xiaoxl/recipe_data huggingface dataset:
Nest Cookies


Ingredients:
all-purpose flour, salt, unsalted butter, sugar, pure vanilla extract, egg, sweetened flaked coconut, white chocolate chips, heavy cream

Directions:
Preheat the oven to 350 degrees F. Sift the flour and salt into a medium bowl. Beat the butter and sugar with an electric mixer on medium speed in a large bowl until just combined; add the vanilla. With the mixer on low speed, add the flour mixture to the butter and sugar and mix just until the dough starts to come together.
Put the egg wash and coconut in two separate medium bowls. Form 1 1/4-inch balls of dough (about 1 tablespoon each]; dip each ball in egg wash, then roll in coconut. Place the balls about 2 inches apart on a cookie sheet; press a light indentation into the top of each with your finger. Bake until the coconut is golden, 18 to 20 minutes. Remove the cookies from the oven and press the back of a teaspoon in the center of each to re-form the indentations. Transfer to a rack to cool.
Place the chocolate chips in a medium glass bowl. Bring the cream just to a boil in a small saucepan over medium-high heat, pour over the chocolate chips and let sit for 2 minutes, then stir until the cream is fully incorporated and the mixture is smooth.
Spoon 1/2 teaspoon of chocolate into the center of each cookie and let set for 5 minutes. Top each cookie with 3 chocolate eggs.
Simply Potatoes Open-Faced Break Fast Sandwich #SP5


Ingredients:
unsalted butter, eggs, cheese

Directions:
Prep two non-stick 12 inch skillets for cooking by placing 1 tablespoons butter in each skillet and heating butter on medium until melted.
Crack open 4 eggs(separately] in one skillet and cook side by side (uncovered] until over easy (yolk slightly runny], app. 3-5 minutes.
Place 2 cups Simply Potatoes in second skillet, spread evenly in skillet, flatten with a spatula, cook (uncovered] 6-8 minutes, then spread 1 tablespoons butter on top of hash browns, flip sides, and cook another 6-8 minutes or until golden brown.
While eggs and hash browns are cooking, toast 4 slices of bread of your choice (I used bakery white bread], remove from toaster, place 2 slices per plate (side by side], butter and apply 1 tablespoons of jam or jelly of your choice to buttered bread. Remember to check on eggs and hash browns while bread is toasting!  When done, turn off burner under each skillet.
Apply 1/2 cup shredded cheese of your choice to top of each slice of buttered and jellied bread.
Remove eggs from skillet, placing 1 egg per one slice of bread, on top of cheese.
Remove hash browns from skillet, placing 1/2 cup of hash browns per one slice of bread, on top of egg. You may season to your taste; I used no seasoning or condiments. (I did place some jam on the side of my plate to use as dip for eggs & hash browns.].
Repeat steps 1-7 and enjoy!
Easy Yummy Tater Tot Casserole


Ingredients:
French style green beans, ground beef, cheese

Directions:
Preheat oven to 375°F (unless your going to freeze meal for later].
Brown meat; drain (if you make premade brown meat mixture you can use 3 cups of that].
Mix meat with can of mushroom soup, green beans, and cheese.
Put in casserole dish.
Cover with tater tots.
Bake UNCOVERED until tater tots are golden brown, about 35 minutes.
Note: If you are going to freeze for later meals, just skip the last step, and wrap with foil and freeze. Make sure to use freezer safe container.
Grammy's Taco Salad


Ingredients:
iceberg lettuce, dark red kidney beans, monterey jack cheese, colby, nacho cheese flavored tortilla chips, red onion, tomatoes, black olives, lean ground beef, ground turkey, chili powder, paprika, ground cumin, dried oregano, onion powder, garlic powder, water

Directions:
After browning & draining the Ground Beef, return to skillet. Add Water, Bouillon Cube & Seasonings. Cook over medium-high heat until water has evaporated. Set aside or move to the freezer until seasones meat is cool.
Toss all ingredients (except Chips & Dressing] in a large serving bowl.
Just before serving, add Chips & Dressing to taste.
Winston (Style) Bagel


Ingredients:
bagel, butter, cream cheese, raisins, sunflower seeds, cucumbers, cinnamon, bacon bits

