xiaoxl/recipe_data huggingface dataset:
Buttercream Frosting


Ingredients:
sugar, all-purpose flour, salt, milk, unsalted butter, vanilla extract

Directions:
Measure first three ingredients into saucepan and mix thoroughly, then stir in milk until smooth.
Place over medium heat and cook while stirring constantly until VERY THICK. If not smooth when partially cooked, beat with rotary beater until smooth and then continue cooking.
Remove from heat and turn into a 2 or 3 quart mixing bowl.  For quick cooling-place bowl in cold water.  Mixture should be cool enough to NOT melt butter.
Remove a stick of butter at a time from refrigerator, cut butter into 1/2" pieces.  Beat butter into cooled mixture about 2 Tbs at a time, beating until smooth after each addition of butter.
When all butter is incorporated beat in flavoring.  (Other flavors of extract can be used with success].
Entire beating takes 8-10 minutes.  Frosting will spread more evenly if chilled 5-10 minutes after mixing.  Thickly covers 3-9" layers.  Store cake in refrigerator until serving.
Mini Ham and Cheese Sandwiches


Ingredients:
Bisquick baking mix, milk, yellow mustard, egg, lean ham, cheddar cheese

Directions:
Heat oven to 350 degrees.  Grease square 8x8 baking dish.
Mix bisquick, milk, mustard and egg until blended.
Pour half of the batter into baking dish.
Top with half of the ham and 1/2 of the cheese.
Top with remaining ham.
Pour remaining batter over ham.
Bake 45 to 50 minutes or until golden brown and set.
Sprinkle with remaining 1/2 cup cheese.  Let stand 5 minutes before cutting.  Cut into 9 squares; cut each square diagonally in half.
Easy Cream Cheese Fruit Squares


Ingredients:
sugar, butter, graham cracker crumbs, cream cheese, eggs, vanilla

Directions:
Preheat oven to 325 F.
To prepare crust: In medium saucepan place 1/4 cup sugar  and butter;heat until butter is melted, stirring occasionally.
Stir in graham  cracker crumbs;press mixture evenly over the bottom of a 13 x 9-in.
baking pan.
In a large bowl with an electric mixer beat cream cheese until smooth.
Gradually beat in  remaining 3/4 cup sugar.
Beat in eggs, one at a time, and vanilla,  until well blended.
Spoon blueberry filling  over crust. Carefully pour cream  cheese mixture over blueberries.
Bake just until set, 45 to 50 minutes.
Cool.
Chill until cold, about 2 hours or longer.
Cut into 24 squares.
Serve garnished  with strawberry halves or mint leaves, if desired.
Healthy Peanut Wheat Flax Bars (No Bake)


Ingredients:
honey, sugar, crunchy peanut butter, wheat germ, flax seed

Directions:
Combine cereals, wheat germ and flax seed in a large mixing bowl, and set aside.
IN small sauce pan over medium heat combine honey and sugar stirring constantly until sugar is crystallized. Remove from heat and add peanut butter and stir until incorporated.
Pour peanut butter mixture over cereals in the large bowl. Stir until evenly coated. Pour mix into a 9x13-inch pan. Let set and cool completely. Cut into bars.
Spanish Rice Pudding


Ingredients:
water, long-grain white rice, sugar, lemon zest, cinnamon stick, pure vanilla extract

Directions:
Bring water to a boil with 1/4 teaspoon salt in a large heavy saucepan. Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes.
Stir in milk, sugar, zest, and cinnamon stick and simmer, uncovered, stirring often, until thickened and rice is tender, 40 minutes to 1 hour. Stir in vanilla. Cool to lukewarm in a large shallow bowl, surface covered with a piece of buttered wax paper.
Poached Apples in Calvados


Ingredients:
granny smith apples, water, calvados, sugar, cinnamon stick

Directions:
Remove core from apples & peel if desired (I would prefer them unpeeled].
Combine water, Calvados, sugar + cinnamon stick in med saucepan & heat till sugar is dissolved.
Add apples & cook over low-heat till apples are tender (about 25 min] & spoon liquid over apples occ. Carefully remove apples w/a slotted spoon, allow excess liquid to drain & place on individual serving plates.
Cont cooking liquid till reduced by half, spoon over apples, sprinkle w/almonds & serve immediately.
Adult Orange Dreamsicle


