xiaoxl/recipe_data huggingface dataset:
Chicken and Tortellini Pesto Skillet
Category: meat-and-poultry
By My Hot Southern Mess

A delicious chicken and tortellini pesto dinner that needs only one pan to create.

Ingredients:
2 tablespoons olive oil
1 ½ pounds chicken breast, cubed
salt and ground black pepper to taste
½ cup chicken broth
½ cup prepared pesto
½ cup heavy cream
1 cup Parmesan cheese, divided
1 cup baby spinach
½ cup cherry tomatoes, halved
1 (16 ounce) package refrigerated cheese tortellini

Directions:
Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper.  Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside. Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes. Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.

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

Calories: 633.8
Fat: 34.5 g
Saturated fat: 14.1 g
Carbohydrates: 38 g
Sugars: 2.1 g
Dietary fiber: 2.7 g
Protein: 43.5 g
Cholesterol: 143.4 mg
Sodium: 834.8 mg
2-Minute Eggless Microwave Chocolate Cake


Ingredients:
all-purpose flour, milk, water, granulated sugar, light brown sugar, granulated sugar, baking powder, salt

Directions:
Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.
HAPPY MICROWAVING!
Chicken Soup


Ingredients:
butter, onion, carrots, celery ribs, flour, chicken broth, chicken, parsley

Directions:
Put the butter and onion into the bottom of a soup pot. Turn the heat to medium low and season with salt. Simmer, covered slowly for 10-20 minutes, until well wilted, but not brown.
Add the carrots. Coat well in the butter and onion. Cover and cook two to four minutes.
Add the celery. Coat well in the butter and onion juices. Season with some salt and some pepper lightly.
Cook, covered, stirring from time to time.
The goal is here to have the celery and carrots almost fully cooked without ever having introduced any broth to the pot. It gives them a good flavor, otherwise they get bland. The onions can dissolve into nothingness, it is for the taste, not the texture. Have the carrot done and the celery almost near completion.
Stir in the flour and cook briefly. Pour over the broth through a strainer, if it has not already been done.
Add the noodles. They will soak up a lot of salt, so even if the soup is salt, it may need a little bit more.
Cook the noodles only for a couple of minutes. They cook fast and should be al dente.
Add the chicken and some parsley. Stir well, tasting.  Stir or sit until the noodles feel cooked right. Serve.
Note:  If the vegetables feel hard a little after the broth is added, simmer them briefly before adding the paste. They will not cook much further during that time. Don't have them mushy.  This soup may be a little hard to get the first time because there are a few processes going on, but it is good. The best noodle soup I know. Enjoy.
Turkey Pot Pie's


Ingredients:
carrot, celery, cauliflower, scallion, water, mashed potatoes, mashed potatoes, sea salt, cracked pepper, tarragon

Directions:
Cut into bite size pieces raw carrots, celery,  cauliflower (1 C each], and diced scallions (1/2 C] and put into medium glass bowl with water (1 C] for 6 minutes in the microwave.
Stir in left over mashed potatoes (chunky best- 1 C], turkey gravy (1 C] and add bite size cut turkey (1 1/2 C] into the steamed vegies.  Add 1/2 tsp of salt, pepper, and tarragon.
Place mixture in heavy duty baking bowls.  Then, place gently a flattened round pie crust dough to cover 1 inch over all sides.  Press the dough inward to set gently on the filing surface.  Cut excess dough off after pressing the top of lid with dough.
Place in the oven at 400' for approximately 30 min until crust is golden brown in the middle of the pie's.
Take out of the oven and let cool for 30 minute  Serve and enjoy!
Beef Vegetable Soup


Ingredients:
ground beef, onion, salt, low sodium beef broth, red wine, diced tomatoes, tomato sauce, carrots, celery ribs, dried oregano, bay leaf

Directions:
PLEASE READ THE DESCRIPTION ABOVE FOR SOME IMPORTANT ADDITIONAL INGREDIENT INFORMATION.
Preheat a nonstick skillet to medium.
Toss the beef & onion with the salt & basil/garlic blend & transfer to the pan.
Cook stirring constantly until the beef is no longer pink & the onions are translucent.
Drain well and pat the mixture dry with a paper towel(s].
Transfer to a crock pot.
Add the rest of the ingredients.
Cook on low 8-10 hours.
Remove bay leaf before serving.
Garlic Grilled Tomatoes


