Category: Party Food

Treat Week: Spiced Keto Gingerbread Cookies

KetoGingerbreadMen

I love gingerbread cookies but hate making them.  The dough is a sticky mess and has to be refrigerated for hours and re-rolled before it can be cut and baked.  It’s an all day project that I just don’t want any part of, so I don’t make them.  This Keto recipe changed all of that.  It’s fast and easy, only has to be refrigerated for 30 minutes.  I can do that.  #ThisGirlLovesToEat

Easy Spiced Gingerbread Cookies

  • 1/4 Cup Butter softened
  • 2 Cups granulated Stevia (like Swerve)
  • 1 tsp Vanilla
  • 1 TBLS Molasses (Use whatever strength you like, or none at all)
  • 3 Large Eggs
  • 3 TBLS ground Ginger
  • 4 TBLS Cinnamon
  • 1/4 tsp ground Cloves
  • 1/2 tsp ground Nutmeg
  • 1/4 tsp White Pepper (optional)
  • 3 Cups Almond Flour (the finer ground the better)
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 TBLS Psyllium (helps the cookies stay firm & hold their shape)

In bowl of your stand mixer beat the sugar substitute, butter, molasses, vanilla, and eggs together until fully. Next add all the spices. Finally, add the almond flour, psyllium, baking powder and salt to the mix until just combined. Do not over beat.

Roll out the dough with a rolling pin between two sheets of parchment paper.  You want the dough to be somewhere between 1/8 and 1/4″ thick.  Put the dough into the refrigerator to chill for about 30 minutes before cutting.

Preheat oven to 325°F and remove dough from the refrigerator.  Cut dough using cookie cutters and place on ungreased cookie sheet. Do NOT use parchment paper or any other type of liner.

Bake 12-15 minutes depending on the thickness of your cookies.  They may not feel like they are done, but they will firm up as they cool.  Leave sitting on the pan for a few minutes and then finish cooling on a wire rack.

Decorate with Keto Royal Icing if desired:

  • 4 TBLS Powdered Stevia (like Swerve) + 1 TBLS Water / Heavy Cream or Milk.  I use 1 TBLS Heavy Cream and about 1/2 TBLS of water to thin it down a bit.
  • You can use a decorating bottle or bag fitted with a decorating tip, or a plastic lunch bag with the corner cut off and the decorating tip slipped inside.

Treat Week is Here!

dippedmacaroons2

Christmas is two weeks from tomorrow.  Those words just struck fear into most of the people who read them, me included.  I haven’t gotten my tree yet, very few decorations are out, but all is not complete chaos, I have gotten my baking organized.  Organized, not done. 😉

We’ve all got to get our acts in gear though, it’s time to take treats into the office, get them sent to the kids’ schools, and have them ready for coaches, babysitters, postal carriers, UPS drivers, dry cleaners, house keepers, gardeners, pool cleaners, and the rest of the village we need to show our appreciation to for helping make our lives a little bit easier.

One of my favorite cookies to make is the macaroon.  While many people proclaim themselves #CoconutHaters, I push them out of the way and take the stand that it just leaves #MoreForMe!  I love the big glob of sweet, juicy coconut with the browned bottom and edges, and I don’t skimp when I dip my macaroons in the chocolate either, they get a solid coat!

I’ve tried all the fancy recipes and frankly none are better than the one found on the  #BackOfThePackage of Baker’s Angel Flake Coconut!

CoconutMacaroons

Baker’s Coconut Macaroons

  • 1 – 14 oz pkg Baker’s Sweetened Angel Flake Coconut (5 Cups)
  • 2/3 Cup Sugar
  • 6 TBLS Flour
  • 1/4 tsp Salt
  • 4 Egg Whites
  • 1 tsp Almond Extract

Heat the oven to 325°F then, using butter, lightly grease and flour two cookie sheets.

Put the coconut into a medium mixing bowl and run a large fork through it to separate any clumps.  Sprinkle the sugar over the coconut and mix it in thoroughly, then do the same with the flour and salt.  Using a rubber spatula, mix in the egg whites and almond extract until all is well combined.

Using a tablespoon as a scoop, place 18 loosely packed mounds of the coconut mixture onto each of the cookie sheets.  Do not overload the spoon, roll into balls or pack too tightly.  You want the heat to circulate and get inside so the cookies bake completely without burning underneath.

Bake for 20-22 minutes, or until bottoms are golden brown and you start to see edges crispy brown on some of the pieces on top of the cookies.  Remove from oven and take immediately from the pan to a wire rack to finish cooling.

