xiaoxl/recipe_data huggingface dataset:
Pork Afritada
Category: soups-stews-and-chili
By lola

Pork, liver, and potatoes are cooked in a tomato base to make this Filipino stew elegant enough for special occasions.

Ingredients:
2 ¼ pounds boneless pork, cut into bite-sized pieces
2 tablespoons soy sauce
½  lemon, juiced
2 pounds pork liver
3 tablespoons olive oil
2  potatoes, quartered
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
2 large tomatoes, diced
1  green bell pepper, cut into chunks
salt and ground black pepper to taste

Directions:
Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid. Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside. Heat 3 tablespoons olive oil in a large skillet over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.

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

Calories: 324.3
Fat: 16.9 g
Saturated fat: 4.6 g
Carbohydrates: 14.1 g
Sugars: 2.6 g
Dietary fiber: 2.3 g
Protein: 28.6 g
Cholesterol: 189.3 mg
Sodium: 250.4 mg
Spinach Cheese Pie
Category: main-dish
By Julie

My fiance' absolutely lives for this easy to prepare dish.

Ingredients:
2 (9 inch)  pie crusts
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
15 ounces ricotta cheese
8 ounces mozzarella cheese
1 cup grated Parmesan cheese
2 cups diced Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish. In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges. Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 - 9 inch pie

Calories: 536.6
Fat: 38.3 g
Saturated fat: 18.8 g
Carbohydrates: 20.4 g
Sugars: 2.3 g
Dietary fiber: 1.4 g
Protein: 27.9 g
Cholesterol: 94.8 mg
Sodium: 994.1 mg
Lavender Jelly


Ingredients:
water, sugar

Directions:
In a large saucepan over high heat bring water just to a boil.
Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
After 20 minutes, strain mixture through a fine mesh strainer into a deep kettle or pot, discarding the lavender flowers.
Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
Over high heat, bring the mixture to a hard rolling boil (a full rolling boil that cannot be stirred down].
Add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below], stirring occasionally.
Boil Times:
2 minutes - soft gel.
4 minutes - medium gel.
Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon.  If it thickens up to the consistency I like, then I know the jelly is ready.  If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package] and bring it to a boil again for 1 minute.
After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
Process in a water bath for 10 minutes. Remove jars to wire rack and let cool before serving.
Makes five 1/2 pints.
Individual Meat Loaves (Barefoot Contessa) Ina Garten


Ingredients:
olive oil, yellow onions, fresh thyme leave, kosher salt, fresh ground black pepper, Worcestershire sauce, low sodium chicken broth, tomato paste, extra-large eggs, ketchup

Directions:
Preheat the oven to 350ºF.
Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes].
Off the heat, add the Worcestershire sauce, chicken broth, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork.
DON'T MASH or meatloaf will be dense.
Divide the mixture into 6(10-11 oz]portions.(That is what the recipe calls for but we made them about 4-6 oz].
Then shape each portion into a small loaf on a baking sheet.
Spread  about a tablespoon of ketchup on top of each portion.
Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through.
Serve hot.
Applesauce Cake


Ingredients:
flour, baking soda, baking powder, salt, cinnamon, nutmeg, clove, eggs, milk, vanilla, applesauce, butter, light brown sugar, raisins, walnuts

Directions:
Sift together all dry ingredients., Mix milk, vanilla and applesauce in separate bowl., Cream butter and sugar in 3rd bowl., Add eggs., Gradually add alternately wet and dry ingredients to butter., Add raisins and walnuts., Bake at 350* F in a greased, 9" cake pan., Frost when cool.
Wine and Garlic Pork (Portuguese Vina Dosh)
Category: world-cuisine
By Cali-Chef

Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.

