Bluberry banana bread from Paula Deen

Bluberry banana bread from Paula Deen

Ingredients :
1 cup butter, softened
1 1 / 2 cups sugar
4 large eggs
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups ripe bananas, mashed
1 cup frozen blueberries
1/2 cup coconut
1 tsp. coconut extract, if desired

Methode :
Preheat oven to 350 ° F. Grease and flour two 9x5x3-inch loaf pans.

In a medium bowl and with mixer at medium speed, cream the butter and sugar until thick. Add eggs, one at a time, beating well after each addition. Enter the flour, baking soda, and salt, stirring well. Add the bananas, stir until smooth, put the batter into the pan.

Bake for 1 hour, or until they look cooked. Chill loyang on wire rack for 10 minutes, remove from pan.

Olive bread recipe

Olive bread recipe

Material:
2 1 / 4 teaspoon dry yeast
2 1 / 2 cup water, divided 2
2 1 / 2 cup flour filtered
2 1 / 2 cup whole wheat flour
1 1 / 2 teaspoon salt
1 cup black olives + olive oil for garnish, after the dry cake
1 / 4 cup chopped fresh rosemary + rosemary for garnish
Olive oil
Sea salt or kosher salt for garnish

Methode:
1) Dissolve yeast in 1 / 2 cup water.
2) Combine the flour and wheat flour in a large bowl. Whisk in the salt. Add the yeast is mixed well. Add 1 1 / 2 to 2 cups of reserved water, adding enough to form a strong dough.
3) Turn the batter into the board wrote powders were lightly; knead for several minutes, adding flour if dough is very sticky. Allow 10 minutes. Continue kneading until dough is smooth shape.
4) Place in oiled bowl, cover and let rise until double the size, about 1 hour. Back to the reply given the board a light powder and knead in the olives and rosemary. Flatten dough and press into a 9 x 12-inch baking pan. Cover and let rise until doubled in height, about 45 minutes.
5) Preheat the oven to 375 degrees F. Brush the dough with olive oil. Tap olive and rosemary to the dough surface. Sprinkle with sea salt. If desired, make the dough with finger grooves on the edge. Bake until golden brown, about 20 to 25 minutes. Serve warm.
If you like you can add soup or salad. Good luck.

Indonesian Special Food Kare Ayam

Indonesian Special Food Kare Ayam

Ingredients:
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml coconut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar

Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt

Directions:
- Boil chickens until are just tender, discard the excess fat
- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
- Add paste, galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste
- Cook for another 10 minutes, stirring occasionally
- Remove from heat

Garnish:
- Cabbage, thinly slice
- Bean sprouts, soak in hot water about 30 seconds, drained
- Emping crackers
- Spring onion, thinly chopped
- Celery leaves, thinly chopped

Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketcap manis)
stir well, ready to serve.

Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce

Fruity Couscous Salad

Fruity Couscous Salad
Serves 4

* 1/4 cup pineapple juice (saved from canned pineapple, below)
* 1/4 cup water
* 1/3 cup couscous
* 1/3 cup dried cranberries
* 1/3 cup raisins
* 1 cup canned chunk pineapple, packed in juice
* 1/4 cup chopped green onions
* 2 tablespoons light raspberry vinaigrette

1. In a small saucepan, bring the pineapple juice and water to a boil.
2. Add the couscous, cranberries and raisins. Cover pan and turn off heat. Steep for 5 minutes.
3. Fluff couscous with a fork, and place into a mixing bowl to cool for 10 minutes.
4. Add remaining ingredients and stir to combine.
5. Mold the couscous salad in a 1/2-cup measuring cup. Unmold onto salad plate.

California Avocado Grapefruit Salad

California Avocado Grapefruit Salad

2 large avocados
2 ruby red grapefruit (or other sweet variety)
Poppy seed dressing (brand of your choice)
Lettuce leaves

1. Peel and slice avocados. Section grapefruit, removing pulp.
2. Toss avocados and grapefruit with dressing (about 1/3 cup).
3. Serve on lettuce leaves.
4. Optional: As shown in the photo, you can add orange slices and garnish with fresh citrus peel and a sprig of mint before serving.

