xiaoxl/recipe_data huggingface dataset:
Low-Fat Pumpkin Chocolate Chip Bread
Category: bread
By foolwithflour

A healthier version of a holiday favorite without missing any flavor! Moist and delicious.

Ingredients:
1 ½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 cup canned pumpkin pie filling
½ cup unsweetened applesauce
½ cup white sugar
1  egg
2  egg whites
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup miniature chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x5-inch loaf

Calories: 155.2
Fat: 2.9 g
Saturated fat: 1.5 g
Carbohydrates: 31.1 g
Sugars: 13.5 g
Dietary fiber: 4.3 g
Protein: 3.8 g
Cholesterol: 15.5 mg
Sodium: 265.5 mg
Garlicky Brown Rice


Ingredients:
olive oil, garlic, water, salt, green onion

Directions:
Heat oil in a large skillet over medium-high heat.
Add rice, and saute 1 minute.
Add garlic; saute 2 minutes.
Stir in water, broth and salt; bring to a boil.
Cover, reduce heat, and cook over medium-low heat 55 minutes or until liquid is absorbed.
Spoon into a bowl, fluff with a fork.
Top with green onions.
Lemon Herb Grilled Chicken


Ingredients:
fresh lemon juice, lemon, zest of, honey, olive oil, fresh basil, fresh garlic, fresh oregano, rosemary, boneless skinless chicken breast halves, black pepper, salt

Directions:
Combine lemon juice, zest, honey, olive oil, basil, garlic and oregano in a bowl. Whisk to combine.
Place the chicken breasts in a large zip-top plastic bag; seal. Marinate in refrigerator for 30 minutes to 2 hours, turning occasionally.
Remove chicken breasts from bag; discard marinade and pat beast dry. Sprinkle evenly with salt and pepper and grill over medium heat for 15-18 minutes depending on thickness; turning occasionally.
Cathy's Toffee Blondies for C-A-C-H-E


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

Directions:
Preheat oven to 350; grease an 8-inch square pan.
In a mixing bowl, combine butter, sugar, eggs and vanilla until well-mixed.
Add dry ingredients, chips and nuts and mix well.
Spread in prepared pan,.
Bake for 25-30 minutes (set & golden brown on top].
Cool, cut in to small squares.
Italian Sour Cream Horns


Ingredients:
active dry yeast, warm water, flour, salt, butter, sour cream, vanilla extract, powdered sugar, granulated sugar, pecans, vanilla extract, powdered sugar

Directions:
For dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs yolks, sour cream.
, vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.
Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered sugar. Working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough].
Cut dough into a circle approximately 8 inches in diameter. (You may want to use a stainless steel bowl and just press out a circle]. Refrigerate dough circle. Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll leftover dough pieces and cut into circles.
Cut each circle of dough into 16 triangular pieces or wedges.
For filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff. Fold in pecans and vanilla.
Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. Place roll, small end down, on greased cookie sheet.
Bake in a 350 degrees F oven 10 to 12 minutes, or until slightly browned on bottom. Immediately transfer to racks to cool.
Sift powdered sugar over cooled cookies. Store in airtight container. Yield: About 10 dozen cookies.
Buttermilk Pie With Gingersnap Crumb Crust


Ingredients:
sugar, margarine, egg, flour, salt, buttermilk, graham cracker crumbs, margarine

Directions:
Preheat oven to 350°F.
Make pie crust, using 8 inch pie pan, do not bake.
Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
Stir in flour, salt, and buttermilk until well blended.
Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
Sprinkle with nutmeg and serve warm or chilled.
Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
Bake 8 to 10 minutes or until edge of crust is lightly browned.
Cool on wire rack.
"Special" Roasted Potatoes
Category: side-dish
By Chef John

The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but more importantly the surface of the potato cooks, which is what forms the great crunchy texture in the oven.

Ingredients:
2 pounds new yellow potatoes, halved
3 sprigs fresh rosemary
3 cloves garlic, whole, peeled, bruised
2  bay leaves
2 tablespoons salt
2 tablespoons olive oil
1 pinch cayenne pepper
1 pinch kosher salt

Directions:
Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry. Preheat oven to 375 degrees F (190 degrees C). When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.

