xiaoxl/recipe_data huggingface dataset:
Lemon Cake Pops from Scratch
Category: desserts
By Anonymous

These are really yummy cake pops that my kids love. If you don't like things super sweet, you can just mix the cake with cream cheese instead of frosting. Store in the refrigerator.

Ingredients:
1 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup white sugar
4  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2  lemons, zested
¼ cup cream cheese, softened
2 tablespoons unsalted butter, at room temperature
1 ¼ cups confectioners' sugar
2 teaspoons lemon juice
lollipop sticks
styrofoam block
1 (14 ounce) package confectioners' coating (such as Wilton® Candy Melts®)
1 (1.75 ounce) package multicolored candy sprinkles

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter. Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour. Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency. Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick. Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together. Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes. Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes. Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

Prep time: 1 hr
Cook time: 45 mins
Total time: 4 hrs 45 mins
Yields: 20 cake pops

Calories: 361.5
Fat: 20.5 g
Saturated fat: 12.1 g
Carbohydrates: 42.3 g
Sugars: 31.2 g
Dietary fiber: 0.9 g
Protein: 4.2 g
Cholesterol: 75 mg
Sodium: 91.6 mg
Croque Monsieur Puffs


Ingredients:
water, salted butter, salt, ham, all-purpose flour, eggs, gruyere cheese, chives

Directions:
Adjust rack to the middle of an oven and preheat to 400 degrees.
Combine water, milk, butter, salt, and ham in a heavy, medium saucepan. Bring to a boil over medium-high heat.
All at once, add the flour and stir in quickly with a wooden spoon. Keep stirring-the mixture will come away form the sides of the pan and become thick and stiff. Keep stiring and turning over for about 1 minute (you want it to dry out a bit].
Transfer the dough to an electric mixer, and turn mixer on medium-high speed. Add 1 egg and as soon as it is partially incorporated, increase mixer speed to high. Add the remaining eggs, one at a time when the previous egg is well incorporated. The mixture should be smooth. Mix in the cheese and chives.
IF you have a strong arm, the dough can also be mixed by hand with a wooden spoon in a mixing bowl. Proceed as directed, and be sure to beat the dough until smooth before mxing in the cheese and chives. Let the mixture cool for about 10 minutes.
Meanwhile, line baking sheets with parchment paper or spray them with cooking spray. (Watch the puff bottomes closely to prevent over-browning if not using parchment.] By heaping teaspoonfuls, drop the mixture onto baking sheets in little balls, spaced apart. They shoud be the size of large marbles or jaw-breakers. (You can also pipe them out using a pastry bag.].
Bake for about 20 to 25 minutes, or until golden. Serve warm. You can bake these a few hours in advance and reheat in the oven as well!
Lasagna Soup with Cheesy Yum
Category: soups-stews-and-chili
By Chandice

A delicious version of all the flavors of your favorite lasagna casserole. The cheesy yum brings a nice cool surprise to the soup.

Ingredients:
2 teaspoons olive oil
1 ½ pounds bulk Italian sausage
3 cups chopped onion
4 cloves garlic, minced
2 teaspoons dried oregano
½ teaspoon red pepper flakes
2 tablespoons tomato paste
6 cups chicken stock
2 (15 ounce) cans fire-roasted diced tomatoes
2  bay leaves
1 (8 ounce) package rotini pasta
½ cup finely chopped fresh basil leaves
salt and freshly ground black pepper to taste
8 ounces ricotta cheese
½ cup grated Parmesan cheese
¼ teaspoon salt
1 pinch freshly ground black pepper
2 cups shredded mozzarella cheese

