Ingredient: sugar

Naan Bread

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 Naan Bread
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Course Side Dish
Cuisine Indian
Prep Time 80 minutes
Cook Time 6 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Indian
Prep Time 80 minutes
Cook Time 6 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
  2. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl. Cover and let rise in a warm place until doubled. Preheat a skillet to medium heat.
  3. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
  4. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
  5. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.
Recipe Notes

Original recipe:  https://lilluna.com/homemade-naan-bread/

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Nutrition Facts
Naan Bread
Amount Per Serving
Calories 333 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 34mg 11%
Sodium 133mg 6%
Potassium 122mg 3%
Total Carbohydrates 55g 18%
Dietary Fiber 3g 12%
Sugars 1g
Protein 9g 18%
Vitamin A 3%
Vitamin C 1%
Calcium 2%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Enchiladas

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 Beef Enchiladas
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Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
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Instructions
  1. In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
  2. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
  3. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
  4. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
  5. In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
  6. As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
  7. Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
  8. Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
  9. Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
  10. Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
  11. Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
Recipe Notes

Original Recipes:  https://www.geniuskitchen.com/recipe/authentic-beef-enchiladas-523462

This was oddly bland.  Tasted a lot like onion, but that was actually about it.  I'm thinking less onion and need to infuse more chili flavor into the meat.  The shredded beef itself turned out pretty good (see Mexican Shredded Beef recipe), but all together it was just lacking.  That being said, it was fairly easy, and I think it's a good place to start, or if you aren't into or can't eat heavily spiced food it's good as is.  I'll be working on this again, I think.  (3.25.19)

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Nutrition Facts
Beef Enchiladas
Amount Per Serving
Calories 745 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 19g 95%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 119mg 40%
Sodium 933mg 39%
Potassium 146mg 4%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 34g 68%
Vitamin A 29%
Vitamin C 5%
Calcium 59%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
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Pastel de Leches Tres – Three Milk Cake

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 Pastel de Leches Tres - Three Milk Cake
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Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
  4. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  5. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
  6. Topping:
  7. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Recipe Notes

Original recipe:  https://www.cookingchanneltv.com/recipes/alton-brown/tres-leche-cake-1953815

For cake flour:  for each C of cake flour, use 1 C all-purpose minus 2 Tbsp, add 2 Tbsp cornstarch, sift together 5 times.  Yep, 5: ensures it's evenly mixed and well aerated.

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Nutrition Facts
Pastel de Leches Tres - Three Milk Cake
Amount Per Serving
Calories 607 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 188mg 63%
Sodium 237mg 10%
Potassium 168mg 5%
Total Carbohydrates 74g 25%
Sugars 60g
Protein 10g 20%
Vitamin A 22%
Vitamin C 1%
Calcium 23%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Bienenstich – Bee Sting Cake

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 Bienenstich - Bee Sting Cake
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Course Dessert
Cuisine German
Servings
servings
Ingredients
Course Dessert
Cuisine German
Servings
servings
Ingredients
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Instructions
  1. PASTRY CREAM:
  2. In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
  3. Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.)
  4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
  5. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
  6. Remove from heat and immediately whisk in the liqueur (if using) and vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
  7. Makes about 1 cup
  8. BRIOCHE DOUGH:
  9. In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F to 115 degrees F on an instant-read thermometer. Pour the mixture into bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes, until yeast is creamy/foamy.
  10. Transfer bowl to mixer stand and attach paddle (or hook) attachment. While mixing at low speed, gradually add eggs, all-purpose flour, sugar, and salt, and mix until blended.
  11. Gradually add all but 2 tablespoons of bread flour. Mix at medium speed until dough is smooth and elastic, about 5 minutes. Dough should not stick to sides of bowl; if it does, add some of all of remaining 2 tablespoons of bread flour until dough cleans sides of bowl.
  12. Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into dough. (Dough will be very soft.) Transfer dough to a work surface and knead by hand a few times to ensure that butter is completely incorporated into dough. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1 1/2 to 2 hours, until it has doubled in volume.
  13. Punch dough down to deflate it, and knead it a few times. Return dough to bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). Dough should have doubled in volume. If it hasn't, let it stand at room temperature until it has. (NOTE: I made the dough the night before.)
  14. Butter bottom and sides of a 9” spring-form pan. Shape dough into a ball and arrange it, smooth side up, in center of pan. Flatten ball gently with your palm until it covers bottom of pan. Cover pan and let dough rise until it is puffed, about 1 hour.
  15. HONEY-ALMOND TOPPING:
  16. Combine the butter, sugar, honey, and salt, and bring to a gentle boil on the stovetop.
  17. Remove from the heat, and stir in the almonds. Evenly pour over the dough and place the pan on a parchment (or foil) covered baking sheet.
  18. Position a rack in center of oven and preheat oven to 350 degrees F about 22-25 minutes, until golden brown and bubbly.
  19. Place on a cooling rack, and allow to cool four 10 minutes. Remove from the Springform Pan and allow to cool completely.
  20. ASSEMBLY:
  21. Using a serrated knife, cut the cake in half. I place the cake on a rotating cake stand, and being by rotating the cake and creating a cut line midway through the cake. Continue rotating, allowing the knife to cut deeper until the cake is completely sliced in half.
  22. Spread the pastry cream, leaving a narrow edge. Gently replace the top layer of the cake. Serve with coffee or tea.
Recipe Notes