Yields: 6 servings

Calories: 162.3
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 27.8 g
Dietary fiber: 2.5 g
Protein: 3.2 g
Sodium: 2401.7 mg
Frozen Chicken Breasts in Microwave


Ingredients:
boneless skinless chicken breasts, water

Directions:
Layer frozen breasts in a round pie or casserole dish.  (Try to fit as many on the bottom as possible.]  Add enough water to cover the top layer at least half way.  Cover with tight fitting lid, or saran wrap.
Microwave on high for 10 minutes.  Let them sit for about 3 minutes, and then check on them (watch out for the steam, I always burn myself.]
Remove the cooked breasts from the bottom to a separate dish, recover the remaining breasts and cook for an additional 3-4 minutes depending on the thickness.
Use in whatever recipe as you desire - the water turns into a decent broth.
Update:  I decided to try this with some frozen, skin on and bone in thighs.  It was a terrible mistake - the bones apparently make the cooking time considerably longer (upwards of 45 minutes.]  I would recommend just sticking with boneless skinless :-].
TUNa TATAKI With AVOCADO SLAW


Ingredients:
mayonnaise, ponzu sauce, wasabi paste, avocado, English cucumber, roma tomato, green onion, pickled ginger, chives

Directions:
In a small bowl, add mayo, ponzu sauce and wasabi paste; stir to blend. In a medium mixing bowl, add avocado, cucumber, tomatoes, green onions and pickled ginger; stir until well combined.
Pour in the wasabi aioli in the avocado mixture and gently stir until well mixed. Chill for 1 hour.
When ready to serve, take tuna fillet and pat it down with paper towel to remove any excess water and slice thinly. Place in a plate along with avocado mixture and rice crackers. Place two chives on top of the avocado mixture and serve immediately.
Superfood Salad With Moroccan Dressing


Ingredients:
beetroots, olive oil, carrots, broccoli, couscous, extra virgin olive oil, red wine vinegar, sweet paprika, ground cumin, garlic clove, flat leaf parsley

Directions:
Heat the oven to 350 degrees.
Toss the beetroot with 1 tbsp olive oil and season.
Roast for 30 minutes or until tender.
Cool, then peel and cut into cubes.
Steam the carrots and broccoli until just tender, about 4 minutes, then refresh in very cold water and drain.
Put the couscous in a large bowl and pour over 5 fluid ounces boiling water.
Cover for 10 minutes then fluff up with a fork.
Whisk together the dressing ingredients and season.
Put the couscous into a serving dish, sit the vegetables on top and pour over the dressing.
Sprinkle with pumpkin seeds and parsley and serve.
Sesame Pork With Thai Cucumber Salad


Ingredients:
soy sauce, garlic cloves, honey, brown sugar, fresh ginger, toasted sesame seeds, English cucumber, red onion, lime juice, sugar, fresh cilantro, unsalted peanuts

Directions:
Combine soy sauce and garlic in a small cup.
Place tenderloin in a resealable food storage bag; pour soy/garlic mixture over the pork; turn to coat and refrigerate for 1 to 2 hours.
While pork marinates, prepare cucumber salad.
Wash, but do not peel cucumber; cut into thin slices.
Mix cucumber and onion in a medium bowl.
Combine vinegar, lime juice and sugar in a small bowl; stir into cucumbers and onions.
Cover and refrigerate salad at least 30 minutes.
Stir in cilantro and top with peanuts before serving.
Preheat oven to 400 degrees F.
Drain pork, reserving 1 tablespoon of the marinade.
Combine honey, brown sugar, ginger and reserved marinade in a small bowl.
Place pork in a shallow foil lined roasting pan; brush with 1/2 the honey mixture; roast for 10 minutes.
Turn pork over and brush with remaining honey mixture.
Sprinkle sesame seeds evenly on the top.
Roast for 10 to 15 minutes or until internal temperature reaches 155 degrees F when tested with a meat thermometer inserted into the thickest part of the meat.
Let pork rest under a foil tent on a cutting board for 5 minutes.  Internal temp will continue to rise to about 160 degrees.
Cut into 1/2-inch slices and serve with Thai cucumber salad.
Date Nut Bread


