Cheesy Bruschetta

Ingredients

1 large ripe tomato, seeded, finely chopped
2 cloves garlic, minced
1 tbsp. olive oil
1 tsp. dried basil leaves
1/8 tsp. salt
1/8 tsp. pepper
4 slices sourdough bread
4 Kraft 2% Milk Mozzarella Singles

Cooking Instructions

Mix tomato, garlic, oil, basil, salt and pepper.
Make-Ahead: Tomato mixture can be made a day ahead.
Store covered in the refrigerator.
Place bread on cookie sheet.
Broil 2 to 3 minutes or until lightly toasted.
Spoon tomato mixture on toasted bread; top with 2% Milk Singles.
Broil 2 to 3 minutes or until 2% Milk Singles begin to melt.
Cut into quarters.

Servings Per Recipe: 16

• Calories 40
• Calories From Fat 18
• Total Fat 2 g
• Saturated Fat 0 g
• Cholesterol 5 mg
• Sodium 95 mg
• Total Carbohydrate 4 g
• Dietary Fiber 0 g
• Sugars 1 g
• Protein 2 g  
• Diabetic Exchanges: 
• 1/2 Starch

Cucumber Pate

Ingredients

1 large cucumber, peeled, seeded, and chopped
1 green bell pepper, chopped
1 cup celery, chopped
1 onion, cut into wedges
1 cup low-fat cottage cheese
1/2 cup reduced-fat mayonnaise
1 pkg. unflavored gelatin
1/4 cup boiling water
1 pkg. assorted crackers
1/4 cup cold water

Cooking Instructions

Spray a 5-cup mold or a 1-1/2 quart mixing bowl with nonstick cooking spray.
In a food processor, coarsely chop the cucumber, green pepper, celery, and onion.
Remove the vegetables from the food processor and set aside.
Combine the cottage cheese and mayonnaise in the food processor and blend until smooth.
In a medium bowl, dissolve the gelatin in boiling water; slowly stir in the cold water.
Add the chopped vegetables and cottage cheese mixture and mix thoroughly.
Pour the mixture into the prepared mold and refrigerate overnight or until firm.

To serve, carefully invert mold onto serving plate and remove the mold.
Surround the pate with assorted crackers.

Serves 12.

• Calories 61
• Calories From Fat 32
• Total Fat 4 g
• Saturated Fat 1 g
• Cholesterol 6 mg
• Sodium 146 mg
• Total Carbohydrate 4 g
• Dietary Fiber 1 g
• Sugars 3 g
• Protein 4 g 
• Diabetic Exchanges: 
• 1 Vegetable
• 1 Fat

RED PEPPER & CUCUMBER TEA SANDWICHES

Red Pepper and Cucumber Tea Sandwiches

 Miniature tea sandwiches filled with either red pepper and onion or cucumber and blue cheese spreads.

Prep Time:	30 minutes
Cook Time:	5 minutes
Difficulty:	INTERMEDIATE

Ingredients

1 cooking spray
2 1/2 cup chopped red bell peppers
1/2 cup fresh chopped onion
1 tbsp tomato paste
1/8 tsp salt (optional)
1/8 tsp black pepper
1 medium cucumber , seeded, peeled, coarsely shredded
1/2 cup cream cheese
1/2 cup crumbled blue cheese
1/8 tsp ground red pepper (cayenne)
12 piece Bread, white, very thin sliced
12 piece sliced whole wheat bread
1 oz parsley sprigs

Directions

1 Coat large skillet with cooking spray. Heat over medium. Add peppers and onions. Sauté 4 minutes or until soft.
2 In food processor or blender, puree cooked bell peppers and onions, tomato paste, salt, and pepper until smooth.
3 Return to skillet, cook over medium-high 3 minutes or until thick, stirring occasionally.
4 Transfer to bowl, cover and refrigerate.
5 Peel, seed and finely dice cucumbers.
6 Layer cucumbers between paper towels. Press to extract liquid.
7 In small bowl, blend cream cheese, blue cheese, and cayenne pepper until smooth. Add cucumber. Cover and refrigerate 20 minutes.
8 Spread 2 tablespoons of bell pepper spread on 6 slices of white bread. Cover with slice of white bread.
9 Spread 2 tablespoons cucumber spread on 6 pieces of wheat bread. Cover with slice of wheat bread.
10 Remove crusts and cut into quartered rectangles, triangles, or squares.
11 Arrange sandwiches on serving platter. Garnish with parsley sprigs.

