xiaoxl/recipe_data huggingface dataset:
Curried Lentil and Chickpea Stew


Ingredients:
vegetable broth, chicken broth, green lentil, garbanzo beans, curry powder, potato, carrot, onion, red pepper flakes

Directions:
1. In a large saucepan, heat oil over medium heat.  Sautee  onions until translucent.
2. Add curry powder, and cook until spice is fragrant.  About 30 seconds.
3.  Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4. Add cubed potatoes.  Cook 15 more minutes.
5. Add Garbanzo beans.  Cook 15 – 25 more minutes or until everything is cooked and lentils are tender.
The times on the recipe are estimated times.  There is no science about this stew.  Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
Enjoy as is, or over rice!
Vegetarian Sausage Rolls


Ingredients:
low fat cottage cheese, pecans, eggs, onion, soy sauce, quick-cooking oats, puff pastry, milk

Directions:
Place cottage cheese, pecans, eggs, onion and soya sauce in food processor and process until fine. Transfer mixture to large bowl, add oats and breadcrumbs. Mix well.
Cut pastry sheets in half, spoon mixture down edge of each strip or place filling in piping bag without a nozzle and pipe down one side of pastry. Brush other edge with milk. Roll to enclose filling with pastry, repeat with remaining pastry sheets.
Cut each roll into 5 even lengths. Place on lightly greased oven tray, brush with milk and prick with fork.
Bake in hot oven, 200°C, for 10-15 minutes or until crisp and golden.
Spicy General Tso's Chicken


Ingredients:
boneless skinless chicken thighs, green onions, eggs, cornstarch, rice vinegar, rice wine, sugar, soy sauce, cornstarch

Directions:
In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.
Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.
Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.
Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.
Basil & Walnut Dip


Ingredients:
low-fat cream cheese, fresh basil leaf, spring onion, parmesan cheese, red wine, walnuts

Directions:
"Combine all ingredients except the walnuts in a food processor and process until smooth. Stir in walnuts. Serve with raw vegetables for dipping. Any left overs are great in a sandwich the next day."
Grilled Tri-Tip
Category: main-dish
By RecipeAddict

This grilled tri-tip recipe tastes gourmet, but is actually very easy to make.  It's a perfect dinner for guests.  It is sure to impress!

Ingredients:
4 pounds tri-tip roast
4 cloves garlic, peeled and very thinly sliced
⅓ cup salt
⅓ cup black pepper
⅓ cup garlic salt

Directions:
Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic. Mix together salt, pepper, and garlic salt.  Rub entire mixture all over the tri-tip.  Refrigerate at least an hour and up to all day.  Take the meat out of the refrigerator about 20 minutes before grilling. Preheat an outdoor grill for high heat. Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices. Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much.  Check for doneness with a meat thermometer.  Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 50 mins
Yields: 4 pounds

Calories: 365.5
Fat: 20.9 g
Saturated fat: 8.3 g
Carbohydrates: 4.4 g
Dietary fiber: 1.2 g
Protein: 38.2 g
Cholesterol: 121 mg
Sodium: 3711.1 mg
Authentic Tacos


Ingredients:
ground beef, onion, serrano chilies, cilantro, tomatoes, avocados, limes, extra virgin olive oil, salt, corn tortillas

Directions:
Brown ground beef with garlic salt and drain.
Heat a griddle or large skillet on high.
Lightly coat tortillas with extra virgin olive oil.
Lightly fry tortillas so that they are still flexible, but slightly browned.
Drain tortillas on paper towels.
Put one spoonful of ground beef on each tortilla, top with serranos, onion, tomato, cilantro, avocado, lime juice and salt. Enjoy!
Pesto Ravioli with Chicken


Ingredients:
olive oil, boneless skinless chicken breast, chicken broth, zucchini, basil pesto, parmesan cheese

Directions:
In a large skillet, heat oil over medium-high heat.
Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
Add the broth and ravioli to the skillet.
Bring to a boil, lower heat.
Cover and simmer 4 minutes or until ravioli is tender.
Add the zucchini, red pepper, and chicken to the ravioli.
Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.
Add pesto and toss to coat.
Season with salt and pepper if desired.
Sprinkle with parmesan and serve.
Cauliflower  With Black Mustard Seeds


Ingredients:
cauliflower, scallions, green onions, black mustard seeds, cumin seeds, fennel seed, turmeric, salt, warm water, fresh coriander

