xiaoxl/recipe_data huggingface dataset:
Hedgehog Cookies
Category: desserts
By Kitty Johnson

I needed something else to decorate a tree trunk cake, so baby hedgehogs seemed to be the perfect match.

Ingredients:
4 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups white sugar
1 cup butter-flavored shortening
¼ cup corn syrup
2  eggs
1 tablespoon vanilla extract
1 cup pecans
1 cup chocolate chips

Directions:
Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour. Preheat oven to 350 degrees F (175 degrees C). Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets. Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack. Pulse pecans in a food processor until finely chopped; transfer to a bowl. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes. Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.

Prep time: 1 hr
Cook time: 10 mins
Total time: 3 hrs 10 mins
Yields: 4 dozen cookies

Calories: 280.1
Fat: 15.2 g
Saturated fat: 3.9 g
Carbohydrates: 34.2 g
Sugars: 15.5 g
Dietary fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 15.5 mg
Sodium: 99.1 mg
Low-Fat Bacon & Egg Cups


Ingredients:
eggs, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Spray 6 muffin cups with cooking spray.
Line each of the muffin cups with a slice of bacon going around the sides, not covering the bottom.
Fill each cup with one egg.
Sprinkle with shredded cheddar.
Bake for 18 minutes.
My Mom's Lasagna (No Ricotta)


Ingredients:
lean ground beef, onion powder, tomato sauce, dry lasagna noodles, mozzarella cheese, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions.
Meanwhile, brown ground beef in a large skillet; drain fat.
Sprinkle meat with onion powder.
Add spaghetti sauce, tomato sauce and Italian seasoning.
Mix well.  Set aside.
Drain noodles.
Spray a 13 x 9 inch baking pan with cooking spray.
Add a layer of sauce to pan.
Top sauce with 3 lasagna noodles.
Top noodles with more sauce.
Top sauce with enough mozzarella cheese slices to cover in a single layer (6 slices].
Top cheese with 3 more noodles, sauce, 6 more cheese slices.
Top cheese with remaining 3 noodles and sauce.
Sprinkle with Parmesan cheese.  Top Parmesan with the shredded mozzarella cheese.
Bake 35 to 45 minutes (watch closely after 30 minutes to make sure cheese does not over brown].
Let sit 10-15 minutes before serving.
More Than a Strawberry Smoothie


Ingredients:
nonfat milk, fresh strawberries, bananas, powdered milk, oatmeal, honey

Directions:
In a blender combine all the ingredients until you have a smooth, thick texture., Serve immediately, preferably chilled glasses.
Saucy Sprouts and Oranges


Ingredients:
navel oranges, fresh Brussels sprout, butter, cornstarch, Chinese five spice powder

Directions:
Finely grate peel of one orange; set peel aside.
Cut that orange in half; squeeze juice into a 1-cup measuring cup.  Add enough water to measure 1/2 cup; set aside.
Peel and discard white membranes from remaining oranges; section them and set aside.
In a large saucepan, bring 1 inch of water and brussels sprouts to a boil.  Cover and cook for 8-10 minutes or until crisp-tender.
Meanwhile, in a small saucepan, melt butter.
Whisk cornstarch and reserved orange juice mixture until smooth; add to the butter.
Stir in mustard an five-spice powder to the saucepan mix.
Bring saucepan to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly.
Drain sprouts; gently stir in orange sections.
Transfer sprouts and orange sections to a serving bowl; drizzle with sauce.
Sprinkle with almonds and grated orange peel.
Dried Cranberry, Walnut, and Lemon Scones


Ingredients:
sugar, sugar, fresh lemon juice, all-purpose flour, baking powder, lemon peel, salt, unsalted butter, dried sweetened cranberries, walnuts, half-and-half

Directions:
Position rack in top third of oven; preheat to 375°F Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms or use pastry cutter to cut in butter.
Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice.
Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high] round.
Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.
Low Fat Frosty Orange Creme Layered Dessert


Ingredients:
"fat free cream cheese"

Directions:
Line 9 x 5 inch loaf pan with foil or plastic wrap. Spread sherbert onto bottom of pan to form even layer. Freeze 10 minutes.
Beat cream cheese with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in whipped topping. Spread over sherbert in pan.
Freeze 4-5 hours (I typically freeze overnight]. To unmold, invert pan onto plate and remove foil or plastic.
Better Breath Biscuits- for Dogs


