xiaoxl/recipe_data huggingface dataset:
New & Improved Chicken Parmesan
Category: main-dish
By Chef John

I love chicken parm, especially when it's made with fresh mozzarella, which it almost never is in restaurants. Of course, at home we can use the real stuff, but it can be pricey. So I tried something new--a cheese spread using ricotta fortified with sharp Cheddar.

Ingredients:
2 large skinless, boneless chicken breast halves
½ teaspoon kosher salt
1 pinch ground black pepper
½ cup flour
1  egg, beaten
¾ cup dry bread crumbs
½ cup light olive oil for frying, or as needed
½ cup ricotta cheese
½ cup shredded sharp white Cheddar cheese
salt and freshly ground black pepper to taste
½ teaspoon olive oil
2 tablespoons grated Parmigiano-Reggiano cheese for topping
1 cup marinara sauce, heated, or more as needed
1 tablespoon chopped fresh flat-leaf parsley

Directions:
Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil. Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour. Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side. Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet. Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil. Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.

Prep time: 20 mins
Cook time: 14 mins
Total time: 34 mins
Yields: 2 servings

Calories: 1009.8
Fat: 45.9 g
Saturated fat: 15.2 g
Carbohydrates: 85.1 g
Sugars: 13.9 g
Dietary fiber: 6.6 g
Protein: 60.8 g
Cholesterol: 258.7 mg
Sodium: 2073.1 mg
Stuffed (Aubergine) Eggplant


Ingredients:
eggplants, butter, margarine, onion, garlic cloves, mushroom, cottage cheese, cooked rice, cheese, thyme

Directions:
Slice eggplants in half lengthwise, use a spoon to scoop out the insides, down to 1/4" of the skin.
Chop the eggplant innards and cook in a skillet in margarine or butter with onions, garlic and mushrooms over medium heat, until the onions are clear and the eggplant is soft.
Combine all other ingredients and stuff the eggplant shells.
Bake, uncovered at 350 degrees for 35-40 minutes.
Five-Minute Strawberry Banana Smoothie


Ingredients:
frozen strawberries, milk, sugar, banana

Directions:
Put all ingredients in your blender., Blend well for a minute.
Favorite Gingersnaps


Ingredients:
shortening, sugar, molasses, egg, plain flour, baking soda, cinnamon, clove, ginger, salt, sugar

Directions:
Cream shortening and sugar., Add molasses and egg, beat well., Add sifted dry ingredients and mix., Roll into marble size balls and dip in sugar., Place 2 inches apart on greased cookie sheet., Bake at 375 degrees for 15 minutes.
Tackee David's Split Pea with Ham
Category: soups-stews-and-chili
By David Cobbs

A delicious and hearty good-for-winter soup. This is the kind of soup where just about anything works.

Ingredients:
1 pound dried split peas
8 cups water
1  meaty ham bone
1 cup chopped onion
¼ teaspoon dried marjoram leaves, crushed
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
1 cup chopped celery
½ teaspoon salt, or to taste

Directions:
Place the peas and water into a large soup pot over medium heat; bring to a boil, boil for 2 minutes, and set aside off the heat to cool for 1 hour. Place the ham bone into the pot with the peas, and stir in onion, marjoram, thyme, garlic powder, and salt; bring to a boil over medium heat, reduce heat to a simmer, cover the pot, and simmer for 2 hours, stirring occasionally. Remove the ham bone, and cut as much ham as possible from the bone; chop the ham, and return to the soup.  Stir in celery. Discard ham bone. Bring soup back to a simmer, and cook for 45 more minutes, stirring occasionally. Season to taste with salt.