Directions:
Separate and cut the cauliflower into 1-inch florets. Set aside.
Trim the scallions and chop them,including the entire green part. Set aside.
Measure out the spices and place them,as well as the water, right next to the stove.
Heat the oil in a wok or sauté pan over high heat. When the oil is hot, add the mustard, cumin, and fennel. Keep a pot lid handy since the seeds may splatter and splutter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower.
Stir-fry the cauliflower until its evenly coated with spice-infused oil. Add the scallions, salt, and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower is soft, about 10 minutes. Uncover, fold in the coriander and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Turn off the heat and serve.
Split Layer Lemon and Raspberry Soufflé Pudding


Ingredients:
egg, caster sugar, plain flour, butter, lemon, milk, cream of tartar, raspberries

Directions:
Heat oven to 180'c and boil the kettle.
Grease two ramekins.
Separate the egg. Zest and juice the lemon.
Whisk together egg yolk and sugar. Add the flour, butter, lemon zest and juice, milk and whisk until blended.
Whisk egg white and cream of tartar until stiff peaks form.
Gently fold the egg whites in 3 batches into the yolk mixture. Then fold in half the raspberries.
Pour batter into the ramekins. Stand in a shallow roasting tin and pour in water from the kettle to half the depth of the ramekins, to create a water bath to protect the eggs whilst cooking.
Cook for 35 minutes until golden brown. Then remove ramekins from the oven and water bath. Leave to cool.
Serve with raspberries and a dusting of icing sugar.
Salsa Cruda


Ingredients:
roma tomatoes, garlic cloves, red bell pepper, red onion, dried ancho chiles, olive oil, lime, juice of, chili powder, cilantro

Directions:
In a bowl combine all ingredients., Place in refrigerator for up to 12 hours., This will infuse all the flavors., Serve with tortilla chips.
Green Onion Smashed Potatoes (Champ)


Ingredients:
russet potatoes, butter, green onion, butter

Directions:
Cook the potatoes in a pot of boiling water until very tender (about 15 minutes].
While the potatoes are cooking: in a small saucepan bring the cream and butter to a simmer over medium heat, stirring often.
Add in the green onions.
Remove from heat; cover with lid and let steep (off of the heat] while the potatoes are cooking.
Drain the potatoes thoroughly, then return to the same pot and mash with a potato masher (do not beat, leave the potatoes with some small chunks].
Add in the cream/onion mixture; mix with a wooden spoon to combine.
Season with salt and pepper to taste.
Spoon smashed potatoes onto each plate in a pile and make a indentation.
Put 1-2 tablespoons hard butter in the indentation.
Delicious!
Moroccan-Inspired Flank Steak


Ingredients:
onion, olive oil, lemon juice, soy sauce, flat leaf parsley, garlic cloves, cumin, chili powder, sherry wine, dried oregano, turmeric, ground black pepper, nutmeg

Directions:
Place flank steak in a shallow baking dish. Combine remaining ingredients and pour over meat. Turn steak a few times to coat well. Cover and place into refrigerator for 6-12 hours.
Preheat grill from medium heat.
Remove steak from dish and place onto grill. Cook for 8-10 minutes per side.
When meat reaches desired doneness, remove and allow to sit for 5-7 minutes before slicing.
Nutter Butter Pie


Ingredients:
cream cheese, peanut butter, powdered sugar, vanilla, butter, Cool Whip

Directions:
Preheat oven to 350 degrees F & Get a Big bowl.
Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
Take your ziploc bag enter 1 package of Nutter Butter into Ziploc,.
Try to press as much air out of the bag as possible, and tightly seal it shut.
Using medium force, break the cookies with the rolling pin or woodenspoon.
Continue crushing the broken pieces until you are left with coarsely crushed crumbs(chucky not fine dust lol].
Then Fold into same mixture bowl.
In New bowl open your 2nd package of cookies and sperate the filling and the cookies put the cookies in your 2nd ziploc bag.
(optional] When done mix filling with spoon and add in your mixture bowl.
Now take your ziploc bag of cookies and crush them finely & evenly.
In a medium bowl, mix together crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
Bake in preheated oven for 8 minutes & Allow to cool.
Spoon your mixture into your pie crust & spoon your whip cream topping on top of the filling.
(optional] Garnish with remaining nutter butter cookies and crumb the edges of the pie.
Before serving put it in the freezer for one hour And Devour.
Microwave Risotto


