Lady Orange Marmalade

Come on… I can not be the only one who thinks of “Voulez-vous coucher avec moi” whenever I read the word marmalade.

Oh well… its a great song, and this recipe makes do a happy dance just as much as my girl Patti LaBelle does!

The other morning, I saw a lonesome orange in the fridge and, running late for work, grabbed that to go. As I sat at the table, devouring this sweet and juicy navel orange, I began to think about the remaining orange rind. If I were home, the rind would go into a compost pile, but at work… Well, I just feel sort of guilty throwing it away… I put it in a baggy, and then it hit me… marmalade!!

Orange marmalade, when I was a young kid, sort of put me off since, up to that point, I was always taught not to eat my orange peels, and now, your spreading it on my toast! Does anyone remember being a little kid out to breakfast playing with the little Smuckers jams and jellies in the brown holder next to the salt, pepper, and sugar?

Anyway, with the last of my oranges now in my stomach, I quickly devised a plan. Its easier than an marmalade recipe yo’ll find out there!

(Lady) Orange Marmalade

makes a 16oz jarWP_008639

  • 1 navel orange peel
  • 1 can Libby’s (skinny fruits) mandarin orange slices
  • 1/8 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 cup granulated Splenda
  • 2 Tbsp no sugar needed pectin

Drain the can of mandarin oranges, reserving the juice (approximately 2 cups of juice or so). Transfer the drained oranges to a food processor and puree. Pour the juice into a small saucepan.

Using a pearing knife, or another fine knife, cut the pith from the orange rind, as best as possible. Once only the orange rind remains, finely slice the peel into strips. Then mince these strips. Transfer chopped peel to the pot with the juice, and bring to a boil. (I suppose you could simply zest an orange, bu that sounds like a hand cramp to me… plus, I really like the authenticity of the peel in the jelly).

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While awaiting a boil, add the cinnamon and vanilla to the pureed oranges and briefly pulse until incorporated. Once the juice has come to a boil, add the pureed spiced oranges and stir. Keep pot at a boil, and quickly whisk in the pectin and Splenda. Turn off heat, continuing to whisk, to blend as  well as release some heat.

Pour the mixture into you prepared mason jar. Tighten the lids to a finger-tightness. If you have a canner,now is the time to use it… If not? Follow along:

In a large pot, place the sealed jar, and fill the pot with enough water to cover the top of the jar. Bring the water to a boil. Check on the jar every few minutes. Use a utensil to poke the center of the lid. If the lid dips when pressure is applied, continue to boil, rechecking the lid every few minutes. Once the lid are solid and no longer “pops,” turn off the heat, and carefully remove the jar, using tongs, and allow the jar to cool at room temp. Then you can refrigerate.

Nutrition (per tablespoon):

Calories:10, Fat: 0g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Carbs: 3g, Fiber: 0g, Sugars: 2g, Protein: 0g

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The right amount of citrus blended with the right amount of sweetness, paired with that refreshing bite and texture of the orange zest! I won’t lie… I have eaten this off the spoon.

Blueberry Waffles

My mom and I have a bit of a love for blueberries, but my mom is especially obsessed with Eggo Blueberry Waffles.

I based this recipe off my Easter Carrot Cake Waffles.

My mom was so excited when I told her last night that I wanted to make waffles in the morning, and not the frozen kind! She turned into me! She started coming up with all these different pairings and toppings and ideas. I was so proud! Haha!

I hope you enjoy!

Blueberry Waffles

makes 12 wafflesWP_007610

  • 3/4 cup Bisquick (Heart Smart, if you have it)
  • 1/2 cup whole wheat flour
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp Splenda brown sugar blend
  • 1/2 cup frozen blueberries
  • 1 cup flax milk (milk of your choice)
  • 1/4 cup sugar free syrup, plus 1 Tbsp
  • 1 tsp vanilla extract

Warm up the waffle iron and ensure it is coated heavily by non stick cooking spray. Combine the dry ingredients. Place the frozen blueberries in the microwave for 15 sec, just enough to start to thaw. Transfer the blueberries to a food processor immediately and give it a few pulses (just enough to break the berries, but not puree them). Whisk the milk, sugar free syrup, and vanilla into the dry ingredients, followed by the pulse blueberries. Using a 3/4 cup measuring cup, pour the batter directly on the center of your well-coated waffle iron. Close the lid and cook to your liking. Repeat the spooning of the batter two more times, ensuring the iron is coated in between each application.