Ingredients:
fresh tomatoes, garlic cloves, extra virgin olive oil, parmigiano-reggiano cheese, fresh thyme leaves

Directions:
Cut the tomatoes in half crosswise.
Season with salt and pepper.
Peel and crush the garlic.
Heat the oil in a small frying pan over medium heat.
Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes].
Pour garlic and oil into a heatproof bowl.
Set up the grill and preheat to high.
When grill is ready, brush some oil on the grill grate.
Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes].
Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes.
Turn the tomatoes with tongs so they sit with the cut side facing up.
Spoon the fried garlic into the tomatoes.
Grill until the bottoms are nicely browned (3-5 minutes].
Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme.
Serve immediately.
Funky Fried Chicken


Ingredients:
canola oil, kosher salt, fresh ground black pepper, cayenne, paprika, whole chickens, all-purpose flour

Directions:
In a large skillet, add canola oil over medium heat., In a small bowl, mix together all spices., Use 1/2 of mix to season chicken., Let seasoned chicken sit at room temperature for 15 minutes., In a large bowl, add flour and remaining seasoning mix., Toss chicken with seasoned flour and add to hot oil, 1 piece at a time., Cover pan with foil., Remove foil after 8 to 10 minutes and flip chicken., Cook until the chicken is golden brown., Remove from fryer to a paper towel-lined sheet tray., Season with salt, if desired, and serve.
Home Made Buttercream Frosting


Ingredients:
milk, powdered sugar, butter

Directions:
Put milk, butter, and powdered sugar in a large bowl., Mix with a beater until desired consistency is reached., Add food coloring if you want to and mix it inches.
Sesame Cold Noodles


Ingredients:
tahini, sugar, soy sauce, fresh scallions

Directions:
Cook the noodles in boiling salted water until they are tender but not mushy., drain and rinse in cold water, toss with 1 Tbls of the oil., Beat together the tahini, sugar, soy sauce, vinegar and remaining oil., Add a dash of hot sauce, taste and season as necessary., Thin the sauce with hot water until it is the consistency of heavy cream., Toss the noodles with the sauce, garnish with scallions and serve.
Best Fried Chicken


Ingredients:
boneless skinless chicken breast halves, egg, seasoning salt, flour, cornstarch, garlic powder, paprika, salt, pepper

Directions:
Combine soup, egg and seasoning salt in shallow bowl and mix well.
Combine flour, cornstarch, garlick powder, paprika, and salt and pepper in resealable bag.
First, dip chicken in soup mixture to coat completely.
Then place chicken, one at at time in flour mixture bage and shake to coat.
Place coated chicken on platter about 1/2 hour for coating to become doughy (will ensure crispness].
Heat skillet with enough oil to cover chicken pieces.
don't overcrowd.
Fry in oil for about 7-10 minutes till cooked through.
Drain on paper towels and serve.
Chopped Tandoori Chicken Salad


Ingredients:
plain yogurt, garlic cloves, cumin, garam masala, turmeric, salt, pepper, chicken thighs, plain yogurt, cumin, garam masala, salt, cilantro, white wine vinegar, olive oil, cayenne pepper, tomatoes, romaine lettuce, seedless European cucumber, chickpeas

Directions:
Combine the marinade ingredients and mix well: yogurt, garlic, cumin, garam masala, coriander, turmeric, salt, and pepper.  Pour mixture over the chicken in a resealable plastic bag, and rub marinade into the meat.  Marinate for at least one hour, and up to 24 hours.
When ready to prepare the salads: Place chicken on grill, discarding any extra marinade.  Cook for approximately 5-6 minutes per side, turning once, until chicken is done.  Meanwhile, skewer tomatoes or place in a grill basket and cook until slightly charred, about 5 minutes, stirring or turning periodically.
Allow chicken and tomatoes to cool.
Meanwhile, combine dressing ingredients and mix well: the remaining plain yogurt, cumin, garam masala, salt, cilantro, white wine vinegar, olive oil, and cayenne pepper.
In a large bowl, combine the romaine lettuce, cucumber, and chickpeas.
Chop chicken when cool enough to handle, and add chopped chicken and tomatoes to the salad.
Toss with dressing until all ingredients are mixed well.
Zucchini Corn Fritters
Category: side-dish
By Danni Hughes

