xiaoxl/recipe_data huggingface dataset:
Easy Portuguese Kale Soup
Category: soups-stews-and-chili
By rn.leeann

An easy and delicious way to impress your family and friends! This recipe has a spin on it by using Polish kielbasa instead of linguica. My fiance cannot get enough of this dish Enjoy!

Ingredients:
2 tablespoons olive oil
1  onion, chopped
3 cloves garlic, chopped
1 (16 ounce) package kielbasa (Polish) sausage, diced
3  potatoes, cut into cubes
1 tablespoon salt
1 tablespoon ground black pepper
2 (14.5 ounce) cans chicken broth
1 cup water
1 (15 ounce) can red kidney beans, drained and rinsed
3  carrots, chopped
1 bunch kale, cut into thin ribbons
1 cup small elbow macaroni
6 tablespoons grated Parmesan cheese, or to taste  (Optional)

Directions:
Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes. Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes. Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 580.3
Fat: 28.2 g
Saturated fat: 8.7 g
Carbohydrates: 60.5 g
Sugars: 6.2 g
Dietary fiber: 10.5 g
Protein: 23.4 g
Cholesterol: 57.4 mg
Sodium: 2718.1 mg
Spinach Quiche
Category: breakfast-and-brunch
By Bailey

Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!

Ingredients:
½ cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4  eggs, beaten
1 cup milk
salt and pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2  cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 - 9 inch quiche

Calories: 612.6
Fat: 48.2 g
Saturated fat: 26.6 g
Carbohydrates: 23.9 g
Sugars: 6 g
Dietary fiber: 2.8 g
Protein: 22.9 g
Cholesterol: 232 mg
Sodium: 1155.1 mg
Chutney Cheese Spread


Ingredients:
cheddar cheese, cream cheese, mango chutney, onion, ground ginger

Directions:
Remove fruit chunks from chutney and cut fine., Place prepared chutney in medium bowl and add remaining ingredients., Mix well., Cover and chill one day before serving., Serve with thin crackers.
Yoghurt and Pineapple Croissants


Ingredients:
low-fat plain yogurt, crushed pineapple, black pepper, cumin

Directions:
Mix all ingredients except croissants in a small bowl.
Place croissants in a baking dish lined with foil and pour mixture over the top.
Bake in an oven for 10 minutes at 200 Celsius (400 Fahrenheit].
Allow at least 5 minutes resting time before serving.
Grandpa Rondina's Meatballs and Sauce


Ingredients:
lean ground beef, ground beef, milk, parmesan cheese, onion, garlic cloves, dried basil, dried parsley, dried oregano, olive oil, garlic clove, ground beef, Italian tomatoes, italian tomato paste, water, salt, pepper, bay leaf

Directions:
To prepare sauce, heat olive oil; add in garlic and brown the ground beef.
Once beef is cooked through add all additional ingredients for the sauce.
Simmer on low heat for at least one hour before adding meatballs.
to prepare meatballs: Just mix all ingredients in large bowl until well blended.
Shape into golf ball sized balls, you can stick them in the fridge until ready to add to the sauce.
Once the sauce has simmered for atleast one hour drop the meatballs in carefully.  They must simmer in the sauce (over low heat] for atleast 3 hours.  This makes a wonderful tasting sauce.
Serve over your favorite spaghetti noodle.
Low-Fat Apple Spice Muffins
Category: bread
By Chef Ivy

What I like the most about these muffins is that the spices make the muffin what it is. The raw cane sugar and whole wheat pastry flour are the best to use because they are the least processed ingredients available and retain more of their natural goodness. The chunky apple bits give me more for my bite and add another level of sweetness to the muffin. These make a great breakfast or brunch item, or you can have one with a cup of coffee and unwind! Enjoy!

Ingredients:
cooking spray
1 cup whole wheat pastry flour
1 cup all-purpose flour
½ teaspoon baking soda
1 pinch salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
2  large egg whites
⅔ cup skim milk
⅔ cup nonfat plain yogurt
1 cup raw sugar
1 tablespoon canola oil
¼ teaspoon vanilla extract
1 cup chopped peeled apple

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients. In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple. Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter. Pour the batter into the prepared muffin cups, filling them about 2/3 full. Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 158.7
Fat: 1.5 g
Saturated fat: 0.1 g
Carbohydrates: 32.9 g
Sugars: 18.5 g
Dietary fiber: 1.4 g
Protein: 4 g
Cholesterol: 0.5 mg
Sodium: 84.6 mg
South Indian Filter Coffee Using Italian Moka Pot (3 Cupper)


Ingredients:
water, coffee, milk, sugar

Directions:
Boil 100 ml of Water in a kettle to 100 degree Celsius/212°F.
In a moka pot, there are three parts upper, middle and lower part.
Put 2 Tbsp of Coffee in the middle part(basket].Keep it aside.
Pour hot water to the lower part, from that take 1 tbsp of water and put it into the middle part containing coffee, for preinfusion.
Using fork, put holes in the preinfused coffee to facilitate free flow of water.
Now assemble the moka pot and place it in the edges of the stove for 2 mins on medium-low flame.
You can see coffee on the upper part just like fountain,in this stage switch off the stove.
mix this coffee concentrate with milk and sugar.
Hot flavorful coffee is ready.
Sambousa
Category: appetizers-and-snacks
By Raffaella

Ramadahn Recipe: Sambousa is an Arabic egg roll. Ground lamb is an excellent substitute for ground beef, it adds a great taste!

