xiaoxl/recipe_data huggingface dataset:
Best Mud Pie
Category: desserts
By Lisawas

A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!

Ingredients:
1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 quart coffee ice cream
1 (12 ounce) package miniature chocolate chips
1 (12 ounce) jar hot fudge topping
½ (18 ounce) package crushed chocolate sandwich cookies, divided
1 (8 ounce) container frozen whipped topping, thawed
¾ cup chocolate syrup

Directions:
Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours. Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours. Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours. Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

Prep time: 30 mins
Cook time: 5 mins
Total time: 8 hrs 35 mins
Yields: 1 ice cream pie

Calories: 680.5
Fat: 34.5 g
Saturated fat: 18.5 g
Carbohydrates: 89.5 g
Sugars: 65.6 g
Dietary fiber: 4 g
Protein: 7.2 g
Cholesterol: 80 mg
Sodium: 330.3 mg
Bumble Bees


Ingredients:
peanut butter, honey, non-fat powdered milk, sesame seeds, toasted wheat germ

Directions:
In a mixing bowl, mix peanut butter and honey.
Stir in dry milk powder, sesame seed and wheat germ; mix well.
Lay wax paper on a cookie sheet.
Using a teaspoon, shape and scoop up 1 tsp of peanut butter mixture into oval shapes, to look like bees.; place on cookie sheet.
Dip a toothpick into cocoa; press gently across bees to make the stripes.
Stick 2 almonds slices into each side, for wings.
Chill in refrigerator for 30 minutes.
Devil Food Cake - Box Cake


Ingredients:
eggs, water

Directions:
Add one egg at a time beating till a right texture.
Then add water and vegetable oil until right texture (make sure bubbly].
Then add in half of  powdered box cake and beat.
Add second half until thick.
Then put batter into mini cake maker or cake pan or cupcake liners.
For mini cupcake maker wait 4-5 minutes.
Stick a toothpick into the cupcake, if it comes out with a couple crumbs then ready.
enjoy you moist cupcakes:].
Creamy Garlic and Herb Butter Sauce
Category: side-dish
By Trisha Benson

Amazing butter sauce can be used on anything from seafood to leftover chicken or beef to potatoes. Quick, easy, creamy, and delicious!

Ingredients:
15 cloves garlic, peeled
1 ½ tablespoons extra-virgin olive oil
2 ½ cups chicken stock, heated
sea salt and finely ground black pepper, to taste
½ cup cream
5 tablespoons butter, cut into small pieces
¼ cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 ½ teaspoons chopped fresh oregano

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in a small baking dish and toss with oil to coat. Bake in the preheated oven until cloves are light golden brown, about 15 minutes. Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended. Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 3 cups

Calories: 201.3
Fat: 20.6 g
Saturated fat: 11.2 g
Carbohydrates: 3.9 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 52.9 mg
Sodium: 417.5 mg
Green Chili Puff


Ingredients:
eggs, flour, baking powder, small curd cottage cheese, mozzarella cheese, green onion, margarine, green chilies

Directions:
Preheat oven to 350 degrees.
Beat eggs until light and lemon colored.
Add flour,baking powder, and salt, and beat until smooth.
Add cottage cheese, mozzarella, green onions, cheddar, melted margerine, and green chilies.
Stir until well mixed.
Pour into Pam sprayed 9x13 inch baking dish.
Bake about 40 minutes, or until top is slightly brown around the edges and center appears firm.
Serve immediately.
Can be served with salsa on the side.
Spareribs and Sauerkraut


Ingredients:
onions, water, sauerkraut, caraway seed, apple

Directions:
Heat oil in a Dutch oven over medium high heat; saute ribs until well browned on all sides.
Reduce heat to medium, add onions, and saute until translucent; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add water, cover, reduce heat to simmer one hour.
After an hour, push ribs to one side of Dutch oven and add sauerkraut, caraway seeds, and apple to the other side; cover and cook 20 minutes.
Season to taste.
To serve:  lift sauerkraut from liquid and arrange on one end of serving platter; place spareribs on the other end of the platter.
Fruit Ball