Ingredients:
1 ½ cups red wine vinegar
¾ cup red wine
7 cloves garlic, crushed
3  bay leaves
8  whole cloves, or to taste
2 tablespoons ground black pepper
2 teaspoons salt
½ teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

Directions:
Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally. Preheat oven to 350 degrees F (175 degrees C). Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish. Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible. Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 2 days
Yields: 8 servings

Calories: 290.6
Fat: 19.5 g
Saturated fat: 6.4 g
Carbohydrates: 6.4 g
Sugars: 0.2 g
Dietary fiber: 0.8 g
Protein: 17.8 g
Cholesterol: 67.1 mg
Sodium: 636.8 mg
Chicken Soup With Spinach, Eggplant & Tomato


Ingredients:
chicken broth, boneless skinless chicken breasts, onion, garlic, Japanese eggplants, no-salt-added diced tomatoes, frozen chopped spinach, extra virgin olive oil, dried thyme

Directions:
Place eggplant in a large colander and sprinkle lightly with salt. Let stand for 30 minutes (sweating the eggplant]. Rinse thoroughly to remove salt and drain well.
In a large non-stick pot, heat 2 Tbsp olive oil and garlic over medium heat, being careful not to burn the garlic (approx. 2 minutes].
Add eggplant to pot and saute for 12 minutes.
Add onion; saute until translucent.
Add diced tomatoes (including liquid], dried thyme, and salt & pepper. Bring to boil. Then, simmer for 30 minutes stirring often and gently to break up tomatoes.
Meanwhile, place thawed spinach into colander and use your hands to squeeze out any excess water; set aside.
Add chicken broth, chicken, and spinach. Simmer 30 minutes.
Serve with crusty French bread.
NOTES: Eggplant is a thirsty vegetable and will soak up olive oil when sauteing. Do not be afraid to add extra oil as needed. If using store-bought chicken broth, then reduce to 4 cups and add 2 cups water.
Chinese Five Spice Pork Chops


Ingredients:
Chinese five spice powder, soy sauce, garlic-infused olive oil

Directions:
Arrange the pork chops in a single layer in a non-metallic baking dish.
Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
Using clean hands rub the mixture into the meat.
Cover the dish with plastic wrap and chill for 2 hours.
Preheat the oven to 325°C/160°F.
Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.
Mussels on the Half Shell


Ingredients:
mussels, butter, margarine, fresh parsley, garlic clove, lemon zest, parmesan cheese

Directions:
Thaw the mussels.
Drain them well, squeezing out extra liquid from the mussels.
Put them on a cookie sheet.
In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
Squeeze the lemon over the mussels.
Put the bread crumb mixture equally on the mussels and press down a little.
Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
Serve and enjoy!
Fried Mashed Potato Cakes
Category: side-dish
By Vinniemama

Fried mashed potato patties. Yummy!

Ingredients:
1 cup leftover mashed potatoes, cooled
1  egg
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed

Directions:
Mix mashed potatoes, egg, flour, and salt together in a bowl. Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 mashed potato cakes

Calories: 72.9
Fat: 3.3 g
Saturated fat: 0.7 g
Carbohydrates: 8.7 g
Sugars: 0.6 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 31.7 mg
Sodium: 214.3 mg
Howdy Potatoes


Ingredients:
potatoes, sour cream, green onions, cheddar cheese, bacon, fresh mushrooms, salt, butter

Directions:
Cut each baked potato into eight wedges. Be sure to leave the skins on .
Heat oil to 400* in deep fryer or deep pan.
Fry potato wedges in hot oil for 1-2 minutes or until golden in color.
Saute sliced mushrooms in a little butter.
In a mixing bowl combine sour cream, onions, cheese, sauteed mushrooms and salt.
Put dip in a serving bowl and place in middle of round platter and arrange fried potato wedges around bowl.
Chile Colorado
Category: soups-stews-and-chili
By VARISSUL

I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile.  This is a very Mexican chile.  If you decide to add beans, do it after the chile is finished.

Ingredients:
9  New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
½ cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water

Directions:
Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside. Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside. Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

Prep time: 20 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 30 mins
Yields: 12 servings

Calories: 543.7
Fat: 41.6 g
Saturated fat: 15.9 g
Carbohydrates: 6.3 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 33.7 g
Cholesterol: 136.1 mg
Sodium: 624.3 mg
Chicken Wraps


Ingredients:
boneless skinless chicken breasts, sour cream, green onion, fresh parsley, cayenne pepper, nutmeg, roasted sunflower seeds, butter lettuce leaf

Directions:
Cook chicken breasts in oven at 350 degrees for 30-35 minutes. Chop and set aside.
Finely chop green onions.
Combine the chicken, sour cream, green onion, parsley, pepper, nutmeg, and sunflower seeds in a large bowl.
Spoon the chicken mixture into butter lettuce leaves, and roll up.
Serve.
Cucumber, Tomato & Red Onion Salad