Ingredients:
butter, sugar, egg, flour, baking powder, salt, baking soda, boiling water, dates

Directions:
Place chopped dates and orange rind in small bowl., Cover with boiling water and orange juice., Let rest while preparing the following:, Sift flour, baking powder, salt and baking soda in bowl and whisk to mix evenly., In the mixer bowl cream butter and sugar til creamy., Add egg and mix well., Add flour mixture and date mixture and blend for 2 minutes., Fold in nuts., Grease and flour a bread pan., Bake at 350 for 50-60 minutes.  Let stand about 10 minutes before turning out.
Los Rios Stew


Ingredients:
onions, Rotel Tomatoes, pinto beans, green chilies, condensed beef broth, sugar, garlic cloves, ground cumin, green bell pepper, water, salt, monterey jack cheese

Directions:
In a Dutch oven, heat oil; saute beef until browned on all sides.
Add remaining ingredients except for cheese.
Bring to a boil; lower heat and simmer for 1 1/2 hours or until meat it tender.
Ladle stew into individual serving bowls; top with cheese.
I usually serve this with corn bread.
Empanadas Con Queso


Ingredients:
ground beef, oregano, cumin, salt, black pepper, olive oil, onion, garlic cloves, green bell pepper, salsa, beef broth, tomato paste, monterey jack cheese, puff pastry sheets, butter, butter, flour, milk, monterey jack cheese, cumin

Directions:
Toss meat with cajun spices, oregano, cumin, salt and black pepper. Set aside.
In a medium skillet, saute onions, peppers and garlic in oil until soft.  Add seasoned steak and saute until cooked through.
In a small bowl, combine salsa, broth, and tomato paste.  Pour over filling mixture in skillet, simmering for a minute or until slightly thickened.
Add cheese to filling, then transfer filling mixture to a bowl and chill in the fridge while you get to work on cutting the puff pastry.
Cut 18 squares from pastry sheets (you'll get 9 squares out of each sheet by cutting it into thirds at the two creases and cutting each strip into three squares].  At this point, I like to sprinkle a little flour on each square and make them a bit bigger using a rolling pin.
Retreive filling from fridge and spoon 1 or 2 tablespoons of filling onto each square or circle. Moisten the edges with water and fold over meat mixture, creating a triangle.  Make sure to stuff all the filling in and press the edges together well with your fingers.  Then seal the dough by pressing down on the edges with a fork.  Repeat with remaining filling and pastry.
Place empanadas on a baking sheet coated with nonstick cooking spray.  Brush each empanada with melted butter and pierce the top with a fork to vent steam.  Bake at 400 degrees for 15-20 minutes or until golden brown.
While empanadas are baking, melt butter in a small saucepan over medium heat.  Wisk in flour and cook for about 1 minute.  Wisk in milk gradually until incorporated.  Gradually stir in cheese until melted and thickened. Season with cumin, salt and pepper to taste.  Drizzle over empanadas.
Great Grandma's Rice Pudding


Ingredients:
butter, margarine, sugar, eggs, cooked rice, raisins, vanilla

Directions:
scald milk (not boiled]
remove from heat and add the butter and sugar.
cool. Slowly stir into the beaten eggs and add remaining ingredients.
pour into a buttered casserole dish; set in pan of hot water
Put  pan with casserole dish inside of it inside the oven and bake at 350  for about 45 mins until the custard is firm.
Orange Chocolate Chunk Cookies


Ingredients:
flour, baking soda, salt, margarine, sugar, brown sugar, eggs, dark chocolate

Directions:
Preheat oven to 350 degrees., In a medium bowl combine flour, baking soda, salt and grated orange rind., Mix well and set aside., In a large bowl blend sugars with electric mixer at medium speed., Add melted margarine and beat well to combine., Add eggs, orange extract and orange juice, and beat well., Add flour mixture, blending just until combined., Stir in chocolate chunks., Drop by tablespoons onto foil lined cookie sheets, 1 1/2" apart., Bake for 12-15 minutes until cookies are slightly brown along edges., Transfer cookies to a rack to cool.
Pizza Meatballs


