xiaoxl/recipe_data huggingface dataset:
Strawberry Muffins
Category: bread
By Katie Mae

Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries,  thaw slightly, then chop with a knife.

Ingredients:
¼ cup canola oil
½ cup milk
1  egg
½ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
1 ¾ cups all-purpose flour
1 cup chopped strawberries

Directions:
Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Yields: 8 muffins

Calories: 233.1
Fat: 8.2 g
Saturated fat: 0.9 g
Carbohydrates: 35.9 g
Sugars: 14.3 g
Dietary fiber: 1.1 g
Protein: 4.2 g
Cholesterol: 24.5 mg
Sodium: 283 mg
Spiced Pork With Bourbon Reduction Sauce


Ingredients:
Bourbon, dark brown sugar, reduced sodium soy sauce, cider vinegar, garlic, black pepper, chili powder, ground cinnamon, ground allspice, salt

Directions:
To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes], stirring frequently. Remove from heat.
To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
Savory Spinach Artichoke Bread Pudding


Ingredients:
extra virgin olive oil, spinach, yellow onions, garlic, salt, fresh ground black pepper, artichoke hearts, eggs, heavy cream, milk, fresh lemon juice, parmesan cheese, fresh parsley leaves

Directions:
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well.  Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
Pour half  the bread pudding mixture into the prepared dish. Dot with half the brie cubes.  Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Pineapple Margarita


Ingredients:
triple sec, lime juice, pineapple chunk

Directions:
Rub rim of margarita glass with lime wedge and dip in granulated sugar.
Process tequila, triple sec, pineapple juice, lime juice, sweet and sour mix, pineapple chunks, and crushed ice in a blender until smooth.
Pour into a margarita glass.
Garnish with a speared pineapple chunk and cherry, if desired.
Slow Cooker Cauliflower Casserole
Category: side-dish
By lutzflcat

We love cauliflower, eat it raw as a snack, roast or steam it, mash it for a potato replacement, add it to a salad, but enjoying it as a creamy casserole with layers of interesting flavor is a great way to brighten up the dinner table.

Ingredients:
1  serving olive oil cooking spray
1 link sweet apple chicken sausage (such as Trader Joes®), cut into 1/4-inch slices
1 large head cauliflower, cut into florets
½ (8 ounce) package cream cheese, cubed
3 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper, or to taste
¼ teaspoon red pepper flakes, or to taste
6 ounces shredded pepper Jack cheese
4 slices bacon

Directions:
Spray the inside of a 4- to 6-quart slow cooker with cooking spray. Spray a small skillet with cooking spray and add sausage. Cook over medium heat until sausage are browned, 2 to 3 minutes. Transfer to the prepared slow cooker. Add cauliflower, cream cheese, butter, garlic powder, salt, pepper, and red pepper flakes; stir to combine. Cover slow cooker and cook on Low until cauliflower is fork tender, about 2 hours. Stir in pepper Jack cheese and cook for 30 minutes longer. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Sprinkle crumbled bacon over finished casserole.

Prep time: 15 mins
Cook time: 2 hrs 35 mins
Total time: 2 hrs 50 mins
Yields: 6 servings

Calories: 323
Fat: 25.9 g
Saturated fat: 14.2 g
Carbohydrates: 9.6 g
Sugars: 3.5 g
Dietary fiber: 3.6 g
Protein: 14.7 g
Cholesterol: 90.2 mg
Sodium: 858.3 mg
Angel Food Strawberry Shortcake


Ingredients:
light cream cheese, Splenda sugar substitute, fresh strawberries

Directions:
Tear angel food cake into bit size pieces and place in a 9x13 inch pan.
Combine cream cream cheese and Splenda until light and fluffy.
Fold in whipped topping.
Spread the cream cheese mixture over the cake.
Combine strawberries and glaze until strawberries are evenly coated (you may not need the whole bag of glaze]. Spread over cream cheese layer.
Chill until serving.
Drunken Shrimp
Category: main-dish
By misch

Spicy large shrimps cooked in beer which my mom makes during weekends.

Ingredients:
2 tablespoons canola oil
1  onion, chopped
6 cloves garlic, chopped
2 tablespoons minced fresh ginger root
2 pounds large shrimp, peeled and deveined
1 pinch salt
½ teaspoon ground black pepper
1 tablespoon red pepper flakes, or to taste
¾ cup beer
¼ cup ketchup
1 tablespoon white sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon toasted sesame oil
3  green onions, chopped

Directions:
Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil. Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 235.6
Fat: 8.6 g
Saturated fat: 1.1 g
Carbohydrates: 11.5 g
Sugars: 5.5 g
Dietary fiber: 1.1 g
Protein: 25.8 g
Cholesterol: 230.4 mg
Sodium: 380.8 mg
Crispy Baked Chicken Drumsticks
Category: trusted-brands-recipes-and-tips
By Tyson Chicken

Ideal for kids. Tasty for everyone. The crispy comes from crushed potato chips coating the drumsticks, and the taste from a slow bake in the oven.