Ingredients:
tomatoes, cucumbers, red onion, fresh cilantro, black beans, limes

Directions:
"Mix all ingredients together and enjoy!"
Beef Rouladen


Ingredients:
Dijon mustard, top round steaks, bacon, onion, dill pickles, beef broth, flour, water, fresh parsley

Directions:
Spread mustard on one side of each slice of meat.
Sprinkle with salt and pepper.
Place one strip of bacon, dill pickle slice (if using], and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
Put oil in dutch oven or other large pan and brown meat; drain.
Add broth and bring to a boil.
Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
Remove meat and keep warm.
Combine flour and water until smooth and slowly stir into broth.
Bring to a boil, stirring constantly until thickened.
Remove wooden pics from meat and return to gravy; heat through.
Sprinkle with parsley if desired.
Red Lobster Scallops


Ingredients:
sea scallops, bacon, butter, white wine, lemon juice, paprika, seasoning salt

Directions:
Cut bacon in half and wrap each half around a scallop., Secure with a toothpick., Mix together wine and lemon juice., Pour over scallops in a shallow dish., Marinade for 1/2 hour., Pour melted butter over scallops., Sprinkle with paprika and seasoning salt., Bake at 400* for 15- 20 minutes.
Chicken Barbecue Pizza Topping


Ingredients:
olive oil, barbecue sauce, mozzarella cheese, Fontina cheese, smoked gouda cheese, red onion, green bell pepper, oregano, basil

Directions:
Lightly spread pizza dough with olive oil if desired.
Spread just enough sauce to cover pizza dough leaving 1/2 inch border around the rim.
Layer remaining ingredients.
Spring Roll Dipping Sauce


Ingredients:
water, rice vinegar, fish sauce, carrot, granulated sugar, minced garlic clove, crushed red pepper flakes

Directions:
In a small bowl add the seven ingredients., Allow to stand for 15 minutes to blend flavors, Makes 1 1/2 cups.
Spiced Warm Apple Cider


Ingredients:
apple cider, dark brown sugar, cinnamon sticks, allspice berries, fresh ginger, whole cloves, oranges

Directions:
In a 3 quart saucepan, combine cider, orange juice concentrate if using, sugar, cinnamon sticks, allspice berries, ginger, and cloves.
Heat to a simmer and allow to cook 20 minutes.
Strain into a pitcher and garnish with orange slices.
Serve warm.
Enjoy!
Lemon Blueberry Muffins


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, ground nutmeg, butter, low-fat buttermilk, egg, lemon rind, blueberries, fresh lemon juice, powdered sugar

Directions:
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg] in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched.
Remove muffins from pans immediately, and place on a wire rack to cool.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.
Spaghetti Meatball Pie #Ragu


Ingredients:
ground beef, Italian sausage, eggs, milk, fresh parsley, garlic powder, green pepper, onion, cilantro, spaghetti, eggs, parmesan cheese, mozzarella cheese, fresh parsley, garlic powder

Directions:
Mix all ingredients in a large bowl by hand.
Roll meatballs to about the size of a golf ball.
Drop meatballs on baking pan.
Bake at 350 for 20 minutes.
Preheat oven to 350. Sauté peppers and onions until softened, about 10 minutes. Set aside. Cook spaghetti, drain. Place in large mixing bowl. Add eggs cilantro and Parmesan cheese and stir to combine. Press mixture into the bottom of a sprayed 9” pie plate. Top with 3/4 cup shredded mozzarella cheese. Cut each meatball in half. Layer the meatball halves over the cheese mixture. Combine spaghetti sauce with cooked peppers and onions. Spoon over meatball layer. Loosely cover with foil and bake for 20 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese and cilantro over the spaghetti sauce mixture. Continue to bake uncovered for another 10 minutes until bubbly. Cut into wedges and serve.
Crispy Bacon Green Beans


Ingredients:
bacon, onion, garlic cloves, green beans, chicken broth, salt, ground black pepper, pepper vinegar

Directions:
Heat the bacon in a large pot over medium high heat until lightly browned but still tender.  Add the onion and saute until tender, 6 to 8 minutes.  Add the garlic and saute a few more minutes.
Add the green beans and enough broth to cover, bring to a boil, reduce heat to low, and simmer, covered, for 25 to 35 minutes, until the beans are very tender.  Season with salt and pepper to taste.  Add hot pepper vinegar if desired.
Lemony Bastard


