xiaoxl/recipe_data huggingface dataset:
Lower Fat Hamburger Pizza


Ingredients:
tomato sauce, oregano, hamburger, low fat mozzarella, pineapple chunks

Directions:
Leave the pizza crust container sitting on the counter for about 10 minutes, it is easier to spread the dough at room temperature.
Open the container and spread it out on a greased pizza pan.
Bake in the oven for 7-10 minutes at 375 only until the dough starts to brown.
Remove the dough from the oven.
Spread the tomato sauce over the dough.
Spread the hamburger over the sauce.
Spread the shredded mozzarella cheese over the hamburger.
Sprinkle the pineapple over the cheese.
Bake the pizza another 10 minutes at 375 or until the cheese is melted and the dough just starts to turn brown.
Broccoli and Cheese Stuffed Tilapia


Ingredients:
broccoli, egg, cream cheese, parmesan cheese, milk, white wine

Directions:
Preheat oven to 350 degrees.
Pat fish dry with paper towels, lay flat in a greased baking dish, and season with salt and lemon pepper or preferred seasoning to taste.
Combine half cream cheese (4 oz.] with broccoli, parmesan cheese, and bread crumbs, and egg.  Spread on top of fish.
In small sauce pan over high heat, whisk remaining cream cheese (4 oz] with milk and wine.  Once smooth (after 1-2 minutes], pour over fish.
Bake for 30-35 minutes.
Sausage Gravy With Bacon


Ingredients:
sausage, flour, butter, kosher salt, pepper, season salt, milk

Directions:
Fry the diced bacon until slightly crisp, pour out bacon and grease and set aside until later.
Fry the sausage in the same dutch oven until browned, adding a little of the pepper to the sausage as it cooks.
Add the bacon grease and 1/4th of the bacon to the cooked sausage. Cook on low and add the butter until melted.  Add the flour and season salt. Cook for 3 minutes to get rid of the flour taste. Stirring constantly.
Heat to medium, slowly add the milk, only enough at a time so it doesn't get too runny. Add the rest of the bacon.
Add the salt and pepper for your taste. I believe the more pepper the better. The longer this simmers the more flavor it has. This is great with biscuits, hashbrowns or chicken fried steak.
I always divide the gravy into plastic bowls enough for 1 meal and freeze for another day.
Triple Walnut Cookies


Ingredients:
salted butter, shortening, cream cheese, sugar, vanilla, flour, nutmeg, ground walnuts, walnuts, currants, turbinado sugar, walnut halves, maple syrup

Directions:
In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
Add vanilla, beat in well.
Add flours, nutmeg and ground walnuts, beating inches
Fold in the chopped walnuts and currants (if using]. [Photo24688]
Scoop 1/2 the batter (it will be very soft and sticky] onto a sheet of wax paper set on a double layer of foil.
Using damp hands, roll dough into a log about 2" in diameter.
Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
Unwrap one log and roll it in the coarse sugar to coat the sides completely.
Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat] and using a pastry brush lightly glaze the top of each round.
Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
Cool completely on the sheets.
Sambal Chicken Skewers


Ingredients:
boneless skinless chicken breasts, brown sugar, rice vinegar, fish sauce, ground ginger

Directions:
Mix brown sugar, rice vinegar,chile paste, fish sauce, Sriracha, and ginger., Marinate chicken for 6-8 hours in plastic bag., Thread chicken onto metal or soaked wooden skewers., Take reserved marinade and bring to boil to use as a basting sauce., Grill chicken 15 minutes, turning and basting occassionally.
Grandma's Custard Pie (Yellow Pie)


Ingredients:
eggs, sugar, salt, vanilla, milk, nutmeg

Directions:
Preheat oven to 400 degrees F.
Scald milk (I use 1 cup half and half mixed with 1-1/2 cups whole milk]. Set aside.
In large mixing bowl slightly beat eggs, blend in sugar, salt, vanilla and almond extract.
Gradually stir in scalded milk. Do not overbeat as this will create an unwanted foam.  Pour into prepared pie shell and lightly sprinkle freshly grated nutmeg over the top.
Bake 30-35 minutes or until knife inserted in center of pie comes out clean. Remove from oven and let cool 30-60 minutes before slicing and serving.
Quick Super-Delicious Zuppa Toscana
Category: soups-stews-and-chili
By Rosemary Baker

If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. The rich soup is made with Italian sausage, potatoes, cream, and crushed red pepper. It is truly satisfying and irresistible. Tuck into this on a cold day and you are sure to be warmed all the way down to your toes.