Prep time: 15 mins
Cook time: 2 hrs 50 mins
Total time: 4 hrs 5 mins
Yields: 8 servings

Calories: 204.9
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 36.8 g
Sugars: 5.7 g
Dietary fiber: 15.1 g
Protein: 14.3 g
Sodium: 173.9 mg
Yummy Broccoli Bake


Ingredients:
broccoli florets, onion, butter, mayonnaise, reduced-fat sour cream, garlic powder, sharp cheddar cheese

Directions:
Preheat oven to 350°F.
Steam the broccoli and chopped onions until fork-tender; drain well.
In a bowl, mix everything together EXCEPT the crushed crackers.
Pour into a lightly greased casserole dish.  Sprinkle with the crushed crackers.
Bake at 350°F for 30-35 minutes.
Marcona Almond Mayonnaise


Ingredients:
apple cider vinegar, olive oil

Directions:
1. Pour vinegar and agave into vita-mix and puree on high speed for 20 seconds until combined.
2. With motor running on medium or high, drizzle in olive oil to create an emulsion.
3. Don't worry, if you don't get the emulsification, the almonds will thicken up your mixture.
4. Blend in 2 tablespoons of almonds, then check for thickness and texture.
5. If necessary, blend in another tablespoon of almonds, until thick and creamy.
6. Serve with sandwiches, burgers and salads.
Knoth's Barbeque Sauce


Ingredients:
sugar, catsup, mustard, black pepper, water, salt, butter, vinegar, cornstarch, sugar

Directions:
Combine 4 cups sugar, catsup, mustard, red pepper, black pepper, water, salt, Crisco, butter and enough vinegar to make 1 gallon.
Mix well, cook slowly for one hour, stirring while cooking.
Add corn starch.
Add 1/2 cup sugar at last.
Healthier Roasted Garlic Mashed Potatoes


Ingredients:
garlic cloves, olive oil, potato, fat free chicken broth, kosher salt, fresh coarse ground black pepper, fresh parsley, flaked sea salt

Directions:
Preheat oven to 350°F.
Place garlic cloves baking dish & drizzle with olive oil.
Bake 15-20 minutes until garlic is soft & golden, then remove from oven and let cool.
Peel potato & cut in half.  Place in pot & cover with cold water.
Bring to boil over high heat & simmer 30 minutes until tender.  Drain.
In small saucepan bring broth to boil, reduce heat, & simmer.
Squeeze garlic to release cloves from skin.  Throw away skins and mash cloves (I use a fork].
Mash potatoes; add roasted garlic.  Gradually add broth to desired consistency. Mix in kosher salt & pepper.
Garnish with fresh parsley & flaked sea salt (I use black or pink flake salt for color].
Crunchy Asian Lettuce Wraps


Ingredients:
bok choy, head broccoli, green onions, cilantro, extra firm tofu, olive oil, soy sauce, brown sugar, red pepper flakes, sea salt, cashews, iceberg lettuce leaf

Directions:
"Mix together all vegetables, then mix dressing ingredients. Let marinate at least one hour, then spoon into lettuce leaves, sprinkle cashews over filling. Wrap and secure with toothpicks."
German Potato Dumplings


Ingredients:
potatoes, salt, all-purpose flour

Directions:
Peel raw potatoes and grate finely.
Put potatoes in a bowl and press down on them while tipping bowl to pour off as much liquid as possible.
Stir in salt.
Add as much flour as needed to make a firm dough.
Have a pot of boiling water ready and drop in portions of dough with a tablespoon.
Boil gently, uncovered, until dumplings float.
Serve with onions which have been sauteed in butter until they are caramelized, poured over top of dumplings; or also good with sauerkraut.
You can also add some grated onion to the dumpling dough if you like (about a tablespoon].
Leftovers are good sliced and fried in butter.
Low-Fat Peach Upside Down Cake


Ingredients:
reduced-calorie margarine, reduced-calorie margarine, sugar, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt

Directions:
Preheat oven to 350 degrees. Pour the melted margarine into an 8 x 8 x 2" baking pan, spreading to coat bottom and sides of pan.
Arrange peaches in bottom of pan. Place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. Add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. Scrape down sides of work bowl; add remaining ingredients. Pulse until batter thickens.
Spread evenly over peaches.
Bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. Cool on rack 2 minutes. Loosen around edges with metal spatula and invert onto serving plate.
Mushroom Chicken Breasts


Ingredients:
chicken breasts, flour, salt, pepper, garlic powder, butter, mushrooms, white wine

Directions:
Mix flour, salt, pepper, and garlic powder together.
Coat chicken with this mixture then place the chicken in an ungreased baking pan.
Dot with butter before baking.
Bake uncovered at 350 degrees for 40 minutes.
Meanwhile, mix cream of mushroom soup, mushrooms, and white wine.
Pour over chicken and bake another 20 minutes.
Rotisserie Chicken Noodle Soup
Category: soups-stews-and-chili
By Michelle Molina

A hearty chicken noodle soup perfect for a cold day or a sick little one.