Directions:
Split your bagel in half and grill (or toast in the toaster if you must] til warm and light brown.
Slather each side with a little butter, then cream cheese, then 10 raisins on each bagel, then sunflower seeds.  Top cucumber, sprouts, bacon bits, then apple and sprinkle some cinnamon on top.
As an adult, I now eat my bagel open faced, however the original is served sandwich style.
NOTE:  In true Winston fashion, I must tell you that he would make your bagel with any combo of ingredients you wished.  Sometimes I added bacon bits and sweet onion to my combo above. . .depended on how many drinks I had that night LOL.  He also offers garlic powder, but that never fit with my chosen combo.
Broccoli Salad With Feta


Ingredients:
broccoli, red onion, sunflower seeds, raisins, feta cheese, low-fat plain yogurt, light mayonnaise, sugar, lemon juice, salt, pepper

Directions:
Mix the first five ingredients in a bowl., Combine the the last nine ingredients to form the dressing., Add to broccoli mixture., Cover and refrigerate for 2 hours before serving., Enjoy!
Peppermint Christmas Cooler, Diabetic


Ingredients:
sugar-free vanilla ice cream, skim milk, Cool Whip Free

Directions:
Process first 3 ingredients in an electric blender until smooth.
Scrape down sides and add 1-3 ice cubes to bring mixture to the 2-cup.
level.
Process until smooth.
Serve immediately in small punch cups, garnished with a small dollop of canned Cool Whip Free.
Mediterranean Summer Salad


Ingredients:
orzo pasta, cherry tomatoes, fresh basil leaf, garlic, pine nuts, kalamata olive, feta cheese, olive oil, salt, fresh ground black pepper

Directions:
Cook orzo according to package directions.
Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach.
Add cooked orzo.
In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
Serve.
Rosemary Sage Hair Dye


Ingredients:
dried sage, dried rosemary, hot water

Directions:
Combine all ingredients in a nonreactive saucepan.
Simmer for 30 minutes, then steep for several hours.
Strain, and then use the resulting liquid for the colorant.
Apply to hair and leave on until dried.
Rinse and dry.
Repeat weekly until you obtain the desired shade, then monthly to maintain color.
Chunky Pasta Sauce Slow Cooker Style


Ingredients:
lean ground beef, onions, shallots, celery ribs, garlic cloves, green pepper, carrot, tomatoes, tomato sauce, tomato paste, brown sugar, beef broth, cayenne, red pepper flakes, fresh basil, salt, pepper

Directions:
Heat oil; add onions,shallots, celery and sauté 5 minutes; add garlic and peppers and sauté a few minutes.
Transfer to your slow cooker.
Add ground beef to your sauté pan and cook until meat is brown breaking it up as it cooks; add seasoning and beef broth; blend together.
Transfer to you slow cooker.
Add remaining ingredients and stir to combine all the ingredients.
Cover and cook on High 4 hours or Low 8 hours.
Store in individual containers in the freezer.
Serve over your favourite pasta or rice.
Sprinkle with parmesan cheese.
Aunt Nancy's  Blue Cheese Ball  (Kicked up )


Ingredients:
cream cheese, cheddar cheese, blue cheese, onion, green pepper, pecans, Accent seasoning

Directions:
In a large bowl add cream cheese,cheddar cheese and blu cheese and mix together well.
Add cheese whiz,Accent,onion, red and green pepper.
Mix all up real good and place in refrigerator for 10 minutes or just enough time to harden alittle. This is to help with rolling in pecans.
Remove from refrigerator and form into 1 large cheese ball or 2 medium size cheese balls.
On wax paper, place chopped pecans and roll each ball.
Place on a glass plate or cheese ball plate and pat around to secure the pecans.
Chill for 1 to 2 hours or overnight.
Serve with your choice of crackers.
Herbed Yogurt Dip


Ingredients:
plain nonfat yogurt, chives, garlic, basil, salt, cracked black pepper