Ingredients:
onions, shallots, extra virgin olive oil, butter, arborio rice, parmigiano-reggiano cheese, milk

Directions:
In a microwave safe bowl, combine the chopped onion and shortening.  Microwave on high for 4 minutes, stirring once after 2 minutes.
Add the rice and stir to coat the grains with the oil.  Microwave on high for 4 more minutes.
Add the chicken broth and return bowl to microwave.  Cook the rice on high for 18 minutes, stirring once half way through.  Stir again before the last 2 minutes and check to see that the liquid is almost all absorbed.
Take the bowl from the microwave and let the rice absorb the last of the liquid, stirring 2 or 3 times.
Add the cheese.  Add salt and pepper to taste.
Before serving, you may add whatever mined herbs you like, swirl in a pat or butter, or some milk or cream if you like a creamier risotto.
Coconut Date Balls
Category: desserts
By LANA ENKE

A crunchy cookie or candy with a great date taste.

Ingredients:
2  eggs, beaten
1 cup white sugar
1 cup chopped dates
1 teaspoon vanilla extract
1 tablespoon butter
3 cups crispy rice cereal
1 cup flaked coconut

Directions:
In a medium saucepan over medium heat, combine the eggs sugar and dates. Bring to a boil, stirring occasionally, and boil for 5 minutes. Remove from heat and stir in the butter and vanilla. Mix in crispy rice cereal. Butter hands and roll the mixture into walnut sized balls. Roll the balls in coconut. Serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 2 dozen

Calories: 87
Fat: 1.8 g
Saturated fat: 1.3 g
Carbohydrates: 17.6 g
Sugars: 13.7 g
Dietary fiber: 0.8 g
Protein: 1 g
Cholesterol: 16.8 mg
Sodium: 44.9 mg
Tangy Roasted Broccoli


Ingredients:
broccoli, olive oil, fresh lemon juice, soy sauce, ground ginger, garlic clove, sugar

Directions:
Preheat oven to 500 degrees.
Cut broccoli bunch in half lengthwise.
Toss with olive oil and place on cookie sheet.
Cook broccoli in oven turning occasionally with tongs - 10 to 12 minutes.
Dressing: While broccoli is roasting place lemon juice, sesame oil, soy sauce, ginger, garlic, sugar and oil in a blender or small food processor. Blend until smooth.
When the broccoli has finished roasting, transfer to a serving dish and pour the dressing over.
Chocolate Cookie Mix in a Jar
Category: desserts
By 1COOKIEGIRL

This is a great Christmas or birthday gift. Everybody loves to bake, yet no one has the time. It is a thoughtful gift for the busy person in your life. And by the way, the cookies are delicious!

Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup dark brown sugar
½ cup white sugar
¼ cup cocoa
½ cup chopped pecans
1 cup semi-sweet chocolate chips

Directions:
Combine all-purpose flour, baking powder, baking soda, and salt. Set aside. In a 1 quart wide mouth canning jar, layer dark brown sugar, white sugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly before you add flour mixture, it will be a snug fit. Attach a tag with the following instructions:  Chocolate Cookie Mix in a Jar:  1.  Preheat oven to 350 degrees F (175 degrees C) 2.  Empty cookie mix into large bowl. Thoroughly blend mixture with hands. Mix in 3/4 cup softened butter or margarine, 1 egg, slightly beaten, and 1 teaspoon vanilla. Shape into walnut size balls, and place 2 inches apart on a parchment lined baking sheet. 3.  Bake for 11 to 13 minutes. Cool 5 minutes on baking sheet, then move to wire racks.

Prep time: 25 mins
Total time: 25 mins
Yields: 3 dozen

Calories: 85.8
Fat: 2.6 g
Saturated fat: 1 g
Carbohydrates: 15.5 g
Sugars: 10 g
Dietary fiber: 0.8 g
Protein: 1.2 g
Cholesterol: 0 mg
Sodium: 66.2 mg
Lighter Ham & Noodle Casserole


Ingredients:
small curd cottage cheese, cooked ham, reduced-fat sour cream, nonfat milk, parmesan cheese, all-purpose flour, dill weed, salt

Directions:
Cook noodles according to package directions; drain. In a large bowl, combine the remaining ingredients. Add noodles and toss to coat.
Transfer to a 2 quart baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 30 minutes.
Uncover and bake 5-10 minutes longer or until heated through.
Let stand 5 minutes before serving.
Sock it to Me Cake III
Category: desserts
By Becky

A butter cake mix helps make this cake with cinnamon, brown sugar, and pecans fairly quick and easy to achieve.