Ingredients:
1 tablespoon olive oil
1 pound carrots, sliced diagonally
1 cup chopped celery
½ medium yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon seasoned salt
salt and ground black pepper to taste
2 cloves garlic, minced
4 cups chicken broth, or to taste
1 (8 ounce) package extra-wide egg noodles
1  cooked rotisserie chicken - skinned, boned, and meat shredded

Directions:
Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes. Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 359.5
Fat: 10.3 g
Saturated fat: 2.4 g
Carbohydrates: 36.9 g
Sugars: 5.8 g
Dietary fiber: 4 g
Protein: 28.5 g
Cholesterol: 99.5 mg
Sodium: 1018.9 mg
Colombian Arepas


Ingredients:
ricotta salata, mozzarella cheese, water, water, salt

Directions:
Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated.
Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen].
Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide], then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface.
Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch.
Drain on paper towels.
Spicy Hash Browns - Homemade


Ingredients:
potatoes, salt, paprika, chili powder, black pepper, olive oil, dried basil

Directions:
Place potatoes in large mixing bowl and add oil to coat.
Combine remaining seasonings, add to potatoes and toss until thorougly blended.
Spread on UNGREASED cookie sheet and bake in preheated 400 degree oven for 30 minutes.
Honey Blueberry Muffins


Ingredients:
flour, salt, baking powder, milk, honey, egg, butter, blueberries, flour

Directions:
Prehaet oven to 400 degrees., Sift flour with salt and baking powder., In a seperate large bowl, mix milk, honey, beaten egg, and melted butter., Add the wet mixture to the dry ingredients., Stir quickly just long enough to moisten dry ingredients., Gently fold in the blueberries., Fill greased/paper lined  muffin pans 1/2 full., Bake 30-35 minutes at 400 degrees or until lightly browned.
No-Knead Cheese Burger Buns


Ingredients:
unbleached all-purpose flour, sharp cheddar cheese, parmesan cheese, salt, onion powder, sugar, instant yeast, butter, egg, water

Directions:
Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine.
Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy.
Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.
Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet.
Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2" to 4" wide.
Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F
Brush each bun with some of the melted butter.
Bake the buns for about 20 minutes, until they're a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer.
Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature.
Yogurt Fruit Salad


Ingredients:
fresh strawberries, green grapes, cantaloupe

Directions:
"Pour all ingredients into a medium-sized bowl and stir until fruit is mixed to your liking. Serve cold. Feel free to sprinkle some sugar on top for some added sweetness (or Splenda if you're dieting]."
Shrimp Cocktails


Ingredients:
lemon, kosher salt, shrimp, chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, Tabasco sauce

Directions:
SAUCE:.
Make the sauce at least one hour in advance (even better with 24 hours in the fridge].
For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible.
SHRIMP:.
Cut the lemon in half and add it to a large pot of boiling salted water.  Add the shrimp and cook, uncovered, for only 3 minutes, until they are just cooked through. Remove with a slotted spoon to a bowl of ice water to immediately stop cooking.
When the shrimp are cool enough to handle, peel and devein them (back-sides]. Keep cold until ready to serve.
Huey's Lamb Sausage Rolls


Ingredients:
lamb backstraps, minced garlic cloves, dried rosemary, puff pastry sheets, olive oil flavored cooking spray, egg, milk

Directions:
Preheat the oven to 190°C/375°F.
Place a backstrap in the centre of each pastry sheet, smear the top with tapenade, sprinkle with the minced garlic and the rosemary and wrap it up; then crimp the edges with a fork and place the roll, seam side down, on a lightly greased baking tray.
Beat together the egg and milk and generously brush the rolls; then cook them in oven for about 15 minutes or until pastry is golden.
Slice each roll into 4 and serve with your favourite sauce or relish on the side.
Flourless Chocolate Cake With Marzipan and Raspberries