Rainbow Seafood Pasta Salad

Rainbow Seafood Pasta Salad

Ingredients :
60g pasta shells – cooked and drained well
4 large prawns – cooked and peeled, cut each prawn into 4 portions
1 medium size tomatoes - removed seeds and chopped into cubes
½ ear of large sweet corn – steamed or boiled, kernel removed from cob
1 small Japanese cucumber – removed seeds and chopped into cubes
Handful of black raisins and sunflower seeds
A few leaves of baby butterhead (cut into strips)

Dressing (thousand islands sauce):
4 tbsp mayonnaise
2 tbsp tomato ketchup
2 tsp lemon juice (start with 1 tsp)
2 drops of Tabasco sauce (optional)
Dash of pepper
Sugar or salt (if necessary)
1 tbsp extra virgin olive oil (for mixing later)

Methods :
1) Bring a large saucepan of water to the boil. Add the pasta and follow the cooking instructions on the packet. Drain well and leave to cool.
2) Prepare the dressing, cover with cling wrap and keep in the fridge.
3) Prepare all the ingredients.
4) Put all the ingredients into a salad bowl and mix well with the dressing. Alternatively, you can divide the ingredients between the serving bowls and then drizzle over the dressing. Serve and enjoy!

Angel Food Cake Recipe

Angel Food Cake Recipe

Ingredients :
1 cup cake flour
12 large egg whites
3/4 cup sugar
2 tablespoons sugar
1 1/2 teaspoons cream of tartar
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup sugar

Preparation :
1. Separate the eggs in a glass - don’t get any egg yolk in the whites!
2. Use an angel food cake pan, without greasing it.
3. Preheat the oven to 375° F.
4. Sift the cake flour and 3/4 cup plus 2 tablespoons sugar; set aside.
5. Combine the vanilla and almond extract in a small bowl; set aside.
6. Beat the egg whites, cream of tartar and salt until it forms peaks.
7. Slowly add the other 3/4 cup of sugar, then beat on high until stiff peaks form.
8. Beating on low, slowly add the flour mixture and extracts.
9. Make sure you fold in the sides and bottom of your mixing bowl.
10. Spoon into the angel food cake pan.
11. Move a knife through the batter to remove any air pockets that may form.
12. Bake for about 30-35 minutes (or until the top springs back when lightly touched with a finger).
13. Invert the pan onto a tin funnel to cool completely.
14. To remove the cake from the pan, firmly spank the sides of the pan (you could also use a knife, but this sometimes tears the sides of the cake).
15. Invert the cake onto a serving plate, then take the knife to the top and gently cut the cake away from the pan insert, and just give the cake a gently but firm tap or downward shake on to the plate.
16. You can add whipped cream, strawberries, peaches or any other fruit you like to this cake.

Cran-Apple Pie Recipe

Cran-Apple Pie Recipe

4 cups fresh apples
2 cups fresh cranberries
3/4 cups sugar
1 Tbsp. flour

Combine apples and cranberries in a large bowl, toss with sugar and flour and set aside.

Pie Crust Recipe

2 cups all-purpose flour
1/2 tsp. salt
2/3 cup shortening
6 Tbsp. cold water

Combine flour and salt, cut in shortening until mixture is crumbly. Add water and mix well. Divide dough in half. On a lightly floured board roll out dough about 12 inches round. Roll up pastry on rolling pin and roll out into pie plate. Roll out second piece of dough and cut out shapes.

Pour fruit into pie shell and place cut-outs on top, sealing at edges. Brush with milk, sprinkle with sugar. Bake about 45-50 minutes, or until crust is lightly browned and fruit is tender.

Panda Bread Recipe

Panda Bread Recipe

Ingredients:
600g loaf (206 x 108 x100h)
230g bread flour
70g cake flour
30g sugar
milk + 1 yolk = 210g (I used skim milk)
4.5g salt
18g unsalted butter (I used 20g)
4g yeast
8g green tea powder dissolved in 10g boiling hot water
8g cocoa powder dissolved in 8g boiling water

Method:
1. Heat up milk and yolk to temperature of 38℃. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
3. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea.
4. Add chocolate to the 75g dough and knead till the color is even. Add green tea mixture to the 280g dough and knead till color is even. (I did this step manually).
5. Prove all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 - 40 minutes.
6. Punch air out of dough and prove for another 20 - 30 minutes.
7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes. (Refer to photo guide in Step (7) in TARO's site).
8. Fill the hollow of the eyes with 30g plain dough. (Refer to photo guide in Step (8) in TARO's site).
9. Roll remaining plain dough over the patterned dough. (Refer to photo guide in Step (9) in TARO's site).
10. Divide the remaining chocolate dough into 2 pieces (17.5g each) for the ears. (Refer to photo guide in Step (10) in TARO's site).
11. Use 70g of the green tea dough to fill up the hollow between the ears. (Refer to photo guide in Step (11) in TARO's site).
12. Wrap the rest of the green tea dough all around the patterned dough. (Refer to photo guide in Step (12) in TARO's site)
13. Place dough into a well-greased loaf pan and cover it with a lid and prove for 50 - 60 minutes in an enclosed area eg. microwave oven.
14. Bake at 200℃ for 25 – 30 minutes.