Ingredients:
ice cream, vanilla extract

Directions:
In Blender, add orange juice, sherbet, non dairy creamer, ice cream, ice, vanilla extract, liqueur and blend on high until smooth.
Serve immediately.
Vegan Banana Upside Down Cake


Ingredients:
brown sugar, lemon juice, vegan margarine, pecan halves, firm bananas, bananas, raw sugar, soymilk, egg, vanilla, all-purpose flour, baking soda, baking powder, sea salt

Directions:
In a small saucepan, combine brown sugar, lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour 1/2 of the mixture into a cake pan. Cover evenly with nuts.
Slices the two medium size banana and place in a bowl. Pour remaining mixture over the bananas and toss to coat. Arrange bananas in circular fashion in bottom of cake pan. Set aside.
Combine wet ingredients in an medium sized bowl. Combine dry ingredients in a separate bowl. Pour wet ingredients into dry ingredient bowl. Stir to combine. Pour cake batter in cake pan over arranged bananas.
Preheat oven to 350. Bake for 50 minuet or until tooth pick comes out clean form the center. Let cool in cake pan for 10 minuets. Loosen edges with knife and turn out onto serving plate. Enjoy!
Light Lemon Mousse


Ingredients:
sugar, cornstarch, skim milk, lemon juice, lemon peel, vanilla extract

Directions:
In a saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth.  Bring to a boil over medium heat, stirring constantly.  Cook and stir for 2 minutes or until thickened and bubbly.  Remove from the heat.
Stir in lemon juice, peel and vanilla.  Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes.
Fold in whipped topping and food coloring if desired.
Spoon into dessert dishes.
Refrigerate for at least 1 hour before serving.
Quick Quesadillas


Ingredients:
"flour tortillas"

Directions:
Preheat the oven to 200 degrees F.
Warm the tortillas for 2 minutes.
Remove tortillas from oven and turn the oven off.
Spread the cheese over one tortilla and cover with the other.
Heat on the stove over medium heat, flipping once, until both sides are slightly brown and the cheese is melted.
Keep in the warm oven until ready to serve.
Cut into 8 wedges to serve.
They're great with a dollop of sour cream and some salsa on the side!
Sausage and Fennel Ragout With Creamy Polenta


Ingredients:
extra virgin olive oil, red onion, fennel bulb, garlic cloves, fresh thyme leaves, salt, fresh ground black pepper, chicken broth, milk, dry white wine, fresh flat-leaf parsley, unsalted butter, parmigiano-reggiano cheese

Directions:
Heat a large nonstick skillet over medium-high heat; add in olive oil.
Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
Place over med-high heat and bring to a simmer.
Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk].
Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.
Chickpeas Salad With Black Olives


Ingredients:
low-sodium chickpeas, cherry tomatoes, black olives, fresh parsley, dried mint, olive oil, lemon juice, salt

Directions:
"Mix the ingredients well and serve."
Coco Quette (Pink)


Ingredients:
cherry juice, tonic water, coconut flakes, cherries

Directions:
To a shaker of ice, add rum, fusion, juices, tonic and shake.
Pour into a chilled, sugar-rimmed martini glass.
Sprinkle with coconut flakes and garnish with 2 cherries.
Enjoy!  ;].
Crispy Baked Tilapia


Ingredients:
cherry tomatoes, garlic clove, red bell pepper, zucchini, extra virgin olive oil, panko breadcrumbs, parmesan cheese, paprika, cayenne

Directions:
Preheat oven to 450°F., Toss first 5 ingredients in EVOO and spread on cookie sheet., Put filets on top, season with salt and pepper., Spray fish with Pam., Cover fish w/crumbs, pressing into fish., Bake 20 minutes.
Fruit Dream


Ingredients:
marshmallow cream, sour cream, red seedless grapes, cantaloupe, strawberries, kiwi, pecans