Ingredients:
6  Tyson® Fresh Chicken Drumsticks
⅓ cup flour
¼ cup fat-free egg product
1 tablespoon water
1 cup baked potato chips, coarsely crushed

Directions:
Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray. Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish. Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet. Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 drumsticks

Calories: 252.2
Fat: 10.2 g
Saturated fat: 2.6 g
Carbohydrates: 15.6 g
Sugars: 1 g
Dietary fiber: 1.1 g
Protein: 23.1 g
Cholesterol: 85.2 mg
Sodium: 172.8 mg
Balsamic Tuna Salad


Ingredients:
tuna, green onions, dried cranberries, olive oil, salt, black pepper

Directions:
Drain the can of tuna and empty into a bowl.
Finely chop the green onions and pour in the bowl with the tuna.
Do the same with the cranberries.
Pour in the vinegar and oil.
Sprinkle enough salt and pepper to taste.
Mix it up.
Put it on some bread, a salad, anything, or nothing (eat it just like it is].
Mongo Guisado (Mung Bean Soup)
Category: soups-stews-and-chili
By lola

This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them.

Ingredients:
½ pound raw mung beans
2 cups water
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
¼ pound boneless pork loin, cut into 1-inch cubes
salt and ground black pepper to taste
¼ pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
½ pound fresh spinach leaves

Directions:
Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside. Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes. Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 201.6
Fat: 6.5 g
Saturated fat: 1.2 g
Carbohydrates: 22 g
Sugars: 3.8 g
Dietary fiber: 8.2 g
Protein: 14.7 g
Cholesterol: 40.5 mg
Sodium: 895.9 mg
Cheesy Herb Biscuits


Ingredients:
baking mix, milk, cheddar cheese, garlic powder, dried leaf marjoram, parsley flakes, butter, margarine, garlic powder

Directions:
Preheat oven to 350 degrees.
Combine baking mix, milk, cheese, garlic powder, and herbs; stir until just moistened.
Drop by heaping tablespoonfuls onto an ungreased baking sheet; bake 12-14 minutes or until light brown.
Melt butter; infuse with 1/4 tsp.
garlic powder.
Brush biscuits with garlic butter after they come out of oven; serve hot.
Winter Pesto


Ingredients:
fresh parsley, fresh thyme leave, sunflower seeds, garlic cloves, sea salt, fresh ground black pepper, olive oil, canola oil, water

Directions:
Combine the sunflower seeds and pressed or finely minced garlic in a food processor till crumbly, just slightly chopped. If you have a mini-food processor, it's terrific here!
Add the parsley and thyme and blend to make it sort of pasty. With the processor still going, drizzle in the oil, and add the salt and pepper. Add a little water to achieve a creamier consistency.
Freezes very well. Use like basil pesto. I especially like this thinly spread on bread, with tahini and lemin juice.
Hearty Spicy Tomato Vegetable Soup


Ingredients:
pinto beans, carrots, leek, garlic cloves, Spanish onion, tomatoes, soft tofu, tomatoes, vegetable broth, water, paprika, cayenne pepper, salt, cumin powder, olive oil, cilantro

Directions:
Wash and drain pinto beans.
Peel and cut carrots into inch long pieces.
Mince garlic, dice leek and onion.
Saute leek, onion and garlic in the olive oil. When the leeks and onion become soft, add the carrots and beans, saute for about five minutes. Add the spices and salt. Then add the beans and the strained tomatoes. Mix well for about a minute, then add the broth and the water. Bring to boil.
Simmer the soup for about 20 minutes or until the vegetables are cooked.
Dice the tomato and the tofu. Add to the soup and simmer for about 5-10 minute.
Take the soup of the heat. Add the lemon juice. Garnish with few sprigs of fresh cilantro. Serve hot and enjoy!
Robust Ranch Dip (Healthy Snack for Kids)


Ingredients:
"low fat cottage cheese"

Directions:
Puree ranch and cottage cheese in food processor., Serve with veggies, chips, or pretzels for dipping.
Seven Layer Casserole


Ingredients:
white rice, onion, corn, ground beef, water, bacon

Directions:
Preheat oven to 350 degrees F.
Grease casserole dish.
Place all ingredients in casserole dish, one at a time, in the order they are listed in.
(Seven layers, starting with rice and ending with bacon.] Bake, covered, for 1 hour.
Uncover and bake 30 minutes longer.
Seafood & Andouille Gumbo


Ingredients:
onions, green bell peppers, celery, bay leaves, salt, white pepper, cayenne, black pepper, thyme, oregano, flour, garlic, smoked sausage, medium shrimp, cooked rice