If you are going to dip in chocolate, it’s easy:  I use milk chocolate chips, but you can use any kind you like, you can even get the dipping chocolate they sell in the fruit department by the bananas and strawberries.  I melt about 1/2 cup at a time in 30 second increments and then dip half the cookie in until it has as much chocolate as I like.  I move the cookies to wax paper to harden.

Store the cookies in a sealed container with wax paper between the layers.  #ThisGirlLovesToEat

Peanut Buttery Fudge

PBFudgeChunkStackI love Sees® Butterscotch suckers but they do a number on my teeth.  I had an extra bag of butterscotch chips and knew that I couldn’t make straight fudge.  It would be far too sweet.  I played around melting a few chips, threw in some spices & natural peanut butter….and came up with something that almost satisfied my desire for the teeth cracking hard sucker.

A few important things:

  1. Cooking with natural peanut butter (no sugar added) is tricky when you’re making candy.  I didn’t take into consideration the additional oil, and had problems with getting it to set up properly.  After waiting 4 hours for the fudge to set between, I had to re-melt it 3 times before I got the consistency right so it would set up hard enough to not be sticky and cut into squares that would hold their shape.  The peanut butter you use really matters.  Do NOT use a natural peanut butter that has to be stirred!
  2. If your marshmallows are not real fresh, add a tablespoon or two of butter to the bottom of your pan to help get the melting process started so they don’t scorch.  Although, I did scorch some of mine and it didn’t hurt the final product.  Just added a little extra nuttiness to the end result.
  3. If you want to save some time, you can substitute a jar of marshmallow cream.  I prefer to use marshmallows when I make fudge, but it’s entirely up to the individual cook.

Peanut Buttery Fudge

  • 2 – 5oz cans evaporated milk
  • 2 tsp pumpkin pie spice
  • 6 TBLS no sugar added natural peanut butter (I used Skippy Natural Creamy)
  • 1- 11 oz bag butterscotch chips
  • 1 Bag Jet Puffed large marshmallows or 1 jar marshmallow cream
  • 1 tsp vanilla

Line an 8 x 8 pan with foil and spray lightly with cooking spray.

In a medium saucepan, over medium-low heat, warm the evaporated milk but do not boil.  Add the peanut butter and continue stirring until peanut butter is melted and completely incorporated.  Stir in the pumpkin pie spice.

Add the butterscotch chips and stir until melted.  Don’t worry if you end up with a few unmelted chunks. You have 3 options at this point.  You can either:

  1. In a separate pan, melt your marshmallows with a tablespoon or two of butter (if desired) until almost all the way melted, then add the marshmallows to the peanut butter mixture and stir in the vanilla; or
  2. Turn the heat down to low and stir the marshmallows and vanilla into the peanut butter mixture.  Be patient while incorporating the marshmallows.  You want to make sure you stir continuously so you don’t scorch your fudge.  I use both a silicone whisk and the back of a heat proof rubber spatula to press them against the sides and bottom of the pan as they melt down; or, finally (and quickest)
  3. Turn the heat down to low and stir a jar of marshmallow cream into the peanut butter mixture, until fully incorporated, then add the vanilla.

ButteryFudgeinPan

Pour mixture into the prepared pan and put into the refrigerator for about 2 hours, or until fudge is completely set up.  Cut into 1″ chunks.

It’s really rich, so one piece satisfies this girl’s sweet tooth.  The pieces look pretty in a WesterlyChardpaper candy cup and go nicely in hostess gifts, or those you make for friends during the holiday season too!  Make sure that you keep the fudge in a sealed container in the refrigerator.  Unlike chocolate “fantasy fudge” that can be kept in a cool place, the oily content of the peanut butter requires that it be refrigerated.  Not that it’s likely to last very long. 😉

I love to have a piece with a nice cold glass of #WesterlyWines Bentrock Chardonnay.  The fudge brings out the butterscotch notes in the wine beautifully and makes for a really nice pre or post dinner treat.  #ThisGirlLovesToEat

Turkey Day Prep: Keto Friendly Appetizers That’ll Please the Whole Crowd

Spinach-Stuffed-MushroomsTo serve appetizers or not on Thanksgiving is always one of my biggest questions.  I don’t want to have people be so stuffed they don’t eat the main meal, but I don’t want to have people complaining if things get delayed, as always seems to happen.

The problem with appetizers is twofold: if someone else brings them they bring way too many, and if I do them it’s something else I have to do while also cooking the meal.  Then there is the dietary debate…who eats how, etc.  The beauty of these Keto appetizers is that they will appeal to everyone (give or take) in the crowd when a couple of them are paired with a simple cheese and/or veggie tray and that should be just enough to keep the troops happy until the main event.

