xiaoxl/recipe_data huggingface dataset:
Lemon Blueberry Bread
Category: bread
By Mama's Cafe

A quick bread that is one of my family's favorites.

Ingredients:
⅓ cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2  large eggs eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup milk
2 tablespoons grated lemon zest
½ cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
¼ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.  Combine flour, baking powder and salt; stir into egg mixture alternately with milk.  Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 8x4 inch loaf

Calories: 240.7
Fat: 9.5 g
Saturated fat: 4 g
Carbohydrates: 36.5 g
Sugars: 22.9 g
Dietary fiber: 1.2 g
Protein: 3.9 g
Cholesterol: 45.4 mg
Sodium: 276.6 mg
Crustless Spinach, Mushroom, and Tomato Quiche (Keto)
Category: breakfast-and-brunch
By Fioa

Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.

Ingredients:
cooking spray
1 tablespoon butter
1  onion, sliced
½ cup halved cherry tomatoes
1 cup sliced mushrooms
2 cups fresh spinach
1 cup heavy cream
3  eggs
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded Gouda cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray. Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more. Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl. Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top. Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9-inch quiche

Calories: 207.6
Fat: 18.6 g
Saturated fat: 11 g
Carbohydrates: 3.7 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 7.5 g
Cholesterol: 131.4 mg
Sodium: 323.8 mg
Ham Loaf I
Category: main-dish
By Pam

This was a favorite recipe of our Mom's for Sunday dinner. We all loved it, and I'm sure you will too. Ground ham is formed into a meatloaf and baked in the oven.

Ingredients:
2 pounds ground ham
1 ½ pounds ground pork
2  eggs
1 cup dried bread crumbs
1 cup evaporated milk
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 cup brown sugar
1 tablespoon mustard powder
¼ cup cider vinegar

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk, salt and ground black pepper. Mix all together well and form into a loaf. Place loaf into a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 90 minutes. While the loaf is baking, combine the brown sugar, mustard powder and vinegar. Mix well and pour over the loaf in the final 15 minutes of baking.

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

Calories: 759.9
Fat: 42.8 g
Saturated fat: 16.1 g
Carbohydrates: 40.5 g
Sugars: 30.9 g
Dietary fiber: 0.8 g
Protein: 50.7 g
Cholesterol: 223.6 mg
Sodium: 310 mg
Good Venison Chili


Ingredients:
green bell peppers, tomato sauce, kidney beans, pinto beans, onion, chili powder, garlic, beer, diced tomatoes, cumin, beef bouillon cube, black pepper, salt, paprika, brown sugar

Directions:
"Brown Venison in a large pot.  Once it's browned drain off excess grease.  Remove the seeds and core from the peppers and chop with onion.  Add the remaining ingredients to the pot including the liquid from beans.  Bring to a boil and simmer for an hour and a half.  Serve with cheese and sour cream."
Grilled Chicken Spiedies
Category: world-cuisine
By Chef John

The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it's amazing!

Ingredients:
¾ cup white wine vinegar
½ cup olive oil
¼ cup freshly squeezed lemon juice
½ cup fresh mint leaves
6 cloves garlic
4 teaspoons white sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
3 pounds boneless skinless chicken thighs, cut into 3 pieces
6  skewers
6  Italian-style hoagie buns

Directions:
Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds. Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally. Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes. Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes. Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

Prep time: 15 mins
Cook time: 12 mins
Total time: 1 day
Yields: 6 skewers

Calories: 874.8
Fat: 41 g
Saturated fat: 8.6 g
Carbohydrates: 73.2 g
Sugars: 8 g
Dietary fiber: 4.1 g
Protein: 50.2 g
Cholesterol: 140.1 mg
Sodium: 1277.8 mg
One-Pot Shrimp Scampi Orzo
Category: main-dish
By Bren

A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes. Serve with a side salad, if desired.