Ingredients:
1 (18.25 ounce) package butter cake mix
1 cup sour cream
⅓ cup vegetable oil
2 teaspoons ground cinnamon
2 tablespoons brown sugar
1 cup chopped pecans
¼ cup white sugar
1 cup confectioners' sugar
2 tablespoons milk
4  eggs
¼ cup water

Directions:
Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and pecans; set aside. In a large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar.  Beat on high speed for 2 minutes. Pour 2/3 of batter into a greased and floured bundt pan.    Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this. Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes.  Cool in pan for 25 minutes.  Remove from pan. To Make Glaze:  Blend powdered sugar and milk together to make a glaze.  Drizzle over cake.  Enjoy!

Yields: 1 bundt cake

Calories: 415.8
Fat: 21.4 g
Saturated fat: 5.4 g
Carbohydrates: 53.6 g
Sugars: 37.6 g
Dietary fiber: 1.1 g
Protein: 4.6 g
Cholesterol: 70.6 mg
Sodium: 302.8 mg
Delicious and Simple Baked Salmon With "fancy" Sauce


Ingredients:
salmon fillet, coconut oil, honey, mustard, black pepper

Directions:
preheat oven to 350 degrees.
in an 8x8 glass baking dish add all ingredients to make the "sauce".
with a wire whisk, combine all ingredients (the "sauce" will be kind of thick].
place salmon in the glass dish, nicely coating both sides with the sauce before positioning for baking (you can spoon some of the extra sauce on the sides onto the top of the salmon, making a nice layer on top].
bake for 18-20 minutes, depending on thickness of salmon.
remove from oven and serve.
Hope you enjoy this one!
Lemon Thins


Ingredients:
unsalted butter, unsalted butter, sugar, vanilla extract, lemons, zest of, fresh lemon juice, all-purpose flour, double-acting baking powder, baking soda, salt, confectioners' sugar

Directions:
Using an electric mixer, cream the butter and sugar; add the vanilla, the lemon extract, the zest, and the juice, and beat the mixture until smooth.
Into the bowl sift together the flour, baking powder, baking soda, and the salt, and blend the dough well.
On a piece of wax paper form the dough into a log 1 1/2 inches in diameter, using the paper as a guide.
Freeze the log, wrapped in wax paper and foil, overnight, or up to three months.
Cut the log into 1/8-inch slices with a sharp knife and bake the cookies 2 inches apart in the middle of a preheated 350°F oven for 8 to 10 minutes, or until the edges are just golden.
Transfer the cookies immediately to racks, let them cool, and sift the confectioners' sugar lightly over the lemon thins.
Rotel Chicken & Rice Casserole


Ingredients:
Velveeta cheese, chicken breasts, Minute Rice, rotel

Directions:
Melt Velveta with Rotel, stirring occasionally.
Preheat oven to 350 degrees.
Boil chicken breasts until done.
While chicken is boiling, mix cream of mushroom soup , cream of chicken soup, and Minute rice with Velveta and Rotel.
Dice chicken, add to cheese mixture, and bake for 20 minutes.
Naan


Ingredients:
active dry yeast, milk, sugar, all-purpose flour, baking powder, salt, milk, plain yogurt, egg, ghee, fresh cilantro

Directions:
Mix the yeast, warm milk, and sugar and set aside for about 5 minutes, until frothy.
Sift together the flour, baking powder and salt.
Make a well in the middle.
Mix together the yeast mixture, milk, yogurt, egg, and ghee.
Fold it into the flour.
Knead dough well, about 10 minutes.
Tightly cover the bowl and keep in a warm place until the dough doubles in size.
Pre-heat oven to 400 degrees F.
If using a baking stone, preheat stone for 30 min.
Roll out the dough onto a floured surface.
Make each naan about 10 inches long and about 6 inches wide, slipper shaped.
Sprinkle with the onion seeds and cilantro.
Bake on the stone (or on greased baking sheets] for about 10 to 12 minutes.
Rotini Primavera With Shrimp


Ingredients:
red bell pepper, cherry tomatoes, shrimp, garlic, olive oil, tri-color spiral pasta, fresh basil

Directions:
Put 2 quarts salted water on high heat for cooking the pasta.  While the water heats, prep all the vegetables.  (If using frozen shrimp, thaw them].
When the water boils, start cooking pasta according to package directions.  Drain and keep warm if done before the vegetables.
Heat olive oil in a large skillet on medium-high.  Add mushrooms, onion, and bell pepper, stirring occasionally.
When the mushrooms are tender, add the vegetables, continuing to stir.
When the vegetables reach the hot-crisp state, add the kale, tomatoes, shrimp, and garlic.  Cover and reduce heat to low.
When kale and shrimp are cooked, add drained pasta to the vegetable mixture.  Add basil, and stir to combine.
Amy's Garlic Egg Chicken
Category: meat-and-poultry
By CHEFAMY

An easy dish for garlic lovers. Golden looking, golden tasting!

