xiaoxl/recipe_data huggingface dataset:
Black Cherry Cake


Ingredients:
eggs, sugar, flour, salt, baking powder, water, vanilla, bing cherries, walnuts

Directions:
Beat eggs until light; gradually add sugar; beat until lemon coloured.
Add sifted dry ingredients.
Add water, vanilla and almond extract; mix well.
Pour into 2 prepared round layer pans.
Drop cherries over batter (save some for garnish].
Sprinkle with nuts.
Bake in moderate oven, 350°F degrees for about 30 minutes.
Serve slightly warm with sweetened whipped cream between layers and over top.
Garnish with whole cherries.
Rouxless Gumbo
Category: soups-stews-and-chili
By Sherry Hunt

Gumbo has a history of being made with roux, but my Mom's recipe didn't have it. Now it is my most requested item at work, tailgating parties, and at home. The vegetables really shine in this gumbo!

Ingredients:
1 (2 to 3 pound) whole chicken
1 tablespoon butter
1 large onion, chopped
1  green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
½ (10 ounce) can diced tomatoes with green chilies, undrained
2 cups sliced andouille sausage
2 cups okra
¾ cup frozen corn
salt to taste
ground black pepper to taste
½ teaspoon cayenne pepper
1 cup uncooked medium shrimp, peeled and deveined  (Optional)
2 teaspoons file powder
4 cups cooked rice

Directions:
Place chicken in a large pot; add enough water to cover. Cover pot and bring to a boil; reduce heat to medium-low and simmer until meat falls off the bone, about 90 minutes. Remove chicken, let cool, and shred meat; skim broth and reserve. Melt butter in a large skillet over medium heat; cook and stir onions, bell pepper, and celery until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add diced tomatoes, tomatoes with green chilies, andouille sausage, okra, corn, salt, pepper, cayenne pepper, and reserved broth; bring to a gentle boil over medium-high heat. Simmer until liquid is reduced by half, about 30 minutes. Mix shredded chicken and shrimp into skillet; simmer until shrimp turns bright pink and okra is tender, 5 to 7 minutes. Remove skillet from heat and stir in file powder. Serve with rice.

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 25 mins
Yields: 12 servings

Calories: 431.9
Fat: 29.7 g
Saturated fat: 9.3 g
Carbohydrates: 23 g
Sugars: 2.6 g
Dietary fiber: 2 g
Protein: 17.1 g
Cholesterol: 73.8 mg
Sodium: 506.2 mg
40-Minute Dinner Rolls
Category: bread
By ShadowBolt

Easy and simple dinner rolls.

Ingredients:
2 tablespoons active dry yeast
1 cup water
cooking spray
1 large egg
3 cups all-purpose flour

Directions:
Mix water and yeast together in a large bowl. Let sit for 5 minutes. Preheat the oven to 425 degrees F (220 degrees C). Spray a cookie sheet with cooking spray. Stir in egg. Add flour slowly until a dough forms. Roll dough onto a floured surface and knead until round and elastic. Cut dough into 12 pieces and place on the prepared cookie sheet. Cover with aluminum foil and let rest for 10 minutes. Bake in the preheated oven until golden brown, 8 to 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 12 rolls

Calories: 125.8
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 24.6 g
Sugars: 0.1 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Cholesterol: 15.5 mg
Sodium: 8.1 mg
Potato Bacon Corn Chowder
Category: soups-stews-and-chili
By Jon Brown

This recipe is mine that I have worked on for a few years. People love it. This is a great recipe to enjoy with a nice sourdough bread.

Ingredients:
1 pound bacon, diced
3  onions, diced
1 bunch celery, diced
3 tablespoons minced garlic
2 quarts water, divided
1 gallon heavy whipping cream
1 cup butter
1 ¾ cups all-purpose flour
18  potatoes, peeled and diced
2 (16 ounce) packages frozen corn
1  red bell pepper, diced
2 pinches red pepper flakes, or to taste
1 pinch salt and ground black pepper to taste

Directions:
Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic. Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium. Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes. Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 3 gallons

Calories: 408.2
Fat: 33.4 g
Saturated fat: 20.3 g
Carbohydrates: 23.9 g
Sugars: 1.9 g
Dietary fiber: 2.6 g
Protein: 5.5 g
Cholesterol: 117.4 mg
Sodium: 142.6 mg
Marmalade Pudding


