly packed dark brown sugar
4 tablespoons instant espresso powder
2 tablespoons whiskey
2 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup unsalted butter, softened
¾ cup firmly packed dark brown sugar
¼ cup white sugar
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
4 (1 ounce) squares white chocolate, chopped

Directions:
Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes. Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside. Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets. Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 30 mins
Total time: 2 hrs 15 mins
Yields: 32 cookies

Calories: 156.5
Fat: 5.9 g
Saturated fat: 3.5 g
Carbohydrates: 19.3 g
Sugars: 10.9 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Cholesterol: 23.8 mg
Sodium: 104.4 mg
How to Make Texas Roadhouse Fried Pickles


Ingredients:
all-purpose flour, salt, pepper, sugar, cayenne pepper

Directions:
Heat oil in a deep fryer or large deep pan until oil sizzles when water drop is placed on top.
Combine flour, salt, pepper, sugar and cayenne pepper in a large mixing bowl.  Whisk to incorporate all the dry ingredients.
Drain the pickle chips to remove excess water.  The pickles do not need to be completely dry as some moisture is needed for the battering process.
Toss a portion of the pickle chips in the seasoned flour mixture until the pickle chops are well-coated with the flour.
Transfer the pickle chips to a wire strainer.  Shake to remove excess flour from the pickle chips.  Carefully place the pickle chips in the hot oil.  Cook for 3 to 4 minutes, or until the pickles float to the surface.
Remove from oil and place on a plate lined with paper towels to drain.  Transfer to a serving plate and serve with a dipping sauce of your choice.
! Arriba ! Baked Winter Squash Mexican-Style


Ingredients:
Mexican Seasoning Mix II (Salt Free]
mixed spice
Sweet Mexican Spice Seasoning Mix
honey
butter
olive oil
salt

Directions:
*NOTE: Two separate seasoning suggestions are given. Make a choice and proceed with recipe.
Depending on size of squash, cut into half or fourths.
Remove seeds.
For spicy squash, drizzle (roughly 1/2 teaspoon] olive oil or melted butter over each cut squash piece. Season with Mexican Seasoning Mix II.
For sweet squash, drizzle (roughly 1/2 teaspoon] melted honey, butter, grated piloncillo (or any combination of] over each cut squash piece. Season with Sweet Mexican Spice Mix.
Bake at 350 degrees, again depending on size, for 40 minutes up to an hour, until a fork can easily pierce the skin.
Be careful not to burn the squash especially if you opt to use sugar or butter. If you feel more comfortable, cover the squash with aluminum foil the first half hour, give or take, of baking.
If desired, season with salt.
Note for Vegan use piloncillo.
Spiced Butternut Squash Soup
Category: soups-stews-and-chili
By LuvMyFamily

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

Ingredients:
3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1  leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
salt and pepper to taste
½ cup sherry wine
1 cup half-and-half cream
½ cup sour cream  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 298
Fat: 10.6 g
Saturated fat: 5.9 g
Carbohydrates: 45.2 g
Sugars: 7.4 g
Dietary fiber: 5.9 g
Protein: 7.1 g
Cholesterol: 34.1 mg
Sodium: 1854.6 mg
English Pound Cake
Category: world-cuisine
By Valerie Cain Cuff

A dense pound cake with three flavors--vanilla, orange and almond.

Ingredients:
3 cups sifted all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup butter, room temperature
3 cups white sugar
6  eggs, room temperature
½ teaspoon vanilla extract
¼ teaspoon orange extract
¼ teaspoon almond extract
1 cup sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. It should be noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla, orange and almond extracts. Blend in the flour mixture, alternating with the sour cream, until fully incorporated. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 70 minutes. Allow cake to cool on rack before removing from pan to cool completely.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 10-inch tube pan

Calories: 520.7
Fat: 22.2 g
Saturated fat: 13 g
Carbohydrates: 74.9 g
Sugars: 50.3 g
Dietary fiber: 0.8 g
Protein: 7.1 g
Cholesterol: 142.1 mg
Sodium: 229.4 mg
Pork Pie
Category: meat-and-poultry
By Laurie Bennett

Pork Pie is a standard Christmas Eve or New Year's Eve  treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. Simple but wonderful. Top individual servings with catsup or mustard before serving.