RECIPE NOTES NOTE: I make the pastry cream and prepare the dough a day of ahead of time.

You can use vanilla bean rather than vanilla extract for the custard, just put the bean in the milk to bring it to almost a boil.  Then, scrape out seeds, and add the seeds into the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.)

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Nutrition Facts
Bienenstich - Bee Sting Cake
Amount Per Serving
Calories 378 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 118mg 39%
Sodium 156mg 7%
Potassium 85mg 2%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 20g
Protein 8g 16%
Vitamin A 11%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

White Cloud Icing

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 White Cloud Icing
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Use a stand mixer. It will change your life. You can make this using a hand mixer, but it just takes time. In a clean bowl (any grease on your bowl or utensils will ruin the icing, egg whites hate grease!), beat the egg whites and salt on high speed until foamy.
  2. With the mixer still running, slowly add the sugar. Beat mixture until soft peaks form (when you pull the mixer out of the white mixture you should get a little point that bends over).
  3. Bring the corn syrup to a boil over medium heat in a small saucepan. When the corn syrup comes to a boil, remove from heat. Slowly pour the hot corn syrup into the egg mixture while your mixer is mixing on high. Beat the mixture until stiff peaks form, about 5 minutes. Add the vanilla and mix to combine.
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Nutrition Facts
White Cloud Icing
Amount Per Serving
Calories 54
% Daily Value*
Total Fat 0.01g 0%
Sodium 43mg 2%
Potassium 6mg 0%
Total Carbohydrates 13g 4%
Sugars 7g
Protein 0.4g 1%
* Percent Daily Values are based on a 2000 calorie diet.

Orange Cinnamon Rolls

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 Orange Cinnamon Rolls
This recipe is for my bread machine, adapted slightly from the book that came with it, from West Bend.
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Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Add milk, egg and butter to bread machine pan.
  2. Add bread flour, 3 Tbsp sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners.
  3. Make a well in the center of dry ingredients; add yeast. Lock pan into bread maker.
  4. Program for dough. Start bread maker. When done, unlock pan from bread maker. Place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes.
  5. Roll dough into a rectangle, about 15' x 10'. Spread 1/2 C melted butter over dough to within 1" of edges. Then sprinkle 1/4 C sugar and cinnamon evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12" long, evenly shaped roll. With a knife or thread of dental floss, cut roll into 1" pieces. Place rolls into greased 13" x 9" baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.
  6. Bake in preheated 375F oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes.
  7. While cooling, make glaze by mixing confectioner's sugar with orange juice, stirring until smooth. While the rolls are still warm, drizzle glaze over top of rolls as evenly as possible. I left them in the pan, but you can cut them apart and remove from pan, whatever you prefer.
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Nutrition Facts
Orange Cinnamon Rolls
Amount Per Serving
Calories 566 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 19mg 6%
Sodium 157mg 7%
Potassium 45mg 1%
Total Carbohydrates 119g 40%
Dietary Fiber 0.01g 0%
Sugars 68g
Protein 10g 20%
Vitamin A 8%
Vitamin C 4%
Calcium 3%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Ultimate Bourbon Maple Bacon Chocolate Cake

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 Ultimate Bourbon Maple Bacon Chocolate Cake
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Servings
servings
Ingredients
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Instructions
  1. Cook bacon according to package instructions. Allow to cool and chop cooked bacon into small pieces.
  2. Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
  3. In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
  4. In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
  5. Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla extract and sour cream.
  6. Alternate adding the flour mixture and the bourbon. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the bourbon. Repeat with remaining flour mixture and remaining bourbon.
  7. Pour batter in the greased coated bundt cake pan. Bake at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  8. Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
  9. For the glaze:
  10. Sift powered sugar. The step is necessary to create a smooth glaze.
  11. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
  12. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth.
  13. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
  14. This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
  15. Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
  16. Gently pour glaze over cake. Sprinkle with bacon pieces.
Recipe Notes

Original Recipe:  https://beyondfrosting.com/2015/01/14/bourbon-maple-bacon-chocolate-cake/

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Nutrition Facts
Ultimate Bourbon Maple Bacon Chocolate Cake
Amount Per Serving
Calories 1278 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 26g 130%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 219mg 73%
Sodium 705mg 29%
Potassium 485mg 14%
Total Carbohydrates 173g 58%
Dietary Fiber 10g 40%
Sugars 106g
Protein 24g 48%
Vitamin A 23%
Calcium 9%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.

