xiaoxl/recipe_data huggingface dataset:
Spicy & Cheesy Quesadilla Burgers


Ingredients:
lean ground beef, cumin, chili powder, Mexican oregano, adobo seasoning, salt, flour tortillas, chihuahua cheese, pico de gallo, chunky salsa, olive oil, sour cream

Directions:
With your hands, combine the ground beef with the spices (red pepper through adobo seasoning/salt].  Divide the meat into four same-sized portions, then form each into a burger patty.  You want thin, very flat and very round burgers.
Heat some olive oil in a skillet over medium-high heat.  Fry each patty for 5-10 minutes (until desired doneness], flipping once halfway through.  Alternately, you can grill or broil the burgers.  Set patties aside when done and keep warm.
Wipe down the skillet and return to heat.  Brush one side of each tortilla with olive oil.  Place tortilla oiled-side down onto hot skillet.  Place 3 tablespoons of cheese on the tortilla, leaving same space empty near the edges.  Top the cheese with 2 tablespoons of pico de gallo, then top with a burger patty.  Now, top the burger with 1 tablespoon chopped jalapenos and then 3 tablespoons of cheese.  Finally, place another tortilla on the quesadilla with the oiled-side facing you.
Cook until the bottom of the tortilla is browned and cheese is fully melted, about 1-2 minutes.  Flip, and cook another 1-2 minutes.
Repeat steps 3 and 4 until all quesadillas are constructed and cooked.
Cut each each quesadilla in half and serve right away with a bit of sour cream.  Serve alongside rice & beans for a complete and satisfying meal.
Mocha Cupcakes


Ingredients:
all-purpose flour, coffee, baking powder, baking soda, salt, granulated sugar, egg, 2% low-fat milk, instant coffee granules, vanilla

Directions:
Preheat your oven to 350 degrees and line your pan with paper liners.
Mix together flour, cocoa powder, ground coffee, baking powder, baking soda and salt in a small bowl.
In a large bowl, whisk together sugar, oil and egg until smooth. Add flour mixture and beat until combined.
In a small bowl whisk together milk, instant coffee and vanilla until coffee is dissolved.
Add milk mixture to batter and beat until smooth.
Pour or scoop batter into pan and bake 20-25 minutes or until a toothpick inserted in cupcake’s center comes out clean. Cool in pan 10 minutes then remove and cool completely.
Homemade Spinach Pizza Rolls
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Take your pizza upscale and impress your family or guests with these tasty, bite-size pinwheels.

Ingredients:
Reynolds Wrap® Non Stick Aluminum Foil
1 tablespoon cornmeal
8 ounces bulk Italian sausage
1 (13.8 ounce) package refrigerated pizza dough
1 cup shredded mozzarella cheese, divided
1 cup fresh baby spinach
¼ cup grated Parmesan cheese
1  egg, lightly beaten
1 (8 ounce) can pizza sauce, warmed

Directions:
Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside. Brown sausage in large skillet on medium-high heat. Drain and set aside. Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal. Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape. Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 310.2
Fat: 9.9 g
Saturated fat: 3.9 g
Carbohydrates: 39.1 g
Sugars: 3.5 g
Dietary fiber: 1.7 g
Protein: 14.8 g
Cholesterol: 45.5 mg
Sodium: 788.4 mg
KIWI VODKa SORBET


Ingredients:
granulated sugar, water, vodka, lime juice, sea salt, kiwi fruits

Directions:
In a saucepan over medium-high heat, combine sugar and water; stir until sugar has dissolved. Bring to a simmer; cook for 2 minutes. Remove from heat, add vodka, lime juice and salt; let it cool completely.
Place kiwi fruits in a jar of a blender and process until fairly liquefy. Pour in the simple syrup mixture and process for 30 seconds. Pour mixture in a large measuring cup, cover with cling film and transfer to the refrigerator to chill, about 3 hours.
Churn kiwi mixture in ice cream maker according to manufacturer’s instructions (about 12 minutes]. Scoop sorbet into an ice cream container and transfer to the freezer for 4 hours to firm up. When serving, serve sorbet in bowl and place a slice of kiwi. Makes 4 cups.
Grilled Salmon With Sicilian Tomato Sauce