Ingredients:
1 pound bulk mild Italian sausage
1 ¼ teaspoons red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
8 ¾ cups chicken broth
6  potatoes, thinly sliced
6 cups chopped fresh kale
1 cup heavy whipping cream

Directions:
Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl. Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven. Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes. Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 560.3
Fat: 32.2 g
Saturated fat: 15.1 g
Carbohydrates: 50.5 g
Sugars: 3.3 g
Dietary fiber: 6.7 g
Protein: 20 g
Cholesterol: 90.7 mg
Sodium: 826.3 mg
Waffled Rice


Ingredients:
steamed rice, ham, cheddar cheese, eggs, soy sauce

Directions:
Preheat your waffle iron.
Mix all the ingredients. Basically, you need 2 cups rice and 2 cups of any variation of chopped veggies and meat you have on hand.
Spray the waffle iron with oil of your choice. Spoon 1/2 cup of the rice mixture and cook until done. If not using soy sauce, serve with ketchup.
Chicken and Spaghetti in a Cheese Sauce


Ingredients:
"Velveeta cheese"

Directions:
Mix chicken soup and tomato soup together., Add cheese and heat., Add chicken, then spaghetti., Heat until warm., Salt and pepper to taste.
Vegan Pizza Margherita


Ingredients:
cauliflower florets, flax seed meal, water, rolled oats, dried rosemary, garlic powder, salt, cashew nuts, water, tapioca starch, nutritional yeast, apple cider vinegar, salt, garlic powder, olive oil, garlic, crushed tomatoes, red pepper flakes, maple syrup, dried oregano, salt, pepper, cherry tomatoes, basil leaves

Directions:
Make the Pizza Crust.
Line a baking sheet with parchment paper.
Whisk together flaxmeal and water in a bowl. Leave for 5 minutes.
Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
Combine the pressed cauliflower and flaxmeal mixture. Stir well.
Stir in the oat mixture.
Form a ball and put it on top of the lined baking sheet.
Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin.
Bake for 15 minutes at 230C/450°F.
Make the Mozzarella Cheese.
Boil the cashews for 15 minutes or until soft. Drain.
Puree the boiled cashew and all remaining ingredients in a blender.
Pour this puree to a saucepan over medium heat and cook for about 5 minutes, stirring continously.
Make the Marinara Sauce.
Sautee garlic in olive oil.
Add all remaining ingredients and simmer for 10 minutes.
Puree in a blender.
Assemble the Pizza.
Spread marinara sauce over pizza crust.
Top with “mozzarella cheese.”.
Add sliced tomatoes.
Bake for 8 minutes at 230/C/450°F.
Top with fresh basil leaves.
Instant Pot® Ham and Bean Soup
Category: soups-stews-and-chili
By Angela Giannetti Snyder

Quick and easy ham and bean soup for the Instant Pot®.

Ingredients:
2 tablespoons butter
2 medium carrots, sliced
2  celery ribs, chopped
½ cup chopped onion
4 (15.5 ounce) cans great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
½ teaspoon minced garlic
¼ teaspoon ground black pepper
1  bay leaf

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot; add carrots, celery, and onion. Saute until vegetables are tender, 5 to 7 minutes. Add beans, broth, ham, chili powder, garlic, pepper, and bay leaf to the pot. Close and lock the lid. Select Soup setting according to manufacturers' instructions. Cook until flavors meld, about 30 minutes. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 383.5
Fat: 10.4 g
Saturated fat: 4.4 g
Carbohydrates: 50.2 g
Sugars: 2.1 g
Dietary fiber: 11.8 g
Protein: 23.5 g
Cholesterol: 29.6 mg
Sodium: 1075.5 mg
Buttermilk Pancakes