Ingredients:
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 pinch red pepper flakes
½ teaspoon dried parsley
½ pound uncooked medium shrimp, peeled and deveined
1 tablespoon butter
1 tablespoon olive oil
¾ cup orzo
½ cup finely diced onion
1 large clove garlic, minced
¼ cup white wine
1 ¼ cups low-sodium chicken broth
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup frozen peas, defrosted
½ tablespoon chopped fresh parsley
2  lemon slices

Directions:
Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes. Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds. Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes. Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 2 servings

Calories: 625.2
Fat: 21.9 g
Saturated fat: 6.4 g
Carbohydrates: 69.5 g
Sugars: 7.8 g
Dietary fiber: 5.8 g
Protein: 33.7 g
Cholesterol: 190.4 mg
Sodium: 942.7 mg
Chicken and Spinach Pesto Lasagna


Ingredients:
olive oil, onion, garlic cloves, frozen chopped spinach, chicken breasts, salt, black pepper, ricotta cheese, egg, basil pesto, basil pesto, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
Heat oil in skillet over med-high heat.
Cook onions (Kroger Frozen Chopped] and garlic (pre-minced garlic] untill transparent.
Add Spinach; cook and stir about 5 minute.
Add chicken; cook and stir about 5 minute.
Season with salt and pepper.
In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
Add chicken and spinach mixture to bowl and stir to combine.
Spread 2 tbsp pesto in bottom of prepared pan.
Layer 4 lasagna noodles, slightly overlapping.
Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
Repeat layers twice.
Bake about 35 to 40 min or until hot and bubbly.
Refrigerate any leftovers.
Super Nachos With the Works


Ingredients:
tortilla chips, black olives, tomatoes, onion

Directions:
Preheat oven to 325°F.
Place bag of chips spread out on a large cookie sheet.
Cook stew meat or chicken in a pot until cooked through.  When meat is ready shred the meat and mix with taco seasoning.
Mix cheese soup and nacho cheese soup with a 1/2 can milk to make it creamy.  Set aside.
Spoon refried beans over chips and then sprinkle meat on top of beans.  The beans hold things on a little.
Drizzle cheese mixture over meat and beans covering all areas of the pan.
Sprinkle olives, tomatoes, and onion on top of the cheese.
Place in oven for 5-7 minutes and let it heat through.
Serve with your favorite Mexican side dish or serve as is.
ENJOY!
Strawberry Sauce


Ingredients:
strawberries, granulated sugar, cornstarch, salt

Directions:
Combine ingredients in medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, about 10 minutes.
Remove from heat and cool.
Braised Pork Loin Chops with Thyme-Lemon Sauce


Ingredients:
boneless pork chops, lemon juice, fresh thyme, dried thyme, lemons, rind of, garlic, all-purpose flour, olive oil, low-fat milk

Directions:
Put pork in large glass baking dish.
Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
Cover and refrigerate at least 1 hour,& up to 1 day.
Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
Heat oil in large nonstick skillet over high heat.
Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
Return all pork to skillet.
Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken].
Transfer chops to platter.
Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
Season with salt and pepper, then pour sauce over pork and serve.
Danish Brunsviger Cake


Ingredients:
milk, dry yeast, butter, sugar, salt, flour, butter, brown sugar

Directions:
Stir the yeast into luke warm milk., Rub the butter into the flour and crumble it., Add sugar and salt., Combine the liquid into the flour and stir until the dough is smooth., Divide the dough and flatten it out into a large pan., Let the dough rise 20 minutes in a warm place., Fill: Melt the butter and stir in the brown sugar., Drizzle over the risen dough., Bake in a preheated 400 degree F oven 20- 25 minutes.
Oven-Braised Chicken Stew
Category: soups-stews-and-chili
By Bibi

With the convenience of boneless, skinless chicken thighs, you can have your dinner cooked in right about an hour, start to finish! Starting on the stovetop and moving to the oven allows double-duty for the oven, so you can bake bread for dinner at the same time.