Ingredients:
olive oil, onions, garlic cloves, chopped tomatoes, anchovy fillets, pitted black olives, capers, salmon steaks, broccoli, fresh basil leaf, lemon rind, black pepper

Directions:
Heat the olive oil in a heavy saucepan. Add the chopped onion and crushed garlic and sweat for 5 minutes, stirring frequently, until translucent.
All the tomato passata or canned tomatoes, plus the anchovies, olives capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
Preheat the grill. Brush the salmon steaks with a little oil and grill for 6 minutes or until cooked through, turning once halfway through cooking.
Meanwhile, steam the broccoli for 5 minutes or until cooked but firm.
Serve the salmon with the sauce and steamed vegetables.
Place the basil and lemon rind over the salmon. Serve.
Hamburger Stroganoff


Ingredients:
onion, garlic, beef broth, white wine, Worcestershire sauce, ketchup, sour cream, parsley

Directions:
Lightly spray a large skillet with oil.
Add the hamburger and onion, cook over medium high heat until the hamburger is no longer pink and the onions are tender, drain.
Add the mushrooms and garlic. continue to cook for about 6 minutes, stirring often.
Add the mushroom soup, beef broth, wine, Worcestershire sauce, ketchup  mix in well. Season to taste.
Reduce heat and simmer for about 30 minutes. Stir in the sour cream during the last few minutes of cooking.
Serve over pasta.
Tasty Grape Pie


Ingredients:
red seedless grapes, sugar, water, lemon juice, cornstarch, butter

Directions:
Preheat the oven to 350°F.
In a medium-sized saucepan, bring the grapes, sugar and water to a boil over high heat for 1 minute.
Add the lemon juice and dissolved cornstarch and continue to cook, stirring constantly, until thickened.
Add the butter.
Pour the grape filling into the pie shell and top with the remaining pie crust.
Carefully crimp the edges of the pie to seal. Prick the top crust with a fork.
Bake for 50 minutes.
Breaded Brussels Sprouts


Ingredients:
Brussels sprouts, water, salt, butter, parmesan cheese, garlic powder, black pepper, seasoning salt

Directions:
Wash and trim Brussels sprouts.
Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker].
In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil.
Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK]; drain.
Place sprouts in a six-cup oven proof casserole dish.
Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
Brussel sprouts should be in a single layer.
Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
Sprinkle mixture over the Brussels sprouts.
Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned.
Serve hot.
Mincemeat Icebox Cookies


Ingredients:
butter, granulated sugar, brown sugar, egg, maraschino cherries, all-purpose flour, baking powder, salt, pecans

Directions:
Preheat oven to 350 degrees F.
With electric mixer, in large mixing bowl, beat butter until creamy, then gradually add both sugars, beating well.
Add egg & almond extract, beating well.
Add mincemeat & cherries, & blend well.
In medium bowl, whisk together flour, baking powder & salt.
Add flour mixture to liquid mixture, beating well.
Stir in pecans, then cover & chill dough 2 hours.
When dough has cooled, shape into two 6" to 8" logs.
Wrap logs in wax paper & freeze until firm.
When frozen, slice dough into 1/4" slices, & place on ungreased baking sheets.
Bake 12-14 minutes, or until lightly browned.
Remove cookies to wire rack to cool completely.
NOTE: If you want an easy [as well as festive] pie or cheesecake crust, crumble these cookies & press them onto the bottom of a springform pan or pie plate!
Slow Cooker Rotisserie Style Memphis Chicken


Ingredients:
whole chicken, paprika, brown sugar, white sugar, salt, ground black pepper, cayenne pepper, dry mustard, garlic powder, onion powder

Directions:
Roll aluminum foil into balls and add to bottom of your crockpot.
Rinse and pat dry whole chicken, then rub dry ingredients all over the chicken, be sure to rub some inside the cavity as well.
Set chicken on top of foil balls and set slowcooker to high and cook for 8 hours;this is for a 4-5 pound. I cooked mine; 3 pounds for 5 hours.
Cooking time depends on the size of your chicken.
Remove chicken and set aside.
Mix chicken drippings with powdered chicken gravy mix for an excellent sauce.
Chicken and Bow Tie Pasta
Category: main-dish
By Cooking Mama

Easy and delicious chicken and bow-tie pasta with a white cream sauce.

