xiaoxl/recipe_data huggingface dataset:
Buttermilk Fried Chicken ( Gluten Free)


Ingredients:
chicken drumsticks, chicken thighs, buttermilk, garlic powder, onion powder, cayenne pepper, salt, black pepper, canola oil

Directions:
Place the chicken pieces in a large bowl, add enough buttermilk to cover the chicken.
Cover with saran and marinade for several hours or ideally overnight.
Combine the gluten flour and seasonings.
You may not use all the seasoned flour so evenly spread some on a plate (add more as needed].
Dredge each chicken piece in the flour, evenly coating, shake off the excess.
Fill a large skillet with 1 inch of oil. When hot, fry the chicken in batches until golden brown, about 5 minutes , turn to evenly brown.
Do not overcrowd the pan.
Drain on wire rack on cookie sheet. Draining on paper will make it soggy and greasy.
Arrange the chicken on a lightly oiled baking sheet.
Finish in a pre-heated 350F oven until the juices run clear and no longer pink near the bones; about 10-15 minutes.
Time may vary depending on the size of the chicken pieces.
Amounts of seasoned flour can be save for future use.
Check out our website  ourfavoriteglutenfreerecipes.info  for more "delicious recipes missing the gluten but not the flavor".
Linda's Bean and Mayonnaise Sandwich (Sandwiches)


Ingredients:
navy beans, mayonnaise

Directions:
Put a generous amount of mayonnaise on both slices of bread.
Add salt and pepper to taste, onto the mayonnaise.
Put a generous amount of beans onto one slice of bread.
Put top slice of bread onto sandwich, cut and eat.
This is truly delicious.
Try it!
You just might like it.
Note: You can add onion and/or bacon to this sandwich for variation, or how about chow chow or relish.
Red Wine Reduction Sauce
Category: side-dish
By Desiree.Christian

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Ingredients:
2 tablespoons olive oil
1  shallot, diced
1 cup pinot noir wine
1 cup beef broth
1 tablespoon butter
1 tablespoon Italian seasoning
1 pinch salt to taste  (Optional)

Directions:
Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes. Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 151.5
Fat: 9.9 g
Saturated fat: 2.9 g
Carbohydrates: 4.4 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 1.2 g
Cholesterol: 7.6 mg
Sodium: 221.8 mg
Sweet-Sour Carrots


Ingredients:
carrot, green pepper, onion, tomato sauce, sugar, vinegar, pepper, salt, dry mustard

Directions:
Cook 1 carrots in salted water until just tender., Combine with green peppers and onions., Simmer remaining ingredients together until flavors blend., Pour over carrot mixture., Serve hot, or may be chilled and served as a relish., Will keep, covered, in refrigerator several days.
Watermelon Cucumber Salad


Ingredients:
feta cheese, cucumber, watermelon, fresh mint leaves, salt, pepper

Directions:
"Peel, seed, and dice ingredients so that cubes of watermelon, cucumber and feta are the same size (about 2 cm]. Chiffonade mint leaves and sprinkle over fruit. Toss lightly. Sprinkle with salt and pepper. Serve others before self."
Hajar's Eggplant (Aubergine) Braniya Salad


Ingredients:
eggplants, sweet white onion, green bell pepper, garlic cloves, lemon juice, sweet paprika, fresh black pepper, salt, sugar

Directions:
Brown the eggplant in the oil. No need to salt or fiddle at all with the eggplant. I do this in a large skillet on moderate heat and wait quite a while before moving or turning the cubes. You want it nicely browned and cooked through though not mush. The given amount of oil is enough to do this and I have never had to add more. Your pan will look overfull but the eggplant will shrink.
While the eggplant is browning prepare the onions, peppers and garlic and place into a glass or plastic bowl.
Pour eggplant, hot, and it's oil (if any left, though the oil will drain back from the eggplant into the salad during standing for the dressing.] into the bowl over the onion mixture.
Top with remaining ingredients and mix well. Refrigerate at least 6 hours and serve chilled or room temperature.
Please use fresh lemon juice and to taste. The amount I use is the juice of 1 fresh lemon. Not easy to give an exact measurement on how much juice 1 lemon will yield but I always use 1 lemon.
This does need to sit so figure in the sitting time as part of the cook time.
Roasted Garlic Parmesan Mashed Potatoes
Category: side-dish
By Angel

It is the sweetness of the roasted garlic that makes these mashed potatoes so delicious.

