xiaoxl/recipe_data huggingface dataset:
Creamy Garlic and Mushroom Chicken Thighs
Category: meat-and-poultry
By Kim

A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!

Ingredients:
1 tablespoon vegetable oil
4  skin-on, bone-in chicken thighs
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8 ounces cremini mushrooms, sliced
½  onion, chopped
6 cloves garlic, thinly sliced
½ cup dry white wine
1 ½ cups chicken broth
¼ cup heavy cream
1 pinch salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste  (Optional)

Directions:
Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low. Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer. Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 352.7
Fat: 22 g
Saturated fat: 7.4 g
Carbohydrates: 13.9 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 19.6 g
Cholesterol: 93.6 mg
Sodium: 997.6 mg
Turkey and Quinoa Meatloaf
Category: meat-and-poultry
By Andrew Benoit

I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!

Ingredients:
¼ cup quinoa
½ cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1  egg
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

Directions:
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool. Preheat an oven to 350 degrees F (175 degrees C). Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 5 servings

Calories: 259.3
Fat: 11 g
Saturated fat: 2.7 g
Carbohydrates: 15.2 g
Sugars: 7.3 g
Dietary fiber: 1.1 g
Protein: 25.3 g
Cholesterol: 120.8 mg
Sodium: 967.6 mg
One-Pot Chicken and Sausage Orzo
Category: meat-and-poultry
By Chef John

There's something extra satisfying about a recipe like this one-pot chicken and sausage orzo dish where you just basically dump the ingredients in a pot and wait until it's cooked. Sure, you have to stir it a few times, and it helps if you add stuff in the right order. But for how delicious this comes out, you're doing very little actual work.

Ingredients:
2 teaspoons olive oil
12 ounces spicy Italian sausage, casings removed
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon salt, or to taste
3 cups chicken broth, plus more as needed
½ cup tomato sauce
1 ½ cups uncooked orzo (rice-shaped pasta)
1 teaspoon kosher salt, or to taste
½ cup finely grated Parmigiano-Reggiano
¼ cup chopped Italian parsley
2 tablespoons sliced fresh chives
4 tablespoons ricotta cheese for garnish

Directions:
Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt. Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.

Prep time: 15 mins
Cook time: 16 mins
Total time: 31 mins
Yields: 4 servings

Calories: 713.3
Fat: 30.3 g
Saturated fat: 10.4 g
Carbohydrates: 60.6 g
Sugars: 5.3 g
Dietary fiber: 3 g
Protein: 47.7 g
Cholesterol: 130.8 mg
Sodium: 2709.2 mg
Grilled Shrimp Coated With Garlic and Herbs


Ingredients:
large shrimp, olive oil, garlic, parsley, lemon wedge

Directions:
Remove shells from the shrimp including tails; devein, rinse and thoroughly dry.
Stir olive oil and garlic in oversized bowl large enough to hold all ingredients.  Mix bread crumbs and parsley with the olive oil and garlic.  Mixture should be moist.
Coat the shrimp by tossing.  Thread the shrimp onto skewers.  Try not to overcrowd.  Line them side by side on a sheet of plastic wrap or wax paper.  When finished, sprinkle leftover breadcrumb mixture over the skewers and lightly press onto the shrimp equally on both sides.  Seal the skewers in plastic wrap and refrigerate at least a few hours or overnight.
Pre-heat the grill or broiler.  Medium char the first side, about 2 to 3 minutes pending heat intensity.  Flip over and cook until the shrimp is just cooked through, no longer translucent.
Carefully removing shrimp from the skewers.  Serve with lemon wedges.
Notes:  Although bamboo skewers are shown in the picture above, shrimp releases easier with metal skewers sprayed with non-stick.
Roasted Pumpkin Penne With Autumn Pesto


Ingredients:
walnuts, ginger, garlic cloves, lemon zest, flat leaf parsley, extra virgin olive oil, extra virgin olive oil, sweet paprika, nutmeg, parmigiano-reggiano cheese