Ingredients:
ground beef, milk, pepper, mozzarella cheese, flour

Directions:
In a bowl, combine first 6 ingredients just until mixed.
Shape into 48 small balls.
Cut cheese into 48 cubes 1/2 inch each.
Push cheese cube in center of each meatball, making sure cheese is covered completely.
Roll lightly in flour.
In a large skillet, cook in oil till browned; drain.
Add pizza sauce-bring to a boil.
Reduce heat, cover and simmer for 25-30 minutes or until meat is no longer pink.
Greek Cucumber Bean Salad
Category: salad
By Julie Galatocky

I make this salad to last all week for my work lunch. It's very versatile in that you could add different types of beans or even a different flavor dressing to your taste. I like to use enough Kalamata olives that I have one in almost every bite! You could easily cut this recipe in half to serve for dinner.

Ingredients:
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can fava beans, rinsed and drained
2 (5 ounce) jars Kalamata olives, pitted and halved
4 medium cucumbers, seeded and chopped
2 medium carrots, shredded
½ large sweet onion, thinly sliced
1 bunch fresh parsley, chopped
½ cup cold lemon juice
½ cup olive oil
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 (8 ounce) package crumbled feta cheese

Directions:
Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl. Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well. Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

Prep time: 25 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 424.4
Fat: 29.3 g
Saturated fat: 7.4 g
Carbohydrates: 30.4 g
Sugars: 4.4 g
Dietary fiber: 6.4 g
Protein: 12.7 g
Cholesterol: 25.3 mg
Sodium: 1580.8 mg
Broccoli Salad I
Category: salad
By Jennifer Stephens

This nutty and fruity broccoli salad is a big hit at potlucks! The recipe was given to me by my Aunt Rossanne.  She is the best cook ever!  To bulk up the salad, you can add an extra cup of broccoli.

Ingredients:
1 pound bacon
4 cups broccoli florets
5  green onions, chopped
¼ cup sunflower seeds
¼ cup golden raisins
1 cup mayonnaise
½ cup white sugar
6 tablespoons red wine vinegar

Directions:
Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside. In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins, and bacon. In a small bowl, mix together mayonnaise, sugar, and red wine vinegar.  Toss with vegetables to coat. Cover, and chill until serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 541.6
Fat: 47.6 g
Saturated fat: 11.8 g
Carbohydrates: 22.1 g
Sugars: 16.5 g
Dietary fiber: 1.6 g
Protein: 8.4 g
Cholesterol: 49 mg
Sodium: 646.2 mg
Grandma's Homemade Chicken Noodle Soup


Ingredients:
whole chicken, onion, celery, carrot, fresh green beans, bay leaves, dried parsley, dried basil, thyme, rosemary, bouillon cubes, whole wheat pasta

Directions:
Place small chicken in a large pot and fill with water until it covers the chicken.
Add all remaining ingredients except pasta.
Bring to boil, turn heat down and simmer for 1 hour or until chicken is about to fall off the bone. Remove Chicken, de-bone and chop into bite size chunks.
Return chicken to pot.
Bring to a boil, add pasta and boil according to package instructions.
Additional Note: Freezes well. Add pasta just before you are ready to serve.
Easy Bake Oven Butter Cookies


Ingredients:
butter, sugar, brown sugar, flour, baking powder, vanilla, salt

Directions:
Preheat Oven for 15 minutes.
Spray EASY-BAKE pan with non-stick cooking spray.
Mix butter, sugars, and salt together.
Add flour,  baking powder, and vanilla.
Stir to form batter.
1/2 teaspoon filled with dough will make one cookie. Drop dough balls onto greased EASY-BAKE pan; allow room to spread.
Bake each batch 5-7 minutes.
Let cool, and ENJOY!
Makes 12 to 15 cookies.
Tasty Strawberry Roll


Ingredients:
strawberry, sugar, heavy cream, non-dairy whipped topping, strawberry, confectioners' sugar