Ingredients:
6 cloves garlic, peeled
¼ cup olive oil
7  baking potatoes, peeled and cubed
½ cup milk
¼ cup grated Parmesan cheese
2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown. Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 250.6
Fat: 10.8 g
Saturated fat: 3.4 g
Carbohydrates: 34.2 g
Sugars: 2.2 g
Dietary fiber: 4.2 g
Protein: 5.4 g
Cholesterol: 11.1 mg
Sodium: 222 mg
Chili Mac
Category: trusted-brands-recipes-and-tips
By Sargento

Add a little spice to this comfort food favorite, by sprinkling on Sargento Shredded Reduced Fat 4 Cheese Mexican Cheese. Ole!

Ingredients:
1 pound ground beef or turkey
1 medium onion, chopped
1  green bell pepper, chopped
1 (14.5 ounce) can Mexican or chili-style stewed tomatoes, undrained
½ cup water
1 (1.25 ounce) package taco seasoning mix
2 cups elbow macaroni or small shells, cooked and drained
2 cups Sargento ® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided

Directions:
Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and  ; simmer 5 minutes, stirring occasionally. Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 429.5
Fat: 17.1 g
Saturated fat: 7.4 g
Carbohydrates: 37.2 g
Sugars: 5.7 g
Dietary fiber: 2.5 g
Protein: 32.1 g
Cholesterol: 82.5 mg
Sodium: 893.9 mg
OREO Mini PHILLY Cheesecakes
Category: trusted-brands-recipes-and-tips
By Philadelphia Cream Cheese

Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes.

Ingredients:
2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
½ cup sugar
2  eggs
12  OREO Cookies
3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
1 cup thawed COOL WHIP Whipped Topping

Directions:
Heat oven to 350 degrees F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter. Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.

Prep time: 10 mins
Cook time: 20 mins
Total time: 4 hrs 30 mins
Yields: 12 mini cheesecakes

Calories: 269.1
Fat: 18.4 g
Saturated fat: 9.7 g
Carbohydrates: 24 g
Sugars: 16.9 g
Dietary fiber: 0.8 g
Protein: 4.6 g
Cholesterol: 78 mg
Sodium: 253 mg
Italian Chicken Pasta Toss


Ingredients:
spaghetti, olive oil, tomatoes, parmesan cheese

Directions:
In a large pot with boiling salted water cook pasta until al dente; Drain.
In a large saucepan heat the Italian dressing and olive oil together over medium heat.
Add drained spaghetti; toss well to coat.
Add chopped tomatoes, cooked chicken, and grated Parmesan cheese and toss lightly.
Serve warm.
Always Perfect Roast Turkey


Ingredients:
olive oil, kosher salt, fresh coarse ground black pepper

Directions:
Important info: Be sure that your oven is clean as this is cooked at a constant very high heat and it's nice not to have a smoking oven!. Bring the bird to room temp before roasting as it will cook more evenly and quicker.
Preheat over to 475 degrees for 30 minutes.
Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck (use for gravy or in stuffing if desired].
Rinse turkey inside and out with warm water and pat dry with paper towels.
Place a roasting rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom].
Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird (I find this easier to do before placing the bird onto the rack].
Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together (stuff if desired, in which case you will close body cavity. These days I always cook the stuffing separately].
Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
When oven temperature is reached set pan on the lowest rack in a 475° oven. Roast, checking as directed during cooking, until thermometer reaches 160° (my built in oven probe says NOT to touch bone, maybe it's a difference in thermometer types?]. Halfway through roasting time, rotate pan in oven to assure even cooking and browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
Drain juices from body cavity (often plentiful in unstuffed birds] into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
Cut off turkey legs at thigh joint. If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 400°] or heat in a microwave oven for 3 to 4 minutes. Carve the rest of the turkey. Carving juices may be clear to pink or rosy, this is  fine as long as the thermometer temp is where it should be.
Sausage Penne With Zucchini and Goat Cheese


Ingredients:
penne pasta, olive oil, turkey sausage, yellow onion, garlic cloves, zucchini, salt, fresh ground black pepper, sun-dried tomato

Directions:
Bring a large pot of salted water to a boil and cook the pasta until just al dente.
While the water heats and the pasta cooks, heat the oil in a large saute pan over medium-high heat. Add the sausage and saute until cooked all the way through, about 5 minutes. Remove the sausage from the pan and put it on a plate.
Put the onion and the garlic in the saute pan, and cook for a few minutes, until the onion is translucent.
Add the zucchini and cook until lightly carmelized, about 5 more minutes.
Season with salt and pepper.
Add the sun-dried tomatoes, the stock, and the reserved sausage and keep warm until the pasta is ready.
Drain the pasta and add it directly to the pan with the sausage and vegetables.
Cook together for 30 seconds, turn off the heat, and sprinkle on the cheese just before serving.
Only the Best Broccoli and Cheese Casserole Ever!:)