Ingredients:
all-purpose flour, sugar, baking soda, salt, egg, buttermilk

Directions:
Whisk together flour, sugar, baking soda, egg and 1 cup buttermilk., Whisk until smooth., Heat a griddle over moderate heat until hot., Brush lightly with vegetable oil., Using a ¼ cup measure filled halfway, make 6 pancakes., Serve with butter and warmed maple syrup or honey.
Cher's Char-Grilled Oven Brisket


Ingredients:
beef brisket, beer

Directions:
Trim as much fat as possible from brisket.
Place in a large roasting pan (I buy the aluminum throw aways].
Pour entire bottle of Stubs marinade and beer over brisket.
Marinade the brisket in the fridge at least 24 hours, turning once or twice.
When you're ready to cook (early the next day] remove the brisket from the marinade and place on a very hot outdoor grill.
Sear brisket on both sides till it almost appears blackened (this will not hurt the flavor, only intensifies the juices while baking].
Discard remaining marinade.
Place char-grilled brisket on heavy duty foil and wrap very tightly (I actually wrap the brisket twice to avoid losing too much of the juices].
Place in a 250°F oven and bake for 7 hours.
Remove the brisket from foil and let rest in its own juices for at least 20 minutes before slicing.
Serve with your favorite BBQ sauce -- if desired, however, the pan juices spooned over the brisket is out of this world.
Mini Frittata Crostini


Ingredients:
baguette, olive oil, eggs, milk, onion, sharp cheddar cheese, parsley, cream cheese

Directions:
Preheat oven to 375°F  Brush each side of the baguette slices with olive oil.  Bake until lightly toasted, about 10 minutes.
Grease a mini muffin pan.  Prepare the frittatas by combining the eggs, milk, salt and pepper, and mix well.
Add veggies, onion, cheddar, and parsley to egg mixture.
When crostini are ready, remove from oven and set aside.  Reduce heat to 350°F.
Divide the egg veggie mixture evenly between 24 mini muffin cups, about 1 tablespoon in each.
Bake frittatas for about 10-13 minutes, until egg is set.  Allow to sit for about 5 minutes.
To serve, spread cream cheese on each crostini and top with a frittata.
Dill Sauce for Hamburgers
Category: side-dish
By FOXMOORQHS

Yummy sauce to add to a plain hamburger and dress up the flavor.  My whole family loves it!

Ingredients:
1 cup mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons dried dill weed

Directions:
In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 266.6
Fat: 29.2 g
Saturated fat: 4.4 g
Carbohydrates: 1.9 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 13.9 mg
Sodium: 219.7 mg
Stuffed Bell Peppers


Ingredients:
green peppers, hamburger, cooked rice, salt, egg, onions, tomato bisque soup

Directions:
Remove tops and seeds from peppers.
Steam shells for 5 minutes.
Combine remaining ingredients using only half of soup.  Mix well.
Fill peppers with the mixture. Place in shallow baking pan.
Bake at 375 degrees for 30 minutes.
Remove from oven and pour remaining soup over peppers and sprinkle with cheese.  Return to oven and bake for 15 minutes.
Three Onion Soup


Ingredients:
onions, green onions, leeks, garlic, beef broth, chicken broth, swiss cheese, olive oil, flour, ground nutmeg, red wine

Directions:
Add oil to dutch oven and heat.
Add onion, green onions and leeks and saute until translucent.
Mix in flour to make a roux and saute until mixture just starts to turn golden.
Add broth, wine (if used] and nutmeg.
At this point taste the broth for flavor and seasoning. If the broth used does not meet your expectations, add a chicken or beef bullion cube or 1/2 teaspoon of chicken or beef base.
Taste the broth again and make adjustments until you are satisfied with the intensity of flavor and the seasoning.
Stir and simmer on low heat for 25 minutes
Spoon into bowls that can be placed under the broiler, top with french bread and cheese.
Place bowls in the broiler and broil until cheese melts and is bubbly.
Cinnamon Coffee Cake


Ingredients:
butter, sugar, vanilla, eggs, flour, baking powder, baking soda, salt, sour cream, walnuts, cinnamon