Ingredients:
4  boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
¼ cup freshly grated Parmesan cheese

Directions:
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

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

Calories: 894.1
Fat: 41.6 g
Saturated fat: 27 g
Carbohydrates: 76.3 g
Sugars: 13.1 g
Dietary fiber: 5.4 g
Protein: 47 g
Cholesterol: 183.7 mg
Sodium: 1721.9 mg
Vanilla Popcorn


Ingredients:
sugar, butter, light corn syrup, baking soda, vanilla extract

Directions:
Place popcorn in a large bowl; set aside.
In saucepan, combine sugar, butter, corn syrup and baking soda. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes.
Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm.
Nif's Grilled Fish Burritos


Ingredients:
mahi mahi, canola oil, chili powder, paprika, parsley, cilantro, tortillas, queso fresco, lettuce, cabbage, tomatoes, purple onion, green onion, sour cream, salsa, mayonnaise

Directions:
Place fish in a shallow dish. Mix oil, chill powder, paprika and parsley. Coat fish with spice mixture and let sit for 30 minutes.
Preheat grill to medium-high heat. Place fillets on grill and cook for approximately 3-5 minutes per side, depending on thickness. Remove mahi mahi from grill and flake but leave some good sized pieces.
Heat tortilla in grill or microwave until they are soft and top with fish and preferred toppings.
Roll and enjoy!
Grandma Emma's Spice Loaf
Category: bread
By Marsha Crom

A quick bread, moist and full of raisins and nuts. A family favorite for the winter holidays.

Ingredients:
1 cup hot, brewed coffee
½ cup raisins
½ cup shortening
1 cup white sugar
2  eggs
2 tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts

Directions:
Soak raisins in coffee until plump. Do not drain. Cream together the shortening, sugar and eggs. Blend in molasses and vanilla. In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl. Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan. Bake in a preheated 350 degree F(175 degrees C) oven for one hour.

Yields: 1 loaf

Calories: 290.3
Fat: 12.9 g
Saturated fat: 2.8 g
Carbohydrates: 40.9 g
Sugars: 22.4 g
Dietary fiber: 1.3 g
Protein: 4.2 g
Cholesterol: 31 mg
Sodium: 216.6 mg
White Chocolate Chip Cupcakes
Category: desserts
By Rachel.Bailey27

This recipe is by far the best white chocolate chip cupcake recipe I've ever made. It's enough white chocolate to notice without being overpowering. I topped mine with a raspberry cream cheese frosting.

Ingredients:
½ cup white sugar
2 large eggs, room temperature
¼ cup whole milk
1 cup white chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
1 teaspoon baking powder
½ cup unsalted butter, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups of a muffin tin with paper liners. Place sugar and eggs into the bowl of a stand mixer and beat using the paddle attachment until fluffy and pale yellow in color. Heat milk in a saucepan over medium heat. Bring just to a boil and add white chocolate chips. Whisk until smooth. Pour mixture over sugar mixture and beat for 1 minute. Add vanilla extract and mix until combined. Fold in flour and baking powder using a rubber spoon until just incorporated, being careful not to overmix. Fold in melted butter. Fill each prepared muffin cup 2/3-full with batter. Bake in the preheated oven until cupcakes have risen and are just firm to the touch, 20 to 25 minutes. Remove from the oven and transfer to a wire rack to cool.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 cupcakes

