xiaoxl/recipe_data huggingface dataset:
Strawberry Pop Cake


Ingredients:
water, strawberry Jell-O gelatin dessert, boiling water, instant vanilla pudding, Cool Whip, milk, strawberry

Directions:
Prepare white cake mix according to package directions.
Pour into a 9 x 13 baking pan.
Bake as directed.
When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
Refrigerate.
To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
Spread over cooled cake.
Garnish with strawberries if desired.
Store in refrigerator.
Chilled Strawberry Soup
Category: soups-stews-and-chili
By MCLISA

This is the recipe if you've been trying to imitate the one you had on Carnival Cruise Lines.  Serve in chilled soup bowls, and garnish with fresh sliced strawberries.

Ingredients:
2 cups frozen strawberries
2 cups milk
1 cup heavy cream
½ cup sour cream
2 tablespoons white sugar, or to taste

Directions:
Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth.  Stir in sugar to taste.  Chill 8 hours or overnight in refrigerator before serving.

Prep time: 10 mins
Total time: 8 hrs
Yields: 6 servings

Calories: 252
Fat: 20.4 g
Saturated fat: 12.7 g
Carbohydrates: 14.4 g
Sugars: 10.3 g
Dietary fiber: 1 g
Protein: 4.3 g
Cholesterol: 69.3 mg
Sodium: 59.6 mg
Frijoles De La Olla - Whole Beans, Tucson's El Charro


Ingredients:
pinto beans, cold water, head of garlic, salt, fresh tomatoes, oregano, white vinegar, onion

Directions:
Pick over the beans, dicarding any dirt or debris.  Rinse the beans thoroughly.
Place in an 8 quart pot with 2 quarts of cold water.  Add the garlic and bring to the boil.
As soon as it boils, reduce the heat, and simmer without stirring for at least 2 hours, when the beans will be very tender.
Salt to taste, and serve with the fresh tomato condiment.
For the tomato condiment,  mix together the tomato, oregano, vinegar and onion.
Lobster Tails Steamed in Beer
Category: seafood
By Kathleen Burton

Steamed lobster tails with a hint of beer. Goes great with melted butter, lemon juice and garlic.

Ingredients:
2 whole lobster tail
½ (12 fluid ounce) can beer

Directions:
In a medium saucepan, over medium to high heat, bring the beer to a boil. If lobster tails are still in the shell, split the shell lengthwise first. Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 2 servings

Calories: 209.3
Fat: 1.7 g
Saturated fat: 0.3 g
Carbohydrates: 4.1 g
Protein: 36.1 g
Cholesterol: 180.5 mg
Sodium: 566 mg
Chicken Marsala (Olive Garden - Official Recipe)


Ingredients:
boneless skinless chicken breasts, flour, salt, pepper, dried oregano, butter, margarine, fresh mushrooms, marsala wine

Directions:
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl.
Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat.
Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
Turn breasts over to cook other side, then add mushrooms to skillet.
Cook breasts about 2 more minutes, until both sides are lightly browned.
Continue to stir mushrooms.
Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.
Monkey Call


Ingredients:
Creme de Cacao, vodka, milk, vanilla ice cream, maraschino cherry, Kahlua

Directions:
Combine liquid ingredients in a shaker with ice and mix vigorously. Stop when the
shaker is too cold to hold. Strain into a fountain glass, add ice and garnish with a scoop of ice cream, a cherry and a drizzle of Kahlua.
Raj Kachori


Ingredients:
all-purpose flour, salt, water, asafoetida powder, salt, mango powder, potato, yogurt, chutney, cilantro, green chilies