Additional Information

Sandwiches can be made up to 3 hours in advance. Wrap in plastic and store in airtight container.

Nutrition Facts
Makes 24 servings
Serving Size: 2 piece
Amount Per Serving
Calories	81.9
Total Carbs	11.6 g
Dietary Fiber	1.6 g
Sugars	2.1 g
Total Fat	2.6 g
Saturated Fat	1.3 g
Unsaturated Fat	1.3 g
Potassium	86.4 mg
Protein	3.3 g
Sodium	138 mg
Dietary Exchanges 1/4 Fat, 1 Starch, 1/4 Vegetable

BLACK BEAN DIP

Ingredients

* 1 can (15 ounces) black beans, undrained
* Pinch chili powder
* Pinch each salt, black pepper and ground cumin
* 2 drops hot pepper sauce
* 1/8 cup minced white onion
* 1 clove garlic
* 1 can (4 ounces) chopped green chilies, drained

Directions

1. Drain beans, reserving 2 tablespoons liquid. Combine beans, reserved liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender; process until smooth.
2. Combine onion and garlic in nonstick skillet; cover and cook over low heat until onion is soft. Uncover and cook until slightly browned. Add chilies; cook 3 minutes more. Add bean mixture; mix well.
3. Serve hot or cold with melba toasts or jicama; garnish with pepper strips, if desired.

Nutritional Information (Per Serving)
Calories: 18
Protein: 2 g
Sodium: 134 mg
Cholesterol: 0 mg
Fat: < 1 g
Carbohydrates: 4 g
Exchanges: 1/2 Starch/Bread

ARTICHOKE DIP

Ingredients:

9-ounce package frozen no-salt-added artichoke hearts, thawed, drained
4 ounces fat-free or low-fat cream cheese, room temperature
1/2 cup plain nonfat or low-fat yogurt
1/4 cup thinly sliced green onions (green part only)
1-1/2 teaspoons cream sherry
1 teaspoon salt-free Italian herb seasoning
1/8 teaspoon salt

Directions:

1. Blot artichokes dry on paper towels. Chop into small pieces.
2. In medium bowl, whisk together remaining ingredients, blending well. Stir in artichokes.
3. Cover and refrigerate for at least 1 hour to allow flavors to blend.
4. Stir before serving.

14 Servings

Nutritional Information (Per Serving)
Calories: 20
Protein: 2 g
Sodium: 79 mg
Carbohydrates: 3 g
Exchanges: 
1/2 Low-Fat meat

SPINACH DIP

Spinach Dip

Ingredients:

1 package frozen chopped spinach - (10 oz) defrosted
2 tablespoon red wine vinegar
3 garlic cloves minced
1 tablespoon minced fresh mint
1 cup low-fat sour cream or non-fat yogurt excess liquid
drained

Directions:

Drain excess water from the spinach by placing it in a sieve and using the back of a spoon to press out all the water.

Combine the remaining ingredients in a small bowl. Mix well. Add the spinach and mix well. Serve with an assortment of raw or lightly cooked vegetables, whole-grain crackers, breadsticks, or pita wedges.

12 servings. Serving size: 2 tablespoons.

Exchanges Per Serving: 1 Vegetable.

Nutrition Facts: 
Calories 26; 
Calories from Fat 14; 
Total Fat 2g; 
Saturated Fat 1g; 
Cholesterol 7mg; 
Sodium 24mg; 
Carbohydrates 2g; 
Dietary Fiber 1g; 
Sugars 1g; 
Protein 1g.