Ingredients:
broccoli, egg, cheese, mayonnaise, onions, sour cream, canola oil, olive oil

Directions:
Preheat oven to 350.
spray a casserole dish with non-stick spray.
combine cooked broccoli, egg, onion, cheese, mayo,sour cream, ***and salt and pepper to taste. (I add the egg last so that I can see if it needs seasoning].
Make sure the mixture is a little "wet", but not soupy.
Pour into casserole dish.
Top with ritz and pour a little oil (1 tbs or less] on top of crackers.
Bake at 350 for 30 minutes until top is golden brown and mixture is bubbling.
Avocado and Kohlrabi Salad


Ingredients:
kohlrabi, avocados, lime juice, scallion, extra virgin olive oil, garlic powder, salt, fresh ground pepper, feta cheese

Directions:
Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler.
Cut into 1/4-inch-thick slices, then cut the slices into chunks.
Place in a bowl.
Cut avocados in half lengthwise.
Tap the blade of a heavy knife in the pit, twist to remove, and discard.
Quarter and peel avocados, then cut into chunks.
Drizzle lime juice over avocados to prevent browning and to add flavor; set aside.
Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste.
Pour dressing over kohlrabi and mix to cover.
Mix together the chunked avocados and the kohlrabi mixture.
Make a bed of the salad on four plates, and sprinkle each with feta cheese.
Serve and enjoy!
Penne With Vodka Cream and Smoked Salmon


Ingredients:
penne pasta, fresh dill, vodka, smoked salmon, heavy cream

Directions:
Cook pasta in salted water according to package directions to al dente. Drain and keep warm.
Meanwhile, in a large saucepan over medium heat, simmer the marinara sauce, dill and vodka for 15 minutes.  Add the salmon pieces, peas and cream and heat through.
Pour sauce over pasta and serve.
Cinnamon Apple Raisin French Toast Bake


Ingredients:
eggs, milk, vanilla, cinnamon, nutmeg, brown sugar, raisins, apple, butter, salt, butter, flour, brown sugar, cinnamon, salt, pecans

Directions:
Preheat oven to 375 degrees.
Tear bread into bite sized pieces and spread in shallow pan (I used Pampered Chef’s Shallow Baker.].
Mix batter ingredients.
Pour over bread pieces:  stir to coat bread well.
Mix topping ingredients until crumbly and  sprinkle over top of bread.
Bake for 25-30 minutes, or until top is brown and crispy.
Serve warm.
Easy Grilled Shrimp


Ingredients:
large shrimp, garlic, fresh parsley, olive oil, salt, oregano, tomato paste, lemon juice, pepper

Directions:
Combine all ingredients in glass dish., Marinate 2 hours at room temperature., Broil 3 to 4 inches from heat for 3 minutes., Turn and broil 1 to 2 minutes more., Do not overcook!, Shrimp can be served over rice or pasta.
Pesto Steak Confit
Category: uncategorized
By thedailygourmet

A recent video on TikTok purports to make an amazing steak by submerging steak in olive oil, cooking slow, and doing a flash sear at the end. This is my unique twist. I reserved the leftover pesto and tossed with cooked tortellini, and topped with steak..

Ingredients:
1 cup fresh basil leaves
¼ cup olive oil
¼ cup freshly grated Parmesan cheese
2 cloves garlic, peeled
1 ½ tablespoons toasted pine nuts
salt and ground black pepper to taste
1 teaspoon salt
2 (5 ounce) filet mignon steaks
1 ½ cups olive oil

Directions:
Combine basil, olive oil, Parmesan cheese, garlic, and pine nuts in a food processor and puree until smooth. Season with salt and pepper. Preheat the oven to 200 degrees F (95 degrees C). Rub salt over steaks. Spread some pesto evenly on both steaks and place into an oven-safe glass dish. Pour oil into the dish, ensuring there is enough oil to submerge the steaks. Cook steaks in the preheated oven for 40 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Drain steaks and blot off excess oil. Heat a cast iron or nonstick skillet over medium-high heat. Sear steaks in the hot oil on both sides and the edges for 30 to 45 seconds.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 servings