Directions:
Heat olive oil in a large pot over medium heat. Cook and stir sausage in hot oil until slightly brown and crumbly, about 5 minutes. Stir onion in sausage; cook and stir until softened, about 6 minutes. Stir garlic, oregano, and red pepper flakes into onion mixture; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until mixture has a brick-red color, 3 to 4 minutes. Pour chicken stock, diced tomatoes, and bay leaves into pot; bring to a boil, reduce heat to medium-low, and simmer until flavors combine, about 30 minutes. Add rotini to pot and cook until tender yet firm to the bite, about 8 minutes; drain. Stir in basil and season soup with salt and black pepper. Stir ricotta cheese, Parmesan cheese, 1/4 teaspoon salt, and pinch black pepper in a bowl until well-combined. Place a dollop of cheese mixture in the bottom of a soup bowl. Sprinkle some mozzarella cheese over cheese mixture and ladle soup over the top. Repeat with remaining cheese mixture, mozzarella, and soup.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 520.2
Fat: 26.4 g
Saturated fat: 11.2 g
Carbohydrates: 40.3 g
Sugars: 7.8 g
Dietary fiber: 3.4 g
Protein: 29.3 g
Cholesterol: 65.2 mg
Sodium: 1919.1 mg
Bonnie's Mint Green Tea


Ingredients:
honey, fresh spearmint, water

Directions:
heat water, any way you please
put some tea leaves on a filter in a mug, teacup, or glass (the latter if you want to be truly moroccan]
place the spearmint leaves in the cup under the filter (or over if you don't like leaves floating in your tea-- i like it because it adds texture].
let the water come to a boil, then set it aside for half a minute so it can cool slightly pour the water over the filter and let it stand for 3-5 minutes.
lift out the filter and press the leaves with a spoon to squeeze out their juices add as much honey as you like.
don't be shy-- honey is a healthy, wholesome sweetener. drink it up (it should already be cool enough by now].
Best Bacon Wrapped Water Chestnuts
Category: meat-and-poultry
By Kevin Bennett

This is the way my mother made them when I was growing up. And they were always a treat. The sauce is from another recipe on here but I found that it perfectly balances out the saltiness of the bacon and soy sauce.

Ingredients:
2 (8 ounce) cans water chestnuts, drained
⅓ cup soy sauce
1 pound bacon, halved crosswise
20  toothpicks, or as needed
⅓ cup packed brown sugar
⅓ cup mayonnaise
⅓ cup chili sauce

Directions:
Soak water chestnuts in a bowl with soy sauce for at least 3 hours; drain. Preheat oven to 350 degrees F (175 degrees C). Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange on a shallow baking dish. Repeat with remaining water chestnuts. Bake in the preheated oven until bacon is crisp, 25 to 35 minutes. Meanwhile, mix brown sugar, mayonnaise, and chili sauce in a bowl until dipping sauce is smooth. Serve bacon-wrapped water chestnuts with dipping sauce.

Prep time: 15 mins
Cook time: 25 mins
Total time: 3 hrs 40 mins
Yields: 10 servings

Calories: 197.5
Fat: 12.1 g
Saturated fat: 2.9 g
Carbohydrates: 16.1 g
Sugars: 9.4 g
Dietary fiber: 1.3 g
Protein: 6.8 g
Cholesterol: 19.2 mg
Sodium: 994.2 mg
Bavarian Semmel Knoedel (Bread Dumplings)


Ingredients:
eggs, kosher salt, fresh parsley

Directions:
Slice the bread into 1/4 inch thickness.
In a large bowl, add the bread slices, whisked egg, fresh parsley and kosher salt.
Scald the milk to be very hot, but not boiling. Pour that over the bread mixture, cover with a towel or lid and allow to soak for a few minutes.
When the milk has cooled to be a safe temperature for your hands, mix the bread mixture until clumped together. Don't over mix, though! You want all of the ingredients to bind together. If the mixture is too dry, add a little more scalding milk.
With wet hands, form into six balls.
Chill for 15-30 minutes (or overnight].
In a pot of salted boiling water, cook for 15-20 minutes.
This makes a perfect side dish with a stew that has a rich gravy.
For leftover dumplings, slice like cooked potatoes. Fry in some bacon and onion, until lightly browned and pour a whisked egg over. Delicious!
Shaved Brussels Sprouts With Pancetta