LAYERED BEAN DIP

1 15-ounce can dark red kidney beans, rinsed and drained
1/3 cup salsa
1/2 teaspoon chili powder
1 4-ounce can diced green chili peppers, drained
1 cup reduced-fat sour cream
1 cup seeded and chopped tomato
1/4 cup sliced green onions
1/4 cup reduced-fat sharp cheddar cheese
72 baked tortilla chips (about 5 cups)

1. In food processor bowl combine beans, salsa and chili powder. Process until nearly smooth. Spread in shallow bowl or decorative 9-inch pie plate.
2. Sprinkle chili peppers over bean mixture. Gently spread sour cream on top. Cover and refrigerate for 1 to 8 hours.
3. Top with chopped tomato, onions and cheese. Serve with tortilla chips.

Per Serving (1/4 cup plus 4 chips):
calories: 78; 
22 calories from fat 
total fat: 2 g; 
1g saturated fat, 
0 g trans fat cholesterol: 
6 mg; sodium: 186 mg
total carbohydrates: 10 g; 
fiber: 2 g; 
sugars: 2 g 

protein: 3 g

CHIPOTLE SPICED SHRIMP

Chipotle Spiced Shrimp

Ingredients

1/2 pound uncooked shrimp, peeled and deveined (about 32 shrimp)
2 tablespoons tomato paste
1 1/2 teaspoons water
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon chipotle chili powder
1/2 teaspoon fresh oregano, chopped

Directions

Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.

To make the marinade, whisk together the tomato paste, water and oil in a small bowl. Add garlic, chili powder and oregano. Mix well.

Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, so watch carefully.

Transfer to a plate and serve immediately.

Serves 4

Nutritional Analysis
(per serving)
Serving size: 8 shrimp
Calories 73 
Cholesterol 85 mg
Protein 12 g 
Sodium 151 mg
Carbohydrate 3 g 
Fiber 1 g
Total fat 2 g 
Potassium 199 mg
Saturated fat trace 
Calcium 37 mg
Monounsaturated fat 1 g

Curried Carrot Spread

Prep Time: 20 mins

Cook Time: 15 mins

Rest Time: 4 h

Total Time: 35 mins

Ingredients

• 3 cup(s) carrot(s), sliced
• 3/4 cup(s) onion(s), chopped
• 3 clove(s) garlic, minced
• 2 tablespoon oil, olive
• 1 tablespoon curry powder
• 1 teaspoon cumin, ground
• 1 can(s) beans, white kidney, (15 ounces) rinsed and drained
• 3/4 teaspoon salt
• scallion(s) (green onions), (optional) thinly sliced
• crackers, or melba toast, baguette slices or vegetables

Recipe Tip:

Chill 4 hours to 3 days.

Preparation

1. In a covered medium saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain.

2. Meanwhile, in a small skillet, cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add white kidney beans and salt. Cover and process until smooth. Transfer to a serving bowl; cover and chill for 4 hours to 3 days. Tote spread, vegetable dippers (if using), and sliced green onion (if using) in an insulated cooler with ice packs. Tote crackers, melba toast, and French bread slices (if using) in an airtight container.

3. If using, garnish with green onion. Serve with crackers, melba toast, toasted French bread slices, or vegetable dippers.

Nutritional Info (Per serving):

Calories: 40, 

Saturated Fat: 0g, 

Sodium: 84mg, 

Dietary Fiber: 2g, 

Total Fat: 1g, 

Carbs: 6g, 

Cholesterol: 0mg, 

Protein: 2g

Exchanges: 

Starch: 0.5

Carb Choices: 0.5

COTTAGE CHEESE VEGETABLE DIP

A kicked up vegetable dip made with onion, peppers, and mixture of cheeses.