Directions:
Dough.
In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.
Cover and set dough aside for at least 10 minutes.
Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.
Making Kachori.
Knead dough for a minute and divide into 12 equal parts.
Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachories and let sit for 3 to 4 minutes.
Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
Heat approximately 1 ½ inches of oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed it’s color.
Slowly drop kachories into the frying pan making sure they don’t overlap one another. As kachories puff up, slowly turn them over and fry on all sides. Turn kachories 3-4 times until they are golden brown in color, which will take about 7 minutes. Kachories should be crisp. If the kachories are fried over high heat they will be too soft.
Prepare Moong Sprouts.
Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.
Serving Kachories.
Gently make an inch sized hole in the center of the kachori.
Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.
Shrimp Scampi


Ingredients:
large shrimp, garlic, butter, all-purpose flour, cremini mushroom, salt, white pepper, dry sherry, parsley

Directions:
Place the flour in a bowl and set aside.
Place butter and garlic in a large skillet and saute until garlic is fragrant and sizzling.
Toss the shrimp in the flour and shake away the excess, add to the skillet along with the mushrooms; cook until they become golden.
Season with salt and pepper.
Squeeze in the lemon juice and add the wine and continue to cook for 2-3 minutes.
Serve garnished with chopped parsley.
Beef, Broccoli & Potato Casserole


Ingredients:
ground beef, milk, cheddar cheese

Directions:
Place potatoes on bottom and sides of 8x12 inch casserole dish (like a pie crust].
Bake uncovered at 400 degrees for 10 minutes or until golden brown.
Mix soup, milk and 1 cup of cheese together.
Add cooked ground beef, broccoli and 1/2 can of french fried onions and mix well.
Place in potato shell and bake uncovered at 400 degrees for 20 minutes.
Top with rest of cheese and french fried onions and bake 2-3 minutes until cheese is melted and bubbling.
Panera Three Cheese Bread


Ingredients:
warm water, fresh yeast, all-purpose flour, warm water, honey, fresh yeast, vegetable shortening, vegetable shortening, all-purpose flour, salt, romano cheese, parmesan cheese, asiago cheese

Directions:
To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.
For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, cheeses and fermented starter. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl.
Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400°F.
Form the dough into loaves, cover with a warm, damp cloth and proof at room temperature for 30 minutes.
Score the loaves with a sharp knife, spray with water and bake for 30 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200°F.
Remove the bread from the oven and place on a cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.
Ham, Green Beans, & Potatoes in the Crock Pot


Ingredients:
ham, baking potatoes

Directions:
Combine all ingredients in crock pot. (There's no need to defrost any ingredients that have been frozen.].
Cook on low for 6 hours.
Double Coated Chicken


Ingredients:
egg, skim milk, flour, salt, pepper, chicken pieces, margarine

Directions:
Place corn flakes in shallow dish or pan; set aside.
In small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper; mix until smooth.
Dip chicken in batter; coat with cereal.
Place in single layer, in foil-lined shallow baking pan.
Drizzle with margarine.
Bake at 350° for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.
Rosemary Lemon Rub


Ingredients:
brown sugar, lemon pepper, dried rosemary, dried mint, ground cumin, chili powder, salt, pepper

Directions:
Measure all ingredients into a bowl and stir to combine. Spoon into a small jar or small ziploc bag. Makes 1/3 cup.
To use: rub on beef, lamb or poultry. Let stand for at least 30 minutes before cooking. Best if rubbed on meat 4 hours prior to grilling or baking.
Sour Cream Coffee Cake


Ingredients:
sugar, margarine, eggs, vanilla extract, sour cream, flour, baking powder, baking soda, salt, margarine, brown sugar, walnuts, cinnamon

Directions:
Sift dry cake ingredients, set aside., Beat sugar, margarine, eggs, vanilla in large bowl., Add dry misture and sour cream to mix. Beat well., Mix all filling ingredients in separate bowl., Pour half of cake batter into greased tub pan, top with half of filling, repeat., Bake at 350 degrees for 1 hour.
Grape Leaves


Ingredients:
calrose rice, roma tomatoes, grape leaves, onions, dill leaves, ground beef, green bell peppers, bulbs of garlic, chicken breasts, lemons, salt, pepper, tomato sauce, extra virgin olive oil