These could also be great side dish options.

Spinach Stuffed Mushrooms

  • 8 oz cream cheese softened
  • 3/4 cup grated Parmesan cheese
  • 1 cup chopped spinach
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 20 – 30 white mushrooms or baby bellas

Preheat oven to 350° F.

In a medium mixing bowl, combine softened cream cheese, onion powder, garlic powder and salt and mix well. Stir in spinach.  Spoon filling into the mushrooms and place in a buttered baking dish.  Bake for 15 to 20 minutes until the mushrooms are soft.

Parmesan Crusted Crushed TurnipsParmesan-Crusted-Smashed-Turnips

  • 12 small to medium turnips, peeled
  • 3 TBLS extra virgin olive oil
  • 3-4 cloves garlic, finely chopped
  • 1+1/2 cups grated Parmesan cheese
  • freshly ground sea salt & black pepper
  • finely chopped chives

Preheat oven to 375° F.

Place peeled turnips in pot of cold salted water and bring to a boil.  Cook 25 to 30 minutes, or until they can be easily pierced with a fork.  Drain and cool slightly.

Place the turnips on a clean, lint-free, dish towel on your work surface.  Using a spatula or other large utensil, press down on each turnip until they are all about 1/2″ thick.  Let them drain for 10-15 minutes then flip over to a dry part of the towel and let the other side dry.

Combine olive oil, garlic, and salt & pepper in a small bowl.  Brush both sides of each turnip with the oil mixture, press each side of each turnip into the Parmesan cheese, and place each turnip on a baking sheet.

Bake 20 minutes then flip each turnip over and return to oven for an additional 15 minutes until they’re nice and golden brown.  Garnish with fresh chives.  Serve with sour cream if desired. #ThisGirlLovesToEat

Baltimore Style Crab Cakes

When I am in the mood for crab but don’t want the mess & hassle of cracking shells and digging the meat out, nothing fits the bill like a crab cake.  I’m not talking about a crab cake that’s mostly crappy breadcrumbs and other cheap fillers, I’m talking a cake filled with lush, sweet crab meat and little more.

FandW092018The September 2018 Food & Wine Magazine features their 40 “Best Ever Recipes,” which lured me in with a luscious chocolate cake on the cover, but they hooked me with this recipe for crab cakes, nine pages from the back of the magazine on page 95!

Andrew Zimmern’s Baltimore Style Crab Cakes

  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard (See note below)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed (See note below)
  • 1/4 cup canola oil (See note below)
  • Lemon wedges, for serving

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crab meat with the cracker crumbs. Gently fold in the mayonnaise mixture.   In Andrew Zimmern’s words, if you don’t over mix, and don’t pack your mounds too tightly, you will experience “pure, unadulterated crab cake heaven.”  Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1+1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

  • Tip 1:  If you prefer, you can substitute 1 1/2 tsp yellow or spicy mustard and omit the Dijon mustard and hot sauce
  • Tip 2:  You can substitute 1/2 cup Panko crumbs for the saltine crackers
  • Tip 3:  You can substitute any lightweight oil for the canola oil.  I prefer olive oil.
  • Tip 4:   If you plan to serve these as appetizers you can scoop them with a small cookie scoop, a soup spoon or melon baller – depending on whether you want them to be a 1 or 2 bite app.
  • MAKE AHEAD Crab cakes can be prepared thru Step 2 & refrigerated overnight

The recipe as written serves 4 people 2 patties each alongside a peppery arugula salad topped with diced mango, pineapple & cucumbers with a squeeze of lemon juice & a tablespoon of vinaigrette dressing.  #ThisGirlLovesToEat

This recipe was originally published in 2012, and also appears on Andrew Zimmern’s website.  Food & Wine Magazine recommends pairing these crab cakes with a Muscadet.  #GirlsGoneWine  I’m not familiar with Muscadet, so I looked to my go to wine reference site, Wine Enthusiast, for an education on this brisk, lemony wine from the Loire Valley region of France.  Wine enthusiast says the flavor profile of Muscadet wine can vary from very neutral to tangy and saline.  Basic Muscadet wine is light in body and light in flavor, and may have a little spritz. Higher quality examples lean more towards a tangy saltiness and notes of flinty minerality, with a smooth texture and friendly, approachable nature.   As for specific recommendation, here’s a very affordable option:BougrierLesMartinieres

  • Bougrier Les Martinieres – This crisp, fruity white is an enjoyable accompaniment to shellfish and light appetizers. Its light sweetness adds richness to the light lemon, mineral and peach notes.  Total Wine $10.99

Lazy Sunday Skewers

salmonskewers

You work all week looking forward to the two long lazy days off, but how often do you just get to relax and do absolutely nothing on Saturday and Sunday?  If you’re like most people, there’s errands to run, kids to shuttle to one sporting or social event or another, family gatherings, and maybe even date night on one or both nights so that by Sunday you’re exhausted.