Ingredients:
2 (9 inch)  unbaked pie shells
2 pounds lean ground pork
1 pound lean ground beef
1 ½ cups mashed potatoes
salt to taste
ground black pepper to taste
1 teaspoon ground nutmeg
1  egg white

Directions:
Brown ground beef and ground pork over medium heat until thoroughly cooked.  Drain off grease. Mix together cooked meat, potatoes, salt, pepper, and nutmeg. Line a 9 inch pie dish with pastry.  Spoon pork mixture into pie crust, and top with second pie crust.  Brush top crust with egg white.  Shield crust edges with aluminum foil to prevent burning. Bake at 375 degrees F (190 degrees C) for 45 minutes.  Remove foil for final 15 minutes of baking to brown edges.

Yields: 1 - 9 inch pie

Calories: 712.4
Fat: 51.1 g
Saturated fat: 17.6 g
Carbohydrates: 27.6 g
Sugars: 0.8 g
Dietary fiber: 2.3 g
Protein: 33.2 g
Cholesterol: 125.1 mg
Sodium: 462.4 mg
Turkey in Tarragon Cream


Ingredients:
turkey, butter, flour, milk, parsley, tarragon leaf, sour cream, Dijon mustard

Directions:
Melt butter in large skillet., stir in flour., add milk, parsley, and tarragon., cook on medium heat, stirring , until mixture thickens and boils., add turkey., Cover and simmer 10 minutes., Add sour cream and mustard to skillet, stir and heat through., DO NOT BOIl., Enjoy, this is really good, and super easy.
Mushroom Parmesan


Ingredients:
mushroom, parsley, garlic, parmesan cheese, oregano, olive oil, pepper, salt

Directions:
Preheat oven at 350 deg.
Wash and remove mushroom stems.
Chop the stems and mix with garlic, parsley, cheese, oregano, bread crumbs, salt and pepper.
Place mushrooms stem side up in baking dish.
Fill mushrooms with mixture. Add 1/4-inch of water to dish.
Pour olive oil evenly over caps and bake 30 minutes.
Tasty Tamale Pie - Casserole


Ingredients:
lean ground beef, onion, salsa, water, black olives, cornmeal, evaporated milk, green chilies, monterey jack pepper cheese, salt

Directions:
Preheat oven to 400°.
Cook ground beef and onion in a large skillet until beef is browned, and onions tender, drain.
Stir in salsa (can make smoother in texture in the food processor, if you desire], water and taco seasoning packet; bring to a boil until some of the water as boiled off and it is the sauce is saucy not thin and watery.
Reduce heat to low and stirring occasionally, for 3-4 minutes. Add olives, if using,  and stir.
In a medium sauces pan: combine cornmeal, evaporated milk, green chilies, 1/2 C cheese and salt. Cook over medium heat, stirring constantly for 5-7 minutes or until thickened (to  the consistency of thin oatmeal].
In a 8x8 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture.
Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos. Bake an additional 5 minutes until cheese is melted.
Tomato Florentine Soup With Pasta


Ingredients:
tomatoes, water, onion powder, dried basil, carrot, onion, beef bouillon cubes, salt, shell pasta, frozen chopped spinach, parmesan cheese

Directions:
Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using]in a large soup pot.
Bring to a boil.  Reduce heat to low and simmer, covered for 10 or 15 minutes.
Add pasta.  Simmer, covered,  about 15 minutes longer or until pasta is tender.
Stir in spinach.  Heat through.
Serve with grated Parmesan cheese if desired.
Tuppakaka


Ingredients:
eggs, white sugar, butter, all-purpose flour, all-purpose flour, all-purpose flour