Ingredients:
whole wheat flour, baking powder, baking soda, vegetable shortening, plain yogurt, honey, mint leaves

Directions:
Preheat oven to 425 deg.
Using a mixer; combine flour, baking powder & soda in the bowl.
Add shortening slowly and process until it resembles cornmeal.
Add yogurt and mix until combined.
Add honey & parsley and mix through.
Roll out for even cooking.  Can use cutters for shapes or just cut into bars.
Place on cookie sheet & bake 10-14min, or until they start to brown.
Allow to come to room temp then place in airtight containers &/or refrigerate.
Will last at room temp for approx 6 days, keep in fridge for longevity.
I recommend 1/2" by 1" bars for small & med dogs or 1" by 2" for large breeds.  Even smaller pieces are great for training!
Summer Squash Chicken Alfredo
Category: world-cuisine
By CALLIEW

This is a recipe I came up with that uses all of my favorite ingredients and is very beautiful served on a platter.

Ingredients:
2  skinless, boneless chicken breast halves
2 tablespoons garlic, minced
1 (8 ounce) package uncooked rigatoni pasta
6 slices bacon
1 tablespoon vegetable oil
1 small zucchini, sliced
1 small yellow squash, sliced
1 cup Alfredo sauce
¼ cup milk
6  sun-dried tomatoes, softened and chopped
3 tablespoons Parmesan cheese
¼ cup sliced almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Place the chicken in the prepared baking dish, and coat with the garlic. Bake 25 minutes, or until chicken juices run clear. Cool and chop. Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes, until al dente, and drain. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned. In a small bowl, mix the   and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 436.1
Fat: 23 g
Saturated fat: 7.5 g
Carbohydrates: 35.6 g
Sugars: 4 g
Dietary fiber: 2.8 g
Protein: 22.1 g
Cholesterol: 52.2 mg
Sodium: 721 mg
Jelly Cakes


Ingredients:
flour, baking powder, sugar, salt, skim milk

Directions:
Mix dry ingredients together.
Add milk all at once.
Add 2 to 3 tablespoons more of milk, if needed to make batter of pancake consistency.
Spoon onto hot griddle, one serving spoon at a time.
Turn over when top is bubbly.
Serve hot with butter and jelly.
Garlic Tomato Soup


Ingredients:
tomatoes, sweet onion, garlic, cilantro

Directions:
Combine chicken stock, tomatoes, onions and garlic into a large soup pot.
Bring to a boil, cover, and simmer for ½ hour.
Add salt and pepper to taste.
In a separate bowl, combine the bite-size bread and cheese.
Divide this mixture into 4-6 soup bowls, fill with hot soup, and garnish with chopped cilantro.
Chicken Cacciatore Stew (Crock Pot)


Ingredients:
onion, green bell pepper, boneless skinless chicken breast halves, garbanzo beans, mushroom stems and pieces

Directions:
Combine all ingredients in electric cooker pot., Mix well., Cover and cook on Low setting for at least 6 hours.
Raw Vegan Zesty Lime Corn Salad


Ingredients:
corn kernels, tomatoes, avocado, fresh cilantro, serrano chili, fresh garlic, fresh lime juice, extra virgin olive oil, sea salt, cracked black pepper

Directions:
Soak the raw corn in some hot water for a few minutes and then drain., Toss with the other ingredients, season to taste and then get corny!
Peas and Pancetta
Category: side-dish
By Anonymous

An Italian side dish special. Simple but full of flavor.

Ingredients:
2 tablespoons extra-virgin olive oil
2 ounces pancetta, chopped
3 tablespoons chopped onion
1 pound frozen peas, thawed
¼ cup dry white wine
1 ½ tablespoons chopped fresh thyme leaves
salt and ground black pepper to taste

Directions:
Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

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

Calories: 189.2
Fat: 9.1 g
Saturated fat: 1.6 g
Carbohydrates: 17 g
Sugars: 6.6 g
Dietary fiber: 5 g
Protein: 7.7 g
Cholesterol: 5 mg
Sodium: 232.2 mg
Brilliant Banana Brulee


Ingredients:
bananas, custard, yoghurt

Directions:
Thinly slice the bananas and share amongst fire-proof dishes.
Mix the Greek yoghurt and custard, and spoon over the top of the bananas.
Sprinkle sugar over the top and either use a cooks blow torch or put the dishes under the grill. Heat until the sugar carmelises.
Serve up to your delighted family or guests!
Spinach Calzone