Ingredients:
2 pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cups chopped onions
3 cups chopped carrots
1 ½ cups chopped celery
1 (16 ounce) package fresh mushrooms, quartered
3 cups trimmed and chopped fresh green beans
2 tablespoons minced garlic
¾ cup dry white wine
3 cups chicken broth, or as needed
2 sprigs fresh rosemary, or to taste
3 tablespoons cornstarch
2 tablespoons water, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cut each chicken thigh into 5 or 6 pieces. Lightly season with salt and pepper. Heat oil and butter in a 6-quart, oven-safe Dutch oven over medium-high heat until hot. Add chicken pieces and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from the pot with a slotted spoon and set aside. Add onions to the hot pot; cook and stir for 1 minute. Add carrots and celery; cook, stirring occasionally, for 1 more minute. Add mushrooms and cook for 1 minute. Add green beans and garlic; cook and stir until fragrant, about 2 minutes. Season lightly with salt and pepper to taste. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken and any accumulated juices back to the pot. Pour in just enough chicken broth to barely cover everything in the pot. Sample broth and adjust seasonings, if necessary. Add rosemary sprigs, pressing them below the surface of the liquid. Cover and place in the center of the preheated oven. Bake until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove rosemary sprigs. Place cornstarch in a small bowl and add just enough water to create a thin paste. Stir until all lumps are dissolved and slowly add to the stew, stirring constantly. Place stew on the stove and heat over medium heat. Cook and stir until gravy has thickened and desired consistency has been achieved, about 5 minutes.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 309.6
Fat: 15 g
Saturated fat: 4.4 g
Carbohydrates: 18.3 g
Sugars: 6.5 g
Dietary fiber: 4.4 g
Protein: 21.9 g
Cholesterol: 69.9 mg
Sodium: 550.5 mg
Best Grilled Pork Chops
Category: main-dish
By goodeats

This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.

Ingredients:
½ cup water
⅓ cup light soy sauce
¼ cup vegetable oil
3 tablespoons lemon pepper seasoning
2 teaspoons minced garlic
6  boneless pork loin chops, trimmed of fat

Directions:
Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork chops from the marinade and shake off excess. Discard the remaining marinade. Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 5 mins
Cook time: 10 mins
Total time: 2 hrs 15 mins
Yields: 6 chops

Calories: 379.6
Fat: 22 g
Saturated fat: 6 g
Carbohydrates: 2.1 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 40.7 g
Cholesterol: 124 mg
Sodium: 1254.4 mg
Lemon Drop Shooters


Ingredients:
lemon, sugar, vodka

Directions:
slice lemons in small wedges.
dip in sugar; set aside.
fill shot glasses w/ vodka.
down the shot and bite into the sugared lemon wedge and-- mmm!
enjoy!
be sure if you're out to have a designated driver in case you get carried away'coz these are so smooth and go down easy!
Veg or Vegan Potato Leek Soup


Ingredients:
leeks, onion, potatoes, garlic, water, vegetable bouillon cube, milk, water, margarine, vegetable bouillon cube

Directions:
Saute leeks and yellow onions in oiled pan on medium heat for 5 minutes.
Put all of the ingredients in a large pot (choose the vegan OR vegetarian option], boil, then reduce heat and simmer, covered, for about 20 minutes, until the potatoes are cooked.
Let cool down a bit before transfering to a blender and blend until smooth.
Fruit and Cheese Bites


Ingredients:
cheddar cheese, light cream cheese, walnuts

Directions:
chop up the fruits and the nuts.
Beat together cheddar cheese, cream cheese and hot pepper sauce in a small bowl until blended, about 1 minute.
Stir in dried apple, apricot and pineapple with a wooden spoon. Using a tablespoon, form mixture into balls, then roll between palms. Coat balls in chopped nuts. Makes 18 (recipe can be doubled].
All-Natural All-Purpose Cleaning Spray


Ingredients:
water, white vinegar, baking soda

Directions:
Mix all ingredients in a large bowl or pitcher.  Funnel into a spray bottle.
Use as you would store-bought cleaning sprays, but be sure to follow up with a damp rag when using on dark surfaces, as it can leave a white residue.
Molasses Raisin Muffins
Category: bread
By Kathilee and Emma

These healthy, moist, and delicious Molasses Raisin Muffins are a perfect way to start each morning.