Directions:
Preheat oven to 400˚F.
Place parsley, spinach, ginger, garlic, nuts, lemon zest and juice, salt and pepper in food processor and turn processor on. Stream about 1/3 cup EVOO into processor to form a pesto sauce.
Drizzle the pumpkin cubes with 2 tablespoons EVOO and season with salt, pepper, paprika and nutmeg. Roast 15 minutes, turn the cubes over and roast 15 minutes more.
Meanwhile, bring water to boil for pasta, salt it and cook to al dente, according to package directions. Reserve 1 cup of the starchy water just before draining. Drain pasta, return to hot pot, add reserved water and pesto, and toss to coat. Gently mix in the roasted pumpkin cubes and serve topped with lots of cheese and some pumpkin seeds, if desired.
Rainbow Rotini, Chicken & Broccoli Casserole


Ingredients:
tri-color spiral pasta, frozen broccoli, sharp cheddar cheese, milk, mushroom stems and pieces

Directions:
Cook pasta according to package directions., Preheat oven to 350 degrees Fahrenheit., In a large bowl, combine all ingredients except 3/4 cup cheese and mix well., Spoon into a greased 13x9-inch baking dish., Top with remaining 3/4 cup of cheese., Bake uncovered, 25-30 minutes or until hot and bubbly., Let stand 10 minutes.
Kickin' Collard Greens
Category: side-dish
By Ken Adams

If you like greens you will love this recipe.  The bacon and onions give them a wonderful flavor.  Add more red pepper for a little more spice.

Ingredients:
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Directions:
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan.  Add onion, and cook until tender, about 5 minutes.  Add garlic, and cook until just fragrant. Add  , and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 127.1
Fat: 9.2 g
Saturated fat: 2.5 g
Carbohydrates: 7.9 g
Sugars: 1.9 g
Dietary fiber: 3.3 g
Protein: 4.4 g
Cholesterol: 12 mg
Sodium: 1000.8 mg
Chocolate Cake Shot
Category: drinks
By Janell

A shot that tastes and feels just like a piece of chocolate cake. You have to shoot it to believe it!

Ingredients:
1 fluid ounce hazelnut liqueur
½ fluid ounce vodka
1  lemon, cut into wedges
white sugar

Directions:
In a shot glass, combine 1 part hazelnut liqueur and 1 part vodka. Coat a wedge of lemon with sugar. Suck the lemon wedge, and with the juice still in your mouth, drink the shot.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 138.2
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 13.3 g
Sugars: 12.1 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 2.1 mg
Salmon and Asparagus Stir Fry


Ingredients:
salmon fillets, salt, ground black pepper, asparagus, green onions, soy sauce, rice vinegar, fresh ginger, garlic, cornstarch, sugar, water

Directions:
Heat non-stick skillet or wok over medium-high heat until hot.
Add fish and sprinkle with salt and pepper.
Cook fish 5-7 minutes or until fish turns opaque throughout, gently stirring occasionally.
Transfer fish to platter and keep warm.
To same skillet, add asparagus and red pepper, cook covered for 5 minutes or until vegetables are tender/crisp, stirring occasionally.
Meanwhile in a small bowl, whisk together green onion, soy sauce, vinegar, ginger, garlic, cornstarch, sugar and water until well blended.
Add soy sauce mixture to vegetables and bring to boil.
Boil for 1 minute, stirring constantly.
Spoon vegetable mixture over fish and toss gently to coat.
Serve!
Crock Pot Stout Corned Beef


Ingredients:
corned beef brisket, onions, beef broth, stout beer, red onion

Directions:
Peel and cut the medium onions (whatever type you prefer, white or yellow etc] into 8ths, and place them in the bottom of your crock pot.
Open up the packaged corned beef and pour all of the juices contained in the bag into the crock pot (the producer's directions recommend using the juices, as well].
Place the corned beef on top of the onions, then sprinkle with the spice packet.
Pour the beef broth over the corned beef, careful not to dislodge too much of the spice packet ingredients, then do the same with the can of stout.
Arrange the sliced red onion over the top of the beef.
Put the crock pot on low and cook for 4 hours, then turn the beef over and cook an additional 4 hours (or you can cook on high for 2, turn, and cook an additional 2 or until it is as tender as you'd like].
Slice and serve with Simmered Cabbage recipe #100417, carrots, and potatoes of your choice.
Note: although you can use Guiness in this instead of the Young's, I recommend trying to find the double chocolate stout because of the delicious, rich, non-bitter taste it imparts to the corned beef! If you'd still like to experience the richness of a bit of chocolate, take 1 1/2 teaspoons of unsweetened cocoa powder and mix it with a bit the beef broth until it's well mixed and smooth, then whisk it into the rest of the broth and proceed as the recipe describes. Wonderful!
Puffed Oven Pancake With Summer Fruit