Directions:
Grease 17 x 11 1/2 x 1 inch jelly roll pan with vegetable oil and line with waxed paper, grease the wax paper.
Prepare cake as directed on package.
Spread batter in pan.
Bake at 375 degrees F for 10 to 12 minutes.
Sift powdered sugar in a 17 x 11 1/2 inch rectangle on a clean dry kitchen towel.
When cake is done, loosen sides and turn out onto powdered sugar on towel.
Peel off waxed paper.
Starting at narrow end, roll up cake and towel together.
Cool on wire rack for 30 minutes seam side down.
Combine strawberries and sugar and set aside.
If using heavy cream, beat cream until foamy, gradually add 3 tablespoons powdered sugar and continue beating til soft peaks form.
Drain berries thoroughly.
Unroll cake and remove towel.
Spread cake with 1/2 the whipped cream or non-dairy whipped topping.
Top with sliced strawberries.
Reroll the cake (without the towel].
Place on serving plate, seam side down.
Spread with remaining whipped cream or topping.
Chill and slice and enjoy!
Salmon - Potato Parcels


Ingredients:
salmon fillets, potatoes, butter, lemon rind, chives

Directions:
Preheat oven to 355°F.
Cut 4 x 30 cms squares of non stick baking paper.
Lay potato on centre of each.
Top with broccolini and salmon.
Combine butter, rind, chives, salt and pepper in a bowl and spread onto salmon fillets.
Fold paper up to form sealed parcels.
Place, seam side up on a baking tray.
Bake 20 minutes, rest parcels 5 minutes before opening.
Buca Di Beppo Penne Cardinale


Ingredients:
olive oil, green onions, garlic, salt, crushed red pepper flakes, white wine, artichokes, butter, penne pasta, romano cheese

Directions:
Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
Portion the drained quartered artichoke hearts to 10 ounces.
In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
Saute for 3-4 minutes, until the garlic and onions are slightly browned.
Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
Deglaze the pan with white wine.
Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
Toss with the cooked penne and then the romano cheese.
Tommy's Blue Cheese Coleslaw (with Bacon and Grapes)
Category: salad
By Teemo

This creamy and cheesy slaw is incredible topped on burgers, in pulled pork wraps, beside a steak, or on its own.

Ingredients:
¼ cup sour cream
¼ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon stone ground mustard
1 ½ teaspoons white sugar
⅔ cup blue cheese crumbles, or to taste
1 (10 ounce) package shredded cabbage and carrot mix
¼ cup sliced red grapes
4 strips cooked bacon, chopped
salt and ground black pepper to taste

Directions:
Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon. Refrigerate coleslaw until sticky and wet, 8 hours or overnight.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 4 servings

Calories: 404.1
Fat: 35 g
Saturated fat: 12.2 g
Carbohydrates: 12.8 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 9.6 g
Cholesterol: 53.3 mg
Sodium: 735.6 mg
Low-Carb Mashed Cauliflower
Category: side-dish
By catiebrooke

For those of us low-carb peeps who like to pretend that we are eating mashed potatoes. Serve with butter if desired.

Ingredients:
1 head cauliflower, cut into florets
½ cup whipped cream cheese
2 cloves garlic, minced
1 teaspoon seasoned salt (such as LAWRY'S®), or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible. Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 102.1
Fat: 6.4 g
Saturated fat: 3.7 g
Carbohydrates: 9.4 g
Sugars: 4.5 g
Dietary fiber: 3.7 g
Protein: 4 g
Cholesterol: 20.9 mg
Sodium: 366.9 mg
Irish Brown Soda Bread
Category: bread
By Andrea Doyle

This is the real thing! Because it must only be handled very lightly, it can never be made in a bread machine.

Ingredients:
4 cups whole wheat flour
1 cup bread flour
⅓ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups buttermilk

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 - 10 ounce loaves

Calories: 164.5
Fat: 1.3 g
Saturated fat: 0.4 g
Carbohydrates: 33 g
Sugars: 2.6 g
Dietary fiber: 5.1 g
Protein: 7.5 g
Cholesterol: 2 mg
Sodium: 354.4 mg