Directions:
Combine marshmallow cream, sour cream and whipped topping in a medium bowl.
Mixture will be lumpy, but become smooth as marshmallow cream dissolves; set aside.
Layer fruit in a 3-1/2 quart trifle bowl in the order listed.
Stir topping mixture until smooth.
Spoon over fruit and sprinkle with pecans.
Roasted Beef Tenderloin


Ingredients:
extra virgin olive oil, dried oregano, dried basil, dried thyme, garlic powder, salt, fresh ground black pepper, butter, yellow onion, garlic clove, portabella mushroom, porcini mushroom, cornstarch, cold water, beef broth, Dijon mustard, tomato paste

Directions:
Prepare the meat by trimming all the excess fat making sure you slice off the tough shiny silverskin which runs along the surface of the tenderloin.
Rub the olive oil all over the beef.
In a small bowl mix the oregano, basil, thyme, garlic powder, salt and pepper.
Rub the herb mixture all over the meat .
In a large frying pan sear the meat on all sides until a nice crust appears.
Pre-heat oven to 425 degrees.
Place the beef on a rack in a shallow roasting pan and roast uncovered for about 40 minutes turning once during the cooking.
Remove beef from the oven and let stand around 20 minutes before slicing. Roast should be medium-rare.
Meanwhile in a large frying pan melt 2 tablespoons of butter.
Sauté the onions, garlic an mushrooms for 8 to 10 minutes until mushrooms are tender.
In a small bowl mix the cornstarch and water then mix into the mushrooms.
Gradually stir in the beef broth and stir for about 2 minutes until sauce thickens.
Blend in the Dijon mustard and tomato paste.
Diploma Sandwich Rolls


Ingredients:
ham, cheese

Directions:
Spray counter lightly with non-stick cooking spray., Flatten each roll into a 4x6-inch rectangle., Cut off a 1/4-inch strip from the 6-inch side, and set aside., Place one slice of meat and one slice of cheese on each roll., Roll up in jelly-roll fashion., Tie with the 1/4-inch strip of dough., Place rolls on a large sprayed baking sheet., Cover with sprayed plastic wrap., Let rise 30 minutes., Remove wrap and bake at 350°F 15-20 minutes.
Churros


Ingredients:
water, brown sugar, salt, butter, white flour, eggs, vanilla extract, sugar, ground cinnamon

Directions:
Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F.
In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
In a 3 quart sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour.
In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed inches.
Fill your decorating tool with the churro recipe dough and attach the largest star tip you have, OR use a sandwich bag with the tip cut off. Try lining the inside of the bag with oil to help the dough thourgh easier.
Once the oil is hot enough, squeeze some dough into the oil about 3-5 inches long.
Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for a golden brown color.
Remove churros with the slotted spoon and place them on a paper towel to absorb excess grease.
While warm, roll each churro into the dish with the sugar and cinnamon until coated.
Asian Salmon
Category: main-dish
By Lynseey

Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.

Ingredients:
2 pounds salmon fillets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
3 cups water

Directions:
Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork. Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 388.1
Fat: 12 g
Saturated fat: 2.2 g
Carbohydrates: 39.6 g
Sugars: 1.9 g
Dietary fiber: 0.7 g
Protein: 27.9 g
Cholesterol: 50.5 mg
Sodium: 278.5 mg
Pumpkin Chocolate Chip Cookies III
Category: fruits-and-vegetables
By Jennifer

If you like pumpkin pie and chocolate, you'll love these cookies.  I think they taste best when they are cold from the refrigerator.

Ingredients:
1 cup canned pumpkin
1 cup white sugar
½ cup vegetable oil
1  egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
½ cup chopped walnuts  (Optional)

Directions:
Combine pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Yields: 2 dozen

Calories: 202.4
Fat: 10.7 g
Saturated fat: 3.3 g
Carbohydrates: 26.6 g
Sugars: 16.5 g
Dietary fiber: 1.7 g
Protein: 2.4 g
Cholesterol: 7.8 mg
Sodium: 170.9 mg
Roasted Maple Mustard Green Beans


Ingredients:
maple syrup, Dijon mustard, grainy mustard, cayenne pepper, fresh green beans, carrots, salt, parsley