Directions:
Cream butter and 2 cups sugar until fluffy., Add vanilla., Add eggs, one at a time, beating well after each addition., Combine flour, baking powder, soda and salt., Add alternately with sour cream, beating lightly after each addition., Spoon 1/3rd of the batter into greased 10 inch tube pan., Mix nuts, cinnamon and remaining sugar., Sprinkle 1/3 over batter., Repeat layers 2 more times., Bake at 350* for 70 minutes, or until cake tests done.
Yummy Clam Chowder for Food Intolerances


Ingredients:
bacon, baby clams, potatoes, potato starch, dried dill weed

Directions:
Add bacon to sauce pan and cook on medium low heat until crispy., Add clam juice from both cans., Add potatoes., Cook and cover until potatoes are fork tender, about 15-20 minutes., Stir occasionally so potatoes won't stick., Combine 1 cup of rice milk with potato starch or Vance's DariFree., Add rice milk, the rice milk mix, chicken stock, and dill weed., Stir together., Cook for about 30-45 minutes or until thickened., Add the clams in the last 5 minutes of cooking., Stir occasionally.
Israeli Couscous With Sweet Potato


Ingredients:
olive oil, shallots, sweet potato, ground sumac, israeli couscous, salt, pepper

Directions:
Heat oil in medium saucepan over medium heat.
Cook shallots until soft but not browned, about 4 minutes.
Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
Add stock, salt and pepper.
Bring to boil. Cover and reduce heat to low.
Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
Remove from heat.
Let stand, covered, for 5 minutes.
Fluff with a fork before servings.
Spicy Green Tomato Pickles


Ingredients:
green tomatoes, garlic cloves, canning salt, white vinegar, water

Directions:
These directions assume that you have canning experiance and are familar with the general precautions of home canning. If you are not, please do some research before attempting any home canning.
Quarter green tomatoes into a large bowl, for very small ones I just half them.
Set up clean sterile Wide Mouth Quart Jars and lids.
Bring to a boil, 2 parts white vinegar and 1 part water, enough to fill all the jars you are making.
Place 2 cloves of garlic in each jar.
Add 2-3 jalapeno peppers to each jar. Any hot pepper will do.
Stuff jars with quartered green tomatoes.
Add 1 teaspoon of salt to the top of each jar.
Pour boiling Vinegar and Water into each jar.
Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions.
I turn mine upside down to cool and vacuum lids. No water bath or they will get mushy!
Allow 1 month for the tomatoes to reach full flavor. I can never wait, but they do get better they longer the sit.
Delicious Iced Coffee


Ingredients:
coffee, milk, cocoa powder, granulated sugar

Directions:
Brew coffee strong. Transfer to heat proof container or cleaned milk jug. Store in freezer or refrigerator until cool.
Add milk, cocoa powder, and sugar to coffee. Shake well. Serve over ice.
Store in refrigerator for up to 3 days.
Instant cocoa mix can be subsituted for cocoa powder.
For frozen coffee drink, add ice and whip in blender.
Pepper Coulis


Ingredients:
red bell pepper, water, olive oil, cayenne pepper

Directions:
Rinse 1 red or yellow bell pepper (about 10 oz.]; pat dry.
Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total.
Let cool.
With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor.
Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth.
Add salt and cayenne to taste.
If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.
Baked Fennel with Parmesan
Category: side-dish
By RUPERTLSSMITH

A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.

Ingredients:
2  fennel bulbs
1 tablespoon butter
¾ cup half-and-half cream
¾ cup creme fraiche
¼ cup grated Parmesan cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices. Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top. Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 300.3
Fat: 26.9 g
Saturated fat: 16.8 g
Carbohydrates: 12.3 g
Sugars: 1.8 g
Dietary fiber: 3.6 g
Protein: 6.8 g
Cholesterol: 91 mg
Sodium: 210.7 mg
Rum Raisin Spice Cookies


Ingredients:
raisins, hot water, sugar, allspice, eggs, powdered sugar, milk, vanilla extract