The last thing you want to do on your one day off is spend it in the kitchen.  Skewers are the perfect solution to that cooking dilemma.  Skewers are also great for grilling at picnics, parties, & tailgates.

No matter which recipe you are making there are some simple kebab tips:

  1. Cut the ingredients into similar-size pieces and prepare as the recipe directs.
  2. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
  3. Preheat a grill to high.
  4. If using wood skewers, soak skewers in water for at least 20 minutes.
  5. Thread the ingredients onto skewers.
  6. Use 2 skewers per kebab, side-by-side, to keep the food from spinning and make flipping on the grill easier.
  7. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.

Rosemary Lamb: rosemarylambskewers

  • Marinate 1 pound cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, 4-6 stems fresh rosemary (leaves stripped), 3 smashed garlic cloves, and salt & pepper.
  • Skewer with 1 to 1+1/2  inch chunks of zucchini & grill.

Garlic-Dijon Salmon:

  • Marinate 1 to 1+1/2 pounds de-boned, skinned, chunks wild-caught salmon in 1/4 cup olive oil, the juice of 1/2 a lemon, 3 minced garlic cloves, 2 TBLS chopped fresh parsley, freshly ground sea salt and pepper.
  • Skewer with slices of lemon between the salmon. Grill for 3 to 4 minutes per side.
  • Serve on top of grilled asparagus spears.

caesarskewer

Chicken Caesar:

  • Mix 1 pound ground chicken, 2 tablespoons Caesar dressing, 1/2 cup Parmesan, 1/4 cup breadcrumbs and 1 teaspoon lemon zest.
  • Form into mini burgers, skewer and grill.
  • Serve on whole romaine leaves with grilled crusty garlic bread and more dressing.

bucaneerporkskewerBuccaneer Pork:

Boil 1 cup water, 3 TBLS each salt and brown sugar, 2 tsp pickling spices & 4 garlic cloves. Add 1 cup rum, then cool. Add 1 pound cubed pork tenderloin and marinate. Skewer with pineapple chunks. Grill, basting with bottled jerk sauce.  Serve over steamed white rice.  #ThisGirlLovesToEat

Start Your Meal Off Right

Cheese-Moons-450x300

When you’re relaxing before you’re ready to have dinner, but don’t want to sip on your wine without a little something to take the edge off of your hunger, these decidedly Southern, half moon shaped cheese biscuits are just the thing!  #ThisGirlLovesToEat

Southern Cheese Moons (Wine4Food)

  • 1 cup extra sharp cheddar cheese, shredded
  • ½ cup unsalted butter, softened (1 stick)
  • 1 cup flour
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon sugar

Preheat the oven to 350°F.

Cream together softened butter and finely shredded cheese, using the paddle on a stand mixer or a hand mixer.

Combine flour, salt, red pepper flakes, garlic, mustard, and sugar in a medium bowl. Whisk together well.

Slowly incorporate flour mixture and cheddar butter. Don’t over mix, just combine.

Transfer dough to parchment paper. Gently press into one ½-inch oval shape.

Using a 2-inch biscuit cutter, press cutter in dough. Then, slice in half.

For any remaining dough, shape into ½-inch ovals.

Place the cut half moons onto a parchment paper or Silpat-lined baking sheet. The cheese biscuits should be a minimum of 2 inches apart.

Bake for 20 minutes.

Transfer to cooling rack.

Enjoy these biscuits with a bold Cabernet Sauvignon, Shiraz/Syrah, Petite Syrah or Sangiovese. #GirlsGoneWine

Frozen Margarita Pie

This dreamy pie comes from the magicians at Bon Appétit.  It’s easy and boozy!  My favorite dessert combination. 😉  It’s not a pie you can make at the last minute though.  You need to allow for at least 8 hours freezing time so the consistency is right, so plan ahead if you’re making this.