Ingredients:
1 pound lean ground beef
½  carrot, minced
½  onion, minced
1 clove garlic, minced
1 teaspoon tomato paste
1  green onion, chopped
1 pinch seasoning salt
1  green chile peppers, diced  (Optional)
1 (16 ounce) package egg roll wrappers, cut in half into rectangles
1 tablespoon all-purpose flour
1 tablespoon water
2 cups vegetable oil

Directions:
In a large skillet, brown meat. Remove the meat from the skillet. In the same skillet used for the meat, saute onion, garlic, carrot and green onion. When the vegetables are tender, add tomato paste and seasoning salt. Stir in browned meat. In a small bowl combine flour with water until a watery paste is formed. Place a teaspoon full of meat mixture in the front part of one of the strips. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal the wrappers closed with the flour and water mixture. Continue this process until all of the ingredients are used. Using oil to taste, fry the triangular packages until crisp. Delicious!

Yields: 10 servings

Calories: 648.8
Fat: 54.1 g
Saturated fat: 9.6 g
Carbohydrates: 28.1 g
Sugars: 0.7 g
Dietary fiber: 1.1 g
Protein: 12.8 g
Cholesterol: 38.1 mg
Sodium: 318.1 mg
Classic French Vinaigrette


Ingredients:
red wine vinegar, granulated sugar, Dijon mustard, salt, ground black pepper, dried tarragon, olive oil

Directions:
In a small bowl, whisk the vinegar, sugar and seasonings together. Drizzle in the olive oil and continue whisking until the mixture thickens slightly. You may use an immersion blender if you prefer.
If you refrigerate the dressing, bring it to room temperature and whisk (or shake well] before serving.
Spicy Honey-Glazed Bacon or Ham


Ingredients:
bacon, ham, light-brown sugar, honey, dry white wine, dijon-style mustard, ground cumin, ground coriander, red pepper flakes

Directions:
Preheat oven to 350°F.
Arrange bacon in a jellyroll pan and bake in oven until almost crisp, about 18 minutes.
Process remaining ingredients in a food processor until smooth, about 10 seconds.
Drain fat from bacon pan and then brush one side of bacon with the glaze and return to oven for 10 minutes.
Turn bacon over, brush other side with glaze and bake 10 minutes more.
Slow Cooker Vegetable Fettuccine Alfredo


Ingredients:
butter, zucchini, carrots, button mushroom, fresh broccoli, green onions, garlic cloves, dried basil, salt, white pepper, fresh parmesan cheese, fettuccine pasta, pre-shredded mozzarella cheese

Directions:
Rub the walls of the slow cooker with the butter.
Place zucchini, carrots, broccoli, mushroons, green onions, garlic, seasonings and parmesan cheese into the slow cooker.  Cover and cook on high for 2 hours.
Just prior to serving time, cook the fettucine to "al dente".  Drain.
Add cooked fettucine, mozerella, cream and eggs yolks to the slow cooker.  Stir gently to blend all ingredients.  Replace cover on the slow cooker and continue to heat for 10 to 15 minutes.
Serve.
Creamy Italian Sausage Pasta


Ingredients:
hot Italian sausage, rigatoni pasta, penne pasta, alfredo sauce, black olives, sun-dried tomato packed in oil, garlic clove, Italian parsley, parmesan cheese, extra virgin olive oil, butter, salt

Directions:
Place Sausages in a pot with water and boil until thoroughly cooked through. Add minced garlic clove to pot for added flavoring.
Once cooked through, grill sausages to brown outer casing.
Meanwhile set a deep pot to boil with 5 quarts of water.  Salt water, eyeball it, to season pasta, and add either Extra Virgin Olive Oil or Butter to make sure Pasta does not stick. (I prefer EVOO, again eyeball it].
In a large skillet, slowly heat Alfredo Sauce, Olives and Sun Dried Tomatoes.
Once Suasages are cooked to desired liking, slice in 1/4 in rounds and add to sauce.
Cook pasta to just under al dente. Drain and add to sauce and sausages. (Remember the pasta will continue cooking in sauce.].
Serve it up on a plate and sprinkle chopped Italian Parsley and Parmesean Cheese over the top.  Serve with Garlic Bagel Chips or any other side of your choice.
Polish Summer Barshch (Borscht)