Directions:
Line a strainer with a paper coffee filter.  Suspend strainer over a bowl.
Spoon yogurt into filter.  Cover and refrigerate at least four hours.  Discard strained liquid (or use in cooking].
Combine yogurt and herbs.  Mix well.  Add salt and pepper to taste ( I like lots!].
Serve with chips or veggies.
Mushroom Chicken Risotto


Ingredients:
chicken breast, all-purpose flour, olive oil, onion, salt, pepper, garlic powder, arborio rice, dry white wine, fresh mushrooms, chicken broth, butter, parmesan cheese

Directions:
Pour chicken broth into a saucepan and heat on low. This will be simmering while you are preparing the dish.
Combine flour, salt, pepper, and garlic.
Dredge chicken in flour mixture.
Heat oil in heavy dutch oven.
Add chicken and mushrooms. Brown for 5-10 minutes. Set aside and cover to keep warm.
Add onion and cook 3 minutes, until translucent.
Add arborio rice and wine and heat through.
Begin adding warmed chicken broth to rice and onion mixture. A ladle is helpful in this part.
Add 1/2-1 cup broth at a time. Stir continuously. This part is very important, you must keep stirring or it will stick.
As the broth is absorbed continue adding more broth until you have used the entire saucepan. This may take 15-25 minutes.
After all the broth has been added, taste the rice. If it is not done (still with some bite in the center], add water until it is cooked.
Stir in the chicken and mushroom mixture.
Add butter and parmesan cheese and stir until melted.
Serve with asparagus or a fresh green salad.
Taco Pasta Salad


Ingredients:
ground beef, spiral shaped pasta, tomatoes, green peppers, cheddar cheese, colby cheese, onion, iceberg lettuce

Directions:
Cook noodles, drain and cool.
Mix Taco seasoning into browned ground beef.
Add noodles to meat mixture and cool in fridge overnight.
The next day, add tomatoes, green peppers and onions.
Just before serving (no more than 2 hours] combine all ingredients in large bowl and add chopped lettuce, crushed doritos and dressing.
Easy Pepperoni Pizza Muffins
Category: appetizers-and-snacks
By Johnna

Super easy mini pizzas - delicious and done in 20 minutes or less!

Ingredients:
cooking spray
1 (10 ounce) can refrigerated buttermilk biscuit dough
10 tablespoons pizza sauce (such as Ragu® Homestyle)
10 slices pepperoni
10 tablespoons shredded mozzarella cheese, or as needed

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spray 10 muffin cups with cooking spray. Press biscuits, one at a time, between hands to flatten. Place each flattened biscuit in a muffin cup; press into bottom and up sides of muffin cup. Set aside for biscuit to settle and slightly rise, about 5 minutes. Lightly press biscuits into cups as needed. Spoon 1 tablespoon pizza sauce into each biscuit; top each with 1 slice pepperoni and 1 tablespoon mozzarella cheese. Bake in the preheated oven until biscuit is lightly browned and cheese is melted, about 10 minutes. Remove each pizza from tin and place on a cooling rack, about 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 servings

Calories: 125.5
Fat: 5.8 g
Saturated fat: 2 g
Carbohydrates: 13.8 g
Sugars: 2.6 g
Dietary fiber: 0.4 g
Protein: 4.3 g
Cholesterol: 6.9 mg
Sodium: 438.9 mg
Plum Upside-Down Cake
Category: desserts
By crys

Based on the Cottage Pudding Upside-Down Cake on this site, this plummified version ensures the same fluffy base but with specks of cinnamon thrown in for visual effect. Use a mix of sweet and sour plums for best results and adjust the brown sugar amounts if most of them are sour. Note that flipping the cake will be messier if your plums are overripe. Once it's cooled down, you'll want to reheat it for about 10 seconds in the microwave for the tastiest results.