Yummy zucchini corn fritters that my family can't get enough of.  These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon cumin
½ cup sugar
½ teaspoon salt
fresh ground black pepper
2  eggs, beaten
1 cup milk
¼ cup butter, melted
2 cups grated zucchini
1 ½ cups fresh corn, kernels cut from cob
1 cup finely shredded Cheddar cheese
oil for frying

Directions:
In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper. In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well. Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

Prep time: 15 mins
Cook time: 4 mins
Total time: 19 mins
Yields: 24 fritters

Calories: 143.7
Fat: 8 g
Saturated fat: 3 g
Carbohydrates: 15 g
Sugars: 5.2 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 26.3 mg
Sodium: 146 mg
Honey Dill Sauce
Category: side-dish
By Alex

This simple sauce goes great with chicken fingers. It's so easy and so good.

Ingredients:
½ cup mayonnaise
½ cup honey
1 tablespoon dried dill weed

Directions:
Whisk together the mayonnaise, honey, and dill in a small bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 164.1
Fat: 10.9 g
Saturated fat: 1.6 g
Carbohydrates: 18.1 g
Sugars: 17.5 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 5.2 mg
Sodium: 79.8 mg
Dutch Baby - Adapted


Ingredients:
eggs, flour, salt, skim milk, butter, vanilla extract

Directions:
SIft together dry ingredients., Stir in wet ingredients., Heat on a griddle until cooked about 3 min each side.
Massa De Pimentao (Red Paprika Paste)


Ingredients:
red bell peppers, salt, garlic cloves, olive oil

Directions:
Wash and quarter bell peppers., Combine with salt and let stand for 24 hours at room temperature., Preheat oven grill, thoroughly wash salted peppers, pat dry., Place on baking tray, skin up, under the grill and bake until skin gets black., Let cool a bit, then remove skin., Puree with garlic and olive oil in a blender or food processor., Store in airtight jar in the fridge for up to two weeks.
Injected Chocolate Covered Strawberries With Grand Marnier


Ingredients:
Grand Marnier, strawberries, chocolate chips, canola oil

Directions:
Fill a syringe with the Grand Marnier and inject  it into the berries.
Melt the chocolate chips with the canola oil in a double boiler, stirring to blend well.
Pat berries dry and dip into the chocolate, coating evenly.
Place on parchment and chill for 30 minutes.
Turkey Mornay


Ingredients:
butter, onion, flour, chicken broth, mozzarella cheese, parmesan cheese, English muffins

Directions:
Heat the butter in a heavy saucepan. Add onion and cook, stirring until tender, about 5 minutes.
Sprinkle in flour, stirring until mixture bubbles. Cook for about 1 minute. Add the chicken broth and cream, stirring well with a wire whisk. Bring to boiling, cook 2 minutes.
Remove from heat and stir a small amount of the sauce into the egg yolks to heat and temper.
Stir tempered egg yolk mixture into the rest of the sauce and return saucepan to heat. Cook for 2-3 minutes, whisking constantly.
Remove from heat and stir in cheeses. Stir until smooth and nicely melted.
Place sliced turkey or chicken on each split and toasted English muffin.
Pour sauce over each one.
Sprinkle with more cheese, if desired, and broil 2-3 minutes until lightly browned and bubbly. Watch  carefully while broiling so it doesn't burn! Enjoy!
Cinnamon Blueberry Crumble


Ingredients:
butter, flour, brown sugar, pecans

Directions:
Remove rolls from pan., Spray pan with non-stick cooking spray and replace rolls., Spread blueberry pie filling evenly over and between rolls., Combine butter, flour, brown sugar and pecans and sprinkle over pie filling., Bake at 350°F 45-50 minutes., Drizzle with cream cheese frosting while still warm.
Red Tomato Ketchup