Directions:
Combine onions, bell peppers, and celery in medium bowl.  Set aside.
In small bowl, combine bay leaves, salt, peppers, thyme and oregano.  Set aside.
In a heavy skillet, heat oil over high heat until it begins to smoke.
Gradually add the flour, whisking constantly.  Continue cooking & whisking constantly until the roux is a dark red-brown (about 2 to 4 minutes].  If it scorches, dump out & start over.
When roux is ready, add half of vegetables and stir well with wooden spoon or spatula.  Stir and cook for ONE minute.  Add remaining vegetables.  Stir and cook for TWO minutes.
Add seasoning mixture and stir to incorporate well.  Cook for 2 minutes, stirring frequently.
Add the garlic, stir well.
Cook and stir for one more minute.  Remove from heat.
In a large Dutch oven or Stock Pot, cook the andouille sausage over a medium heat.  Set aside in separate bowl.
Place Seafood Stock into the large Dutch Oven and bring to boil.
Once the stock is at a rolling boil, add the roux mixture by the spoonful, stirring until dissolved between each addition.
Bring mixture to a boil.
Add the precooked andouille and return to a boil; continue boiling 15 minutes, stirring occasionally.
Reduce heat and simmer 10 minutes more.
Add the shrimp, undrained oyters, and crabmeat.
Return to a boil over high heat, stirring occasionally.
Remove from heat and allow to stand for a few minutes without stirring.  Gently skim and remove any oil from the surface of the gumbo.
Serve immediately over rice.
California-Style Chicken


Ingredients:
chicken, olive oil, fresh basil, dried basil, fresh oregano, dried oregano, salt, fresh ground pepper, garlic cloves, celery ribs, onion, fresh parsley, dry white wine, fresh lemon juice

Directions:
Preheat oven to 375°F., Prepare a medium baking dish with olive oil flavored nonstick pan spray., Place chicken in dish and brush with oil., Sprinkle basil, oregano, salt & pepper over the chicken., Spread the garlic, celery, onion & parsley over and around the chicken., Pour the wine and lemon juice into the baking dish., Cover with foil and bake for 40 minutes., Uncover and bake for an additional 30 minutes.
Ardangozatza


Ingredients:
lemons, red wine, white wine, sugar

Directions:
Put the rind of 3 lemons in 5 1/3 cups of water., Add the red and white wines, sugar to taste and chill for 24 hours., Serve - do not add ice cubes.
Buttermilk Mashed Potatoes
Category: side-dish
By J

Extra creamy buttermilk mashed potatoes bursting with flavor. No need to add gravy!

Ingredients:
6 medium white potatoes, peeled
¾ cup buttermilk
3 tablespoons butter
2 tablespoons chicken bouillon powder
2 teaspoons chopped fresh dill
salt and ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl. Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 232.6
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 39.1 g
Sugars: 3.5 g
Dietary fiber: 4.7 g
Protein: 5.7 g
Cholesterol: 16.8 mg
Sodium: 486.6 mg
Tzatziki Chicken Macaroni


Ingredients:
chicken breasts, cucumber, garlic cloves, oregano, basil, butter, pasta, salt, water

Directions:
Dice chicken breast, mix it with oregano, basil and 1 pressed clove of garlic.
Grate the cucumber and mix it with 2 pressed cloves of garlic, yoghurt and some salt. Let the dressing cool in a fridge.
Boil the pasta with some salt and warm up the butter on a frying pan. Mix the water with a tablespoon of yoghurt dressing.
Fry the chicken till it's white-ish and add the water mix. Let the liquid reduce itself, shaking the frying pan every now and then.
Mix the boiled pasta with the chicken and add the dressing quickly, so that the pasta and the chicken will cool down thanks to the dressing. Serve with cucumber sticks.
Emeril Lagasse's Creole Olive Salad


Ingredients:
olive oil, shallots, celery, fresh flat-leaf parsley, garlic, fresh ground black pepper

Directions:
Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
We served the olive salad over a bed of mixed greens which included baby arugula.
Yield is estimated.
Tomato and Spinach Soup


Ingredients:
tomatoes, butter, onion, sugar, dried oregano, frozen chopped spinach, fresh basil, dried basil, milk, parmesan cheese

Directions:
Puree canned tomatoes with juices in processor or blender until smooth.
Melt butter in heavy large saucepan over medium-low heat.
Add onion and sauté until very tender, about 5 minutes.
Stir in tomatoes, sugar and oregano.
Simmer 10 minutes.
Mix in cream, spinach and basil and simmer 3 minutes longer.
Season to taste with salt and pepper.
Thin soup with milk if desired.
Ladle soup into bowls; pass Parmesan separately.
Ritner Family Mayonnaise Cake With Raspberries