Directions:
Grape leaves:, wash and de-stem grape leaves., add filling to dull side., roll., Filling:, wash rice., remove seeds of tomatoes, dice them, and add to rice., add one and a half of the onions, diced., slice half an onion into rings for later., add dill., add ground beef., add salt and pepper., add lemon juice., add half of the tomato sauce., Cooking:, drizzle some extra virgin olive oil into casserole., add a layer of onion rings., add a layer of sliced green bell pepper., add the three chicken breasts., drizzle some tomato sauce., add some garlic cloves with the skin still on., add a layer of rolled grape leaves., drizzle more tomato sauce., add a layer of sliced green bell pepper., add more garlic., add salt and lemon., repeat layers., put a dinner plate upside down on the top of the pot., cover with lid and cook on high until boiling., reduce heat to medium and cook for at least an hour until rice is cooked.
Banana Orange Shake


Ingredients:
banana, fresh lime juice, plain yogurt, sugar, lime, orange

Directions:
In a blender, blend banana, orange juice, lime juice, yogurt, and sugar until the shake is smooth.
Pour into a chilled cocktail glass and garnish with the orange and lime slices.
Blueberry Smoothie
Category: drinks
By eveningbell

A delicious way to use up your blueberries!

Ingredients:
1 cup blueberries (frozen or fresh)
1 (8 ounce) container plain yogurt
¾ cup 2% reduced-fat milk
2 tablespoons white sugar
½ teaspoon vanilla extract
⅛ teaspoon ground nutmeg

Directions:
Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 211.1
Fat: 3.9 g
Saturated fat: 2.4 g
Carbohydrates: 35.5 g
Sugars: 32.2 g
Dietary fiber: 1.8 g
Protein: 9.5 g
Cholesterol: 14.1 mg
Sodium: 117.8 mg
Just  Good Chili


Ingredients:
onion, chili beans, Rotel tomatoes & chilies, garlic cloves, tomato sauce, diced tomatoes with green pepper celery and onion, diced tomatoes with sweet onions, water, diced tomatoes with green chilies, chili powder, Worcestershire sauce, ground cumin

Directions:
Brown beef in skillet with onion till done., Drain meat and put into crock pot., Add rest of ingredients to crock pot and mix well., Cover and cook on LOW setting for 8 to 10 hours.
Linzer Cookies


Ingredients:
butter, canola oil, sugar, lemon peel, egg, vanilla extract, all-purpose flour, baking powder, salt, confectioners' sugar

Directions:
Beat margarine, oil, granulated sugar and lemon peel, if using, until light.
Beat in egg and vanilla extract until smooth.
In separate bowl, combine flour, baking powder and salt.
Add to sugar mixture, and stir by hand just until dough is soft.
Divide dough in half, shape each half into a disk, wrap in plastic and refrigerate one hour, or until well chilled.
When ready to bake, preheat oven to 350°F.
Between two pieces of wax paper, roll out one disk to ¼" thickness.
Cut out cookies using a 1½"- to 2"-round cookie cutter or glass rim.
Using a ½"-round or shaped cutter, cut centers out of half the cookies.
Place cookies 2" to 3" apart on baking sheet coated with cooking spray.
Sprinkle cookies with centers cut out with almonds; if using, pressing gently to help them adhere.
Bake 10 to 12 minutes, until lightly golden around edges.
Transfer to rack to cool.
Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.
Spread solid cookies with jam, and sprinkle cut-out cookies lightly with confectioners' sugar.
Top each solid cookie with a cut-out cookie.
Notes: Freeze Em; Freezing is a good idea for these cookies, since they're so low in fat that they don't keep as long as traditional high-fat cookies.
Store in airtight containers, or freeze them if they aren't going to be eaten within a day or two.
Soft and crisp cookies shouldn't be stored together; the crisp ones will go soggy, and the soft ones will lose moisture.
Coconut Rice