Ingredients

16 oz cottage cheese
1 cup finely shredded mild cheddar cheese
3 tbsp plain yogurt, whole milk
2 tbsp horseradish
1/2 tsp black pepper
1/4 tsp salt
2 chopped green bell peppers , chopped
2 tbsp minced onion

Directions 1 In medium bowl, mix cottage cheese, cheddar cheese, yogurt, horseradish, pepper and salt.
2 Gently fold in green pepper and onion.
3 Cover and refrigerate until ready to serve.

Nutrition Facts
Makes 28 servings
Serving Size: 2 tbsp
Amount Per Serving
Calories	34.2
Total Carbs	1.5 g
Dietary Fiber	0.2 g
Sugars	1 g
Total Fat	2 g
Saturated Fat	1.3 g
Unsaturated Fat	0.7 g
Potassium	24.2 mg
Protein	2.9 g
Sodium	107.8 mg
Dietary Exchanges 1/4 Very Lean Meat

SPICY BEAN PATE'

SPICY BEAN PATE

Serves 16

1 15-ounce can chick peas, drained
1/4 cup water
1 tablespoon fresh lemon juice
1 cup sour cream
1 garlic clove, minced
1 teaspoon chicken bouillon granules
1 teaspoon chili powder
1/2 teaspoon hot pepper sauce
1/2 teaspoon cumin
1/8 teaspoon cayenne
Fresh parsley, small red pepper for garnish

Cooking Directions
Blend together all ingredients in a blender or food processor.

Pour mixture into a small bowl, cover and refrigerate for 2-4 hours.

Garnish with parsley and red pepper. Makes 2 cups.

Serving Suggestions
Pates don't have to be difficult to make. This is a easy addition to a appetizer buffet. Be sure to have plenty of crackers along with a vegetable relish tray.

Nutrition Facts
Calories 62 calories; 

Protein 2 grams; 

Fat 4 grams; 

Sodium 81 milligrams; 

Cholesterol 6 milligrams; 

Saturated Fat 2 grams; 

Carbohydrates 6 grams; 

Fiber 1 grams

HOMEMADE SALSA

HOMEMADE SALSA

A healthful, affordable recipe.

15 minutes
Serves: 6

1 cup fresh tomatoes, diced
1/2 cup corn kernels, fresh or frozen
1/2 cup onion, diced
1 Tbsp (or less) jalapeno peppers, chopped
2 Tbsp lime juice
2 cloves fresh garlic, finely diced

1. Combine all of the ingredients.

2. Serve with lowfat baked tortilla (corn) chips, or fresh veggies, cut up.

Nutrients per serving: 1/2 cup
Calories 33; 

Saturated Fat 0 g; 

Protein 1 g; 

Cholesterol 0 mg; 

Calcium 8 mg; 

Carbohydrate 8 g; 

Sodium 26 mg; 

Total Fat 0.4 g;

FAT-FREE CHERRY SPREAD

FAT-FREE CHERRY SPREAD

Yield: 3 cups

5+1 cherries, well drained -- 8 ounces (1 1/2 cups)
Nonfat cream cheese -- 1 pound (2 cups)
Ground cinnamon -- To taste
Ground nutmeg -- To taste

Drain cherries on paper towels before weighing them.

In an electric blender or food chopper, combine cherries and cream cheese.

Process until smooth.

Season to taste with cinnamon and nutmeg.

Use as a spread on crackers, bread or muffins.

Thin with cherry juice to serve over fruit or gelatin salads.

Nutrition information per tablespoon: 

13 calories, 

1 g protein, 

2 g carbohydrates, 

0 grams total fat (0% calories from fat), 

6 mg potassium 46 mg sodium.

TOMATO-GOAT CHEESE SPREAD

TOMATO-GOAT CHEESE SPREAD

Makes 12 servings.

2 8-ounce logs of plain goat cheese, room temperature
1/2 cup dried tomatoes, packed in oil, minced
8 fresh basil leaves, chopped
2 cloves garlic, minced
4 tablespoons chopped walnuts

Cooking Directions
In a medium bowl, mash goat cheese with other ingredients; blend well.

Pack into a serving bowl or crock.