Ingredients:
cream cheese, vanilla instant pudding mix

Directions:
In medium bowl, mix cream cheese, fruit cocktail and instant pudding., Add 1/4 cup almonds, if desired., Mix very well., Shape into one large ball or two smaller bolls and roll in remaining almonds., Chill to set., Serve with crackers.
The Best German Style Potato  Salad


Ingredients:
small potatoes, onion, vinegar, water, sugar, salt

Directions:
Put vinegar, water, salt and sugar into small saucepan.
Heat well, but do not boil.
Pour over combined potatoes, onion, bacon bits, add oil.
Stir occasionally.
Mixture thickens as it stands.
Always best if made several hours before serving.  I usually prepare it in the morning and leave it on the counter till ready to serve in the evening.
Chicken and Asparagus over Wild Rice


Ingredients:
boneless skinless chicken breasts, garlic, shallot, fresh asparagus, white wine, skim milk, cornstarch, fat-free chicken broth, lemon juice

Directions:
Spray a large non-stick skillet with cooking spray.  Add the shallots and cook until tender, about 1 minute.
Add chicken, cooking until no pink remains.
Add the garlic and cook, stirring, for about a minute.  Spoon chicken mixture into a bowl and set aside.
Add asparagus to the skillet and cook over medium heat, stirring, 6-8 minutes, until asparagus is bright green and starting to tender.
Add wine and cook, stirring, until it evaporates.  Remove asparagus to the chicken bowl.
Remove pan from heat.  In a small bowl, combine the cornstarch and skim milk, mixing well.  Add it to the pan along with the chicken broth and return pan to heat.  Cook, stirring constantly, until mixture thickens, about 3 minutes.
Return chicken and asparagus to the pan and mix with the sauce.  Continue to simmer, stirring occasionally, for another 5-10 minutes.
Serve chicken and asparagus over the wild rice, drizzle with lemon juice to taste.
The Best  Barbecue Sauce Ever


Ingredients:
ketchup, brown mustard, minced garlic cloves, Lea & Perrins Worcestershire Sauce, black pepper, salt, adobo seasoning

Directions:
Place all ingredients in to a sauce pan.
Bring to a rolling boil.
Then enjoy on your favorite meats.
*** Adobo Seasoning is made by Goya Brands and comes in many flavors --  Is is found in the spice isle or the international food isle at your local supermarket -- My preference is the one with the red top.
Grilled Salmon With Greek Orzo Salad


Ingredients:
salmon fillets, kosher salt, fresh ground black pepper, fresh dill, olive oil, red onion, cucumber, roma tomatoes, kalamata olive, orzo pasta, extra virgin olive oil, lemon, fresh dill, fresh ground black pepper

Directions:
Season both sides of salmon generously with salt and pepper.
Blend dill and olive oil together and brush over salmon. Let stand at room temp for 20 minutes to an hour.
Make the Orzo Salad:
In a strainer set over a medium bowl, toss the cucumber, onion and tomatoes with 1 tsp of kosher salt and let drain for 15 minutes.
Meanwhile, in a large pot of boiling salted water, cook the orzo until just done, about 9 minutes. Drain. Rinse with cold water and drain well.
Toss the cooked orzo with the olive oil, lemon zest, lemon juice, fresh dill and black pepper. Fold in the cucumber mix and the black olives. Set aside while you cook the salmon.
Grill the Salmon:
Pre-heat grill (or broiler] until very hot. Place salmon on grill and cook 2-3 minutes per side, depending on thickness of fillets (for a 3/4" thick piece, this will yield perfectly cooked salmon, medium rare.].
Mound the orzo evenly in the center of four plates. Top with the salmon and garnish with fresh lemon zest and chopped dill.
Cream Wafers


Ingredients:
flour, butter, margarine, heavy whipping cream, sugar, powdered sugar, butter, margarine, vanilla