Ingredients:
coconut milk, water, kosher salt

Directions:
"In a medium saucepan, bring coconut milk and water to a boil. Stir in the rice and the salt, cover and reduce the heat to low. Simmer (never removing the lid] for 15 minutes, or until all of the liquid is absorbed."
Colombian Pound Cake


Ingredients:
unsalted butter, sugar, eggs, brandy, vanilla, cake flour, salt

Directions:
Pre-heat the oven to 325 degrees.
Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
Add the egg yolks, one at a time, continuing to beat on medium-high speed.
Stir in brandy and vanilla and mix well.
Sift the flour and salt together into the butter/egg mixture and blend very well.
Beat the egg whites until stiff and dry.
Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
Butter one ten inch cake pan (or small loaf tins if you want to freeze some].
Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
Cool on a rack.
Barbecue Shrimp


Ingredients:
Worcestershire sauce, butter, oregano, paprika, rosemary, thyme, black pepper, bay leaves, garlic cloves, large shrimp, dry white wine, fresh lemon

Directions:
Combine first 11 ingredients in a large nonstick skillet AND bring to a boil., Add shrimp AND cook 7 minutes, stirring occasionally., Add wine, cook another minute or two until the shrimp are done., Serve with bread and lemon wedges.
Marlo Thomas's Creole Lamb Chops


Ingredients:
shoulder lamb chops, salt, onion, green peppers, canned tomatoes, cayenne pepper, chili powder

Directions:
Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
Add the onions and green pepper.
Brown lightly; then add tomatoes and seasonings.
Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
Bake tightly covered for an hour in a preheated 350F oven.
Healthier Classic Macaroni Salad
Category: salad
By MakeItHealthy

Making this salad with less sugar and whole wheat noodles makes it a healthy treat for the entire family.

Ingredients:
4 cups whole wheat elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅓ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1  green bell pepper, seeded and chopped
1  red bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse under cold water and drain. Mix mayonnaise, vinegar, sugar, mustard, salt, and pepper together in a large bowl. Stir in onion, celery, green bell pepper, red bell pepper, carrot, pimentos, and macaroni. Refrigerate for at least 4 hours or overnight, before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 10 servings

Calories: 281.3
Fat: 18 g
Saturated fat: 2.7 g
Carbohydrates: 28.1 g
Sugars: 8.7 g
Dietary fiber: 3 g
Protein: 4.2 g
Cholesterol: 8.4 mg
Sodium: 529.9 mg
Sourdough Buckwheat Pancakes
Category: breakfast-and-brunch
By Carina

Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!

Ingredients:
2 cups sourdough starter
2  eggs, beaten
1 tablespoon vegetable oil
3 tablespoons white sugar
½ teaspoon vanilla extract
1 teaspoon salt
1 cup buckwheat flour
½ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon ground ginger

Directions:
In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny. Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 456.7
Fat: 7.9 g
Saturated fat: 1.4 g
Carbohydrates: 76.8 g
Sugars: 13.4 g
Dietary fiber: 9.1 g
Protein: 18.1 g
Cholesterol: 93.7 mg
Sodium: 802.9 mg
Five-Cheese Spinach Quiche


Ingredients:
onion, frozen chopped spinach, fat-free ricotta cheese, cheddar cheese, fat-free American cheese, eggs, Dijon mustard, dried oregano, table salt, black pepper, parmesan cheese

Directions:
Preheat oven to 375ºF. Coat a 9-inch nonstick pie pan with cooking spray.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion and sauté until soft and golden, about 5 minutes.
Transfer onions to a large bowl and add spinach, ricotta, cheddar cheese, American cheese, salad dressing, eggs, mustard, oregano, salt and black pepper. Mix until well blended. Spoon mixture into prepared pan and smooth top with back of a spoon. Sprinkle with grated cheese topping.
Bake until a knife inserted near center comes out clean, about 30 minutes. Let stand 10 minutes before slicing into 6 pieces.
Mom's Christmas  Swedish Meatballs