Calories: 238.2
Fat: 14 g
Saturated fat: 8.4 g
Carbohydrates: 25.2 g
Sugars: 17.2 g
Dietary fiber: 0.3 g
Protein: 3.4 g
Cholesterol: 54.9 mg
Sodium: 71.5 mg
Stout Corned Beef


Ingredients:
brown sugar, corned beef brisket, potato, carrot

Directions:
Discard the seasoning packet from the corned beef. Rub the brown sugar over the corned beef and place in a slow cooker.
Pour the beer over the top.
Cook, covered, on Low for 8 to 10 hours.
Add chopped potatoes and baby carrots, if desired, and increase the heat to High. Cook until the vegetables are tender and the corned beef is cooked to the desired doneness.
Serve with cooked cabbage or over mashed potatoes.
Oh My!!! Spaghetti Sauce (Low Fat)


Ingredients:
tomato sauce, tomato paste, crushed tomatoes, mushrooms, sweet basil, sugar, salt, pepper, garlic cloves, Worcestershire sauce

Directions:
Combine all in saucepan and bring to a boil., Reduce heat and simmer for 10-15 minutes.
Potato and Tuna Salad With Capers and Dijon Dressing


Ingredients:
potatoes, green onions, tuna, white wine vinegar, olive oil, parsley, capers, Dijon mustard

Directions:
Cook unpeeled potatoes in boiling water until tender.
Drain and cool.
Peel and cube potatoes.
Combine potatoes, green onions and tuna in bowl.
In seperate bowl, whisk together vinegar, olive oil, parsley, capers, mustard and salt and pepper.
Pour over potato mixture and toss to coat.
Serve at room temperature.
Pineapple Sweet and Sour Sauce
Category: side-dish
By snstr_poptart

I have tried a few different recipes for sweet and sour sauce from this site and from other cookbooks and none of them ever seemed to be quite right, so I experimented a few times and this is the one I liked the best. Now it's the only sauce I use for my sweet and sour pork or chicken.

Ingredients:
2 cups pineapple juice, divided
3 tablespoons cornstarch
1 cup white sugar
¾ cup ketchup, or more to taste
⅔ cup apple cider vinegar
2 tablespoons soy sauce, or more to taste
2 tablespoons crushed pineapple, or more to taste  (Optional)
1 teaspoon garlic powder

Directions:
Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth. Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 cups

Calories: 57.6
Fat: 0.1 g
Carbohydrates: 14.3 g
Sugars: 12.4 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 159.6 mg
Smoked Salmon Pate


Ingredients:
smoked salmon, mascarpone cheese, mayonnaise, green onions, dill, lemon juice, Dijon mustard

Directions:
Process salmon in food processor till almost smooth., Transfer to a bowl., Add all other ingredients., Stir gently till combined., Season if need be., Place into serving bowl, smooth top., Cover with plastic wrap., Refrigerate for at least 3 hours., Serve with melba toast.
Thai Peanut Chicken


Ingredients:
chicken breasts, garlic cloves, fresh ginger, curry powder, onion, roasted peanuts, sugar, nam pla, coconut milk

Directions:
Put chicken, garlic, ginger and curry powder in a large bowl and toss well to coat.  Marinate while you prepare everything else.
Put oil in a large, nonstick skillet/wok; turn heat to medium.   Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.   Raise heat to medium-high and add chicken.   Cook, stirring occasionally until the chicken loses its raw look and begins to brown, about 5 minutes.  (Additional cooking is coming when its in the sauce.].
Stir in peanuts, sugar, nam pla and coconut milk.  Cook, stirring occasionally, until the sauce is thickened and chicken is tender, 5 - 10 minutes.  Serve immediately.
NOTE:  You can also use 1/2 head of broccoli and 6 scallions (2-inch lengths] in this also.  Just parboil them first for about 3 minutes or until barely tender before adding to pan along with chicken.  Obviously, you'd drain the vegetables first.   You'd also need to increase the coconut milk to 3/4 cup total.
Mean Green Guacamole Salsa
Category: appetizers-and-snacks
By Lindsey Eustace

This is a green salsa I learned while in Mexico. It is a green salsa with avocado and it is delicious! I always make it when we do carne asada. I am always begged for the recipe. Enjoy!