Ingredients:
unsalted butter, sugar, flour, dark rum, bittersweet chocolate, unsalted butter, marzipan, frozen raspberries

Directions:
Cake Directions:
Pre-heat oven to 325 degrees.
Butter 9 inch spring foam pan.
Wrap foil around bottom and 2 inches up on the outsides of pan.
Combine 1 cup of butter and the semisweet chocolate in top of double boiler.
Melt over simmering water.  Stir until smooth. Remove from water.
Whisk sugar and eggs in a large bowl to blend.
Mix in flour.
Stir in warm chocolate mix.
Pour batter into pan.
Repeat previous steps to make second cake.
pour enough boiling water into pan to come 1/2 inch up the side of the cake.
Bake cakes until top is firm and toothpick comes out with some crumbs, roughly 1 hour.
Top bottom cake with layer of marzipan.
Place second cake on top of first cake and top with the glaze. allow to cool until glaze makes a hard shell.
Glaze cooking directions:
Boil coffee liqueur, frangelico, and rum in a sauce pan until reduced to 1/4 cup about 2 minutes.
Reduce heat to low and add chocolate, cream and butter.
Stir until chocolate and mix is smooth.
Cool until mix thickens but is still pourable about 45 minutes.
Serve with fresh raspberries on the side and on top.
Avocado Stuffing


Ingredients:
butter, onion, celery, red bell pepper, parsley, pecans, chicken broth, salt, pepper, avocados

Directions:
Preheat oven to 350°F.
In skillet melt butter over medium heat.
Add onion, celery, bell pepper and parsley; sauté for 4 minutes stirring occasionally.
Stir in pecans, bread, broth and spices (or stuffing mix, water according to package directions] and avocado.
Grease a 2 quart casserole and spoon in stuffing or just bake it in the skillet.
Bake  oven for 30-35 minutes until top is lightly browned and stuffing is heated through.
Serve and enjoy.
Peach Margarita


Ingredients:
Grand Marnier, lemon juice

Directions:
**Coat the rim of the cocktail glass with coarse sugar, if desired.
Add the remaining ingredients to a blender with ¾ cup ice.
Blend until smooth; pour into rimmed glass.
Egg N Cheese Bake


Ingredients:
egg, cheese, panko breadcrumbs, cayenne pepper, kosher salt, black pepper

Directions:
Preheat oven to 350°F.
In a small bowl beat the egg a bit.
Add cheese and panko, blend well.
Mix in spices.
Oil a ramekin and pour in the mix.
Place ramekin on a sheet and place in the oven.  Bake for 20 minutes or until solid.
Serve hot.
Chocolate Beer Cake


Ingredients:
butter, sugar, flour, baking powder, baking soda, salt, beer

Directions:
Cream butter, add sugar slowly and beat well. Add the egg yolks one at a time, beating well after each addition.
Add the chocolate which has been melted over low heat and cooled. Beat until smooth.
Sift together three times the flour, baking powder, soda and salt. Add to the butter alternately with the beer, a little at a time, and blend well.
Beat the egg whites until stiff but not dry and fold inches.
Bake in a buttered loaf pan (9×5×3] about 30 minutes in a preheated 375º oven.  Serve plain or frost with a frosting.
Cottage Cheese Salad
Category: salad
By RANDIMARTIN

Cottage cheese and fresh green onions, cucumbers, and tomatoes make this salad great with spaghetti or other Italian faves!

Ingredients:
1 (16 ounce) container cottage cheese, drained
4  roma (plum) tomatoes, chopped
4  green onions, chopped
2 medium cucumbers, peeled and diced
salt and pepper to taste

Directions:
In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste. Chill until serving.