Cover and refrigerate (can be made up to four days ahead); bring to room temperature before serving with crackers.

Serving Suggestions
Make this spread ahead of time to allow the flavors to marry. Serve with a variety of crackers for your guests to snack on during parties or before dinner.

Nutrition Facts
Calories 128 calories; 

Protein 8 grams; 

Fat 10 grams; 

Sodium 151 milligrams; 

Cholesterol 17 milligrams; 

Saturated Fat 6 grams; 

Carbohydrates 2 grams; 

Fiber 1 grams

PEPPERONI MUSTARD SPREAD

PEPPERONI MUSTARD SPREAD

Makes about 1 1/4 cups.
Serves approximately 20

3 1/2 ounces sliced pepperoni
1 tablespoon coarse-grained mustard
1 teaspoon lemon juice
2 ounces softened cream cheese
2 tablespoons snipped dill

Cooking Directions
In food processor blend pepperoni, mustard, lemon juice, cream cheese and dill.

Process, scraping down sides of bowl, until smooth.

Arrange spread in attractive serving bowl; place on tray surrounded by assorted crackers, sliced breads and vegetables.

Good choices for vegetables: sliced cucumbers, trimmed green onions, baby carrots, celery sticks, red pepper slices, trimmed radishes, jicama slices

Serving Suggestions
Interesting spreads are always a welcome--and carefree-- party appetizer. Prepare a day or two in advance and offer at cool room temperature with crackers, veggies and cocktail rye.

Nutrition Facts
Calories 40 calories; 

Protein 1 grams; 

Fat 3 grams; 

Sodium 125 milligrams; 

Cholesterol 5 milligrams; 

Saturated Fat 1 grams; 

Carbohydrates 0 grams; 

Fiber 0 grams

DRIED PLUM & CREAM CHEESE SPREAD

DRIED PLUM & CREAM CHEESE SPREAD

Prep Time: 15 Minutes
Servings: 16

Ingredients

1 8 ounce package cream cheese, softened*

1/3 cup finely chopped dried plums, divided

1/4 cup finely chopped walnuts, toasted

1 teaspoon cinnamon

1 to 2 tablespoons orange juice, to taste

1 tablespoon honey

Salt

Preparation
In bowl, combine cream cheese, dried plums, nuts, 1 tablespoon of the orange juice, honey and cinnamon; mix well.

Add remaining orange juice, if necessary, to reach desired consistency.

Season with salt, as desired.

To serve, spread onto toasted bagels, sliced apples, crackers or celery sticks.

Nutritional Information (per serving)
Calories 75
Cholesterol 16mg
Fat 6g
Sodium 42mg
Carbohydrates 4g
Protein 2g
Fiber 1g 

* Use fat free cream cheese for reduced fat
Reduced Fat Nutritional Information (per serving)
Calories 37
Cholesterol 3mg
Fat 1g
Sodium 68mg
Carbohydrates 5g
Protein 3g
Fiber 1g

CURRY CARROT & WHITE BEAN SPREAD

CURRY, CARROT AND WHITE BEAN SPREAD

Makes 16 servings

Ingredients: 

 2 cups water 

2 medium carrots, peeled and sliced 

2 tablespoons olive oil 

1/4 cup onion, chopped 

1 clove garlic, minced 

1/2 teaspoon curry powder 

1/4 teaspoon ground cumin 

1/2 cup canned white beans (Cannellini or navy beans), drained 

Salt, to taste (optional) 

Chopped cilantro for garnish (optional)

Directions:
1. Bring water to a boil in a small saucepan then add carrots and cook for about 7-8 minutes or until tender. Drain then set aside.

2. Heat oil in a small skillet over medium-high heat. Add onion, garlic, curry and cumin and cook until onion is tender (about 4-5 minutes.)

3. Place carrots and onion mixture in a food processor or blender then add beans and salt (if using.) Blend until smooth or to desired consistency.