Ingredients:
tomatoes, onions, celery ribs, apples, green pepper, salt, vinegar, white sugar, brown sugar

Directions:
Blanch and peel tomatoes.
Cut them in large chunks.
Peel onions and apples.
In processor pulse onions, celery, apples and peppers; do not pulverize them--leave them in approx 1/2-inch cubes.
In large saucepan, stir everything together except the sugars.
Cook medium low heat for 1 hour stirring now and then.
Add sugars and continue cooking another 2 hours stirring now and then.
Do not cover while cooking your ketchup!
Pour into sterilized jars; wipe rim.
Cover to seal.
Chipotle Corn N Chops


Ingredients:
olive oil, butter, corn kernels, scallion, cherry tomatoes, jalapeno chiles, TABASCO® brand Chipotle Pepper Sauce, chipotle chile in adobo, honey, fresh thyme, garlic cloves, dried oregano

Directions:
Preheat the oven to 400°F.
Heat a large cast-iron skillet over medium-high. Season the chops generously with salt and pepper. In the skillet, heat the oil, two turns of the pan. Add the chops and cook until browned, about 5 minutes per side. Transfer the chops to a plate.
Add the butter to the skillet. When it foams, add the corn, scallions, tomatoes, chiles, Tabasco, agave, thyme, garlic, and dried oregano. Nestle the chops in the corn in the skillet. Roast in the oven until an instant-read thermometer inserted horizontally into the chops registers 145°F, 10 to 15 minutes.
Butterfly Chili Lime Prawn Spedini with Raspberry Dipping Sauce
Category: appetizers-and-snacks
By Raelee's recipes

A fun citrus and spice twist on a beautifully butterflied prawn.

Ingredients:
2 large limes, juiced
2 tablespoons chili oil
1 teaspoon sea salt
20  peeled and deveined jumbo shrimp, tails still attached
20  wooden skewers
2 tablespoons raspberry vinegar
2 tablespoons white sugar
4 ounces fresh raspberries
1  jalapeno pepper, seeded and minced

Directions:
Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached.  Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes. Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan. Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

Prep time: 30 mins
Cook time: 10 mins
Total time: 4 hrs 40 mins
Yields: 5 servings

Calories: 194.8
Fat: 5.8 g
Saturated fat: 0.9 g
Carbohydrates: 13.2 g
Sugars: 7.7 g
Dietary fiber: 2.8 g
Protein: 23.4 g
Cholesterol: 212.9 mg
Sodium: 599 mg
Spicy Tacos #Ragu


Ingredients:
onion, garlic, chili powder, ground cumin, sea salt, Italian sausage, corn tortillas, cabbage, cilantro, lime wedge

Directions:
In a medium bowl combine 2 cups of the Ragu sauce, onion, minced jalapeno, garlic, chili powder, cumin, and salt; set aside.
Coat a medium sized skillet with the cooking spray; heat over medium-high heat. Add the Italian sausage-crumble the meat and cook stirring frequently until meat is cooked through, then add the Ragu sauce mixture and stir; cover and simmer on low for 15 minutes.
After simmering serve meat sauce mixture by topping each tortilla with about 1/2 cup of the meat and sauce mixture, 2 Tablespoons of cabbage, 1 Tablespoon of goat cheese, 1 tablespoon cilantro, 1/2 tsp sliced jalapenos, drizzle with fresh lime juice from the lime wedges.
Chicken Alfredo With Mushrooms and Asparagus


Ingredients:
extra virgin olive oil, fresh mushrooms, onion, garlic clove, dried marjoram, dried thyme, fresh ground black pepper, chicken breast, alfredo sauce, dry white wine, frozen asparagus cuts, fettuccine pasta

Directions:
Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
Serve over hot fettuccini, with fresh grated parmesan on top.
Labneh (Lebanese Yogurt)
Category: appetizers-and-snacks
By Baritone Bob

This is a Lebanese dish, excellent for dipping with vegetables or spreading on bread. It can also be used as a topping for just about any dish.