Calories: 1352.1
Fat: 130 g
Saturated fat: 23.3 g
Carbohydrates: 2.9 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 45.3 g
Cholesterol: 127.7 mg
Sodium: 1398.6 mg
Bourbon-Chocolate Cake With Praline Frosting


Ingredients:
butter, water, buttermilk, eggs, baking soda, vanilla extract, sugar, all-purpose flour, salt, butter, pecans, butter, light brown sugar, powdered sugar, vanilla extract, butter, granulated sugar, brown sugar, vanilla extract, Bourbon

Directions:
1. Grease bottoms of 3 (8-inch] round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.] Pour batter evenly into prepared pans.
4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.].
5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.] Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.].
6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
Chocolate Ganache:.
1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power] 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
Praline Frosting:.
1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once.
2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
Bourbon Glaze:.
1. Melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
Hot Caramel Apple Cider


Ingredients:
"apple cider"

Directions:
Heat the cider on the stovetop or in the microwave., Add flavored coffee syrups to hot cider and stir., Top with whipped cream and a drizzle of caramel sauce., Curl up in front of the fire and enjoy!
Chicken Enchilada Slow Cooker Soup
Category: soups-stews-and-chili
By AMBERNPETTY

A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.

Ingredients:
1 pound skinless, boneless chicken breast halves
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1  white onion, chopped
¼ cup chopped fresh cilantro
2  bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper, or to taste

Directions:
Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Prep time: 15 mins
Cook time: 6 hrs 30 mins
Total time: 6 hrs 45 mins
Yields: 6 servings

Calories: 186
Fat: 3.4 g
Saturated fat: 0.7 g
Carbohydrates: 22.9 g
Sugars: 5.5 g
Dietary fiber: 3.4 g
Protein: 18.4 g
Cholesterol: 39 mg
Sodium: 1074.7 mg
Tomato Salad W/ Homemade Horseradish Ranch Dressing


Ingredients:
mayonnaise, buttermilk, sea salt, fresh ground black pepper

Directions:
Mix of heirloom tomatoes and cherry tomatoes, chopped into different sizes.
2 scallions, thinly sliced.
In a small bowl, whisk the mayonnaise with the buttermilk and horseradish and season with salt and pepper. Arrange the tomatoes on plates and top with the scallions. Drizzle the dressing all around and serve right away.
Tea Marbled Eggs


Ingredients:
eggs, black tea, cinnamon sticks, star anise, tamari, soy sauce, sugar

Directions:
1.Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard boil the eggs (usually 10-12 minutes cooking time].
2.Drain eggs and allow them to cool enough that you can handle them.
3.Using the back of a heavy spook, crack the eggs all over, but do not remove the shells (or you can roll them a la Pacino in Angel Heart]. Try not to crack through the membrane under the shell.
4.Place the cracked eggs back in the saucepan. Add in the tea, cinnamon, star anise, tamari, salt, sugar, and enough water to cover the eggs.
5.Simmer for at least an hour and up to 2-1/2 hours or longer.
6.Drain and allow to cool to room temperature.
You can refrigerate these little guys in their shells. Just peel them whenever you're ready to eat them. Great for a snack or a party platter (halved with yolk-side down to show off the pretty marbling].
Low-Fat Raspberry Brownies for 1 or 2


Ingredients:
unsweetened applesauce, sugar, vanilla, whole wheat flour, all-purpose flour, baking soda, baking powder, raspberries

Directions:
Preheat oven to 350 degrees; Grease a loaf pan or other small baking pan of similar size.
Combine frist 3 ingredients in small bowl.
Combine next 5 ingredients in separate bowl.
Add dry ingredients to wet and fold in raspberries.
Bake 15-20 minutes or until done. Serve warm!
Kabocha Squash and Shrimp Soup
Category: soups-stews-and-chili
By Cynthia

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Ingredients:
1 teaspoon olive oil
2  green onions, chopped
2 pounds kabocha squash, peeled and cubed
1 tablespoon dried shrimp
2 teaspoons white sugar
½ teaspoon salt
1 (14.5 ounce) can chicken broth
1 cup water, or as needed

Directions:
Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat. Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 19 mins
Total time: 34 mins
Yields: 4 servings

Calories: 98.7
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 20.5 g
Sugars: 5.6 g
Dietary fiber: 3.6 g
Protein: 3.1 g
Cholesterol: 4.9 mg
Sodium: 740.3 mg