4. Transfer to a bowl, garnish with cilantro and serve with your favorite crackers or bread slices.

Serving suggestions:
Spread on toasted French bread rounds or crackers or use as a dip for fresh vegetable sticks.

NUTRITION FACTS:
Serving Size: 1 tablespoon (20 g)
Servings Per Recipe: 16

Amount per serving
Calories 29
Calories from fat 16
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 3 mg
Total Carbohydrates 3 g
Dietary Fiber 1 g
Sugars 0 g
Protein 1 g

CARAMELIZED ONION & GREEN OLIVE TAPENADE

CARAMELIZED ONION AND GREEN OLIVE TAPENADE

Tapenade (French pronunciation: [tapənad]) is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provençal word for capers, tapenas (Occitan pronunciation: [taˈpenɔ]). It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.

Makes 3 cups

Ingredients: 

1 tablespoon olive oil

1 small onion, chopped

1/2 teaspoon dried thyme

4 garlic cloves, minced

1/4 cup dry white wine

2 tablespoons white wine vinegar

 2 cups pitted green olives

1/4 teaspoon freshly ground black pepper

Directions:
1. Heat olive oil in a small saucepan over medium heat. Add onion and cook for 7-8 minutes until softened, stirring occasionally.


2. Stir in thyme and garlic and cook for 2 minutes.


3. Add wine and vinegar, bring to a boil then reduce heat to low and cook for an additional 7 minutes or until most of the liquid evaporates, stirring occasionally.


4. Place onion mixture in a food processor then add the olives and black pepper. Process until smooth.

NUTRITION FACTS:
Serving Size: 1 tablespoon (14 g)
Servings Per Recipe: 28

Amount per serving
Calories 18
Calories from fat 15
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 228 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

BAKED SANTA FE DIP

Baked Santa Fe Dip

The fresh tomato topping provides a cool contrast to the spicy dip.

2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
1/2 cup light mayonnaise dressing or salad dressing
1 8-ounce can whole kernel corn, drained (3/4 cup)
1 4-ounce can chopped green chili peppers, drained
2 tsp finely chopped canned chipotle chili peppers in adobo sauce
1/4 tsp garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 Tbs snipped fresh cilantro
3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama
1 bag lightly salted tortilla chips or baked tortilla wedges


1 Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl. Spread mixture into a 9-inch quiche dish, shallow 1-quart casserole, or 9-inch pie plate. Cover and chill up to 24 hours. Combine tomato, green onion, and cilantro. Cover and chill up to 24 hours.
2 To serve, bake cheese mixture in dish in a 350 degree oven about 25 minutes or until heated through. Spoon tomato mixture in the center. Serve with vegetable dippers and tortilla chips. Makes 28 servings.

Servings: 28
Preparation time: 20 minutes
Cooking time: 25 minutes
Ready in: 45 minutes

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.


Amount Per Serving
Calories 69.00
Total Fat 5.00g
Saturated Fat 3.00g
Cholesterol 12.00mg
Sodium 137.00mg
Carbohydrates 2.00g
Protein 3.00g

ARTICHOKE DIP

Artichoke Dip 

Surround this chunky dip with pretzels for Christmas treats.

1 14-ounce can artichoke hearts, drained and finely chopped
1 8-ounce container dairy sour cream
1/2 cup chunky blue cheese salad dressing
1/4 cup snipped chives or finely chopped green onion tops
40 large pretzel rods, small pretzel knots, and/or melba toast rounds


1 Stir together chopped artichoke hearts, sour cream, salad dressing, and chives.
2 Place in serving bowl. Surround with pretzels and/or melba toast rounds for dipping.
3 Makes about 2-1/2 cups (40, 1-tablespoon servings).

Servings: 40
Yield: 2-1/2 cups

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.


Amount Per Serving
Calories 31.00
Total Fat 3.00g
Saturated Fat 1.00g
Cholesterol 4.00mg
Sodium 56.00mg
Carbohydrates 1.00g
Dietary Fiber 0.00g
Protein 1.00g