Ingredients:
frozen spinach, part-skim ricotta cheese, part-skim mozzarella cheese, parmesan cheese, dried basil, fresh basil, dried oregano, pepper, flour

Directions:
Preheat oven to 375.
Spray baking sheet with cooking spray and set aside.
In large bowl, mix cheeses, spinach, basil oregano and pepper.
Divide bread dough into 5 equal pieces.
Using 1 tsp flour for each, roll each piece into a 5- 6 inch circle.
Place 1/5 of the spinach filling over half of each circle.
Fold dough over filling, and use a bit of water to pinch and stick edges together.
Brush tops with egg white.
Bake until golden and puffed, 20-25 minutes.
Serve with your favorite spaghetti sauce.
Mexican Lasagne


Ingredients:
chili powder, ground cumin, garlic, oregano leaves, crushed red pepper flakes, lean ground beef, onion, tomato sauce, black beans, frozen corn kernels, green chilies, flour tortillas

Directions:
In large skillet, brown beef and onion over med–hi heat; drain. Stir in tomato sauce, beans, corn and green chilies. Stir in all spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
Spread 2/3 cup (150 mL] beef mixture on bottom of lightly greased 13x9 in/ 34x22 cm baking dish. Top with 4 tortillas, overlapping as needed. Layer with ½ of remaining beef mixture and ½ of cheese. Repeat with remaining tortillas, beef mixture and cheese.
Bake in preheated 350ºF (180°C] oven 15 minutes or until heated through. Let stand 5 minutes before serving.
Breidi's Italian-Seasoned Roast Beef


Ingredients:
beef roast, Worcestershire sauce, beef bouillon cubes, water, basil, oregano

Directions:
In an oven safe pot on the stove top, brown the roast in some olive oil.
After the meat is nicely browned, add enough water to barely cover the bottom of the pot.
Cover and place in a 325 degree oven for about 2 and a half hours. While roasting, mix together remaining ingredients and set aside.
Remove pot from oven and add reserved mixture, you may need to remove some juices to make room. I prefer to use a smaller pot and try to cover the meat completely.
Cover the pot and place it back in the oven for approximately one hour. When a fork twists easily in the meat it is done.
Enjoy!
Sautéed Zucchini With Gruyere


Ingredients:
zucchini, canola oil, onion, garlic clove, fresh tarragon, fresh basil, swiss cheese, salt, pepper

Directions:
Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.].
Coat the bottom of the pan with the oil, adding more if needed.
When the pan is hot, add the zucchini and onions.
Spread out along the bottom of the pan.
Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes].
Sprinkle with salt and pepper while cooking.
Halfway through the cooking, add the garlic and the herbs.
If there is any sticking to the pan, add a little more oil.
Remove the pan from the heat.
Place slices of cheese over the zucchini in a single layer.
Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.
Quick and Easy Parmesan Noodles
Category: world-cuisine
By MSABBYK

This is a quick easy recipe using any shape pasta, cream (or half-and-half), garlic, butter, and Parmesan cheese. It is very satisfying and the kids love it! Can add cut up veggies or diced chicken or ham to make more of a complete meal.

Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta
⅓ cup butter
1 ½ cups heavy whipping cream
2 cloves garlic, peeled
ground black pepper to taste
1 cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 467
Fat: 28.3 g
Saturated fat: 17.1 g
Carbohydrates: 42.7 g
Sugars: 2 g
Dietary fiber: 1.9 g
Protein: 12.4 g
Cholesterol: 90.3 mg
Sodium: 227.4 mg
Good Morning Casserole


Ingredients:
sausage, eggs, evaporated milk, water, cheddar cheese, dry mustard, salt

Directions:
Spray 9 X 13 pan with cooking spray.
Line pan with bread quarters.
Cut sausage into small pieces as you brown it.  Drain.
In marge mixing bowl combine cooked sausage, eggs, evaporated mild, water, cheese, mustard, and salt.
Pour over bread.
Refrigerate at least 4 hours or overnight.
Bake at 350 degrees for 50 - 60 minutes.
Can be served with salsa.
Kentucky Beer Cheese Spread
Category: appetizers-and-snacks
By Chef John

If you're a fan of beer and cheese like I am, you're going to enjoy this unique and super-easy cheese spread!

