xiaoxl/recipe_data huggingface dataset:
Hunan Kung Pao
Category: world-cuisine
By JANHAR64

This recipe is similar to a famous food chain! Serve over thick noodles.

Ingredients:
4  skinless, boneless chicken breast halves - cut into 1 inch cubes
20  peeled and deveined large shrimp (21 to 30 per pound)
4 teaspoons soy sauce
4 teaspoons rice wine
2 teaspoons sesame oil  (Optional)
1 tablespoon cornstarch
½ cup vegetable oil, divided
4 cloves garlic, minced
16  dried red chile peppers, cut in half
2 teaspoons Szechuan peppercorns  (Optional)
1  red bell pepper, sliced
1  green bell pepper, sliced
¼ cup dark soy sauce
2 tablespoons rice wine
2 teaspoons white sugar
1 cup salted peanuts
4  green onions, cut into 3 inch lengths
2 dashes sesame oil, or to taste  (Optional)

Directions:
Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes. Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean. Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 789.8
Fat: 51.9 g
Saturated fat: 8 g
Carbohydrates: 21.1 g
Sugars: 6 g
Dietary fiber: 5.4 g
Protein: 59 g
Cholesterol: 228 mg
Sodium: 1736.3 mg
Mary's Meatloaf
Category: main-dish
By MROBINSON

This meatloaf recipe is the only one I use now because my family loves it, and it is very easy to make.

Ingredients:
1 ½ pounds lean ground beef
1 large onion, chopped
salt to taste
ground black pepper to taste
garlic powder to taste
6 slices white bread, cut into cubes
½ cup milk
1  egg
3 tablespoons yellow mustard, divided
½ cup ketchup, divided
3 tablespoons brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup. Press the meat mixture into a 9x5-inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf. Bake in the preheated oven until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 2 hours.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 449.6
Fat: 25.9 g
Saturated fat: 10.2 g
Carbohydrates: 28.3 g
Sugars: 14.5 g
Dietary fiber: 1.3 g
Protein: 24.7 g
Cholesterol: 117.8 mg
Sodium: 581.5 mg
Carnation Mashed Potatoes


Ingredients:
potatoes, Carnation Evaporated Milk, butter, margarine

Directions:
Cook potatoes for 15 to 20 minutes or until tender; drain.
Return potatoes to saucepan; add evaporated milk and butter.
Beat with hand mixer until smooth.
Season with salt and pepper.
Falafel With a Twist


Ingredients:
olive oil, chickpeas, cilantro, dried parsley, green onions, salt, broccoli slaw mix, tomatoes

Directions:
Boil two cups of olive oil in a large pot or deep fryer. This should take at least 10 minutes.
In a food processer, blend the chickpeas until smooth and then put it in a medium sized bowl. Add chopped cilantro, dried parsley, green onions, breadcrumbs and salt, and mix well. Add a little more breadcrumbs if necassary (I say this as in my first attempt to create this I added another heaping tablespoon of breadcrumbs].
Make falafel balls 3 inches in diameter out of the chickpea mixture, but do not put them immediately into the hot oil. Test the heat of the oil by dropping a 1/4 teaspoon of the mixture; if the oil sizzles then it is ready.
Drop the balls carefully one by one into the large pot or deep fryer. DO NOT overcrowd the pot or deep fryer or else the temperature of the oil will drop and the falafel balls will not cook at an even rate. It is better to cook them in batches.
Cook for 5 minutes, and then with a skimming spoon (the ones you use to skin the fat off the stock or soups that you make], take the falafel balls out and put them on a towel to drain off the oil. Let cool completely, as this is served at room temperature. This mixture can make 16 falafel balls.
In each pita pocket, put three falafel balls. Top them with the hummus, broccoli slaw, diced tomato and roughly grated baby carrots, (this can be done in a food processer, where you pulse 2 or 3 times for 2 seconds each. They should not be finely minced as this is how I like my carrots grated for carrot cake.
Serve when ready.
Candy Cane Coffee Cake


Ingredients:
sour cream, active dry yeast, warm water, butter, margarine, sugar, salt, eggs, all-purpose flour, maraschino cherries, butter, margarine, confectioners' sugar, water