Nutrition: 1 waffle

Calories:56, Fat: 1.3g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 158mg, Carbs: 10g, Fiber: 0.8g, Sugars: 0.7g, Protein: 1.2g

Mom had the idea to top our waffles with an egg over easy. I was game. We drizzled just a bit of our syrup over top the finished product and it created just the right about of sweet to balance that savory yolk! And the flavor of blueberry was scattered all throughout the waffles!

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After mom and our devoured these waffles, I started thinking how light they would have tasted with some lemon zest or how much of a treat they would be with some white chocolate chips! My mom yelled into the kitchen, “Now we need ice cream to sandwich between them!” When my mom likes my food, its a success!

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The waffles wound up being our lunch, as well. But this time, I spread a ripe banana all over it!

La-La-Leftovers

So its almost been a week since Thanksgiving, and all of the leftovers are gone. My sweet potato casserole, made with butternut squash, is a huge hit so I make two trays every year. This year, I didn’t go to my grandmothers house like usual, but I made two trays nonetheless. I started thinking What should I do with this leftover casserole???

Then it hit me! Pancakes!  Mom brought me home some fresh cranberries and I figured those would be the perfect addition.

Sweet Potato PancakesWP_007393

makes 1 serving

  • 1/3 cup sweet potato/butternut squash casserole (I’m sure pumpkin would work, too)
  • 1/3 cup Bisquick
  • 2 Tbsp liquid egg substitute
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 packet Splenda
  • 1/2 tsp cinnamon or pumpkin pie spice
  • cranberries or pecans (optional)

Combine all ingredients well. Dollop onto a heated skillet sprayed with non stick cooking spray and cook until batter begins to bubble. Flip and cook through. Serve with some sugar free maple syrup.

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I made these for dinner last night and then again this morning for breakfast and I’ve never seen someone clean a plate as quickly as my friend Brett did! Record timing!

I really enjoyed the rich flavor of the batter, and how the tart cranberries were matched by the sweet syrup.

I always love re-purposing foods and creating something new! Its been so long since I’ve posted, but boy does it feel good to write to you guys again!

Clementine Bakery

If there isn’t a Flyer’s game on, you can pretty much guarantee that either FoodNetwork or Cooking Channel is on our TV. The other night, while watching Unique Sweets, one of the most mouth-watering-induced shows on television, a cake really caught my eye, and ironically, I had all the ingredients in my kitchen. The episode featured a vegan bakery in New York called Clementine Bakery. Everything she bakes has fruit… but I never would have thought about baking grapefruit… Having just gotten two perfectly ripe grapefruit, I felt it was a sign to try my hand at her raspberry and grapefruit bread with glaze. I love the concept of baking with another citrus fruit, besides lemon!

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My first attempt was in a loaf, just as the bakery makes it. No matter what I tried, I couldn’t get the center to cook through, though that did not take away from the flavor.  I blanked on everything that the Clementine baker used besides grapefruit, raspberries,a glaze, oh, and that fact that its vegan. My goal was for it to resemble the density of pound cake… Come to think of it, I’ve never made a pound cake… Anyway… it turned into a loaf of beautiful colors an fresh tastes!