Directions:
Mix flour, butter, and whipping cream.
Cover and refrigerate about 1 hour or until firm.
Preheat oven to 375 (F].
Roll 1/3 of the dough at a time on a floured surface.
Roll the dough until it is 1/8 inch thick.
Cut dough into 1 1/2 inch rounds (or by using the opening of a shot glass].
Dip both sides of cookie in sugar.
Place sugared cookies on ungreased cookie sheet.
Prick each cookie about 4 times with a fork.
(This allows air to escape from the cookie while baking, so it can rise.] Bake cookies in preheated oven for 7-9 minutes, until set but not brown.
Remove cookies from sheet and allow to cool completely.
Meanwhile prepare the creamy filling.
Creamy Filling: Mix all ingredients until smooth.
Smooth about a teaspoon of the filling onto a cookie, and top with another cookie.
Keep cookies refrigerated for up to 7-10 days.
if they last that long!
Pumpkin Flax Quickbread
Category: everyday-cooking
By ASTROPHE

This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products.

Ingredients:
2 tablespoons flax seed meal
6 tablespoons water
1 ½ cups sugar
1 cup canned pumpkin puree
½ cup applesauce
1 ⅓ cups all-purpose flour
⅓ cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt,  baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 1 9x5-inch loaf

Calories: 175.5
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 40.9 g
Sugars: 26.8 g
Dietary fiber: 1.8 g
Protein: 2.2 g
Sodium: 315.6 mg
Italian Sauced Chicken over Pasta


Ingredients:
olive oil, boneless skinless chicken breasts, sweet onion, red bell pepper, celery rib, garlic cloves, crushed tomatoes, tomato sauce, red wine vinegar, sugar, oregano, basil, fennel seed, salt, pepper, bay leaf, pasta, parmesan cheese

Directions:
STOVETOP METHOD:  In a large pot, heat olive oil.  Add chicken pieces, onion, bell pepper, celery and garlic.
Cook over medium-high heat, stirring often for about 10 minutes.
Add all remaining ingredients EXCEPT pasta.
Bring to a soft boil; reduce heat, cover and simmer for 30-40 minutes.  Remove the bay leaf.
Meanwhile, cook pasta in boiling water according to package.  Drain.
Place pasta in 1 large plate or individual plates and serve saucy chicke mixture over top.
Sprinkle w/ parmesan cheese , if desired.
SLOWCOOKER METHOD:  Place cut-up raw chicken in slowcooker. No olive oil necessary.
Mix together all reamining ingredients EXCEPT pasta; pour over the chicken.
Cover and cook on low for about 6 hours or until chicken is done.  Remove the bay leaf.
When done, boil pasta in salted water per package directions.  Drain.
Follow serving directions as written under "stovetop" directions.
Extra Crispy Chicken Poppers


Ingredients:
boneless chicken breasts, flour, crushed red pepper flakes, chili powder, paprika, eggs

Directions:
Cut chicken into 1 x 1.5-inch pieces., Scramble eggs with 1 tbsp of water., Add seasonings to the flour., Dunk the chicken in egg mixture then roll to cover in the flour mixture., Funk the chicken back into the egg mixture., Then roll in the crushed Rice Krispies., Fry in the oil for about five minutes or until they float.
Corn, Potato and Chicken Soup


Ingredients:
olive oil, onion, cumin powder, green chili, potatoes, fresh corn kernels, peas, snow peas, chicken breast, lime, spring onions

Directions:
Place onion and oil in a large saucepan and cook gently until the onion softens.
Add cumin & chillie and cook for 2 minutes, then add the stock and potatoes and simmer for 10 minutes.
Add the corn, peas and snow peas and chicken then simmer for 4 minutes, when simmered add lime juice, salt and pepper.
Served the soup ganished with the coriander and spring onions.
Slow Cooked Ham and Potato Chowder
Category: soups-stews-and-chili
By JenLove198

This recipe is great to use up leftover ham from holiday dinners. It is warm and hearty and is very easy to make in your slow cooker. I love that the potatoes stay a nice, firm texture and yet are perfectly done. This chowder goes great with some cheesy biscuits or crescent rolls right out of the oven!