Directions:
Preheat oven to 450 degrees F.  Line a baking sheet with foil.
Combine the maple syrup, mustards and cayenne in a small bowl and set aside.
Place green beans and carrots on baking sheet.  Drizzle with oil and toss with hands to coat evenly.  Sprinkle with salt, toss to coat. Distribute in an even layer.
Roast for 10 minutes.  Remove from oven.  Drizzle with syrup/mustard mixture and using tongs, toss to coat evenly.
Return to oven and continue roasting until beans and carrots are dark golden brown in spots and beans are beginning to shrivel, 10-12 minutes longer.
Remove from oven, season with a little more salt to taste. Transfer to serving dish and garnish with parsley.
Cinnamon Waffles


Ingredients:
eggs, milk, canola oil, flour, baking powder, sugar, salt, cinnamon, vanilla extract

Directions:
In a medium bowl, beat eggs, milk and oil., Add in flour, baking powder, sugar, salt, cinnamon and vanilla., Mix until smooth., Pour desired amount into pre-heated waffle iron., Cook for 3-4 minutes.
Fresh Watermelon and Fruit  Salad


Ingredients:
watermelon, honeydew melon, cantaloupe, fresh pineapple, strawberries, blueberries, raspberries, lemon juice, lime juice, water, sugar

Directions:
Slice the watermelon lengthwise about 1/3 of the way from the top.
This will be your bowl so you may have to slice a small portion off the bottom in order for it to sit flat.
Either ball or chunk the watermelon flesh.
Hollow out the watermelon shell completely.
Ball or chunk the remaining melons.
Chunk the pineapple.
Mix all the fruits in the melon bowl.
Combine the juices, water and sugar together.
Pour over the fruits and toss lightly.
Chill if desired or serve immediately.
Homemade Ice Cream - No-Cook Version


Ingredients:
granulated sugar, eggs, sweetened condensed milk, evaporated milk, vanilla extract, milk, sugar

Directions:
Combine first 5 ingredients and 1 quart of the milk, adding fruit if desired (optional].
Pour into a 2-gallon ice cream freezer.
Add enough of the remaining 1-quart milk to fill the ice cream canister to the fill line on the canister.
You may not need all of this last quart.
Do not over-fill the canister.
Make ice cream according to manufacturer's instructions for the ice cream freezer/churn.
VARIATION: For Peppermint and Chocolate: Crush 1 small bag of peppermint candy pieces and add 1 small (6 oz] bag of chocolate mini-chips.
Add marshmallows and/or nuts, if desired.
Dinner Rolls - from Scratch


Ingredients:
fast-rising active dry yeast, milk, flour, olive oil, sugar, salt, butter, coarse salt

Directions:
Dissolve yeast in warm milk with sugar in electric mixer bowl.
Stir in 1 cup flour, oil, and 1 tsp salt; beat until smooth.
Stir in enough remaining flour, scraping dough from sides of bowl, until soft dough foms.
Cover and let rise in warm, dry place until doubled, about 45 minutes.
Preheat oven to 400ºF.  Prep a 12 cup muffin pan with non-stick cooking spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palms of hands.
Put 3 balls in each muffin cup.  Brush with melted butter, sprinkle with coarse salt.
Bake 12-15 minutes until crust is golden brown.  Immediately remove from pan.
Serve warm, or store loosely covered.
Big Bend Texas-Style Chili


Ingredients:
olive oil, garlic cloves, onions, ground beef, salt, fresh ground black pepper, red chili powder, roma tomatoes, tomato paste, dark beer, cider vinegar, ground cumin, oregano, parsley, red kidney beans

Directions:
Heat the olive oil in a arge saucepan. Add the garlic and onions, and saute over medium-high heat for 5 minutes. Add the beef and saute for 7 to 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine.
Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with the goat cheese.
Strawberry Smoothies


Ingredients:
strawberry, milk, sugar

Directions:
First put your strawberrys in the blender. (1 cup of strawberrys per serving].
Second you put your milk inches You can use any type of milk, even soy.
Third put the sugar in if you wish.
Fourth put the chocolate inches.
Put ice in too.
You ease your setting untill its all the way high. (30 sec per setting].
Serve.
Octopus Kilawen