Ingredients:
Brussels sprouts, pancetta, salt, fresh ground black pepper, crushed red pepper flakes, cashews, pecorino romano cheese, asiago cheese

Directions:
Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The "shaved" sprouts should resemble confetti.].
Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes.
Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes.
Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm.
Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese.
Serve hot.
Notes:.
*Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.
**To toast cashews put them on a baking sheet spread out, in a 350ºF oven for 10 minutes, & they will toast nicely.
Sunrise Mini Pizzas


Ingredients:
eggs, milk, butter, margarine, bacon, cheddar cheese

Directions:
In a bowl, beat the eggs.
Add milk,salt and pepper.
Melt butter in a skillet; add the egg mixture.
Cook and stir over medium heat until the eggs are set.
Remove from the heat and set aside.
Roll each dinner roll into a 5-in.
circle.
Place on greased baking sheets.
Spoon egg mixture evenly over crusts.
Sprinkle with bacon and cheese.
Bake at 350 degrees for 15 minutes or until the cheese is melted.
The Best Baked Alfredo Spaghetti
Category: main-dish
By ardomagala

This is an amazingly cheese-rich dish. I love making this to take to friends' homes as a drop off meal. It gets rave reviews every time! The recipe is adapted from a restaurant in the Mall of America called Tucci Benucch. I attended the restaurant at a business meeting and they gave us a recipe for the baked spaghetti that I have made a few changes to. My husband prefers it without the marinara/meatball topping, but if you're looking to stretch the recipe that's a great way to do it.

Ingredients:
cooking spray
1 pound spaghetti
1 pound shredded mozzarella and provolone cheese blend
2 (16 ounce) jars Alfredo sauce (such as Ragu®)
½ cup ricotta cheese
½ cup grated Parmesan cheese
3  eggs
1 (16 ounce) jar marinara sauce, or to taste  (Optional)
1 (16 ounce) package frozen cooked meatballs, or to taste  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain. Stir provolone cheese blend, 1 jar  , drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into prepared baking dish. Cover the dish with aluminum foil. Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce. Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 12 servings

Calories: 627.6
Fat: 40.1 g
Saturated fat: 17 g
Carbohydrates: 41 g
Sugars: 6.9 g
Dietary fiber: 2.3 g
Protein: 26.6 g
Cholesterol: 139.1 mg
Sodium: 1259.8 mg
A Recipe for Split Pea Soup


Ingredients:
onion, carrot, celery ribs, cabbage, potato, salt, pepper, bay leaf, fresh parsley, parmesan cheese

Directions:
Start with a pound of green split peas. (You’ll find them in the grocery store near dried beans.] Rinse them in cold water. Put the peas in a pot and cover with about two inches of water.
Bring to a boil and let simmer without a lid for about an hour. Stir frequently to keep the solids from scorching on the bottom, and add water as needed. (The soup will thicken as it cooks and the water evaporates, so keep that in mind.].
When the peas are mostly cooked and have lost their form, add the vegetables and more water if needed. Add 1 tsp of salt, some pepper, if desired, and a bay leaf.
Let simmer for about 30 minutes, then salt to taste.
Add egg noodles if desired and simmer until the noodles are tender, about 8-10 minutes.
Stir in the parsley, salt to taste and ladle into soup bowls. Garnish with a sprinkle of grated parmesan cheese.
Watch my video for other options and tips you may want to try when making this soup. Plus, I’ll share what worked for me to get my young, finicky eaters welcoming a second bowl of this nutritious food. https://www.youtube.com/watch?v=DFyG6kd375w.
Shallot- Butter Sauce for Seafood BBQ


Ingredients:
butter, shallot, beer, cider vinegar, fresh lemon juice, cayenne pepper, fresh parsley, salt, pepper