Ingredients:
butter, all-purpose flour, baking powder, ground cinnamon, salt, sugar, eggs, milk, water, vanilla extract, orange marmalade

Directions:
Preheat the oven to 350. Using a pastry brush, coat the bottom and sides of a loaf pan with 1 tbsp of the softened butter. Sift the flour, baking powder, cinnamon, and salt into a small bowl and set aside.
In a large bowl, cream the remaining 4 tbsp of butter and sugar together. Add the eggs and mix well. Add the flour mixture, orange peel, vanilla, milk and water and stir until the batter is smooth.
Stirring constantly, melt the marmalade over low heat in a small pan; then pour it into the loaf pan. Pour in the batter, and bake in the middle of the oven for 40 to 50 minutes, or until a toothpick comes out clean.
Cool the pudding in the pan for 10 minutes. Run a knife along the outside edge of the pan and invert onto a serving platter. Serve warm.
Gnocchi With Broccoli and Mushrooms


Ingredients:
olive oil, mushrooms, white mushrooms, salt, garlic, fat free chicken broth, broccoli, crushed red pepper flakes, parmesan cheese

Directions:
Bring large pot of lightly salted water to a boil.
(Don't use too much salt here. A little goes a long way].
Heat 1-Tbsp oil in large nonstick skillet over medium heat.
Add mushrooms and, stirring occasionally, cook 4-5 minutes until tender (mushrooms will release their liquid].
Increase heat to medium-high, add salt and cook 4-5 minutes until liquid evaporates and mushrooms are golden brown.
Remove to serving bowl.
Reduce heat to medium.
Heat remaining 2-Tbsp oil and garlic in skillet about 1-minute until garlic is fragrant.
Add broth, broccoli and crushed red pepper, cover and simmer 8-10 minutes until stems are tender.
Meanwhile add gnocchi to pot; cover just until water boils.
Uncover; cook 5-7 minutes until tender.
Drain; add to serving bowl along with broccoli mix.
Toss to mix.
Sprinkle with Parmesan.
Tabasco Mayonnaise (Copycat)


Ingredients:
mayonnaise, Tabasco sauce

Directions:
Pour the mayonaisse into a small mixing bowl., Whisk in the Tabasco sauce., Taste and adjust until you think it's just right.
Bo's Coleslaw from One World Cafe


Ingredients:
green cabbage, red cabbage, onion, carrots, celery, vegan mayonnaise, mayonnaise, sea salt, pepper, celery seed, fresh dill, dried dill

Directions:
In a bowl, combine the green and red cabbage onion, carrots and celery., In a separate bowl, combine dressing ingredients., Toss vegetables with dressing.
Simple Thai-Inspired Vegetable Soup


Ingredients:
chicken broth, Thai red curry paste, brown sugar, ginger, lime, juice of, onion, celery, butter, carrots, head of cabbage, red kidney beans

Directions:
Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned.  (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.].
Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.
Cilantro Latkes With Five-Spice Apple Sauce


Ingredients:
potatoes, fresh cilantro, flax seed meal, water, turmeric powder, potato flour, pepper, salt, olive oil, apples, star anise, cinnamon stick, black peppercorns, black cardamom pod, fennel seed, shallots, apple cider vinegar, maple syrup, water

Directions:
For the Latkes.
Boil potatoes for about 10 minutes.
Dilute flaxseed meal in 2 tablespoons water and leave to bloom for about 5 minutes.
Peel and run the potatoes through a coarse cheese grater.
Combine grated potatoes, flax mixture, chopped cilantro, potato starch, turmeric powder, salt, and pepper in a bowl.
Heat olive oil in a skillet.
Drop loose mounds of potato mixture in the hot oil and fry over medium heat for 2-3 minutes per side.
Drain on paper towels.
Serve with apple sauce on the side.
For the Apple Sauce.
Combine all ingredients in a saucepan and simmer for 10-15 minutes or until apples are fully tender. Add more water if necessary.
With a potato masher, mash the apples in the pan, leaving some chunks whole.
Completely Inauthentic Chicken Burritos


Ingredients:
olive oil, red bell pepper, onion, salsa, tortillas, sour cream, cheddar cheese, monterey jack cheese