Ingredients:
3 cups warm water
2 tablespoons chicken soup base
1 (10.75 ounce) can  condensed cream of chicken soup
4  potatoes, peeled and cut into 1 inch cubes
1 cup cubed cooked ham
1 cup corn kernels
1 small yellow onion, diced
2 tablespoons butter
¼ cup all-purpose flour
½ cup warm water
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon celery seed
salt and ground black pepper to taste

Directions:
Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth. Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture. Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper. Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 8 servings

Calories: 221.9
Fat: 8.4 g
Saturated fat: 3.5 g
Carbohydrates: 30.3 g
Sugars: 2.6 g
Dietary fiber: 3.2 g
Protein: 7.5 g
Cholesterol: 19.5 mg
Sodium: 1002.6 mg
Light Alfredo Sauce


Ingredients:
olive oil, garlic clove, parsley, 2% evaporated milk, light butter, parmesan cheese, pepper, kosher salt

Directions:
In a small sauce pan, heat olive oil on medium heat. Add garlic, stirring constantly for a few seconds, until it starts to brown. Garlic will burn quickly, so be careful. Add parsley and give a quick stir.
Add butter and melt completely. Shake evaporated milk thoroughly, then stir into the butter mixture. Add parmesan cheese and stir until completely integrated.
Add salt and pepper, adjusting to taste.
Zesty Citrus Brown Sugar Bourbon Chicken


Ingredients:
boneless skinless chicken breast halves, seedless oranges

Directions:
Mix Marinade Mix, oil, orange peel and juice in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium-high heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade. If desired, grill orange slices 30 seconds per side. Serve chicken with grilled orange slices.
Warm Watermelon Salad
Category: salad
By DomesticDiva

Personal summer favorite! Cool watermelon spiced up just a bit. A quick, light take on a traditional summer staple. When feeling adventurous, I love to replace parsley with mint for a fresh kick.

Ingredients:
6 cups cubed, seeded watermelon
¼ cup grapeseed oil
1 cup chopped scallions
2 tablespoons sliced jalapeno peppers
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley

Directions:
Place watermelon in a large bowl. Heat grapeseed oil in a skillet over low heat; cook and stir scallions and jalapeno peppers until fragrant and warmed, 1 to 2 minutes. Spoon scallion mixture over watermelon; season with salt and pepper and toss to coat. Sprinkle parsley over salad.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 132
Fat: 9.4 g
Saturated fat: 0.9 g
Carbohydrates: 12.9 g
Sugars: 9.9 g
Dietary fiber: 1.1 g
Protein: 1.3 g
Sodium: 4.6 mg
Mexican Burgers with Avocado Spread


Ingredients:
lean ground beef, panko breadcrumbs, red onion, pureed chipotle chile, cilantro, ground cumin, black pepper, sharp cheddar cheese, avocado, lime juice, light sour cream, black pepper

Directions:
In a large bowl, combine ground beef, panko, onion, jalapeño peppers, chipotle pepper, cilantro, cumin, freshly black pepper and cheese. Divide mixture into 4 equal portions and form 4 patties. Place them in a plate, cover with plastic wrap and transfer to the refrigerator for 1 hour.
In a small bowl, scoop avocado and add lime juice; mashed with a fork until smooth. Add sour cream, garlic, hot sauce and freshly ground black pepper; stir until well blended. Transfer spread to the refrigerator until ready to serve.
Preheated BBQ. Grill burger at 500ºF for 7 minutes per side. If desired, about 3 minutes before the end of cooking, place 3 thin slices of cheese per burger. Spread avocado mixture to top buns and garnish to liking.
The stuffed version: mix all the ingredients except cheese and form 6 balls but 3 bigger than the others. Create a well in the center of the biggest ones and add 2 tablespoons cheese per. Place the smaller patties on top and seal. Cover with plastic wrap and refrigerate for 1 hour.
Delicious Dog Treats
Category: everyday-cooking
By SCHMOOPIE22

Some delicious, easy to make dog treats that use simple ingredients!