Ingredients:
ice cream, lemon wedge

Directions:
"Add all ingredients into a shaker and shake away!"
Dr. Jim's Tomato-Peach & Pear Chutney


Ingredients:
tomatoes, pears, green peppers, brown sugar, white vinegar, sea salt, ground ginger, dry mustard, Tabasco sauce, diced pimentos

Directions:
Dice the tomatoes, peaches and pears; you should have about 8 cups total.
Place the peaches and pears in a 5 quart pot along with the peppers, sugar, vinegar, salt, ginger, mustard and Tabasco.
Bring to a boil over high heat.
Stir in the tomatoes, reduce the heat to medium and boil gently, uncovered and stirring often, until mixture thickens slightly.  About 1 hour.
Stir in the pimentos.
Boil gently, uncovered and stirring often until thickened.  About 10-15 minutes.
Put into prepared canning jars and store in a cool place.
I doubt this chutney will last long, so you might want to make more.
Bon Appetit!
Apple Cake


Ingredients:
butter, eggs, water, coconut, apples, cinnamon

Directions:
In a large bowl, combine cake mix, butter, eggs and water.
When fluffy, stir in coconut, half of the sliced apples and cinnamon.
Pour batter into a greased 11X9" baking dish.
Top with remaining apple slices Bake at 350* for approx 40 minutes.
**edited to add, when I finally made this , I still had dough in the center, so cooked for an additional 10 minutes. I would start at the 40 minute mark and check it since ovens vary so much.
Easy Apple Dip


Ingredients:
sour cream, brown sugar, cinnamon, apples

Directions:
Mix everything but the apples until creamy.
Serve with apple slices, I leave the skin on and use red and green apples with a bit of lemon juice on them to keep them from turning brown.
Prose's Protein-Packed Power Porridge


Ingredients:
oats, quinoa, boiling water, blueberries, soymilk, maple syrup

Directions:
Mix dry ingredients in a bowl., Pour in boiling water.  Let sit for 5 minutes., Stir in almonds, fruit, soy milk, and maple syrup, to taste.
Waffles


Ingredients:
eggs, milk, all-purpose flour, baking powder, salt, butter

Directions:
Beat yolks., Stir in milk., Combine dry ingredients and stir into the yolk mixture., Stir in the melted butter., Beat egg whites until stiff and fold into batter., Cook in a waffle iron according to manufacturers directions.
Courgette and Leek Soup


Ingredients:
olive oil, onion, leeks, courgettes, rosemary

Directions:
Heat the oil in a large pan . Add the onion and leeks; cook for 5-10 minutes Add courgettes and cook, stirring, for a further 5 minutes.
Add stock and rosemary , then bring to the boil. Season, reduce the heat and simmer for 20 minutes.
Cool the soup slightly and whiz soup with a liquidizer  until smooth.
This is now the stage where you freeze.
Reheat the soup gently and serve with your favorite soup side.
Bill's Spanish Rice


Ingredients:
chicken broth, onion, celery, green bell pepper, garlic cloves, oregano, basil, chili powder, cumin, ground beef round, rice, diced tomatoes, ground black pepper, red cayenne pepper, olive oil, tomato paste

Directions:
"cook brown rice as the box says using at least 1 cup of chicken broth. put the olive oil in a large pan and add veggies.  Cook till tender and add meat and all spices till brown add rice and diced tomatoes and tomato paste and stir together cover and cook till any excell fluid is gone (if any] keep heated till ready to serve."
Sweet Peach Crepe Filling
Category: desserts
By Brian Muir

Delicious, rich, light peach and cream filling for crepes! Serve with iced coffee, orange juice, or water. Can be served hot or cold.

Ingredients:
2 cups ricotta cheese
1 cup confectioners' sugar
2 teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
1 teaspoon ground nutmeg
1 (21 ounce) can peach pie filling
1 tablespoon lemon juice  (Optional)

Directions:
Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours. Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately. Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey. While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes. Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 12 hrs 45 mins
Yields: 12 servings

Calories: 141.3
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 23.4 g
Sugars: 19.9 g
Dietary fiber: 0.8 g
Protein: 4.9 g
Cholesterol: 11.8 mg
Sodium: 56 mg