Ingredients:
onions, butter, half-and-half, ground beef, ground pork, salt, white pepper, nutmeg, eggs, dried parsley, butter, flour

Directions:
Saute onions in 3 T. butter. Let cool a bit and lightly mix the meat, onions, bread crumbs, eggs, 1 1/2 cups of the cream. salt, pepper, nutmeg and parsley. Form into meatballs, about the size of a small walnut, place on cookie trays, and bake at 375 for 20-25 mn.
Put in two casseroles, and make the cream gravy.
Melt the 1/4 cup  butter in a large, heavy saucepan Add the 1/4 cup flour, a touch more salt and pepper, cook for at least one minute. Do not brown. Gradually add the remaining cream, stirring continuously, until thickened. I like to add some Kitchen Bouquet for more flavor and some color at this point.
Pour over the meatballs.
Note: At this point, we generally freeze them and then defrost and bake for an hour or so on Christmas, as this recipe makes a lot of meatballs, so it is time consuming and who wants to do all that on the day of, right?.
Also, you can freeze the cooked meatballs alone, and make the gravy later  and pour it over the meatballs right before you bake them.
World Cup Mexican Quesadillas


Ingredients:
corn tortillas, flour tortillas, cheese, salsa, avocados

Directions:
Spread salsa over the tortilla., Place the grated cheese on the tortilla, covering it like a pizza, Lay the meatballs and avocado slices on top of the tortilla., Put another tortilla on top., Toast under the grill on medium heat until golden brown.
High Flavor Bran Bread
Category: bread
By Jennifer Meakings

This was given to me by a friend who also uses a bread machine.

Ingredients:
1 ½ cups warm water (110 degrees F/45 degrees C)
2 tablespoons dry milk powder
2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons honey
1 ½ teaspoons salt
2 ¼ cups whole wheat flour
1 ¼ cups bread flour
1 cup whole bran cereal
2 teaspoons active dry yeast

Directions:
Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.

Yields: 2 pound loaf

Calories: 146
Fat: 2.4 g
Saturated fat: 0.3 g
Carbohydrates: 27.9 g
Sugars: 4.8 g
Dietary fiber: 2.9 g
Protein: 4.6 g
Cholesterol: 0.2 mg
Sodium: 254.5 mg
Texas Beef Fajitas


Ingredients:
beer, Worcestershire sauce, onion powder, garlic, lime juice

Directions:
Combine all ingredients in a heavy duty sealable freezer bag and freeze. (Or store in the refrigerator overnight].
When desired, remove from freezer and thaw in the fridge or a sink full of cold water.
Grill for 10-15 minutes or until medium (pink in the center].
Cut fajitas AGAINST THE GRAIN and serve with warmed tortillas, shredded cheese, lettuce, pico de gallo (#159078], sour cream, guacamole or your favorite toppings.
To cut fajitas against the grain, lay out on cutting board horizontally. The grain is running vertically. Cut the steak vertically into managable sized slabs and then slice horizontally (opposite the grain]. The fajitas will be tender and soft.
Baked Pineapple
Category: desserts
By LMATHIS_69

We have this at every family gathering and there are NEVER any leftovers! This sugary pineapple concoction is perfect for an Easter meal because it can be used as a dessert or a side dish. Enjoy!

Ingredients:
1 (20 ounce) can crushed pineapple, drained
1 cup white sugar
2 tablespoons cornstarch
¼ cup cold water
2  eggs
1 tablespoon vanilla extract
1 tablespoon butter
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla.  Pour the mixture into the prepared baking dish.  Dot the mixture with butter and sprinkle with cinnamon. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 7 servings

Calories: 207.4
Fat: 3.1 g
Saturated fat: 1.5 g
Carbohydrates: 43.7 g
Sugars: 40.5 g
Dietary fiber: 0.8 g
Protein: 2.2 g
Cholesterol: 57.2 mg
Sodium: 55.2 mg