Raspberry Grapefruit Bread

makes 12

Batter:

  • 1 cup whole wheat pastry flour, plus 1 Tbsp
  • 1 cup all purpose flourWP_005771
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup Splenda brown sugar
  • 1 cup Splenda, granulated
  • 1/3 cup light buttery spread (like Brummel and Brown)
  • 2/3 cup applesauce, unsweetened
  • 1/2 cup milk
  • 3/4 cup liquid egg substitute
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 3/4 cup grapefruit sections, about 1 large grapefruit, 1/4 cup juice reserved
  • 1 cup raspberries

Glaze:

  • 1 tsp confectioners sugar
  • 2 tsp unsweetened applesauce
  • 1/4 tsp cinnamon
  • 1 Tbsp Splenda, granulated

Preheat oven to 375 to 400 F. Sift together flours, salt, cinnamon, baking soda and powder. Stir in the Splenda blends. In a separate bowl, blend the applesauce, buttery spread, vanilla, almond, and liquid eggs. Add the drained sectioned grapefruit and raspberries to the wet bowl. Fold the wet ingredients into the dry ingredients. (I added a tablespoon of the grapefruit juice to the batter just for a taste.) Transfer batter to a bread pan sprayed with non stick cooking spray. Bake for 40 minutes.

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Combine the glaze ingredients and brush the top of the loaf. Rotate to pan 45 degrees and continue baking for an additional 20 minutes. Allow the loaf to cool before removing it from the pan to slice.

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If I would have had extra raspberries, I would have loved to make a raspberry glaze!

Serving Suggestion: After the loaf has cooled and been sliced, toast the slice. Dad and Barry both enjoyed it with a variety of toppings… peanut butter, cream cheese, butter, sugar-free jam, etc.

Nutrition (per slice):

Calories: 150, Fat: 2.1g, Sat. Fat: 0 g, Cholesterol: 0mg, Sodium: 212mg, Carbs: 27g, Fiber: 0.4g, Sugars: 7g, Protein: 4g

I was really impressed by Barry’s flavor palate. He told me how the different fruit flavors shown through more depending on the temperature of the bread. Way t use that palate, Barry!

On a side note:

Happy Father’s Day, Daddy!

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Everything is Better With Bacon

While mindless cruising the internet one night, Barry and I found a picture of a cinnamon roll with bacon in it… Yeah baby! I made these for breakfast the other day and served them with eggs to Barry and Dad. Dad, then took a baggie of them to work for a snack .

 

Sweet Bacon Rolls

makes 8WP_005831

  • 1 pkg Pillsbury Crescent Rolls
  • 2 Tbsp unsweetened applesauce
  • 1/4 tsp cinnamon
  • 1/2 Tbsp Splenda brown sugar
  • 1 tsp granulated Splenda
  • 8 slices of Thin & Crispy Turkey Bacon (Butterball)

Preheat over to 350 F. Lay out a piece of plastic/saran wrap. Roll the crescent roll pieces out and pinch together the seems to create 1 large rectangle. Cover the dough with another piece of wrap and proceed to rollover it with a rolling pin or can, to make the dough seamless and to thin it out. Make sure you roll out the dough so a slice of bacon can perfectly lie across it. Remove the top plastic wrap.

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Combine the cinnamon, applesauce, and two Splenda blends. Brush the sweet paste over your rolled-out dough, to reach all the edges. Lay the bacon evenly spaced over the paste-covered dough. Begin to roll the dough up. I find the bottom layer of plastic wrap, really helps to evenly roll the dough. Slice the log into 8 pieces and arrange on a parchment paper-covered baking sheet. Bake for about 20 minutes, and enjoy!

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Nutrition: (1 roll)

Calories: 123, Fat: 7.3g, Sat. Fat: 2.4g, Cholesterol: 7.1mg, Sodium: 310mg, Carbs: 12.3g, Fiber: 0g, Sugars: 4.1g, Protein: 2.5g

They were so buttery and tasty and went perfectly with eggs! I would most definitely suggest this for a bunch, a light on the go breakfast/snack, or to pair with eggs, like we did.

WP_005777There is just something so classic and addicting about the salty bacon and the sweetness from the applesauce and cinnamon.

We had one left that I left on the counter, before running a few errands. It mysteriously disappeared, but the wrapper magically appeared next to someone’s bed and a paw print was found at the scene of the crime…. Apparently Labs like these roll, too!

Two In One

I really could go on and on about my love of different fruits. Today is National Blueberry Pie Day so I wanted to do something with blueberries to celebrate. Ever since Barry and I started dating, my love of all things blueberries keeps growing. One thing that hasn’t changed is my love of bananas, as you well remember Walnana!