Ingredients:
milk, flour, eggs, sugar, butter, cherries, confectioners' sugar

Directions:
Preheat oven to 425°F
Mix milk, flour, eggs, sugar and extract in a blender or in a large bowl with a whisk until well mixed.
Place butter in a 9 or 10-inch frying pan (or ovenproof saute pan].
Place pan in hot oven to melt butter.
Remove pan with an oven mitt and tilt to coat bottom and sides with butter.
Spread fruit in pan and pour egg mixture over fruit.
Immediately return to oven and bake for about 20 minutes or until puffed and golden.
Remove from oven and sift confectioners’ sugar over pancake.
Cut into wedges and serve.
Warming Celery & Carrot Soup


Ingredients:
celery ribs, carrots, unsalted butter, applesauce, dried parsley

Directions:
Place butter, diced celery and grated carrot in 2 litre microwaveable bowl and heat on high for 5 minutes.
Add stock, stir and return to microwave for further 12 minutes on high.
Remove from microwave and liquidise in batches until smooth, adding to large saucepan.  For really smooth soup, pass through a sieve to remove the fine celery strands which occasionally remain (only if you are an absolute fanatic and a glutton for work].
Add milk, seasoning and Love Apple Sauce (adjusting to taste].
Heat to fast simmer then plate up, decorate with a small swirl of cream and a pinch of dried parsley.
Spinach Salad with Hot Bacon Dressing


Ingredients:
fresh spinach, bacon, green onions, red wine vinegar, ketchup, salt, pepper

Directions:
Rip spinach into bite size pieces and place in a large salad bowl., Fry bacon until crispy, remove bacon to drain on paper towel., Stir fry the green onions in the bacon drippings., Mix in vinegar and ketchup, salt and pepper to taste., Heat, stirring continuously for about 5 minutes., Pour hot dressing over spinach and toss well., Add bacon and toss again.
Banana Snack Cake


Ingredients:
shortening, brown sugar, sugar, eggs, banana, vanilla extract, all-purpose flour, whole wheat flour, baking soda, salt, buttermilk, brown sugar, butter, margarine, milk, confectioners' sugar

Directions:
In a mixing bowl, cream the shortening and sugars. Add eggs, one at a time, beating well after each addition.
Beat in bananas and vanilla.
Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in nuts.
Pour into a greased 13x9x2-inch baking pan.
Bake 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
If desired for frosting, combine the brown sugar, butter and milk in a saucepan.
Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from heat; cool to lukewarm.
Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost the cooled cake.
Candy Cane Blossoms


Ingredients:
butter, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, milk

Directions:
Heat oven to 350°F Remove wrappers from candies.
Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.
Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars.
Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven.
Press a candy piece into center of each cookie.
Cool completely.
Chocolate Oatmeal Raisin Cookies


Ingredients:
eggs, quick-cooking oats, raisins

Directions:
Preheat oven to 350 degrees F.
Lightly coat baking sheets with cooking spray or line with parchment.
In a large mixing bowl, combine all ingredients with a wooden spoon.
Drop by heaping tablespoons onto prepared baking sheets. Bake until set, about 17 to 20 minutes.
Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks.
Biscotti Regina (Sesame Seed Cookies)


Ingredients:
all-purpose flour, sugar, baking powder, salt, unsalted butter, eggs, vanilla extract, orange zest, sesame seeds

Directions:
Preheat the oven to 375 degrees.
Butter two baking sheets, or place silicon baking sheets on them.
In a large bowl, stir together the flour, sugar, baking powder and salt.
With an electric mixer on low speed, add the butter until blended.
Whisk together the eggs, zest and vanilla, and add this to the flour mixture, and continue beating on low until you have a smooth dough.
Pinch off a small piece of dough about the size of a small golf ball and roll it into a log about 2 inches long.
Roll the log into the sesame seeds, pressing them so seeds stay on.
Place the cookie on the prepared baking sheets  keeping the cookies two inches apart.
Bake for 25 minutes or until lightly browned. Cool, and store in airtight containers.  (or cookies freezer very well!].
Kale With Cashew Cream and Chickpeas