Ingredients:
10  fresh tomatillos, husks removed
2  fresh jalapeno peppers, stems removed
1 bunch fresh cilantro, stems trimmed
3  avocados, peeled and pitted
1 tablespoon garlic powder
salt to taste

Directions:
Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes. Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick. Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 servings

Calories: 93.5
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 6.8 g
Sugars: 1.7 g
Dietary fiber: 4.2 g
Protein: 1.5 g
Sodium: 6.2 mg
Greek Rice Salad


Ingredients:
long grain white rice, hot water, feta cheese, pitted black olives, cucumber, olive oil, red wine vinegar, ground oregano

Directions:
Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
When the rice is fully cooked, remove from the heat and allow to cool, for about 10 minutes.
Meanwhile, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended. Add the ground oregano and salt and pepper to taste.
When the rice is cool, add the cubed feta, black olives, cucumber and vinaigrette.
Stir to mix and put in the fridge for 30 minutes before serving to allow the flavours to blend.
Super Chewy Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, light brown sugar, unsalted butter, vanilla extract, eggs

Directions:
Preheat the oven to 375 degrees.
Mix together the flour, sugar, salt, and baking soda.
Add in the butter, eggs, and vanilla and mix until it forms a dough.
Add in the chocolate chips.
Refrigerate the dough for at least 4 hours, but preferably overnight (this step is very important!].
Roll pieces of the dough into 20 to 25 balls.
Bake for 9-10 minutes.  The cookies will look very soft, but take them out of the oven anyway.
Allow the cookies to cool for at least 20 minutes.
Easy Faux Escargots


Ingredients:
mayonnaise, tortilla, lettuce, cheese, chives

Directions:
Trim around edges of round tortilla(if you can't find square ones] to make it square.
Spread a thin layer of mayonnaise(or whipped cream cheese] on top. If you like, you could spread a thin layer of mustard on too.
Layor on the lettuce(or spinach], then the meat and cheese. Roll up tightly.
With the seam on the bottom, slice the tortilla into 2" wide pinwheels.
For the heads, cut a small pickle in half at an angle. Poke 2 small holed in the uncut end and stick pieces of chive with knots at one end in each hole for antennae.( I used scallionn tops, cut a sliver and inserted them].
Slip each pickle half under the edge of the pinwheel, securing them together with a toothpick if necessary.
Makes 4-6 pinwheel sandwiches.
Sweet and Peppery Watermelon Salad
Category: salad
By Elma

When I first tasted this salad at a gathering I couldn't stop eating it. I was sure to obtain the recipe and have been making it ever since.

Ingredients:
4 cups arugula
3 cups sliced fresh strawberries
3 cups diced seedless watermelon
¾ cup thinly sliced fresh basil  (Optional)
¼  red onion, very thinly sliced
⅓ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 teaspoon agave nectar
salt and ground black pepper to taste
½ cup crumbled feta cheese, or more to taste

Directions:
Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl. Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 204.3
Fat: 17.3 g
Saturated fat: 4.9 g
Carbohydrates: 9.3 g
Sugars: 6.5 g
Dietary fiber: 2 g
Protein: 4.1 g
Cholesterol: 18.7 mg
Sodium: 266 mg
True Manhattan
Category: drinks
By JIBERN

A classic drink. Stir, most Manhattan drinkers like it that way. Shake it only when asked to do so. May be served up or on the rocks.

Ingredients:
2 fluid ounces whiskey
½ fluid ounce sweet vermouth
1 dash bitters  (Optional)
1 cup ice cubes
1  maraschino cherry for garnish

Directions:
Place ice in a mixing glass. Pour in vermouth, then whiskey, and stir. Strain into a cocktail glass. Add a dash of bitters if desired, and garnish with a cherry.

Prep time: 1 min
Total time: 1 min
Yields: 1 serving

Calories: 161.6
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 2 g
Sugars: 1.2 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 7.8 mg