Traditional Amish Bread Recipe

Traditional Amish Bread recipe

Ingredients:
4 3/4 - 5 1/4 cups unbleached all-purpose flour
1 1/3 cups milk
2 large eggs
3 tablespoons unsalted butter (or margarine)
2 1/4 teaspoons fast-rising yeast
3 tablespoons white sugar
1/2 teaspoon salt

Preparation:
1. In a large bowl, combine the yeast with two cups of the flour.
2. In a small saucepan, heat the milk, butter, sugar and salt to 120-130 degrees F.
3. Slowly add the milk mixture to the flour mixture, beating well.
4. Add the eggs and beat well.
5. Slowly add the remaining flour, 1/2 cup at a time, until the dough is moderately stiff.
6. Knead dough until smooth and elastic, using a stand mixer with dough hook at medium speed for about 2 - 3 minutes (or 6 - 8 minutes by hand, on a lightly floured board).
7. Place the dough into a lightly oiled bowl, turning once to coat.
8. Cover the bowl with a warm cloth that is slightly damp; let rise for about 30 - 40 minutes (or until it doubles its size).
9. Punch down and divide in half; cover the portions with the cloth and let rest for about 10 minutes.
10. Shape the dough into 2 loaves and put into greased loaf pans.
11. Let rise again until double.
12. Bake in a pre-heated oven at 375 degrees F, for about 25 - 30 minutes.
13. Remove from pans and cool completely on a wire rack; when completely cool, wrap and store in a cool, dry place.

Lemon Cream Cheese Frosting

Lemon Cream Cheese Frosting

Ingredients :
90g cream cheese, softened
45g butter, softened
210g icing sugar, sifted
1 1/2 tsp lemon juice

Method :
1. Beat cream cheese and butter until creamy.
2. Add sugar in batches and beat well.
3. Add lemon juice and beat until well combined, and frost cake.

Banana and Coconut Cake

Banana and Coconut Cake with Lemon Cream Cheese Frosting

Ingredients :
125g butter, softened (if using unsalted butter, add 1/4 tsp salt)
330g sugar
280g very ripe, mashed banana
1/2 tsp vanilla extract
2 large eggs
100ml buttermilk
225g self raising flour
1/2 tsp bicarbonate of soda
1/2 cup dessicated coconut (this is optional - only my addition to the recipe)

Method :
1. Preheat oven to 160 deg C. Grease and line a 22cm pan or line a muffin tin with cupcake pans.
2. Mix butter, sugar, banana, vanilla and eggs until well blended.
3. Add buttermilk and pulse to combine.
4. Sift flour, salt (if using), and bicarbonate of soda. Add to the banana batter and mix well.
5. Fold in coconut.
6. Pour onto baking tin or muffin tin. Bake for 50-60 minutes if using a baking tin, or 25-30 minutes if using a muffin tin.
7. Leave cake to cool before icing with cream cheese frosting.

Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie (Makes approximately 16 slices)

Brownie

Ingredients :
185g butter, melted
1/4 cup cocoa powder, sifted
1 cup caster sugar
2 eggs
1 cup all purpose flour, sifted
Cheesecake
285g cream cheese, softened and chopped
4 1/2 tb sps caster sugar
2 eggs

Method :
1. Preheat oven to 160 deg C. Line a 20cm (8in) tin with non-stick baking paper.
2. Mix butter, cocoa, sugar, eggs and flour together until smooth. Pour on prepared tin.
3. On a separate bowl, process cream cheese, sugar, and eggs until smooth.
4. Now, I didn’t follow the recipe which said to put spoonfuls of the cheesecake mixture on top of the chocolate mixture and swirl with a butter knife. I just placed the whole motherload of cheesecake mixture on top of the chocolate and popped it in the oven.
5. Bake for 45-50 minute. Cool in tin.
The second cake is a good old Banana cake with dessicated coconut, topped with lemon cream cheese frosting

Cider Apple Christmas Cake

Cider Apple Christmas Cake

Ingredients :
600g raisins
375g dried figs or prunes, chopped
350g glace cherries
2 small dessert apples (120g) peeled, cored and grated
700ml scrumpy (or other cider)
4 level tsp mixed spice
200g unsalted butter, softened
175g dark soft brown sugar
3 large eggs
150g ground almonds
275g plain flour
2 level tsp baking powder

Method :
1. A day before baking the cake, preheat the oven to 180C (160C fan-assisted)/350F.
2. Put the fruit, scrumpy and spice in a casserole, cover with foil and bake for an hour and a half. Remove the foil for the last 15 minutes.