Ingredients:
1 cup beer
1 pound extra-sharp Cheddar cheese, shredded
2 cloves garlic, minced
1 teaspoon dry mustard powder
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon Worcestershire sauce
1 pinch cayenne pepper, or to taste

Directions:
Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside. Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer. Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix. Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 82.1
Fat: 6.3 g
Saturated fat: 4 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Protein: 4.8 g
Cholesterol: 19.9 mg
Sodium: 144.1 mg
Wheat Free, Milk Free, Egg Free, Tasty Chicken Nuggets


Ingredients:
chicken breasts, egg substitute, water, polenta, garlic cloves, olive oil

Directions:
Crush garlic cloves and stir into 1/4 cup of oil - set aside.
Cut up chicken into nugget size pieces (note i have also done this leaving the breast whole and cooking a little longer - its very yummy].
In a bowl, mix the no-egg and water to make a paste - add more water if the paste is too thick to coat the chicken, more no-egg if its too watery.
Fill a second bowl with the polenta.
Dunk the chicken into the no-egg paste, then into the polenta bowl, ensuring the chicken is fully covered.
When all chicken is coated, heat the "garlic oil" in a pan, add the nuggets and cook until golden.
Great on their own for nibbles or with a salad and veges for a meal.
Beef Pasanday


Ingredients:
plain yogurt, crushed red pepper flakes, black cumin, ground cloves, ground turmeric, salt, onion, lemon juice, fresh cilantro, fresh green chilies

Directions:
In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Refrigerate for 4 hours.
Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish.
Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary.
Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion. Serve hot with naan or chapati.
Papa a La Huancaina (Potatoes With Chile-Cheese Sauce)


Ingredients:
potatoes, feta cheese, muenster cheese, evaporated milk, turmeric, lettuce leaf, eggs, tomatoes, black olives

Directions:
Cover the whole potatoes with cold, salted water, boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.
Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.
Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.
VARIATIONS:
Papa a la Huancaina is also popular in Bolivia. However, the cheese is sometimes substituted with 1 cup of natural peanut butter.
Ají amarillois the fiery yellow pepper common in Peruvian cuisine. These peppers can be found canned or in jars at many Latino markets.
Try using a variety of potatoes for a colorful effect: blue, Yukon gold, russets, etc.
A little garlic can be added to the sauce. A little lime or lemon juice squeezed in the sauce can round out its taste nicely as well.
A local herb, palillo, is often added to the sauce, imparting a further bright yellow color. It can sometimes be found in powdered form at Latino markets. Turmeric is a fine substitute.
Tomato Basil Soup
Category: soups-stews-and-chili
By Sara

A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.

Ingredients:
6 tablespoons butter
1  onion, thinly sliced
15  baby carrots, thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, chopped
1 (28 ounce) can tomato sauce (such as Hunt's®)
1 (8 ounce) can tomato sauce (such as Hunt's®)
1 ¼ cups chicken broth
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and ground black pepper to taste
1 ½ cups heavy whipping cream

Directions:
Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring   to another pot. Heat soup over medium-high heat until hot, about 5 minutes more.

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

Calories: 270
Fat: 25.4 g
Saturated fat: 15.8 g
Carbohydrates: 10.1 g
Sugars: 5.8 g
Dietary fiber: 2.2 g
Protein: 3 g
Cholesterol: 84 mg
Sodium: 747.3 mg
Willie's New Orleans Red Beans & Rice


Ingredients:
green pepper, onion, celery ribs, garlic cloves, andouille sausage, cooked rice

Directions:
Place all but rice into a 4 qt slow cooker.
Cook, covered at HIGH 7 hours or until beans are tender.
Serve with hot cooked rice.
Note: Willie adds 2T baking soda into the pot just before it is done to reduce the gas in the beans, but be careful that you don’t overflow the pot like my DH did.
Pebber Nodder (Danish Christmas Cookies)
Category: world-cuisine
By YAC2004

These cookies are like little bites of Christmas. Cinnamon and cardamom flavor these little shortbread nuggets.

Ingredients:
1 cup butter
1 cup sugar
2  eggs
2 ½ cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon ground cinnamon, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended. Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 100 cookies

Calories: 36.9
Fat: 2 g
Saturated fat: 1.2 g
Carbohydrates: 4.4 g
Sugars: 2 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 8.6 mg
Sodium: 14.5 mg