You know when you but fruit, thinking it will be gone in no time, and suddenly realize “Oh darn! Its mushy”? Well, thats what was happening with the bowl of bananas on the counter. Almost completely black! Which, of course is perfect for baking!

Blueberry Banana Muffins!

make 16 cupcakes (12 muffins)

  • 1 cup mashed bananaWP_005748
  • 1/3 cup unsweetened applesauce
  • 2 Tbsp sugar free syrup
  • 1 tsp vanilla
  • 1/4 cup liquid egg substitute
  • 1/2 cup flax milk
  • juice of 1/2 lemon
  • 1/2 cup granulated Splenda
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1 cup blueberries
  • 1/2 to 2 Tbsp chia seeds (optional)

Preheat oven to 375 F. Combine the bananas through Splenda. In a separate bowl, combine cinnamon through oats. Fold in the blueberries and optional chia seeds. Divide amongst lined cupcake or muffin tins. Bake for 20-25 minutes until the centers come out clean.

Allow the muffins to cool for at least 10 minutes and dig in.

Nutrition (1/16 with 1/2Tbsp chia):

Calories: 74, Fat: 0.5g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 162mg, Carbs: 15.7g, Fiber: 1.7g, Sugar: 2.5g, Protein: 1.9g

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You will not regret the aromas that travel throughout your home! Heavenly!

For the sake of the blog, I cut each muffin in half, and experimented with toppings. So far, I can vouch for plain muffin, sweetened cream cheese (fat free cream cheese with a sprinkle of Splenda, smashed banana, and, of course, nut butter!

A Blue Goat?

If you weren’t sure, I am a huge Triple D fan! Barry and I were watching one night and I was so intrigued when I saw one chef make a pie using goat cheese and blueberries… Does that even go together? Oh yeah, and there was basil in it, too!

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I know, right?

Anyway, I was super intrigued and immediately had to play with the concept. As I googled, I was lucky enough to find the recipe on foodnetwork.com! The owner of 3 Sister’s Cafe, on my “Too Visit and Eat” List, gave their recipe! Thanks, Moira Sommers, for the recipe and inspiration!

After review, I did my normal brainstorming and created my version: A calorie, fat, and sugar slashing torte-like pie that can be eaten as breakfast, brunch, or dessert. I warn you, though, its pretty damn delicious!

Basil and Blue Goat Torte

serves 12

Crust:

  • 1 cup Fiber One bran cereal
  • 2 sheets (8 crackers) cinnamon graham crackers, low fat
  • 3 Tbsp Splenda, granulated
  • 1/4 tsp cinnamon
  • zest of 1 lemonWP_005579
  • 1/4 cup soft buttery spread, like Blue Bonnet Light
  • 2-3 Tbsp water

Filling:

  • 1/2 cup Chavrie sweet basil goat cheese*
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup liquid egg substitute
  • 1/4 cup Splenda Brown Sugar
  • 3 Tbsp all-purpose flour
  • pinch salt
  • 1 Tbsp basil, fresh, finely chopped*
  • 5 cups blueberries

Streusel:

  • 1/2 cup almonds, whole
  • 1/4 cup Splenda, granulated
  • 2 1/2 Tbsp, plus 1/2 tsp unsweetened applesauce

* If unable to find goat cheese with basil, simply use plain chavrie and add an extra tablespoon if chopped basil.

Preheat oven to 350 F. Combine cereal, graham crackers, Splenda, cinnamon, and 1/2 the lemon zest in a food processor. Pulse until the ingredients are a crumb consistency. Melt the butter spread. Add 2 Tbsp water to butter (add extra tablespoon of water, if needed), and pour butter mixture onto crumbs. Using your hands, combine the mixture and press onto a ceramic torte dish, that has been sprayed with non-stick cooking spray. Once the crust has been pressed, bake for 20 to 25 minutes.

Meanwhile, whisk the goat cheese, yogurt, liquid egg substitute, Splenda brown sugar, salt, the remaining lemon zest, and flour. Once combined, fold in the basil and blueberries.Set aside until crust has baked. Once the crust has baked, transfer the blueberry cream into the crust. Side aside while making the topping.