Directions:
Cut the bell pepper into thin strips. Slice the  onion into strips as well. Heat the oil to medium-high in a largish pan or wok, and toss in the pepper, onion, and mushrooms. Fry until the onion begins colour through.
Toss the chicken and stir it around until it's well mixed with the other ingredients. Then dump in the jar of salsa. Stir it all around again, put a lid on it, and turn the heat down to medium low. Leave it for about 5 minutes, stirring once or twice.
Take the lid off. If it's really saucy, leave the lid off for a couple of minutes to let the excess moisture dissipate.
Prepare the burritos by putting about a 1/2 cup portion of the meat mixture in the upper centre of a tortilla (this will depend on your appetite and the size of your tortilla!]. Top with shredded cheese and a dollop of sour cream. Fold over left side of the tortilla over the filling, fold up the bottom, then roll towards the unfolded side.
N. Y.  Pushcart Onion Sauce


Ingredients:
onions, ketchup, ground cinnamon, chili powder, salt, water

Directions:
In a medium sized kettle, heat the oil over medium heat; add the onions and saute until golden and limp, about 7 minutes.
Mix in the ketchup, then add the cinnamon, chili powder, hot pepper sauce and salt.
Pour in the water and stir.
Bring the mixture to a boil, reduce heat, and simmer, uncovered, for about 10 minutes or until the mixture is heated through.
Frozen Chocolate-Dipped Peanut Butter Banana Bites


Ingredients:
peanut butter, peanuts, bananas

Directions:
Melt chocolate in the top of a double boiler or in the microwave, then stir in peanut butter.
Place peanuts in a wide, shallow dish. Roll 3 to 4 pieces of banana in the melted chocolate and peanut butter mixture, and stir to coat.
Remove bananas using a fork and place in the dish containing peanuts. Roll chocolate-covered bananas in peanuts and coat as best as you can. Once well coated, place bananas on baking sheet lined with waxed paper.
Repeat with remaining bananas, re-melting the chocolate mixture if needed. Once complete, place in freezer.
Once frozen, store in a freezer bag or airtight container. Thaw for 8 to 10 minutes before eating, to ensure banana bites are frozen, but not rock hard.
Really Easy Sugar Free Vanilla Extract, Double Strength


Ingredients:
vanilla beans, vodka

Directions:
Split beans and chop into 1" pieces.
Mix beans and vodka together in a 1 quart canning jar with a canning lid and band and put into a dark cupboard for at least one month.  Give it a shake when you think about it.
When you are ready to use, strain it through fine muslin a few times to catch the beans and itty bitty seeds. Store tightly covered in a dark place.
You can rinse off the chopped beans and dry on several layers of paper towels and add to a jar of sugar.  Just sift the sugar before using.
The longer it steeps the better it gets.  Do not freeze or refrigerate as this will kill it.  This will last until Armageddon.  Make extra and stash away for gift giving.
Fruited Lowfat Oatmeal Bars


Ingredients:
banana, canola oil, sugar, maple syrup, quick-cooking oatmeal, flour, baking soda, salt, pumpkin pie spice, pecans

Directions:
Preheat oven to 325.  Spray 7x11 or 9x9 pan with non-stick spray.
Mix wet ingredients (first 5 in list].
Mix dry ingredients (oatmeal through spice] in a large bowl.
Add wet ingredients to dry ingredients, adding in remaining fruits and optional nuts as you gently mix everything together.
Pat into prepared baking pan.
Bake 325 for 22-24 minutes for a glass pan. Note -  Aluminum pans may take a bit longer than the time listed for a glass pan.
Makes 18 squares (9x9 pan makes 16 squares].
No-Knead Apple Dumplings


Ingredients:
granny smith apples, butter, sugar, vanilla, cinnamon

Directions:
Peel and slice apples into 16 slices.
Roll 1 apple slice into each crescent roll and place into 13x9-inch baking dish.
Melt butter, sugar and vanilla in a sauce pan (do not caramelize]!
Just enough heat to melt the sugar.
Pour over rolls, sprinkle with cinnamon; then pour Mountain Dew over the top of rolls.
Bake for 30 minutes at 350°F.
Then cover with foil and bake another 10 minutes.
Serve warm and enjoy!
Strawberry and Spinach Salad With Balsamic Vinaigrette


Ingredients:
Dijon mustard, creole mustard, olive oil, strawberry, fresh spinach, red onion

Directions:
For the vinaigrette, combine the vinegar, oil, mustard, and a little salt and pepper to taste.
Whisk or shake in a jar until emulsified.
Taste the dressing, and adjust to your liking.
For the salad, combine the strawberries, onions  and spinach in a large bowl and season with salt and pepper.
Toss gently with the dressing just before serving.
Raisin Nut Bread
Category: bread
By sal

This easy to make bread is packed with raisins and walnuts. It's a great in the morning, with tea or for dessert.