Ingredients:
2 cups plain yogurt
1  egg, beaten
⅓ cup molasses
1 cup raisins
½ cup wheat germ
1 cup quick cooking oats
3 tablespoons butter, melted
1 ½ cups whole wheat flour
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Beat together the yogurt, egg, molasses, raisins, wheat germ, oats, and butter in a large bowl until evenly mixed. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt on top of the molasses mixture. Fold the flour mixture into the molasses until a batter has formed. Pour batter into muffin cups, filling to the top. Bake in preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 214.2
Fat: 5.2 g
Saturated fat: 2.6 g
Carbohydrates: 37.5 g
Sugars: 15.2 g
Dietary fiber: 3.7 g
Protein: 7.1 g
Cholesterol: 25.6 mg
Sodium: 289.4 mg
Strawberry Bread (Made With Amish Starter)


Ingredients:
eggs, applesauce, buttermilk, sugar-free strawberry gelatin, sugar, flour, baking powder, baking soda, salt, strawberries, sugar

Directions:
Mix together the wet ingredients, then stir in the dry ingredients., Toss the strawberries with the 1T of sugar and stir them in last., Pour into 5 greased mini loaf pans and bake at 325 for 45 minutes.
Ma's Mayonniase Muffins


Ingredients:
self rising flour, mayonnaise, milk

Directions:
Mix all ingredients., Spoon into greased muffin pan., Bake at 400°F for about 15 minutes or until brown.
Cajun Jambalaya Soup


Ingredients:
canola oil, boneless skinless chicken thighs, andouille sausage, onions, green bell pepper, celery, garlic cloves, cayenne, black pepper, white pepper, smoked ham, rice, Tabasco sauce

Directions:
Heat the oil in a large soup pot over medium high heat. Season the thigh pieces with 1/2 tsp Cajun Seasoning. Add to the pot and cook, stirring occasionally until meat is lightly browned 5 minutes or so. Remove the chicken to a plate.
Add the sausage to the pot. Cook stirring occasionally until lightly browned. Remove from pan and put on plate with the chicken.
Remove all but 2 tablespoons of the drippings. Add the onions, green peppers, and celery. Cook over medium heat for 5 minutes, stirring frequently.
Add the garlic and cook for 2 minutes more. Add the vegetable stock and stir to loosen any brown bits. Add the chicken stock and stir to combine.
Add the ham, the rest of the Cajun Seasoning, and the ground peppers. Bring to a boil and immediately reduce the heat to simmer.
Add the chicken and sausage back into the pot along with any accumulated juices. Simmer for 5 minutes.
Add the rice and cook for 15 minutes once the soup returns to a simmer.
Add Tabasco Sauce to taste.
Serve in bowls garnished with the crushed Ritz Crackers.
Balsamic Sirloin Steaks


Ingredients:
olive oil, fresh basil, Dijon mustard, garlic, sugar, boneless beef top sirloin steaks

Directions:
In a resealable plastic bag, combine vinegar, oil, basil, mustard, garlic and sugar; mix well.
Add steak, turn to coat and marinate in refrigerator 15 minutes to 2 hours, turning occasionally.
When ready to cook, remove steak and discard marinade.
Grill steak 17 to 21 minutes for medium-rare to medium doneness, turning occasionally.
Season with salt and pepper, to taste.
Slice steak crosswise and serve.
Butter Toffee Crackers


Ingredients:
butter, margarine, sugar, Splenda granular, pecans, walnuts

Directions:
Line a large lipped cookie sheet with foil.
Place crackers end to end on cookie sheet.
Combine other ingredients (except nuts] in saucepan and bring to a boil.
Boil for 2 minutes.
Pour over crackers.
Sprinkle with chopped nuts.
Bake at 350 degrees for 12-14 minutes.
When cool, break apart.
Vegan Hacienda Hash


Ingredients:
sweet potatoes, onions, red onions, zucchini, corn, green pepper, green onion, garlic, cilantro, parsley, chili powder, ground cumin, salt, black pepper

Directions:
In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
Add the onion and saute an additional 5 minutes, stirring often.
Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.
Grandma's Gingerbread Pancakes
Category: breakfast-and-brunch
By CKINCAID1

My dear Grammie was making gingerbread one morning and my brother and I arrived, starving! She altered the recipe slightly, put it on the grill and the result is this delicious recipe. The smell of it cooking always takes me back to that morning--mmmm!

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground dried ginger
1 teaspoon ground cinnamon
1  egg
½ teaspoon vanilla extract
¼ cup molasses
1 ½ cups water

Directions:
Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 10 pancakes

Calories: 100.9
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 20.9 g
Sugars: 4.7 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 18.6 mg
Sodium: 149.9 mg