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Place the whole almonds in the food processor and pulse until the almonds have crumbled, but not the point of utter pulverization. Combine the remaining streusel ingredients. Using your fingers, sprinkle the topping over the settled pie. Don’t be afraid to get your fingers dirty and evenly spread the topping. Return the pie to the oven and bake at 350 for 15 minutes. Turn the pie 180 degrees and bake for another 10-12 minutes.

Allow the pie to cool for 5-10 minutes before cutting.

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As I took my first bight, my mom couldn’t take her eyes off me. Words began to stumble out, as I continued to put more of this dish in my mouth. MMMMM, savory, tart, sweet, delicious, MMMM… “What is wrong with you?” Oh man! It’s just so good!

I was dazzled by its beauty! The way the yogurt and goat cheese firmed up marbled the pie through the blueberries! And the crust and the almond streusel that sandwiched that tart torte! Oh man! Just, wow!

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Nutrition: (per slice, 1/12 recipe)

Calories: 154, Fat: 5.7g, Sat. Fat: 1.4g, Cholesterol: 7.1mg, Sodium: 116g, Carbs: 23.4g, Fiber: 4.8g, Sugar: 11.5g, Protein: 4.5g

I hope you all enjoy as much I do!

Last Saturday

This is not only the last Saturday o f December, nor is it only the last Saturday of 2013, but it is also the last free Saturday that my dad has. The last few weekends, dad has not had to work, so last night, after work, I went to his house to to advantage of this “last Saturday” morning.

We stayed up late last night, surrounded by home-baked cookies (yum). Upon rising and shining this morning, I discovered some Harry & David pears in the refrigerator quickly ripening. Dad mentioned pancakes in conversation, last night, and I whipped up some breakfast.

He was rather skeptical of the idea, but quite pleased with the results.

Spiced White Pear Pancakes

makes 8 pancakesWP_005124

  • 1 medium pear, ripe, divided
  • 1 1/2 servings complete pancake mix
  • 1 tsp vanilla extract
  • 1 packet Splenda
  • 3/4 tsp pumpkin pie spice
  • 1 Tbsp white chocolate chips

Slice the pear in half. With one half, finely chop the pear, with the skin, and add to pancake mix. Add the vanilla, Splenda, and spice to the mix, and mash with a fork. Chop the white chocolate chips and stir into the batter.  Slowly incorporate desired amount of water, mashing with a fork, all the while.

Spray a skillet with non-stick spray. Over medium heat, dollop 2 Tbsp batter, at a time. Thinly slice the other half pear into bite size pieces and top each  batter mound with some pear. Once edges begin to brown and batter bubbles, flip the pancake.

Serve it up!

I loved how moist the pancakes were from the pear! And the occasional bite of chunked pear added another dimension! Dad even mentioned how much he enjoyed the note of the pumpkin pie spice.

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Scrapple and a mug off coffee topped off this meal!

Have a great Saturday!

Inspired By A Cake

Sunday night, the 15th, was my final shift at the Pediatric Hospital. I will be starting a new chapter of my life tomorrow as a Registered Nurse… a paid RN, that is! The wonderful people I work with through me a going away party packed with goodies. The first thing that caught my eye when I walked into the room, was the bowl of shrimp! “Oh my gosh, who the heck brought shrimp?”

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Kim answered… “I know you love it…” But its expensive woman! She just blew me off and told me to enjoy. Kim, also baked a cake and brownies. Other things on the menu included pizza, chips, salsa, fruit salad, and veggies. Even the color of the decorations were “ME” to a T! They presented me with a card and a gift certificate, and I must say that my entire shift was spent choking back tears.

The cake was dynamite! I had never had a Creamsicle cake before! And the frosting (I am not a frosting girl) I could have eaten by the spoonful! Ask Kim for the recipe for the icing and the following conversation took place:

Kim: You don’t want to know… It’ll kill YOU... (everyone chuckled as she emphasized me, in particular)

Me: No, tell me.. Its fantastic!