Ingredients:
2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
1  egg, beaten
1 cup applesauce
3 tablespoons butter, melted
1.3 cups chopped walnuts
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 - 9x5 inch loaf

Calories: 272.7
Fat: 11.8 g
Saturated fat: 2.8 g
Carbohydrates: 39.3 g
Sugars: 13.6 g
Dietary fiber: 2 g
Protein: 4.9 g
Cholesterol: 23.1 mg
Sodium: 164.8 mg
Phaal
Category: world-cuisine
By Jonathan

This is the world's hottest curry, because it contains the world's hottest chile, the Bhut Jolokia or 'Ghost Chile', which is three times hotter than a habanero. This pan-Asian dish is not for the faint of heart. It is atomically spicy! Enjoy!

Ingredients:
2  tomatoes, diced
¼ cup water
10 cloves garlic, coarsely chopped
2 tablespoons grated fresh ginger root
1 tablespoon tomato puree
1 tablespoon salt
3  ghost chile peppers, stemmed and coarsely chopped (use gloves)
2 teaspoons chili powder
2 teaspoons garam masala
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon ground fenugreek
ground black pepper to taste
2 pounds cubed lamb
¼ cup clarified butter (ghee)
1 large onion, diced
1 tablespoon chopped fresh cilantro, or to taste

Directions:
Place tomatoes, water, garlic, ginger, tomato puree, salt, ghost peppers, chili powder, garam masala, cumin, coriander, fenugreek, and black pepper into a blender and pulse several times to chop. Blend the ingredients until liquefied. Be careful, ghost chilies will burn eyes, mouth, or nose if touched. Pour the blended mixture into a large bowl and stir in lamb to coat; let lamb marinate at least 1 hour in refrigerator. Heat clarified butter in a large pan over medium-high heat and cook onion until lightly golden brown, 10 to 15 minutes, stirring constantly. Pour the lamb and marinade into the skillet and bring to a boil; cook and stir until sauce begins to thicken, about 5 minutes. Reduce heat to low and simmer until lamb is tender, about 20 more minutes. Garnish with cilantro to serve.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 5 mins
Yields: 5 servings

Calories: 325.9
Fat: 18.1 g
Saturated fat: 9 g
Carbohydrates: 12.5 g
Sugars: 4.6 g
Dietary fiber: 3.1 g
Protein: 29.1 g
Cholesterol: 111.8 mg
Sodium: 1486.5 mg
Old-Fashioned Zucchini Bread


Ingredients:
eggs, sugar, vanilla, zucchini, flour, salt, baking soda, baking powder, cinnamon, walnuts, pecans, raisins

Directions:
Beat eggs until fluffy; add oil, sugar, vanilla, and zucchini; mix well.
Combine dry ingredients and add to wet mixture; mix well.
Toss nuts and/or raisins in a bit of flour then stir into batter.
Pour batter into two 9x5" loaf pans that have been sprayed on bottoms only with no-stick cooking spray; bake at 350° for 1 hour or until bread tests (a toothpick inserted near center of loaf comes out clean] done; cool loaves for about 10 minutes in pans then loosen sides of loaves (I do this by running a small plastic knife around the edges] and remove from pans; cool completely before slicing.
NOTE: I include about 3/4 cup whole wheat flour in the total amount.
Roasted Sunflower Seed Feta Dip With Bell Pepper


Ingredients:
sunflower seeds, red bell pepper, feta cheese, garlic powder, fresh rosemary, black pepper

Directions:
Heat a frying pan til quite hot. Dont add any oil or fat.
When the pan is hot add in the sunflower seeds and roast them for a few minutes until they start to brown. They will smell roasty when theyre ready and have a nice brown shimmer.
Set aside.
In a high rimmed bowl combine feta cheese, garlic powder, bell pepper and rosemary if using. Add sunflower seeds. Puree using a hand held blender until it has a nice creamy consistency. There will still be chunks, but thats ok.
Season with freshly ground black pepper to taste.
Enjoy!
Cider Cooler


Ingredients:
apple cider, ginger ale

Directions:
"Combine juices and, when ready to serve, add ice and ginger ale."
Simple Scallops