Ingredients:
1  egg yolk
6 cloves garlic, chopped
4  skinless, boneless chicken breast halves
6 tablespoons butter
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon garlic powder
½ tablespoon salt
1 tablespoon ground black pepper

Directions:
In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible. Preheat oven to 400 degrees F (200 degrees C). Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over. Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

Prep time: 5 mins
Cook time: 40 mins
Total time: 4 hrs 45 mins
Yields: 4 servings

Calories: 507.8
Fat: 28.5 g
Saturated fat: 15.9 g
Carbohydrates: 24.6 g
Sugars: 2.5 g
Dietary fiber: 2 g
Protein: 37.5 g
Cholesterol: 181.8 mg
Sodium: 1562.2 mg
Crock Pot Creamy Orange Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, light cream cheese, cream cheese, sugar, eggs, orange zest, lemon zest, flour, vanilla

Directions:
Combine crumbs with sugar; mix in melted butter until well moistened.
Pat into a 7-inch spring form pan.
In a medium bowl, cream together the cream cheese and sugar.
Add eggs and yolk and beat for about 3 minutes on medium with a hand-held electric mixer.
Beat in orange juice, zest, flour, and vanilla.
Beat for another 2 minutes.
Pour batter into prepared crust; place on a rack or aluminum foil ring in the crock pot (so it doesn't rest on the bottom of the pot].
Cover and cook on high for 2 1/2 to 3 hours.
Turn off and leave for 1 to 2 hours, until cool enough to remove.
Cool completely and remove the sides of the pan.
Chill before serving, and store leftovers in the refrigerator.
Cantaloupe Melba


Ingredients:
fresh raspberries, sugar, cantaloupe

Directions:
In a blender or food processor, whirl raspberries until pureed.
Pour through a sieve to remove seeds.
Stir sugar and liqueur (if used] into puree and mix well; cover and chill.
Halve cantaloupes and remove seeds; peel and cut into thin slices.
Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.
Creamy Dill Potatoes


Ingredients:
potatoes, butter, flour, milk, mayonnaise, pepper, salt, dry dill weed

Directions:
Boil potatoes until almost done, then peel and dice., Spread potatoes out evenly into casserole dish., Mix together butter, milk and flour and bring to a boil, whisking constantly., Cook for 1 minute more, then remove from heat., Add mayonnaise and rest of ingredients and mix., Pour mixture over potatoes in casserole., Sprinkle paprika and additional dill on top, if desired., Bake uncovered for 30 minutes.
World's Easiest Peanut Butter Blossoms
Category: desserts
By Jacquita

These are truly the easiest peanut butter blossom cookies ever - just four ingredients. They turn out perfectly every time. Have a glass of milk ready! Perfect to bring to holiday parties.

Ingredients:
1 (18 ounce) jar smooth peanut butter
1 ¼ cups white sugar
2  eggs
½ cup white sugar
36  milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Directions:
Preheat oven to 325 degrees F (165 degrees C). Stir peanut butter, 1 1/4 cup white sugar, and eggs together in a bowl; roll into small balls. Place remaining 1/2 cup white sugar in a bowl and roll balls in sugar until coated. Arrange balls 1 inch apart on a baking sheet. Bake in the preheated oven until very lightly browned on the bottom and the edges are beginning to crack, 12 to 14 minutes. Immediately press a chocolate kiss into the center of each cookie. Cool on the baking sheet for 1 to 2 minutes; transfer to a wire rack to cool completely, about 15 minutes.

Prep time: 15 mins
Cook time: 12 mins
Total time: 43 mins
Yields: 3 dozen cookies

Calories: 149.3
Fat: 8.9 g
Saturated fat: 2.5 g
Carbohydrates: 15.3 g
Sugars: 11 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 11.4 mg
Sodium: 72.9 mg