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

Calories: 137.9
Fat: 5.2 g
Saturated fat: 3.2 g
Carbohydrates: 8.3 g
Sugars: 2.7 g
Dietary fiber: 1.1 g
Protein: 15 g
Cholesterol: 16.8 mg
Sodium: 458.8 mg
Grown Up Macaroni & Cheese


Ingredients:
elbow macaroni, butter, flour, milk, heavy cream, onion, bay leaf, cheddar cheese, Dijon mustard, parsley, paprika

Directions:
Cook macaroni in boiling salted water according to package directions.
Drain& add a little butter to prevent sticking.
Cover& put aside.
Melt butter in a large saucepan over low to medium heat.
Add flour& cook gently for 4- 5 mins.
Add milk, mix well& allow to simmer for a few mins.
Add cream, mix well& cook over low heat, stirring constantly, until sauce starts to thicken (about 10 mins].
Add onion& bay leaf; continue cooking for another 15- 20 mins, stirring constantly.
Remove from heat, remove bay leaf, stir in mustard& 1 1/2 cups of the cheddar, season with salt& pepper and stir well.
Combine with macaroni in an ovenproof casserole dish.
Sprinkle the rest of the cheddar over top.
Combine bread crumbs, parsley& paprika and sprinkle over the top.
Bake in a preheated 350F oven for about 15- 20 minutes or until light golden brown on top.
Sweet Potato Crisps


Ingredients:
sweet potato, ground cinnamon, apple cider vinegar

Directions:
Preheat the oven to 200C/390°F.
Slice the potato as thin as possible using a mandolin or sharp knife.
Arrange on a baking tray lined with parchment paper then sprinkle with cinnamon and apple cider vinegar.
Cook for 45 minutes then turn the crisps over and bake for a further 30 minutes.
Spinach Salad Dressing


Ingredients:
vinegar, sugar, dry mustard, onion powder, salt, fresh ground pepper, canola oil

Directions:
Whisk together first six ingredients.
Whisk in the oil until dressing is well blended and emulsified.
Of the seasonings, I only measure the onion powder. Otherwise, I season to taste. Store in tightly covered jar. Shake well before serving.
Cheesy Scalloped Potatoes


Ingredients:
potatoes, onion, celery leaves, parsley, flour, butter, salt, fresh cracked pepper, milk, sharp cheddar cheese, paprika, cayenne

Directions:
Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in a blender, mixing thouroughly.
Arrange potato slices in a buttered, 2 quart baking dish.
Pour blended mixture over potatoes.
Cover loosely with tinfoil and bake at 350 degrees for 25 minutes.
Remove tinfoil half way through. Sprinkle with grated cheese, paprika and cayenne and bake for an additional 25 minutes.
Broil until chesse is bubbly and golden.
Cherry Cheese Danish


Ingredients:
cream cheese, sugar, egg, vanilla, cherry pie filling, powdered sugar

Directions:
Heat oven to 350 degrees.
Lightly butter 15 1/2" by 10 1/2" jelly-roll pan (cookie sheet with sides].
In medium bowl, mix cream cheese, sugar, egg, and vanilla with mixer until smooth.
Remove dough from one tube of crescent rolls.
Unroll and place in middle of pan.
Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan.
Place in oven 4 minutes, or until slightly dry.
Cool slightly and spread cream cheese mixture evenly over dough.
Spread pie filling over cheese.
Unroll remaining sheet of crescent rolls and separate into 8 triangles along perforations.
Arrange triangles on top of cherries, spaced evenly (will not cover surface completely].
Brush with egg glaze.
Bake 30 minutes or until golden brown and cheese mixture is set.
Let cool and dust with powdered sugar, if desired.
Cut into squares and refrigerate until serving.
Dairy Free Chocolate Pudding
Category: desserts
By Kathleen Amos-Robel

This is a simple, smooth and creamy vegan chocolate pudding.  I like to use ground chocolate as a substitute for the cocoa.

Ingredients:
3 tablespoons cornstarch
2 tablespoons water
1 ½ cups soy milk
¼ teaspoon vanilla extract
¼ cup white sugar
¼ cup unsweetened cocoa powder

Directions:
In small bowl, combine cornstarch and water to form a paste. In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture.  Cook, stirring constantly, until mixture boils.  Continue to cook and stir until mixture thickens.  Remove from heat.  Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.

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

Calories: 267.1
Fat: 4.7 g
Saturated fat: 1.2 g
Carbohydrates: 53.3 g
Sugars: 32.5 g
Dietary fiber: 4.8 g
Protein: 8.1 g
Sodium: 96.8 mg