Ingredients:
1 ½ cups Greek yogurt
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
½ teaspoon kosher salt, or to taste

Directions:
Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 74.7
Fat: 7.2 g
Saturated fat: 1.9 g
Carbohydrates: 1 g
Sugars: 1 g
Protein: 1.5 g
Cholesterol: 5.6 mg
Sodium: 96.4 mg
Barbecue Ranch Dip


Ingredients:
light sour cream, barbecue sauce

Directions:
Whisk together first 3 ingredients., Cover and chill 30 minutes., **I put chill time as cook time for planning purposes.
Easy Balsamic Chickpea, Brown Rice & Broccoli Salad


Ingredients:
cooked long-grain rice, broccoli florets, chickpeas, sunflower seeds

Directions:
Pre heat grill to medium-high heat. Place pepper directly on grill. Cook, turing as needed for 15 minute or until charred. put in bowl cover. remove skin and seeds chop pepper into pieces
Toss rice, broccoli, chickpeas, chopped pepper and dressing. season with salt and pepper top with almonds.
Serve warm or cold.
Curried Cauliflower and Potatoes (Aloo Gobi)


Ingredients:
hot green chili peppers, gingerroot, cumin seed, black mustard seeds, ghee, potatoes, cauliflower, tomatoes, turmeric, garam masala, brown sugar, salt

Directions:
Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
Heat ghee in a large pot.  When hot, add the spices.  When the mustard seeds start to pop, drop in the potatoes & cauliflower.
Fry for 4 minutes or so.  Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
Mix well, cover and gently heat for 15 minutes.  If the vegetables start to stick, add a few drops of water.
Top with remaining coriander and serve.
Davies' Bourbon Chili


Ingredients:
Bourbon, coffee, tomato sauce, tomatoes, ground beef, Italian sausage, bacon, leek, green onion, yellow onion, head of garlic, black beans, garbanzo beans, adzuki beans, chili powder, cumin powder, turmeric, paprika, salt, black peppercorns, ground coriander, ground cardamom

Directions:
Remove seeds from jalapeños and red pepper.
Dice all vegetables and add to large pot (at medium low heat] along with all liquids, spices, and legumes (rinse legumes before adding].
Cook bacon in separate pan until semi-cooked, then add Italian sausage and beef--cook until browned, and mash into small pieces, discarding liquid as it accumulates.
Add meat to pot with sauce and vegetables, cover and simmer for at least 45 minutes.
After cooking, add another shot or two of bourbon.
Jim's Cheddar Onion Soda Bread
Category: bread
By Keri

I begged this recipe from my co-worker when he 'accidentally' mentioned he had a great soda bread recipe.  It was perfect timing, because St. Patrick's Day was only days away!

Ingredients:
4 cups bread flour, plus more for dusting
1 ½ teaspoons salt
1 tablespoon baking powder
6 tablespoons butter, softened
1 ¼ cups buttermilk
2 tablespoons confectioners' sugar
¾ cup finely chopped onion
¾ cup shredded Cheddar cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour. Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 2 loaves

Calories: 264
Fat: 9.1 g
Saturated fat: 5.4 g
Carbohydrates: 36.9 g
Sugars: 3.1 g
Dietary fiber: 1.3 g
Protein: 8.2 g
Cholesterol: 23.7 mg
Sodium: 487.5 mg
Blue Motorcycle
Category: drinks
By caliboo

Kind of like a Long Island iced tea, but with a blue twist!

Ingredients:
2 cups ice cubes
½ (1.5 fluid ounce) jigger vodka
½ (1.5 fluid ounce) jigger tequila
½ (1.5 fluid ounce) jigger rum
½ (1.5 fluid ounce) jigger gin
½ (1.5 fluid ounce) jigger Blue Curacao
1 dash sour mix
2 fluid ounces lemon-lime flavored carbonated beverage
1 slice fresh lemon

Directions:
In a cocktail shaker filled with ice, combine the vodka, tequila, rum, gin, Blue Curacao, sour mix and lemon-lime soda. Shake vigorously to get a frothy head on the drink. Pour the contents of the shaker, including ice, into tall bar glass and garnish with a slice of lemon.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 serving

Calories: 311.4
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 18.8 g
Sugars: 9.1 g
Dietary fiber: 0.6 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 24.3 mg