Ingredients:
2 tablespoons butter
2 tablespoons brown sugar, or to taste
1 ½ tablespoons blanched almond flour
3  plums, pitted and sliced
½ cup unsalted butter, softened
½ cup white sugar
1  egg, at room temperature
¾ teaspoon vanilla extract, or to taste
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup milk, at room temperature

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven. Remove the pan from the oven and tilt to coat the bottom evenly with butter. Sprinkle brown sugar and almond flour on top. Arrange plum slices over the mixture. Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy. Sift flour, baking powder, salt, and cinnamon together in a separate bowl. Add to the butter mixture alternately with the milk, folding just until dry spots disappear. Pour batter evenly over the plums; tap pan onto the counter to expel excess air bubbles. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cover the pan with a serving plate and immediately invert cake onto the plate. Let cool until no longer hot, about 15 minutes. Cut and serve warm.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 1 8-inch cake

Calories: 255.1
Fat: 13.2 g
Saturated fat: 7.8 g
Carbohydrates: 31 g
Sugars: 15.9 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 48.8 mg
Sodium: 248.7 mg
Three-Ingredient Shortbread Cookies
Category: desserts
By StephD

This recipe is so easy and so tasty! You can dip half the cookie in chocolate once they have cooled completely. I have made these for Christmas cookies by dipping in chocolate and sprinkling with pecans. I have also used pink chocolate for baby showers.

Ingredients:
1 cup butter, softened
½ cup superfine sugar
2 cups all-purpose flour

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square pan with foil, leaving an overhang on all sides. Mix butter and sugar together with a spoon until texture is sandy. Slowly mix in flour. Knead dough a few times until crumbly, not smooth. Pat dough over the bottom of the prepared pan. Prick all over with a fork. Bake in the preheated oven until set, about 45 minutes. Score with a knife while still warm. Lift out foil and let cookies cool on a baking rack. Break apart on cut lines when completely cooled.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 20 cookies

Calories: 146.2
Fat: 9.3 g
Saturated fat: 5.8 g
Carbohydrates: 14.5 g
Sugars: 5 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 24.4 mg
Sodium: 65.7 mg
Poached Salmon


Ingredients:
salmon fillets, water, lemon juice, black pepper, peppercorn, kosher salt, dried dill

Directions:
Put water in a poaching dish or pan -- add enough to partially cover the salmon., Add lemon juice, black peppercorns, and salt, then mix., Bring to boil, reduce to simmer, and add salmon., Cover and cook for 10 minutes., Remove salmon and drain.
Peppery Chicken Breasts


Ingredients:
skinless chicken breasts, water, ketchup, apple cider vinegar, brown sugar, ground pepper, celery seed, bay leaf

Directions:
Preheat oven to 350 degrees F.
Use poultry shears to cut each breast in half (poultry shears will easily cut through the bones].
Heat a large nonstick skillet over medium high heat, spray with nonstick cooking spray, and brown chicken pieces briefly (not to cook all the way through].
Place browned chicken pieces into a 9x13" casserole sprayed with nonstick spray.
Combine water, ketchup, vinegar, brown sugar, pepper, and celery seed with a whisk until blended.
Pour sauce over chicken, add bay leaf to the pan, and bake uncovered at 350 F for 30 minutes.
Baste chicken with some of the pan drippings and continue cooking until the chicken is fully cooked, approximately another 30 minutes (time will vary based on the weight of your chicken pieces] Once chicken is fully cooked, remove to a platter and if desired, pour any remaining pan drippings/liquid into a gravy dish to use as a dipping sauce.
Or pour any remaining sauce into a saucepan and heat until reduced (you can thicken this by adding a little flour that has been whisked with a small amount of water first and whisking this mixture into the heateed drippings and cooking until thickened].
*If you prefer, you may substitute bone-in chicken thighs or drumsticks in place of the breasts. Just be sure to end up with 8 small pieces of chicken with bones.
Chicken Parmigiana


Ingredients:
parmesan cheese, mozzarella cheese, spaghetti

Directions:
In 2-quart shallow baking dish arrange patties.  Top each with 1/4 cup pasta sauce.  Sprinkle with Parmesan and mozzarella cheese.
Bake at 400°F for 15 minutes or until chicken is hot and cheese is melted.
Heat remaining sauce until hot.  Serve sauce with chicken and spaghetti.
Simple Slow Roast Chicken
Category: meat-and-poultry
By FrackFamily5 CA—>CT

Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken.  It's juicy and moist; simple goodness.