Ingredients:
bay scallop, flour, butter

Directions:
Mix Old Bay seasoning into flour.
Roll scallops in flour.
Heat oil in a large nonstick skillet over medium-high heat.
Add scallops; sauté 2 1/2 minutes on each side or until browned.
Serve with rice pilaff or roasted potatoes and asparagus.
Crustless Spinach Quiche


Ingredients:
frozen chopped spinach, eggs, feta cheese, skim milk, onion

Directions:
Preheat oven to 325º.
Cook spinach according to package directions. Drain very well.
In bowl combine eggs, egg whites, feta cheese, milk, mushrooms, onions.
Season accordingly (the cheese is fairly salty on its own - I usually used 1/4 teaspoon salt & then go heavy with the pepper].
Spray 10" quiche pan with cooking spray and pour in mixture.
Bake 35 minutes or until done.
Mushroom and Split Pea Soup


Ingredients:
onion, fresh mushrooms, carrot, celery, curry powder, chicken broth, bay leaf, fresh ground pepper

Directions:
"In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste."
Orange Julius


Ingredients:
water, vanilla extract, granulated sugar

Directions:
"Combine all of the ingredients in a blender set on high speed for 15-30 seconds."
Crackling Rice Paper-Wrapped Fish


Ingredients:
salt, ground pepper, Madras curry powder, rice paper, coriander leaves, chives

Directions:
Divide fish into 4 equal portions.
Combine salt, pepper, and curry powder.
Sprinkle over fish.
Fill bowl with warm water. Dipping rice paper rounds until just soft.
Place 2 pieces coriander in centre of paper, top with fish, sprinkle over chives.
Fold the edge of rice paper closest to you over the fish. Fold in the sides and lastly tuck the furthest side over.
Heat oil in frying pan.
Fry wrap seam side down for 3- 5 minutes, then turn and fry for a further 3 - 5 minutes until golden brown.
Repeat for all and serve.
Short-Cut Sparkly Rugelach


Ingredients:
ground cinnamon, milk

Directions:
Preheat the oven to 375ºF. Line a cookie sheet with parchment paper.
Spread the preserves all over the crust. In a small bowl, combine the cinnamon and 2 tablespoons blue sugar. Sprinkle all over the preserves. Cut the crust into 16 even wedges, then roll the wedges from the wide end to the tip. Transfer to the prepared sheet, tip side down. Brush the tops with milk, then sprinkle with the remaining teaspoon blue sugar.
Bake until golden on top and cooked through in the center, about 25 minutes. Immediately transfer to a wire rack and cool completely.
Tip: The rugelach can keep in an airtight container for up to 3 days.
Instant Pot® Hard-Boiled Eggs
Category: appetizers-and-snacks
By Eric Belk

Use your Instant Pot® to make perfect hard-boiled eggs every time! The amount of eggs you can cook depends on the size of your eggs--I can usually fit 16, but if your eggs are larger or smaller the amount will vary.

Ingredients:
1 cup water
16  eggs

Directions:
Insert a wire rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour in water. Carefully place raw eggs onto the rack, fitting them in tightly. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. As soon as the timer goes off, hit cancel and release the pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, as leaving eggs in longer will result in overcooked eggs. Transfer eggs to a large bowl using a serving spoon and cover with cold water. Let cool for 5 minutes. Peel while still warm and rinse off any shell pieces. Use immediately or store in the fridge.

Prep time: 5 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 16 hard-boiled eggs

Calories: 62.9
Fat: 4.4 g
Saturated fat: 1.4 g
Carbohydrates: 0.3 g
Sugars: 0.3 g
Protein: 5.5 g
Cholesterol: 163.7 mg
Sodium: 62 mg
Pitcher Perfect Margaritas
Category: world-cuisine
By TATTOOMAMA

After tweaking with several other margarita recipes, I finally found a way to get that 'real' margarita taste in a pitcher size for parties.

Ingredients:
2 cups tequila
1 cup triple sec
¾ cup fresh lime juice
¾ cup sweetened lime juice
3 cups ice
kosher salt
8  lime wedges

Directions:
Combine the tequila, triple sec, fresh lime juice, sweetened lime juice, and ice in a large pitcher; stir. Pour the kosher salt onto a plate. Rub the rim of a glass with a lime wedge. Dip the rim of the glass into the salt; fill glass with margarita mixture; repeat for each serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 294.6
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 25 g
Sugars: 22.2 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 5.5 mg