Directions:
Heat oven to 350°. Place raisins and ¼ tsp extract in a small bowl with hot water to cover for 15 minutes; then drain well. Mix sugar and allspice in a small bowl; set aside.
In large bowl, add cake mix, oil, rum extract, eggs and raisins. Mix until dough forms.
Shape ¾ tablespoonfuls of dough into balls; roll in sugar allspice mixture. On ungreased (or parchment covered] cookie sheets, place balls about 1½" apart. Flatten slightly.
Bake 10 - 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered. Makes 4 dozen.
Glaze:  Mix powdered sugar, milk and vanilla. Drizzle over cookies with tines of a fork. Set aside until glaze is set.
Peppered Rib Eye Steaks


Ingredients:
fresh ground pepper, dried thyme, salt, lemon pepper, cayenne pepper, dried parsley flakes, olive oil

Directions:
Combine first 7 ingredients.
Brush steaks with olive oil; rub with pepper mixture.
Cover and chill 1 hour.
Grill, covered with grill lid, over medium-high heat 8 to 10 minutes on each side or until desired degree of doneness.
Healthier Broiled Tilapia Parmesan
Category: seafood
By MakeItHealthy

This is my favorite tilapia recipe ever! I want to eat it every day. I make it a little healthier by using lite mayo and less butter.

Ingredients:
½ cup Parmesan cheese
⅛ cup butter, softened
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
⅛ teaspoon onion powder
⅛ teaspoon celery salt
2 pounds tilapia fillets

Directions:
Preheat oven broiler. Grease broiling pan or line with aluminum foil. Mix Parmesan cheese, butter, mayonnaise, and lemon juice together in a small bowl. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip fillets over and broil for 2 or 3 minutes more. Remove fillets from oven and cover with Parmesan mixture on top side. Broil until fish flakes easily with a fork, about 2 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 180.2
Fat: 7.7 g
Saturated fat: 3.3 g
Carbohydrates: 1.1 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 25.3 g
Cholesterol: 56 mg
Sodium: 230.7 mg
Yellowfin Tuna Summer Salad


Ingredients:
yellowfin tuna fillets, celery, walnuts, red onion, apple, red bell pepper, lettuce leaves, hard-boiled eggs, cherry tomatoes, fresh ground pepper, extra virgin olive oil

Directions:
Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed.
Stir in mayonnaise until ingredients are completed coated.
Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls.
Place scoops of tuna mixture in center of lettuce/spinach leaves.
Arrange sliced eggs and tomatoes around edge of tuna mixture. Garnish with reserved bell pepper. Season with fresh ground pepper, to taste.
Serve with crackers or toasted bread rounds.
Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar.
Balsamic Glazed Onions


Ingredients:
red onions, extra virgin olive oil

Directions:
Preheat the oven to 425 degrees.
Cut the onions in half lengthwise, leaving the skins on.
In a 12 inch oven proof skillet, heat the oil until smoking.
Place 4 onion halves cut side down in the skillet.
Cook without moving them, over medium heat, until dark golden brown, 7 to 8 minutes.
Add the vinegar and place the skillet in the oven.
Bake until the onions are soft, 15 to 20 minutes.
Remove the onions from the pan immediately.
Place cut side up on a cool plate.
Pour the syrup that has formed in the pan over the onions and cool to room temperature.
Corn On The Cob (Easy Cleaning and Shucking)
Category: side-dish
By CCARR48

No need to remove silk from corn on the cob.  Fast and easy microwave recipe that is shucked without removing shucks or silk. If cooking more than one ear, simply increase cooking time by about two minutes.

Ingredients:
1 ear corn on the cob, unhusked
1 teaspoon butter, or to taste
salt to taste

Directions:
Place ear of corn in a microwave oven and cook on high for 2 minutes; flip corn over and cook on high until kernels are hot and steaming, another 2 minutes. Place corn ear on a cutting board, using a pot holder or folded kitchen towel, and cut off the bottom of the ear, exposing 1/4 to 1/2 inch of kernels. Hold the ear from the top and squeeze ear of corn out of the husk from top to bottom. Husks and silk will be left behind. Spread ear with butter and season with salt.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 113.3
Fat: 5.1 g
Saturated fat: 2.7 g
Carbohydrates: 17.1 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 2.9 g
Cholesterol: 10.8 mg
Sodium: 42.3 mg