Ingredients:
kale, raw cashews, non-dairy milk substitute, garlic clove, onion, carrots, mushrooms, low-sodium chickpeas, crushed red pepper flakes

Directions:
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Place cashews, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside.
Coat large covered frying pan or dutch oven (at least 5 quarts] with oil. Add onion, carrots and mushrooms and sauté for 5 minutes, or until softened, adding small amount of water if needed to prevent sticking.
Stir in the chickpeas. Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.
Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.
Golden Peach Muffins


Ingredients:
all-purpose flour, sugar, salt, baking soda, ground cinnamon, eggs, vanilla extract

Directions:
In a bowl, combine the dry ingredients.
In another bowl, combine the eggs, oil and vanilla; Stir into dry ingrediants just until moistened (batter will be thick].
Fold in peaches.
Fill paper-lined muffin cups two-thirds full.
Bake at 350* for 25-30 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Chicken Jalfrezi
Category: world-cuisine
By Alia Tasleem

This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.

Ingredients:
2 tablespoons vegetable oil
1  onion, grated
2 cloves garlic, chopped
1 ½ pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 ½ teaspoons salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
½ cup chopped cilantro leaves

Directions:
Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate. Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 264.7
Fat: 16.9 g
Saturated fat: 5.5 g
Carbohydrates: 6.7 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 20.4 g
Cholesterol: 79.4 mg
Sodium: 754.5 mg
Hidden Valley Bacon & Cheddar Dip
Category: trusted-brands-recipes-and-tips
By Hidden Valley Ranch

This creamy, cheesy dip with Hidden Valley® Original Ranch® Dips Mix and lots of crumbled bacon makes a party-pleasing favorite.

Ingredients:
1 (16 ounce) container sour cream
1 (1 ounce) packet Hidden Valley® Original Ranch® Dips Mix
1 cup shredded Cheddar cheese
6  thick-cut bacon, cooked and crumbled
Freshly cut vegetables, corn or potato chips

Directions:
In a bowl, add the sour cream and dips mix and stir until well blended. Fold in the cheese and bacon. Chill covered for 1 hour before serving. Serve with vegetables or chips.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 cups

Calories: 229
Fat: 19 g
Saturated fat: 9.5 g
Carbohydrates: 3.4 g
Sugars: 0.2 g
Protein: 10.6 g
Cholesterol: 47.4 mg
Sodium: 840.1 mg
Salami Stacks


Ingredients:
cream cheese, mayonnaise, Tabasco sauce

Directions:
Reserve 3 tablespoons of soften cream cheese, leave at room temperature.
Stir 3 oz diced apricots, mayonnaise, and Tabasco into remaining cream cheese.
Lay 4 salami slices on a clean board.
Spread a heaped teaspoon of cheese mixture on each slice, making sure it is spread right to the edge.
Place second salami slice on top and spread as above.
Repeat with one more slice and top with the fourth slice.
Place on a  flat plate, cover with plastic wrap, and refrigerate for 2 hours.
Take the extra 4 3/4 oz of very finely chopped apricots and spread on wax paper in a 1/2 inch-wide strip.
Lightly spread reserved cream cheese around the sides of the salami stacks.
Roll the sides of the stacks over the chopped apricots, pressing well.
Cover and refrigerate.
To serve, cut each stack into 6 triangles.
Place a toothpick in center of each and arrange on platter.
Lunchbox Ginger Cookies
Category: desserts
By Busy Cook

A dozen of these cookies made a special 'teacher gift' for me from one of my second grade students. The best gift of all was when his mother sent the recipe to me one day. When cool, store in airtight container.

Ingredients:
cooking spray
¼ cup white sugar, or as needed
1 cup dark brown sugar
½ cup canola oil
¼ cup dark molasses
1  egg
2 ⅓ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon freshly grated ginger
½ teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon cayenne pepper  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl. Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended. Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time. Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets. Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

Prep time: 20 mins
Cook time: 9 mins
Total time: 29 mins
Yields: 36 cookies

Calories: 94.4
Fat: 3.3 g
Saturated fat: 0.3 g
Carbohydrates: 15.4 g
Sugars: 8.6 g
Dietary fiber: 0.2 g
Protein: 1 g
Cholesterol: 4.5 mg
Sodium: 73.1 mg