Directions:
Heat sour cream over low heat just until lukewarm.
Dissolve yeast in the warm water. Stir in sour cream, butter, sugar, salt, eggs and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make it easy to handle.
Turn dough onto well-floured board. Knead until smooth, about 10 minutes. Place in greased bowl. Turn once to bring greased side up. Cover. Let rise in warm place until double, about 1 hour. To test for rising, stick two fingers in dough. If holes remain but top stays smooth, dough is ready.
Heat oven to 375°F Punch down dough: Divide into three equal parts.
Roll each part into a rectangle, 15 x 6 inches. Place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on both long sides of the rectangles.
Combine apricots and cherries. Spread 1/3 of the fruit mixture down the center of each of the rectangles. Crisscross strips over the filling. Stretch dough to 22 inches. Curve to form a “cane.”.
Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. If desired, decorate with cherry halves or pieces.
For Icing, blend 2 cups powdered sugar with about 2 tablespoons water. If icing is too stiff, add water a drop at a time. If too thin, add more powdered sugar a little at a time.
Gramp's Ranch Dip
Category: appetizers-and-snacks
By polecatt

Here is a spiced-up version of the traditional ranch dip.

Ingredients:
1 (24 ounce) container sour cream
2 (1 ounce) packages ranch dressing mix
2 teaspoons ground black pepper
1 teaspoon garlic powder
2 tablespoons chopped pickled jalapeno pepper

Directions:
Mix sour cream, ranch dressing mix, black pepper, garlic powder, and jalapeno pepper in a bowl; refrigerate at least 2 hours to allow the flavors to mingle before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 24 servings

Calories: 67.5
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 2.6 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 12.5 mg
Sodium: 190.4 mg
Hoisin Chicken


Ingredients:
broiler-fryer chicken, cornstarch, water, dry sherry, cider vinegar, hoisin sauce, soy sauce, instant chicken bouillon granules, cornstarch, fresh ginger, onions, fresh broccoli, green pepper, button mushrooms

Directions:
TECHNIQUE TO CUT CHICKEN CHINESE-STYLE:
Rinse chicken.
On heavy cutting board, set chicken breast side up.
Cut in half lengthwise, veering slightly to one or other side of breastbone and backbone; you will have separated the chicken completely in half.
Remove and discard backbone (optional].
Raise each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg separating drumstick and thigh.
Pull each wing away from breast, cutting through the joint next to breast.
Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones.
Cut each wing into two pieces.
You should end up with 22 small serving-size pieces.
HOISIN CHICKEN:.
In small bowl, combine 1 tablespoon cornstarch, water, sherry, vinegar, hoisin sauce, soy sauce and bouillon granules; mix well. Set aside.
Add remaining ½ cup cornstarch in large bowl. Add chicken pieces and stir to coat well.
In large skillet or wok, heat oil over high heat to 375°F Add 1/3 of the chicken pieces, one at a time, to the hot oil; cook until no longer pink in center, about 5 minutes. Drain chicken on paper towels. Repeat until all chicken is cooked.
Discard all but 2 tablespoons oil from skillet. Add ginger and stir-fry 1 minute. Add onions and stir-fry for another minute. Add broccoli, red pepper and mushrooms and stir-fry for 2 minutes.
Stir cornstarch mixture and add to skillet. Cook and stir until sauce boils and thickens.
Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes.
Serve over hot Vermicelli and garnish, if desired.
Fruit Milk Shake- Low Cal/Low Fat/ High Protein/No Sugar Added


Ingredients:
plain fat-free yogurt, nonfat milk, powdered soy protein concentrate

Directions:
Pour milk into blender., add yogurt, fruit and protein powder., blend until a shake is smooth., add more frozen fruit if the shake is too liquidy.
Philly Style Double Vanilla Ice Cream (No Egg)


Ingredients:
half-and-half, vanilla bean

Directions:
You'll need a thermometer and ice cream maker for this recipe!
Combine all ingredients in a medium sauce pan and place on stove over a medium heat.
Bring the mixture to 170°F.
while stirring occasionally.
If you do not have a thermometer you can heat it to you see a bubble hit the surface of the mixture.
DO NOT ALLOW IT TO BOIL!
Remove from heat and cool slightly.
Place in airtight container and refrigerate overnight to allow flavors to meld.
If you're in a hurry you can place the pan in an ice bath.
Either way the temperature of the mixture will need to be at 40°F.
for most ice cream makers.
(This may not be necessary in a self contained freezer unit]. Remove vanilla bean hull and freeze mix per manufacturers directions in your ice cream maker.
Wash and dry your bean hull, place it in 2 cups of sugar and in a few days you'll have vanilla sugar for your next batch of ice cream To firm up the ice cream place it in a lidded container in your freezer for an hour before serving.
Low Calorie Old Fashion Tea Cakes


Ingredients:
baking soda, all-purpose flour, all-purpose flour, butter, vanilla flavoring, eggs, egg substitute