3. Cover, and leave on a worktop overnight. You should be left with plump fruit and little juice.

4. Next day, double or triple line a 20-25cm square deep cake tin with baking parchment.
5. Beat the butter and sugar, beat in the eggs, then fold in the fruit and nuts.
6. Sift the flour and baking powder, and beat through.
7. Spoon into the tin (decorate the top with nuts if you like).

Cover with foil and bake at 160C (150C fan-assisted)/325F for 40 minutes, then remove the foil and bake for 40 minutes more until a skewer comes out clean.

Christmas Cake Notice

Christmas Cake Notice

Ingredients :
2 pounds pitted prunes
2 pounds raisins
10 oz currants
11 oz mixed peel
13 oz glazed cherries
1 (750 ml) bottle dark rum
1/2 bottle (375 ml) sweet port wine
1 + 1/2 cups brown sugar

Method :
1. Grind/blend the fruits along with the sugar, in batches, using the rum and wine to moisten.
2. If you are using a blender, pour some of the liquid into the blender first before adding fruits, this way, the fruits would start grinding immediately and not clog up the blade. Use the pulse button. If you find that your fruits have become really thick in the blender and not moving, add more rum so that it will move easily or consider taking out some of the fruits. It is very important not to over crowd your blender as this forces the engine to work harder and can burn out.
3. If you are using as food processor, do the opposite, add the fruits first then the liquid. You can opt to start whizzing the fruits and then pour in the rum and wine through the opening at the top of the food processor.
4. Feel free to add some extra rum or wine to the entire mixture before bottling it.
5. Store in a sterilized glass or plastic bottle with an air-tight lid and place on your counter top or a cupboard.
6. Adding more prunes to the mixtures enables your cake to turn out really dark without having to add burnt sugar or any other dark coloring as many people do. However, do what makes you comfortable.

Raw Tuna Sushi

Raw Tuna Sushi

Ingredients :
* 1 cup almonds
* 1 clove garlic
* 1 tablespoon sunflower oil
* 1 dash cayenne (or as much as you want)
* 1½ tablespoons lemon juice (or juice of 1/2 a lemon)
* ⅛ cup nori shreds, soak in the lemon juice
* 1 slice large sheet of nori
* 1 cup buckwheat sprouts, soaked, sprouted and allowed to dry
* ¾ cup cauliflower
* 1 teaspoon nama shoyu (i used tamari)
* ⅛ cup dates (i used about 3 dates)
* 1 teaspoon apple cider vinegar
* 2 pinches salt
* 6 slices avocado (about 1/4 avo)
* ⅛ cup rocket salad/rucola/arugula

Preparation :
So, for the ‘rice’, you need to first blitz in the food processor or blender the buckwheat sprouts. Make sure they’re dry so that it turns into a chunky buckwheat flour. Put that into a bowl. Then do the same with the cauliflower. Put that in the same bowl. Now put the dates, vinegar, salt and soy sauce in the blender and try to blend it to a paste. Mine stayed quite chunky but it’s fine. Add the date mixture to the buckwheat and cauliflower and mix well. It should be quite sticky. If not, add more vinegar or soy. That’s your rice.

Now for the tuna. This recipe is basically the tuna recipe created by James the raw (http://www.goneraw.com/recipes/1908-tuna-salad-sandwiches-) You blitz up the almonds till they’re quite fine. Then add the garlic (chopped), the nori shreds with lemon juice, salt, cayenne, and…that’s it. Whizz it all up. You will probably have to use a spatula to get it all in and mixed around. So, that’s the tuna.

Now, assembly. I’ve never rolled sushi b4 so this is just how I did it and can surely be done better. I first put the rice onto the large nori sheet and spread it over the whole sheet, not right to the edges though. Then layer on the rocket salad and also the avocado. Add a dash of soy sauce also. Then sblodge on the tuna. Roll up the nori roll and dab the edges with soy sauce so that it sticks. Turn the big fat nori roll so that the edges are underneath and slice ‘bite size’ chunks with a sharp knife. I say bite size in quotes because they don’t fit into MY mouth. It may be better to halve the nori sheet and spread the rice and tuna only half as thick. But, I’m just telling y’all how I did it. Anyway, they come out looking like California Rolls.