Ingredients:
beef broth, beet, instant flour, water, dill pickles, sour cream, fresh dill, green onions, sugar, salt, hard-boiled eggs

Directions:
Combine beef broth, beets and beet liquid in a large pot and heat., Mix flour and water, add to the pot and bring to a boil., Chill, add remaining ingredients except eggs and refrigerate., Serve very cold topped with chopped eggs.
Tuna Nigiri (Bouvet Island)


Ingredients:
fresh ahi tuna, albacore tuna, wasabi, sushi rice

Directions:
Press the rice down into the sushi mold and transfer to your work surface. If you don't have a mold, you can just shape the rice using your hands.
Put a dab of wasabi on top of the rice.
Lay a thin slice of the tuna over each rice shape.
Country Chicken Stew


Ingredients:
chicken legs, onion, potatoes, fresh basil, fresh marjoram, fresh sage, onion powder, sweet Hungarian paprika, bay leaf, dried tarragon, dried thyme, tomatoes, dry sherry, cornstarch, water

Directions:
Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
Add tomatoes with their juice and the wine.
Cover and simmer 10 minutes more or until chicken is tender and cooked through.
Remove chicken to platter; discard bay leaf; and skim fat.
Stir cornstarch mixture into stew and stir constantly until thickened.
Adjust taste for salt and pepper, and return chicken to pan.
Simmer for 5-10 minutes or until warmed through.
Serve with parsley dumplings, or over split biscuits, if desired.
Tastes good just as it is, too.
Savory Beef and Onion Stew (Hachée)


Ingredients:
onions, flour, butter, margarine, beef bouillon cubes, bay leaves, cloves, vinegar, beef, cornflour, pepper, Worcestershire sauce

Directions:
Brown the onions and the flour in the butter in a saucepan.
Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
Add the vinegar and the diced meat.
Simmer for another hour.
Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously.
Make it to taste with a little pepper and Worcestershire sauce.
Serve with mashed or boiled potatoes and red cabbage with this dish.
Paleo Spaghetti Squash and Amped up Meatballs


Ingredients:
olive oil, spaghetti squash, onion, garlic cloves, carrot, celery, crushed tomatoes, diced tomato, tomato paste, dried oregano, crushed red pepper flakes, whole bay leaf, ground beef, tamari, tomato paste, sea salt, ground black pepper, cayenne pepper, garlic cloves, egg

Directions:
For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
Rub 1/2 tablespoon of the olive oil on each cut-side of the squash and sprinkle with salt and pepper. Place the squash cut-side up on a baking sheet and roast until fork tender, 45 minutes to 1 hour.
To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance. Cool the squash for at least 10 minutes. Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
While the squash cooks, make the sauce. Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf. Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better], stirring occasionally. Season with salt and pepper.
For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl. Form about 40 bite-size (1-inch in diameter] meatballs. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve.
Kale and White Beans


Ingredients:
fresh kale, garlic cloves, tomatoes, onion, olive oil, brown sugar, sea salt, oregano, thyme, asiago cheese

Directions:
If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
Heat the olive oil slowly in a large frying pan.
While the oil is heating, chop the kale in large strips. Set aside.
Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
Lay the tomato slices on top.
Lay the thinly sliced asiago cheese on top of the tomatoes.
Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.
Mom's Southern Homemade Simple Biscuits


Ingredients:
self-rising flour, milk

Directions:
Preheat oven to 425°F.
Mix all ingredients well. If dough seems dry, add a little bit extra milk until mixes well.
Place dough onto lightly greased cookie sheet in biscuit shapes.   My mother didn't even shape them; she would just put globs of dough down and they would be irregular shapes.
Lightly dust flour on the top of the biscuits.
Bake for 25-30 minutes, or until golden brown.
Championship Cookies


Ingredients:
shortening, brown sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, ground cinnamon, salt, quick-cooking oats

Directions:
In a mixing bowl, cream shrtening and brown sugar.
Beat in egg and vanilla.
combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the cramed mixture.
Stir in chopped candy bars and oats.
Drop by rounded Tablespoonfuls 2 inches apart onto greased or parchment-lined baking sheets.
Bake at 350 degrees for 10-12 minutes or until lightly browned.
Remove to wire racks to cool.
Bold and Spicy Gingerbread With a Kick


Ingredients:
unsalted butter, unbleached all-purpose flour, baking powder, baking soda, salt, ginger, ground cinnamon, ground allspice, ground black pepper, eggs, sugar, ginger, dark molasses, stout beer, confectioners' sugar, ginger ale, ground ginger