Directions:
Preheat oven to 400°F., Grease cake pan and coat with breadcrumbs., Mix wet ingredients., Slowly fold in all dry ingredients except for almonds., Pour batter into pan and sprinkle with almonds on top., Bake for about 25 minutes.  Allow to cool completely on a wire rack., You can make a simple sugar syrup glaze to coat the top if you desire.
Cinnamon Roll Cake


Ingredients:
flour, salt, sugar, baking powder, milk, eggs, vanilla, butter, butter, brown sugar, flour, cinnamon, powdered sugar, milk, vanilla

Directions:
Mix all cake ingredients together and spread in a greased 9X13 pan.
Mix topping ingredients and drop in small amounts on top of cake batter, swirling it together.
Bake at 350 degrees for 28-32 minutes.
Mix glaze ingredients together and drizzle on warm cake.
Enjoy!
Crisp Eggplant (Aubergine) Chips


Ingredients:
confectioners' sugar, cornstarch, panko breadcrumbs, salt, Japanese eggplant

Directions:
Stir together sugar, cornstarch, panko and salt in a wide shallow bowl.
Cut eggplant crosswise into paper thin round slices with an adjustable blade slicer (a mandoline].
Fill a deep 10-12 inch heavy skillet (preferably cast iron] halfway with oil and heat over moderate heat until it registers 360 degrees on a thermometer.
Dredge one fourth of slices in cornstarch mixture, tossing until throrougly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes.
Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
Coat and fry remaining slices in 3 batches in same manner, returning oil to 350 degrees between batches.
Chisps will crisp as they cool.
Serve at room temperature.
Chips can be made up to 2 hours ahead and kept at room temperature.
Orange Marmalade - Alton Brown


Ingredients:
oranges, lemon, water, sugar, sugar

Directions:
Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
While the fruit is cooking, fill a large pot (at least 12-quart] 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce] jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.] Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
Chicken Rainbow Pasta Salad


Ingredients:
cucumber, celery, red onion, yellow bell peppers, orange bell pepper, tri-color spiral pasta, light mayonnaise, low-fat sour cream, nonfat milk, dried dill, salt, pepper

Directions:
Combine chicken through rotini in a large bowl.
Blend together dressing ingredients in a small bowl, add to salad and toss to coat.
Chill.
Fresh Lime Pie (British Virgin Islands)


Ingredients:
butter, sugar, eggs, sweetened condensed milk, lime juice, lime, cream of tartar, sugar

Directions:
Preheat oven to 350 degrees. Mix the wafer crumbs with the butter and sugar and press down into the bottom of a pie pan. Bake in the oven for 8 to 10 minutes, or until the crust is just starting to brown. Let cool.
Put the eggs into a small mixing bowl and beat until they are thick and pale yellow. Stir the eggs into the condensed milk.
Add the lime juice and rind and pour over the crust. Set aside.
Beat the egg whites with the cream of tartar until the whites begin to thicken. Slowly add the sugar and continue to beat until you get stiff peaks.
Spread the egg whites gently over the lime filling.
Bake at 350 for 15 to 25 minutes, or until the meringue begins to brown.
Scones


Ingredients:
self-raising flour, salt, sugar, butter, buttermilk

Directions:
Preheat oven to 220 degrees celsius.
Combine flour, salt and sugar in a large bowl.
Add butter and rub into flour with your fingers until mixture resembles sand.
Using a flat palette knife, stir buttermilk into flour mixture until just combined.
Turn mixed dough onto a lightly floured bench top and very gently knead mixture until it just forms a cohesive mass.
Pat dough out until it is about 20 mm high. Using a small scone cutter (a cutter with a 30 mm diameter will do] dipped in extra flour to prevent dough from sticking to cutter, cut out the scones. Any scrap left over, pat it back into dough mass before cutting out more scones.
Place scones on a lightly greased and floured baking sheet. Bake in the preheated oven 20-25 minutes or until brown or hollow sounding when tapped on the base.
Cut in half, spread strawberry jam on each half and top with a dollop of whipped cream.
Tip.  You can add sultanas in the early part of the mixing process to make a fruity scone.
Soft No-Yeast Breadsticks