The Tequila you use matters – don’t just pour any old tequila in or you could ruin this pie.  Food & Wine Magazine recently published a list of 10 Top Blanco Tequilas and any of these would be great in this pie:

  • Espolon Blanco $26  100% agave tequilas, with a silky texture and a spicy kick
  • Tapatio Blanco $36  Smoky & complex, w/anise and classic herbaceous agave notes
  • Astral $39  Potent, floral tequila, agave juice ferments w/the pulp—a long-abandoned traditional approach
  • Casa Noble Crystal $40C  Certified Organic; Vegetal and funky (in a good way)
  • Siempra Valles Blanco $40  Earthy Agave from the Jalisco lowlands
  • Pasote Blanco $45  This subtle tequila from master distiller Felipe Camarena heads toward the lighter, greener side of agave, with grass and mint
  • Fortaleza Blanco $50  Guillermo Sauza started Fortaleza almost 30 years after his family sold its namesake brand. All of his tequilas—including this minty, unaged version—are superb
  • Expresiones del Corazóne Artisianal Edition Blanco $60  Agave at two different sugar levels is distilled and blended for this flavorful blanco—think eucalyptus, black pepper and plantain
  • Roca Patrón Silver $69  Emphatically agave-scented, this is made with the traditional tahona method, using a two-ton volcanic rock to crush the roasted piñas
  • Casa Dragones Blanco $75  This one is smooth w/lime peel and pine needle notes

 

frozen-margarita-pie-2

Frozen Margarita Pie

  • 6 TBSP Unsalted Butter
  • 10 graham crackers
  • 3 Tbsp. sugar
  • ½ tsp. kosher salt. divided
  • ¾ cup chilled heavy cream
  • 5 limes, divided
  • 1 14-oz. can sweetened condensed milk
  • 3 Tbsp. tequila blanco

Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.

Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.

Transfer graham cracker mixture to a shallow 9″ pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.

Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.

Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.

Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.

Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.

Using a microplane, zest half of the remaining lime over pie.

Freeze pie at least 8 hours, or preferably overnight.  #ThisGirlLovesToEat

Smashed Blackberry Goat Cheese Toasts

Getting ready to have the #GirlsGoneWine over for a Tuesday night #SipSnackAndChat and came across the picture for this dreamy goat cheese #WryToast that just screams to the #WesterlyWineOhs, “Serve me with Westerly Red wine.”

Total prep time is 20 minutes, which makes this an easy weekday treat, plus the jam portion makes enough to feed a crowd and keeps in a sealed container in the refrigerator for two weeks, if you can leave it there that long. 😉

I made a couple of minor adjustments to the original recipe, but nothing drastic.

Smashed Blackberry Goat Cheese Toasts

  • 1 1/2 cups blackberriesBlackberry-Toasts
  • 1/2 cup blueberries
  • 1 tsp freshly grated orange zest (I added this)
  • 1 tsp vanilla (I substituted 1 tsp Grand Marnier® liqueur)
  • 1 1/2 tbsps sugar
  • 3 tbsps water
  • 1 – 2 tsps cornstarch, sifted
  • French Baguette, sliced
  • 8 oz goat cheese (More or Less depending on how many you are serving)
  • fresh mint to garnish

DIRECTIONS:

  1. In a medium saucepan combine the blackberries, blueberries, vanilla (Grand Marnier®), sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated.* Cover once more and simmer over a low flame until needed. (I removed from the heat so that the jam would cool and thicken)
  2. Meanwhile, toast the sliced baguette on a baking sheet in the oven as desired.  I made mine crispy but not crunchy.
  3. When ready, smear each slice with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!

*add 1 tsp if you want the blackberries more runny, 2 tsps for a thicker texture!

Thankfully the freezer section is stocked with plenty of bagged blueberries, blackberries, and now even a mixed berry with pomegranate option that can make prepping this recipe easy and as easy to change as picking a different bag of frozen fruit! #GirlsGoneWine

Low Carb Pumpkin Cheesecake Mousse

pumpkin-mousseI saw this on Pinterest and not only is it quick & easy to make, it is sinfully delicious without being heavy in calories or carbs!  Thanks go to The Sugar Free Mom, Brenda Bennett, for this wonderful, easy to make, treat!

Low Carb Pumpkin Cheesecake Mousse

Instructions

  1. In a KitchenAid or any stand mixer blend cream cheese and pumpkin until smooth.
  2. Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
  3. Taste and adjust sweetener to your liking if needed.

  4. Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired. Best if Chilled about an hour to set and thicken but still fantastic to enjoy immediately!

  5. Keep refrigerated until ready to serve.

Recipe Notes

Net Carbs: 4g

Amount Per Serving (0.5 cup)
Calories 280 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 95mg 32%
Sodium 186mg 8%
Potassium 154mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 132.1%
Vitamin C 2.2%
Calcium 7.4%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.
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