Directions:
CAKE:
Adjust oven rack to middle position and heat oven to 375 degrees.
Grease and flour 12-cup nonstick Bundt pan.
Whisk flour, baking powder, baking soda, and salt in large bowl.
Melt butter in saucepan over medium heat until bubbling.
Stir in ground ginger, cinnamon, allspice and pepper and cook until fragrant, about 30 seconds.
Remove from heat and let cool slightly.
Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy.
Stir in melted butter mixture, molasses and stout until incorporated.
Whisk flour mixture into egg mixture until no lumps remain.
Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles.
Bake until toothpick inserted into center comes out clean, about 45 minutes.
Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet and let cool completely.
GLAZE:
Whisk confectioners' sugar, ginger ale, and ginger in bowl until smooth.
Pour glaze over cooled cake.
Let glaze set 15 minutes.
Serve.
Cake can be stored at room temperature, covered in plastic wrap, for 2 days.
Macaroni and Cheese Cake


Ingredients:
canola oil cooking spray, fresh strawberries, cream cheese, lemon zest, lemon juice

Directions:
Using a round 2-inch mold, cut lasagna sheets into 6 circles and boil for 2 minutes with 1/2 cup sugar. Coat the lasagna noodles in canola oil spray and dust with sugar, set aside. Slice strawberries, coat in sugar, and set aside. Fold chevre and whipped cream cheese together. Add 1/2 cup sugar, lemon zest, lemon juice, to taste.
Assembly: place round 2-inch mold on lasagna circles, place strawberry slice at bottom, fill halfway with cheese mixture, add jam, top with more cheese and pat cheese down. Pull mold off, place strawberries on top and sprinkle with sugar.
Easy Cheesy Beer and Sausage Soup


Ingredients:
celery, carrot, onion, butter, smoked sausage, flour, salt, pepper, half-and-half, beer, chicken broth, sharp cheddar cheese, flat leaf parsley

Directions:
In heavy stockpot, sauté celery, carrots, red pepper and onion in butter until tender, 4-5 minutes. Season with salt and pepper.
Add diced sausage and sauté for a few more minutes. Stir in flour. Pour in beer, half and half and chicken broth. Wisk often and bring to a boil. Turn heat down and and stir in cheese. Add dash of hot sauce and season with a little more salt and pepper.
If soup gets too thick add more chicken broth or a little milk. Garnish with cheese popcorn or croûtons and soup chopped parsley.
Hot Dog and Tater Bake


Ingredients:
catsup, egg, onion, salt, ketchup

Directions:
Combine sliced hot dogs, bread crumbs, egg, onion, catsup, and salt., Pour into an 8-inch square baking dish., Top with frozen tater tots., Bake at 350 for 30 minutes.
Meatloaf Wellington


Ingredients:
onion, egg, ground beef

Directions:
Heat oven to 350°F.
Mix all the ingredients together and put in a meatloaf pan. Bake for 1 hour or until done.
Let cool for 10 minutes or so then dump out onto a plate or cookie sheet. Wrap a towel around it to drain excess grease off.
Once done wrap crescent rolls around meatloaf and place back in oven on a 13x9-inch baking pan.
Bake in oven for 15 minutes. Pour rest of gravy over top and serve. Enjoy! (I let everyone put their own gravy on it].
Venison Parmesan


Ingredients:
parmesan cheese, eggs, olive oil, mozzarella cheese

Directions:
Mix together 3 Tbsp.
parmesan cheese with 1 cup bread crumbs.
In bowl, beat 2 eggs, salt and pepper to taste.
Dip venison in eggs, then bread crumbs.
Heat 6 Tbsp.
olive oil in skillet till hot.
Fry venison 5 mins.
each side till brown.
Then place venison on a cookie sheet, spoon spaghetti sauce over venison and bake in 325 degree oven till tender, I usually bake 15 or 20 mins.
Then add mozzeralla cheese and bake till cheese melts.
Gajar Ka Halwa (Carrot Halwa)
Category: holidays-and-events

Try this recipe if you want to know how to make traditional Indian gajar ka halwa, or carrot halwa. A lovely dessert anytime, I most recently made it for Diwali. This is the 'old school' method that uses whole milk, not condensed milk. You can use ghee instead of oil for initially cooking the carrots, if desired.

Ingredients:
2 tablespoons sunflower seed oil
2 pounds carrots, grated
1 ½ quarts whole milk
2 cups white sugar
½ cup raisins
1 ½ teaspoons ground cardamom
1 pinch saffron threads
8 tablespoons chopped pistachio nuts

Directions:
Heat oil in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, for 1 hour. Bring carrot-milk mixture back to a boil. Add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes. Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 458.5
Fat: 13.5 g
Saturated fat: 4.2 g
Carbohydrates: 79.8 g
Sugars: 70.3 g
Dietary fiber: 4.5 g
Protein: 9 g
Cholesterol: 18.3 mg
Sodium: 187 mg