Directions:
Beat butter until soft.  Gradually add the xylitol and beat well.
Add the eggs and baking soda and flavoring.
Gradually add flour and cream alternating. Beat until smooth.
Refrigerate over night.
Cut into 3 1/2 inch circles. Place on cookie sheet.  Roll dough into  1/4 inch.  Bake for 11-15 minutes or until lightly colored or darker your preference.
BBQ Rub


Ingredients:
brown sugar, paprika, black pepper, Chinese five spice powder, ground cumin

Directions:
Combine ingredients.
Sprinkle onto meat of your choice.
Rub into meat.
Let meat marinate for at least 2 hours.
Bake or smoke pork until internal temperature reaches the magical "Fall off the bone" temperature of 200F (93C].
1 teaspoon of natural meat tenderizer is optional.
Johnny Appleseed


Ingredients:
"ice cream"

Directions:
Put 2 scoops ice cream in a glass., Pour over apple juice., Add a splash of orange juice and then a splash of club soda., Serve with a straw and/or a spoon., Enjoy!
Mango Lime Sorbet


Ingredients:
mangoes, honey, lime rind, lime rind

Directions:
Combine mango, orange juice and honey in a blender and process until smooth.
Pour mixture into an 8-inch square pan, cover and freeze until firm.
To serve, spoon into individual dessert dishes, garnish with lime curls and lime rind, if desired.
My Favorite Caramel Frosting


Ingredients:
sugar, milk, egg, salt, butter

Directions:
Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.The sugar will start to clump, this is normal, just keep stirring.
Combine reamaining 2 1/2 cups sugar, milk, beaten egg, and salt, stirring well, stir in the butter. Stir mixture into carmelized sugar, the mixture will lump again, just keep stirring.
Cook over medium heat stirring frequently, until a candy thermometer registers at 230F, this takes about 15-20 minutes, but don't rely on the time! Check the thermometer!]Cool mixture 5 minutes.
Beat mixture with a WOODEN spoon to almost spreading consistency. The mixture will cool and thicken quickly at this point. Spread on a cooled cake.
The Easiest Chocolate Pudding Cake
Category: desserts
By Mary

This cake is made with chocolate cake mix and pudding. It  is so easy and so moist. This is also good if you use peanut butter chips

Ingredients:
1 (3.5 ounce) package non-instant chocolate pudding mix
2 cups milk
1 (18.25 ounce) package devil's food cake mix
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 - 9x13 inch pan

Calories: 152.7
Fat: 5.9 g
Saturated fat: 2.3 g
Carbohydrates: 24.9 g
Sugars: 15 g
Dietary fiber: 1.2 g
Protein: 2.6 g
Cholesterol: 1.6 mg
Sodium: 200.6 mg
Arrachera (Mexican Skirt Steak for Tacos)
Category: world-cuisine
By melodie

This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.

Ingredients:
2 pounds thinly sliced skirt steaks (arrachera)
2  limes, juiced
3 (.18 ounce) packets sazon with coriander and annatto
1 tablespoon adobo seasoning (such as Goya® All-Purpose Seasoning with Cumin)
1 small onion, chopped
1 (12 fluid ounce) bottle Mexican beer

Directions:
Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours. Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 173.9
Fat: 6.4 g
Saturated fat: 2.6 g
Carbohydrates: 6.2 g
Sugars: 0.9 g
Dietary fiber: 1.2 g
Protein: 18.9 g
Cholesterol: 33.7 mg
Sodium: 413.9 mg
Pistachio Dessert


Ingredients:
butter, pecans, flour, cream cheese, powdered sugar, Cool Whip, pistachio pudding mix, Cool Whip, pecans

Directions:
Mix butter flour and pecans together., Press in 9 x 13 pan., Bake ar 350 for 15 minutes., Cream together cream cheese, powdered sugar and cool whip., Spread on cooled crust., Make pistachio pudding with 2 cups milk., Spread over cheese layer., Top with a thin layer of cool whip and sprinkle with nuts., Refrigerate for 4 hours before serving. Store in refrigerater.
Coconut Green Herb Rice


Ingredients:
olive oil, shallots, bay leaves, curry leaf, rice, peas, coconut milk, salt, cilantro, mint, green chilies, lime wedge

Directions:
Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent.
Add the coconut milk, salt and peas and bring to a boil until most of the liquid is absorbed.
Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom.
Remove bay and curry leaves and stir in the cilantro, mint and chilies.
Fluff up with a fork, garnish with lime wedges if desired and serve immediately.
Black Russian Brownies


Ingredients:
butter, black pepper, eggs, sugar, vanilla, Kahlua, vodka, all-purpose flour, salt, baking powder, walnuts, powdered sugar