Spice Cake with Orange Butter Frosting

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 Spice Cake with Orange Butter Frosting
I found these amazing recipes in The Encyclopedia of Cooking from 1948, a Christmas present from my mom. Thanks, mom!
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. For Cake: Sift the flour, measure and resift 3 times with the baking powder and salt. Combine the spices and mix thoroughly with boiling water. Cream the butter until soft and smooth, blend in 3/4 C of the sugar, and add the beaten egg yolks. Beat until light and fluffy. Stir in spice mixture; then add flour mixture and milk alternately, beginning and ending with flour and beating until smooth after each addition. Beat egg whites, add remaining 1/4 C sugar, and continue beating until very stiff; fold into batter. Turn into two 8-inch cake pans which have been lined with thin plain paper in bottom. Bake in a moderate oven (350F) for about 25 minutes, until springy when pressed lightly with the finger tips. Cool 5 minutes before removing from pans and then turn out and cool thoroughly on cake racks. Put together with orange frosting.
  2. For Frosting: Cream butter until very soft and smooth; then add sugar gradually, creaming thoroughly. Add salt and orange rind. Gradually work in the orange juice using just enough to produce a smooth spreading consistence. Spread on cake (Sufficient for two 8-inch layers)
Recipe Notes

To make cake flour:  For 2 C cake flour,  mix 1 3/4 C all-purpose flour and 1/4 C corn starch.

I discovered that I had no round cake pans, so I ended up making a single layer cake in a 10" spring form pan.  Still took about 25 minutes, maybe closer to 30 in my oven, but the temperature was a bit less according to my oven thermometer.

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Nutrition Facts
Spice Cake with Orange Butter Frosting
Amount Per Serving
Calories 722 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 101mg 34%
Sodium 298mg 12%
Potassium 59mg 2%
Total Carbohydrates 131g 44%
Dietary Fiber 0.3g 1%
Sugars 88g
Protein 6g 12%
Vitamin A 15%
Vitamin C 2%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Roll Dough

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 Sweet Roll Dough
The basic magic dough to create a glamorous coffee cakes, such as Swedish Tea Ring, and Stollen, as well as dinner and luncheon rolls in many interesting shapes.
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 90 minutes
Servings
slices
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 90 minutes
Servings
slices
Ingredients
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Instructions
  1. Mix the dry yeast with 2 C flour, the sugar and salt. Heat milk and water to 110-115F; add to flour mixture with egg and shortening. Mix until smooth. Add enough flour to make a dough that is easily handled.
  2. Turn onto lightly floured board and knead until smooth (about 5 minutes). Round up in greased bowl, cover with a cloth and let ruse in warm place about 25 minutes.
  3. Punch down and shape. Let rise and bake as directed in specific recipes.
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Nutrition Facts
Sweet Roll Dough
Amount Per Serving
Calories 177 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.3g
Cholesterol 11mg 4%
Sodium 126mg 5%
Potassium 83mg 2%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 3g
Protein 5g 10%
Vitamin A 3%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Rum Cake

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 Rum Cake
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Prep Time 30 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Grease generously and slightly flour bundt pan. Sprinkle chopped nuts (if you used) in bottom. P:lace all other cake ingredients in bowl and mix well at medium speed on electric for 5 minutes. Bake at 350F for 1 hour Cool cake in pan for 20 minutes, then frost.
  2. Frosting: Put all ingredients saucepan and bring to a boil; boil for 1 minute. Pour over cake in pan; leave in pan until completely cool, then turn upside down on cake plate.
Recipe Notes

This can also be made as a chocolate rum cake simply by swapping the yellow cake mix with chocolate cake mix, and the vanilla pudding for chocolate pudding. Get the driest possible cake mix, again, so that the syrup will soak in. (I haven't tried this yet, but I plan to for birthdays! (6.25.20))

If you can't find a super dry generic cake mix, try changing the syrup ingredients to 1/4 C each of water and rum.  (I haven't tried this yet - I found a great dry mix, for the yellow cake at least. (6.25.20))

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Nutrition Facts
Rum Cake
Amount Per Serving
Calories 381 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 69mg 23%
Sodium 320mg 13%
Potassium 44mg 1%
Total Carbohydrates 46g 15%
Dietary Fiber 0.4g 2%
Sugars 34g
Protein 3g 6%
Vitamin A 5%
Vitamin C 0.1%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.