Ingredients:
1 cup rolled oats
1 tablespoon white sugar
1 teaspoon brown sugar
1 cube beef bouillon, crumbled
1 tablespoon poultry seasoning
1 tablespoon mild paprika
¾ cup cornmeal
2 ½ cups all-purpose flour
1 cup boiling water
⅓ cup butter, softened
½ cup milk
1  egg

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a large bowl, stir together the oats, white sugar, brown sugar, beef bouillon, poultry seasoning, paprika, cornmeal and flour. In a separate bowl, stir together the butter and hot water until butter melts, then stir in the milk and egg. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until well blended. The dough will be stiff. If it is too stiff, add a bit more water. If it is too sticky, add more flour. On a lightly floured surface, knead the dough for a few turns. Roll out to 1/4 to 1/2 inch thickness, and cut into squares or into desired shapes using cookie cutters. Place treats about 1 inch apart on the prepared cookie sheets. Bake for 30 to 35 minutes in the preheated oven, until lightly browned and firm. Let cool for 10 or 15 minutes. When completely cool, store in an airtight container at room temperature.

Prep time: 45 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 4 1/2 dozen

Calories: 46.9
Fat: 1.4 g
Saturated fat: 0.8 g
Carbohydrates: 7.5 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Cholesterol: 3.2 mg
Sodium: 25.6 mg
Spinach-Tomato Quesadillas With 3 Cheeses


Ingredients:
low fat cottage cheese, mozzarella cheese, pepper, olive oil, flour tortillas, onions, chopped tomato, fresh spinach, fresh cilantro, fresh chives, garlic cloves, fresh parsley

Directions:
Preheat the oven to 425.
In a blender, puree the goat cheese, cottage cheese, half the mozzarella and pepper to taste.
Saute the onions, garlic and spinach in a little olive oil (the original recipe doesn't call for sauteeing, but I like it better that way - so you can skip this step if you prefer].
Place 2 tortillas on a baking sheet. Spread half the cheese mixture on each tortilla to within 1/2 inch of the edges.
Sprinkle half of each remaining ingredient over each tortilla.
Top with the other 2 tortillas.
Sprinkle remaining mozzarella over the top of the quesadillas.
Bake for 8-10 minutes, or till cheese begins to brown.
Slice each into 4 wedges and serve warm.
Honey Almond Butter


Ingredients:
butter, honey, brown sugar

Directions:
In a small mixing bowl, beat butter, honey, brown sugar and extract until light and fluffy.
Transfer to a sheet of plastic wrap; roll into a log.
Refrigerate until chilled. Unwrap and slice or place on a butter dish.
Goulash


Ingredients:
beef, onion, butter, flour, tomato paste, Hungarian paprika, potatoes, garlic cloves, green bell pepper

Directions:
Heat the oil in a large stock pot. Dust all the meat in the seasoned flour and fry until browned, remove.
Without rinsing the pot, add the butter and cook the onions, pepper and garlic until soft. Put the meat back in and add the tomato paste and paprika.
Add the potatoes at this point (if using]. Add water to just barely cover and simmer on low heat for 1-1 1/2 hours.
Squash With Onions and Parmesan


Ingredients:
squash, olive oil, onion, minced garlic clove, salt, crushed red pepper flakes, black pepper, parmesan cheese

Directions:
Thinly slice the squash. (For a fancier presentation, use a vegetable peeler to shave the squash into ribbons].
Heat oil over medium heat.
Add squash, onion, and garlic and cook until tender, stirring occasionally, about 4 minutes.
Remove from heat and add salt, pepper, red pepper, and black pepper.
Toss gently then sprinkle with cheese.
CCRyder's Smoker Rib Rub
Category: side-dish
By ccryder81

This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat.  Store in an airtight container at room temperature until ready to use.

Ingredients:
½ cup white sugar
½ cup packed brown sugar
⅓ cup sea salt
3 tablespoons New Mexico red chile powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Hungarian paprika
2 tablespoons ancho chile powder
2 tablespoons ground black pepper
1 tablespoon dried thyme, or more to taste
1 tablespoon ground cumin, or more to taste
1 tablespoon dried rosemary
1 tablespoon ground nutmeg, or more to taste
1 tablespoon ground allspice
1 teaspoon cayenne pepper, or more to taste

Directions:
Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl. Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 1/4 cups of rub

Calories: 31.3
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 7.5 g
Sugars: 6.1 g
Dietary fiber: 0.6 g
Protein: 0.3 g
Sodium: 790.8 mg