Ingredients:
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 cup red wine
4 stalks celery, cut in half
1  onion, quartered
1 (4 pound) whole chicken

Directions:
Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside. Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan. Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 1 chicken

Calories: 652.4
Fat: 34.4 g
Saturated fat: 9.6 g
Carbohydrates: 9 g
Sugars: 3.5 g
Dietary fiber: 2 g
Protein: 62.3 g
Cholesterol: 194 mg
Sodium: 677 mg
Chili Papad


Ingredients:
szechwan pepper, garlic, ginger, fresh green chilies, cilantro, fresh tomato, red onion, lime juice, cumin seed, olive oil, salt

Directions:
In a bowl, combine all ingredients for topping, including timur/Sichuan powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, lime juice, salt and seasoning oil; toss well.
On a deep frying pan, heat oil.
Deep fry papad sheets, one at a time, until crispy.
Do not over fry papads as they turn bitter in taste.
Place fried papads on paper towel to absorb excess oil.
Allow cooling for two minutes.
Sprinkler two tablespoons of seasoned toppings on the fried papad.
Serve immediately.
Rhubarb Ginger Jam
Category: side-dish
By Can_It_Rachael

A spin on rhubarb jam. Just enough ginger to wake up your taste buds!

Ingredients:
4 cups diced rhubarb
3 cups white sugar
3 tablespoons minced fresh ginger root
2 tablespoons lemon juice
3  half-pint canning jars with lids and rings

Directions:
Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 3 half-pint jars

Calories: 163
Fat: 0.1 g
Carbohydrates: 41.8 g
Sugars: 40.4 g
Dietary fiber: 0.6 g
Protein: 0.3 g
Sodium: 1.5 mg
Salted Caramel Pretzel Bark
Category: appetizers-and-snacks
By katipa

Great party snack!

Ingredients:
8 ounces mini pretzels
1 cup butter
1 cup light brown sugar
2 cups milk chocolate chips
sea salt to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper. Spread pretzels onto the prepared baking sheet. Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels. Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 10 servings

Calories: 465.2
Fat: 29.3 g
Saturated fat: 17.8 g
Carbohydrates: 53.4 g
Sugars: 32.4 g
Dietary fiber: 2.7 g
Protein: 3.7 g
Cholesterol: 48.8 mg
Sodium: 559.5 mg
Baked Asparagus With Toasted Walnuts


Ingredients:
asparagus, salt, fresh ground pepper, butter, walnut oil, olive oil, lemon juice, salt, fresh ground black pepper, walnuts

Directions:
To cook asparagus: Preheat oven to 300°F.
Break off woody stems of asparagus.
If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
(Pencil-thin spears do no need peeling.] Place in a greased or sprayed 9x13 inch glass baking dish.
Sprinkle lightly with salt and pepper.
Dot with margarine.
Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
(Asparagus may be baked 1 day ahead and reheated in microwave.] To make topping: In a small bowl, whisk together oil, lemon juice, salt and pepper.
(Topping may be refrigerated overnight. Bring to room temperature before using.]
Before serving: Spoon topping over asparagus and sprinkle with walnuts.
Ham, Cheese and Onion Scones


Ingredients:
flour, whole wheat flour, baking powder, butter, onion, cheddar cheese, ham, buttermilk, egg

Directions:
Place flour, baking powder, garlic salt in mixing bowl and stir together. Grate cold butter into mixture and stir till coarse meal.
In a seperate bowl whisk together buttermilk and egg. Add this to the dry mixture as well as the cheese, onion and ham.Stir just till combined.
Place this on a floured board and knead a few times. Pat into a 1" thick shape and cut with a large cookie cutter.
Place on greased baking sheet or sheet lined with parchment paper. Bake at 350 degrees for 20-25 minutes.
Chewy Chocolate Cookies I
Category: desserts
By Linda Whittaker

These are GREAT chocolate chocolate chip cookies. Always a request at Christmas from friends and family!

Ingredients:
1 ¼ cups butter, softened
2 cups white sugar
2  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 dozen

Calories: 133.7
Fat: 7.3 g
Saturated fat: 4.5 g
Carbohydrates: 17.5 g
Sugars: 12.2 g
Dietary fiber: 1 g
Protein: 1.4 g
Cholesterol: 20.5 mg
Sodium: 88.6 mg