Ingredients:
water, sea salt, gingerroot, tomatoes, hot chili pepper, apple cider vinegar, cilantro leaf, lime juice, powdered cumin, scallions, sea salt

Directions:
Fill an 8-quart stock pot with water, add salt, and sliced ginger roots. Bring water to a boil and let it boil for 5 minutes to allow ginger root essence to permeate the water.
Wash the octopus under running cold water. Invert its head inside out like a sock. Holding the head of the octopus with a pair of tynes, completely submerge the octopus into the boiling water and count 10 seconds --  1001, 1002, 1003, etc.
With the tynes still attached to the head of the octopus, lift it out of the stock pot and rest it in a holding pan. Allow water to come to a boil before resubmerging the octopus as in Step 1. Repeat step one 3 times.
After the third submersion turn the heat down to simmer. Put the octopus into the pot of simmering water, drop 3 pieces of used cork from wine bottles and cover.
After 10 - 15 minutes, using the tynes pierce the octopus' neck between the head and tentacles. Feel the resistance. If the tynes feel a "crunchy, soft and tender" insertion, it is time to remove the octopus from the pot and let sit in the holding pan to cool.
Remove the head of the octopus, severing above the tentacles. Slice tentacles individually to the thickness desired. Cut straight across the tentacles. Slicing diagonally makes the cuts tougher to chew. Set the sliced octopus aside.
To create the cheviche sauce, mince the cilantro leaves, slice very thinly the white portion of the green scallions, and mix it with the rest of the lime juice, vinegar, ginger roots and crushed tomatoes and hot peppers. Season with salt to taste.
Super Spinach Salad


Ingredients:
red onion, brown sugar, red wine vinegar, ketchup, Worcestershire sauce, dry mustard, Dijon mustard, bacon, mushrooms, hard-boiled eggs, pine nuts, sugar snap peas

Directions:
Soak onion in ice-water for 10 to 15 minutes and thoroughly drain.  This will help to eliminate the sharp oniony flavor in the dressing.
Puree the first 7 ingredients in blender or processor until smooth and emulsified.  Check for seasoning and add salt and pepper as needed.  Set aside.
Combine spinach with all ingredients in a large bowl, reserving bacon and pine nuts.  Add enough dressing to lightly coat ingredients, season with salt and pepper if desired and toss well.  Garnish salad with bacon and pine nuts.
Honey Lime Fruit Salad
Category: salad
By Tryna P.

This salad is so refreshing and yummy! Seasonal fruit with a touch of lime and honey makes it elegant too! This recipe is also easily doubled or tripled for parties or large family gatherings!

Ingredients:
2 large bananas, sliced
1 (16 ounce) package fresh strawberries, hulled and sliced
½ pound fresh blueberries
2 tablespoons honey
1  lime, juiced
⅓ cup pine nuts

Directions:
Combine bananas, strawberries, and blueberries in a bowl. Drizzle honey and lime juice over fruit; stir to coat. Sprinkle with pine nuts.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 115.1
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 22.3 g
Sugars: 14.4 g
Dietary fiber: 3.2 g
Protein: 2.4 g
Sodium: 1.8 mg
Berry Yummy Smoothie Shake


Ingredients:
banana, frozen strawberries, fresh blackberries, blueberries, nonfat yogurt, Splenda sugar substitute

Directions:
add the yogurt, fruit, juice, ice, and splenda into the blender (in this order helps the blender blade puree easier].
blend until free of fruit or ice chunks.
enjoy!
Cranberry Hootycreeks
Category: desserts
By Susan O'Dell

A beautifully festive cookie in a jar recipe. These make great gifts.

Ingredients:
⅝ cup all-purpose flour
½ cup rolled oats
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
⅓ cup packed brown sugar
⅓ cup white sugar
½ cup dried cranberries
½ cup white chocolate chips
½ cup chopped pecans

Directions:
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions:  Cranberry Hootycreeks 1.  Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.  2.  In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.  3.  Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Prep time: 25 mins
Total time: 25 mins
Yields: 18 cookies

Calories: 125.9
Fat: 4.2 g
Saturated fat: 1.3 g
Carbohydrates: 21.2 g
Sugars: 12.8 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 1.1 mg
Sodium: 106.3 mg