Ingredients:
flour, sugar, cocoa powder, baking powder, baking soda, mayonnaise, water, instant coffee, vanilla, raspberries, water, sugar

Directions:
Mayonnaise Cake - Preheat oven to 350°F  Grease and flour two 8 inch cake pans or one 9X13 cake pan.  Set cake pans aside.
In a large bowl, sift together flour, sugar, cocoa, baking powder and baking soda.
Add the water/instant coffee mixture, and stir until moistened.
Add the mayonnaise and the vanilla, and mix well. Mixture will be thick and"goopy".  Pour into prepared cake pans and bake for 25-30 minutes.
A toothpick inserted into the cake should come out with no raw batter on it, but with some moist crumbs when the cake is done.
Remove cake from oven and allow to cool completely on a wire rack before topping.
Raspberry Sauce - In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat.  Reduce heat.
Add 1/8 cup of the raspberries, well mashed, to the sugar/water mixture.
Simmer over medium-low heat until mixture has reduced by 2/3.  The finished syrup will easily coat the back of a spoon, and be very sticky when it cools.
Remove syrup from stove and allow to cool slightly.  Strain through a seive to remove the seeds.
Assembling the Cake - Using a pastry brush or a spoon, brush the bottom of each layer of the cooled cake with the raspberry syrup.
Place the bottom layer upside down on a plate.
For a two layer cake, crush half the remaining raspberries and spoon over the bottom layer of the cake.
Top with the remaining layer of the cake, placing it upside down.
For the top layer, or a single layer cake, follow the directions from this point:
On the side of the cake coated with raspberry syrup, arrange the remaining whole raspberries in a pleasing pattern.
Brush or spoon each whole raspberry with some of the raspberry syrup.
Allow the cake to sit for 30 minutes before serving.
Louisiana Chicken Gumbo


Ingredients:
flour, salt, chicken, onions, celery, green onion, garlic cloves, chicken broth, diced tomatoes, bay leaf, cooked rice

Directions:
Combine flour and salt in a plastic or paper bag.
Add chicken pieces, close bag, and shake to coat well.
Heat oil in a large, heavy Dutch oven over medium-high heat.
Shake excess flour from chicken and place in hot oil, cook until browned on all sides, about 10 minutes.
Remove chicken from pot and set aside.
Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.
Return chicken to pot.
Stir in broth, tomatoes, bay leaf, and TABASCO Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
Add okra and cook 10 minutes longer.
Serve in bowls and top each serving with a scoop of rice.
Greek Mr. Manetta’s Butter Beans and Sausages ( Dry Lima Beans)


Ingredients:
garlic sausage, olive oil, onions, garlic cloves, whole tomato, tomato sauce, sugar, salt, black pepper, dried large lima beans, fresh parsley

Directions:
In an oiled large, heavy frying pan, bake sausages in a 350°F oven, turning once, until lightly browned, 20 to 30 minutes. Remove and cut into 2-inch diagonal slices. Add enough oil to frying pan to make 3 tablespoons. Add onions and sauté until limp. Stir in remaining ingredients except ¼ cup of the parsley. Cover and simmer for about 45 minutes, stirring occasionally. Sprinkle with remaining parsley. Makes 4 to 5 servings.
COOKED LIMAS. Put 1 ½ cups large dry lima beans, rinsed, into a large kettle. Add enough cold water to cover deeply. Heat to boiling; boil for 2 minutes; remove from heat, cover, and let stand for 1 hour. Drain, rinse, and cover with fresh salted water. Heat to boiling, then gently boil, uncovered, until beans are tender, about 45 minutes; drain.
SUGGESTED ACCOMPANIMENTS: Cooked chard dressed with oil, vinegar, salt, and pepper served at room temperature. Large bread sticks or crusty bread. Full fruity red table wine, as a hearty California Zinfandel. Chilled fresh orange segments.
Woman’s Day.
Indian Chicken Rub
Category: side-dish
By Armando Sepulveda-Sheffield

Chicken rub with Indian flavor. Serve with white rice or vegetables.

Ingredients:
2 tablespoons smoked paprika
2 tablespoons chili powder
2 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons garlic powder, or more to taste
2 teaspoons ground turmeric
2 teaspoons ground cardamom
2 teaspoons ground coriander
2 teaspoons onion powder
1 teaspoon dry mustard
1 teaspoon fennel seeds
1 teaspoon garam masala, or more to taste
¼ teaspoon rubbed sage
salt and ground black pepper to taste
1 pinch ground ginger  (Optional)

Directions:
Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

Prep time: 15 mins
Cook time: 1 min
Total time: 16 mins
Yields: 24 servings

Calories: 13.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 2.3 g
Sugars: 0.4 g
Dietary fiber: 1 g
Protein: 0.6 g
Sodium: 8.7 mg