Directions:
Put 2 tbsp butter in fry pan and sauté the shallots until transparent& golden 5 minutes.
Whisk in the beer, vinegar, lemon juice& cayenne.
Heat 2-3 minutes until bubbly and kind of syrupy.
Cut remaining butter into table spoons and over very low heat (barely warm] adding a tbsp at a time whisking it into the sauce.
Add the next piece only after the previous one has melted inches.
Remove sauce from heat and whisk in the hot sauce and parsley.
Season with salt and pepper.
Serve the sauce barely warm with your favorite seafood.
Olive Garden Lasagna Rollata Al Forno


Ingredients:
alfredo sauce, ricotta cheese, cheese, red wine, egg, whole milk ricotta cheese, mozzarella cheese, parmesan cheese, asiago cheese, romano cheese

Directions:
Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. The cheese will melt and the sauce will become creamy. Keep warm.
Set aside 1/4 of mozzarella cheese. Beat egg into a large mixing bowl and add all remaining ingredients, blending well. Keep refrigerated until you are ready to use.
Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle.
When ready to make, spread about 1/4 cup of marinara sauce in a large 9x13 baking dish. Based upon the number of noodles in your 1 lb of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll the noodle up, jelly-roll style. Decide if this looks about right to you. If so, keep rolling the rest of the noodles. Otherwise use more filling per noodle and discard the extra noodles.
Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce, the remaining mozzarella cheese and top with Italian breadcrumbs.
Bake in preheated oven at 350 degree for about 35 minutes.
Asian Burgers


Ingredients:
ground beef, onion, water chestnut, green onions, garlic, soy sauce, oyster sauce, cornstarch

Directions:
Soak mushrooms in warm water to cover until softened, about 20 minutes. Drain, discard stems and finely chop caps.
Crumble meat into a large bowl. Add mushrooms, onion, water chestnuts, green onions, garlic, soy sauce, oyster-flavored sauce, and sesame oil. Mix well. Sprinkle cornstarch over meat mixture & mix well. Divide mixture into 4 equal portions into a patty about 1" thick.
Place patties on a oiled grill 3-4" above a solid bed of low-glowing coals or on a medium-high gas grill. Cook, turning once, until done to your liking, 3-4 minutes per side for medium-rare.
Serve in buns with your favorite condiments.
Gluten Free Chocolate Chip Cookies


Ingredients:
baking soda, xanthan gum, butter, brown sugar, sugar, vanilla instant pudding mix, eggs, vanilla extract, walnut pieces

Directions:
Preheat oven to 350 degrees.
In a bowl mix rice flour, baking soda and xanthan gum and set aside.
In another bowl with a hand mixer, cream the butter and then add both sugars and mix well.
Add pudding mix and blend into mixture.
Now add eggs and vanilla extract and mix well.
Blend in the flour mixture just until it comes together as a dough.
By hand knead in the chocolate chips (and nuts if desired] until evenly distributed.
Drop dough by rounded spoonfuls on ungreased cookie sheets (approximately 2 Tbs. each]. I was able to fit 12 on a cookie sheet without them running into each other while baking.
Bake 12-14 minutes until edges are golden brown.
Quinoa with Veggies
Category: side-dish
By feminiSh

I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!

Ingredients:
1 cup quinoa
3 cups water
1 pinch salt
3 tablespoons olive oil
3 cloves garlic, minced
1  red bell pepper, chopped
½ cup corn kernels
½ teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste
2  green onions, chopped

Directions:
Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside. Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 279.6
Fat: 13.1 g
Saturated fat: 1.8 g
Carbohydrates: 34.4 g
Sugars: 2 g
Dietary fiber: 4.5 g
Protein: 7.3 g
Sodium: 13.8 mg
Sweet Potato Puree With Ginger and Chiles


Ingredients:
sweet potatoes, salt, unsalted butter, fresh chili pepper, fresh cilantro leaves