Kim: Crisco… (everyone burst out in laughter)

She proceeded to tell me the ingredients and I requested the proportions. However I have been sworn to secrecy (Sorry, bloggers).

I went to town! I still can’t believe the mass quantity of food I ate!

When I woke this morning… I felt the need to try to burn off some of my over indulgence from the party and went for a run. Stupid Sammy didn’t check to see that it was 30 F outside… Only after I arrived at the store did I realize how tight my lungs were… I should have kept that damn albuterol inhaler I thought to myself…

Upon arriving home, and with the cake still on my mind,  I was inspired to make pancakes:

Creamsicle Protein PancakesWP_004940

serves 1

  • 1 scoop vanilla protein
  • 1 tsp sugar free Orange jello mix
  • 2 Tbsp cottage cheese
  • 1/4 cup liquid egg substitute
  • 1 1/2 Tbsp water

Blend in a food processor until completely smooth. Spoon onto a sprayed griddle pan over medium heat and flip and cook accordingly…

I topped the pancakes with 1/2 Tbsp fluff. The fluff melted, add the perfect sweetness and was like the icing on my (pan)cakes!

After a complete afternoon of manic baking… shocker… I was hungry and refused to wait any longer for someone to get home to decide dinner…

With some pumpkin remaining from cooking, and with today being National Chocolate Covered Anything Day.. I opted for yet another protein pancake.

Chocolate Pumpkin PancakesWP_004948

serves 1

  • 1 scoop Chocolate protein
  • 2 Tbsp pure pumpkin
  • 1/4 cup liquid egg substitute
  • 1 packet Splenda
  • 1/2 tsp vanilla extract

Blend in a food processor until smooth and spoon to a sprayed griddle over medium heat. Flip and cook accordingly.

I just drizzled syrup over mine and chowed down!

I then went to some much needed ZUUMBA!

Chocolate Covered Anything

OK, lets think this through…

Pretzels + Chocolate= salty sweet

Peppermint + Chocolate= refreshing

Cherries/Raisins/ Nuts + Chocolate= bring it on

Peanut Butter + Chocolate= no brainer

Ants + Chocolate = uhhh, not so much

The point of the story? Today is National Chocolate Covered Anything Day! In honor of this tasty day, I’d like to share one of the winning recipes I made last week during my baking frenzy! Its no secret that I love Chocolate Chunk Rice Krispie Treats, but I will admit that they are NOT satisfying. Luckily, this recipe is sweet, salty, and filling!

Butterfinger Krispie Treats

makes 12 large squares

  • 1/4 cup Brummel & Brown, or Blue Bonnet Light, soft spread, divided
  • 4 cups mini marshmallows
  • 1/4 cup peanut butter
  • 1/4 cup Better n’ Peanut Butter, low sodium
  • 1 Tbsp toffee bits, or more
  • 5 cups Chocolate 80 Fiber One Cereal
  • 1 cup puffed wheat cereal
  • 2 Tbsp Butterscotch chips
  • 2 Tbsp mini semi-sweet chocolates

In a large pot, over medium-low heat, melt 3 Tbsp of the buttery spread. Stir in marshmallows and peanut butter, stirring frequently. Once the mallows and peanut butters melt together, add the toffee bits, the remaining 1 Tbsp of buttery spread, and the cereals. Mix until thoroughly combined!

Spray a 9 x 13 pyrex generously with non-stick cooking spray. Transfer the cereal mix into the pyrex and flatten into all corners of the pan. Add water to the empty pot and bring water to a boil. Place a bowl over the pot to create a double bowler. Add the butterscotch and chocolate chips to the bowl and continuously whisk until smooth and melted.

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Once melted, use a basting brush to brush the melted mixture over top the cereal treat. Refrigerate for at least 1 hour before cutting.

This was a big hit with everyone who tried it: Dad, Barry, the girls at work….

Nutrition: per square (1/12 recipe)

Calories: 193, Fat: 6.5g, Sat. Fat: .7g, Cholesterol: 0.2mg, Sodium: 162mg, Carbs: 34.4g, Fiber: 5.6g, Sugar: 16.2g, Protein: 3.1g