Ingredients:
flour, wheat flour, sugar, baking powder, salt, milk, butter, sesame seeds

Directions:
Combine dry ingredients and gradually add milk to form a soft dough.
Knead gently 3 or 4 times on a floured surface.
Roll out into a rectangle about 10 x 5 inches and cut into 12 sticks or shape into bread sticks with your hands.
Put the melted butter into a large baking dish (I use a 9 x 13 inch; rectangular glass dish] and turn the breadsticks to coat them with the butter or spray with butter flavored non-stick spray for a healthy alternative to butter. Sprinkle with sesame seeds, Italian seasoning and/or garlic salt, if you like.
Bake at 450°F for 14 to 18 minutes.
Serve warm.
French Baguettes


Ingredients:
water, bread flour, sugar, salt, bread machine yeast, water

Directions:
Place water, flour, sugar, salt and yeast into bread machine and set to dough cycle.  Press start.
When the cycle is complete, place dough in a greased bowl and turn to coat.  Cover and let rise in a warm place for 30 minutes.
Punch down on a lightly floured surface and roll into 16 x 12 inch rectangle.  Cut in half, creating two 8 x 12 inch rectangles.  Roll up each half tightly beginning at 12 inch side and pound out any bubbles as you go.  Roll gently back and forth to taper the end.  Place 3 inches apart on a greased cookie sheet.  Make diagonal slashes across the loaves or one lengthwise on each loaf.  Cover and let rise in a warm place for 30 minutes.
Preheat oven to 375.  Mix egg yolk with 1 tbsp water and brush on loaves.  Bake for 20 to 25 minutes or until golden brown.
Pork Stroganoff
Category: meat-and-poultry
By RC2STEP

Why stop at beef stroganoff? Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Yummy!

Ingredients:
4  (1 1/4 inch) thick pork chops
2 tablespoons vegetable oil
1  onion, thinly sliced
¼ pound fresh mushrooms, sliced
¼ cup water
2 teaspoons prepared mustard
½ teaspoon salt
½ cup sour cream
2 tablespoons chopped fresh parsley, for garnish

Directions:
Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside. Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil).  Pour sauce over pork chops. Garnish with parsley and serve.

Yields: 4 servings

Calories: 298.8
Fat: 19 g
Saturated fat: 6.6 g
Carbohydrates: 4.8 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 26.9 g
Cholesterol: 82 mg
Sodium: 383.8 mg
Calypso Rice


Ingredients:
olive oil, honey, garlic cloves, Tabasco sauce, salt, dried thyme, fresh tomato

Directions:
In a large saucepan with tight-fitting lid, heat oil over medium heat. Add rice; cook and stir 3 minutes or until rice be-gins to brown.
Add honey, garlic, salt and thyme; cook and stir 1 minute.
Add broth, Tabasco, greens, squash and tomatoes. Bring to a boil; cover and re-duce heat to low.
Simmer 15 to 20 minutes or until most of the liquid has been absorbed.
Remove from heat; let stand 5 minutes.  Fluff with fork before serving.
No Salt Vinaigrette
Category: side-dish
By PHILLYJH

I get raves when I bring tossed salads to dinner parties because I also make my own dressing.  This vinaigrette is quite easy, using staples from your pantry and doesn't use salt!  Bulk up on the lemon juice for extra zing.  You can also substitute tarragon vinegar for a different feel. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.

Ingredients:
½ cup red wine vinegar
⅓ cup olive oil
1 teaspoon lemon juice
2 cloves garlic, crushed
1 tablespoon Italian seasoning
⅛ teaspoon white pepper

Directions:
Whisk together the red wine vinegar, olive oil, lemon juice, garlic, Italian seasoning, and white pepper in a small bowl.  Let stand for at least 15 minutes before serving.

Prep time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 87
Fat: 9.1 g
Saturated fat: 1.3 g
Carbohydrates: 1.8 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 0.4 mg