Directions:
Preheat oven to 350 degrees F. Line bottom of 13x9 inch baking pan with waxed paper.
Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat and cool.
Combine eggs, sugar and vanilla in large bowl, beat well. Stir in cooled chocolate mixture, Kaluha and vodka.
Combine flour, salt and baking powder and add to chocolate mixture. Stir until blended. Add walnuts. Spread in prepared pan.
Bake in preheated oven just until toothpick inserted in center comes out clean, about 25 minutes. Do not over bake.
Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar, if desired.
Ww 7 Point Chicken Noodle Casserole


Ingredients:
all-purpose flour, reduced-sodium chicken broth, nonfat milk, Dijon mustard, fresh tarragon, chicken, reduced-fat cheddar cheese

Directions:
Preheat oven top 350 degrees. Spray a 2 quart high sided baking dish with nonstick spray.
cook the noodles per package directions drain and set aside.
meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves.
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thicknes, about 3 minute Stir in the mustard and tarragon.
Mix the peas and chicken in with sauce.
pour noodles into baking dish then top with sauce mixture. Stir the mixture together then top with cheese.
Bake Until bubbling and golden brown abour 40 minute.
Let stand for 5 min then serve.
Italian Dressing - Low Sodium


Ingredients:
canola oil, olive oil, white wine vinegar, dried basil, artificial sweetener, garlic powder, light mayonnaise, water

Directions:
Combine all ingredients in a blender., Blend on high until combined, approximately 30 seconds., Pour into small pitcher or dressing cruet., Cover and chill until ready to serve., Shake or stir before pouring., Lasts for several days in fridge.
Buddha's Chocolate Mousse Shortcakes


Ingredients:
heavy whipping cream, powdered sugar, Kahlua, flour, sugar, baking powder, baking soda, butter, milk, heavy whipping cream, powdered sugar, cocoa powder

Directions:
MOUSSE: Mix all mousse ingredients except semisweet chocolate until well blended and thick. Cover and refrigerate til needed.
SHORTCAKES: Heat oven to 375°F In food processor process the dry ingredients briefly to mix. Scatter butter over top and pulse till it gets crumby.
With motor running, add liquid and process till mixture pulls from sides of bowl. Drop 1/3 cupfulls of dough 2" apart on ungreased cookie sheet.
Bake about 18 minutes till puffed and look dry. Cool completely on wire rack.
AT SERVING TIME: Beat chilled mousse mixture with a mixer on high speed til soft peaks form. fold grated chocolate into mousse mixture.
MAKE WHIPPED TOPPING: Beat heavy cream and powdered sugar in a med bowl with mixer on high til soft peaks form.
Split shortcakes in half. Fill each with chocolate mouse and whipped cream. Sprinkle tops with some additional cocoa and garnish with chocolate curls.
Cod in Tomatoes with Wine
Category: seafood
By sslyon

Easy, but delicious. Great for those watching their diet and for those that want a decent feast! Serve with vermicelli noodles, new potatoes, or salad.

Ingredients:
6  vine-ripened tomatoes
1 tablespoon vegetable oil
¾  onion, finely chopped
2 cloves garlic, chopped
1  fresh red chile pepper, seeded and chopped
1 cup dry white wine, or more as needed
salt and ground black pepper to taste
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 (4 ounce) cod loins
8 large uncooked prawns, peeled and deveined

Directions:
Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop. Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley. Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 2 servings

Calories: 428.7
Fat: 9.2 g
Saturated fat: 1.5 g
Carbohydrates: 32 g
Sugars: 17.8 g
Dietary fiber: 7.4 g
Protein: 35.1 g
Cholesterol: 133.5 mg
Sodium: 203.2 mg
Moroccan Lentil Stew With Raisins


Ingredients:
olive oil, onion, garlic cloves, crushed tomatoes, chickpeas, raisins, dried currant, ground cinnamon, ground cumin, red pepper flakes

Directions:
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer uncovered for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with one tablespoon yogurt.
Bavarian Sauerkraut
Category: side-dish
By dutschd

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.

Ingredients:
1 tablespoon bacon drippings
1 cup finely chopped onion
2 (16 ounce) packages sauerkraut, undrained
1 tablespoon packed brown sugar
1 teaspoon caraway seeds
½ cup chicken stock
½ cup cooking sherry

Directions:
Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes. Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion. Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 52.3
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 10.9 g
Sugars: 4.5 g
Dietary fiber: 3.4 g
Protein: 1.5 g
Cholesterol: 0.3 mg
Sodium: 848.3 mg