Directions:
Place the sweet potatoes in a large saucepan and add enough water to cover by about 2 inches. Add a generous amount of salt and bring the water to a boil. Reduce the heat slightly and cook until the sweet potatoes are tender, about 15 minutes.
Meanwhile, heat the butter in a large skillet until foamy. Add the ginger and chile and sauté over medium heat until fragrant, about 1 minute. Remove the pan from the heat.
Drain the sweet potatoes, reserving 1/2 cup of the cooking liquid. Place the sweet potatoes in a large bowl and use a potato masher to turn the sweet potatoes into fine bits. Add 1/4 cup of the cooking liquid and continue mashing until the sweet potatoes form a fairly smooth puree. Add the remaining cooking liquid as needed to work the sweet potatoes into a smooth puree.
Set the skillet back over medium-high heat. When the ginger and chile start to sizzle, add the sweet potato puree and cook, stirring contsantly, just until the ginger, chiles, and butter have been evenly incorporated into the sweet potatoes, about 1 minute. Stir in the cilantro and salt to taste and serve immediately.
Omelet in a Mug


Ingredients:
eggs, milk, cheese

Directions:
Spray a 11-12oz mug with cooking spray.
Add all ingredients to the mug and whisk to combine. Top with cheese.
Microwave on high for 60-90 seconds (time may vary by microwave and wattage]. If the egg is not completely set, continue to microwave 20 seconds at a time until set.
Mint and Fruit Smoothie
Category: breakfast-and-brunch
By JenZ

This quick, frosty blender recipe has a thick texture, beautiful colors, and a fruity, mojito-like taste.

Ingredients:
¼ cup red seedless grapes, frozen
¼ cup unsweetened applesauce, or to taste
1 tablespoon fresh lime juice
3  frozen strawberries
1 cup cubed fresh pineapple
3  fresh mint leaves

Directions:
Place frozen grapes, applesauce, and lime juice into a blender. Puree until smooth. Add frozen strawberries, cubed pineapple, and mint leaves. Pulse a few times until the strawberries and pineapple are in small bits.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 91.6
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 24.1 g
Sugars: 19.7 g
Dietary fiber: 2.3 g
Protein: 0.8 g
Sodium: 2.3 mg
Low-Fat Banana Bread
Category: bread
By Rachelle Bakalinsky Verhaeghe

This is one of my family's favorite recipes for banana bread.  It is moist and delicious. Freezes well.  I sometimes like to add blueberries, nuts, chocolate chips.

Ingredients:
1 ½ cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1  egg
½ cup light mayonnaise
3  ripe bananas, mashed
1 teaspoon vanilla extract

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Whisk the flour, sugar, baking soda, and salt together in a bowl. Beat the egg in a mixing bowl. Whisk in the mayonnaise, bananas, and vanilla extract until evenly mixed. Stir in the flour mixture until no dry lumps remain. Pour the batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 1 9x5-inch loaf

Calories: 171.3
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 38.1 g
Sugars: 22.4 g
Dietary fiber: 1.2 g
Protein: 2.5 g
Cholesterol: 15.5 mg
Sodium: 398.5 mg
Sinfully Moist Banana Muffins
Category: bread
By hekela

Super moist recipe. Great for breakfast on the go! Even tastier if you spread some cream cheese on them.

Ingredients:
cooking spray
1 cup applesauce
1 cup mashed bananas
½ cup butter, melted
2  eggs
1 ½ cups all-purpose flour
½ cup white sugar
½ cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners. Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl. Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined. Divide batter evenly among muffin tins, filling each cup almost full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 17 muffins

Calories: 163.6
Fat: 6.2 g
Saturated fat: 3.6 g
Carbohydrates: 25.7 g
Sugars: 15.3 g
Dietary fiber: 1 g
Protein: 2.1 g
Cholesterol: 36.2 mg
Sodium: 191.6 mg