Vietnam Food Recipe

Beef Pho

Ingredients :
1 kg (2 lb) Beef shin bones
350g Gravy beef
6 cm Thinly sliced fresh ginger
1 teaspoon Salt or to taste
2.5 liters Water
2 tablespoons Fish sauce
400g Thick fresh rice noodles
150g Rump steak, thinly sliced
3 Spring onions, finely chopped
1 medium Onion, very thinly sliced
Herbs & Spices
6 Peppercorns
1 Cinnamon stick
4 Cloves
6 Coriander seeds

Toppings
Chopped red chilli, bean sprouts, fresh purple basil leaves, chopped spring onion, thin lime wedges, fresh coriander leaves.

Method :
Place the bones, gravy beef, ginger, salt and water in a large pan.
*Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours.
*Skim off any scum that forms on the surface.
*Add in the herbs & spices like peppercorns, cinnamon, cloves, coriander seeds and fish sauce. Then cook for another 40 minutes.
*Remove the gravy beef and set it aside to cool.
*Drain the stock, reserving all the liquid and discarding the bones and spices; return the liquid to the pan.
*When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside.
*Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart.
*Drain the noodles well and divide them among large individual soup bowl.
*Arrange the toppings on a platter in the center of the table.
*Bring the beef stock to a rapid boil. Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles.
*Ladle the boiling stock over the top, sprinkle over the spring onion, and onion slices and serve.
*Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.

Rainbow Seafood Pasta Salad

Rainbow Seafood Pasta Salad

Ingredients :
60g pasta shells – cooked and drained well
4 large prawns – cooked and peeled, cut each prawn into 4 portions
1 medium size tomatoes - removed seeds and chopped into cubes
½ ear of large sweet corn – steamed or boiled, kernel removed from cob
1 small Japanese cucumber – removed seeds and chopped into cubes
Handful of black raisins and sunflower seeds
A few leaves of baby butterhead (cut into strips)

Other ingredients you may consider :
- small tomatoes (ie cherry or roma tomatoes), carrot, avocado, lettuce leaves, cooked egg, pine nuts, chicken (instead of prawn), tofu (instead of prawn for vegetarian)

Dressing (thousand islands sauce) :
4 tbsp mayonnaise
2 tbsp tomato ketchup
2 tsp lemon juice (start with 1 tsp)
2 drops of Tabasco sauce (optional)
Dash of pepper
Sugar or salt (if necessary)
1 tbsp extra virgin olive oil (for mixing later)

Methods :
1) Bring a large saucepan of water to the boil. Add the pasta and follow the cooking instructions on the packet. Drain well and leave to cool.
2) Prepare the dressing, cover with cling wrap and keep in the fridge.
3) Prepare all the ingredients.
4) Put all the ingredients into a salad bowl and mix well with the dressing. Alternatively, you can divide the ingredients between the serving bowls and then drizzle over the dressing. Serve and enjoy!

Turkey Meatballs

Turkey Meatballs

Ingredients :
1 1/2 lbs. lean ground turkey or chicken
1/2 cup finely chopped onion
1 egg, lightly beaten
1 cup breadcrumbs
2 T. fresh parsley, finely chopped
2 T. fresh basil, finely chopped
2 T. fresh oregano, finely chopped
2 cloves garlic, passed through a garlic press
1 tsp. sea salt
1 tsp. freshly ground black pepper

Directions :
1. Preheat oven to 400 degrees.

2. In a large bowl, place egg and breadcrumbs or oat bran. Add spices and mix well. Add remaining ingredients and mix well. Using an ice cream scoop make meatballs and place on prepared cookie sheet. Place in hot oven and bake for 20 minutes or until golden.

Nutritional facts per serving:

Calories: 170 - Calories from fat: 24 - Protein: 30g - Carbs: 11g - Dietary fiber: 2g - Sugars: 0.8g - Fat: 2g - Sodium: 327mg

Biscotti with Raisins and Almonds

Biscotti with Raisins and Almonds

Ingredients :
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 tsp. baking powder
4 T. Olivina or reduced-fat margarine
3 egg whites
1 tsp. vanilla extract
1 tsp. almond extract
1/4 cup finely chopped almonds
1/4 cup finely chopped dates or other dried fruit
Cooking spray

Directions :
1. Preheat oven to 350 degrees. Combine dry ingredients. Stir to mix well. Use a pastry-cutter to cut in the margarine until the mixture has the texture of coarse oatmeal. Stir in the egg whites and extracts. Fold in almonds and dates.

2. Turn the dough onto a lightly floured surface and shape into two 9″ x 2″ logs. Coat a baking sheet with nonstick cooking spray or line it with parchment paper. Place the logs on the sheet. Allow four inches of space between each log for spreading. Bake for about 25 minutes or until lightly browned.

3. Cool the logs at room temperature for 10 minutes. Using a serrated knife, slice the logs diagonally into half-inch-thick slices.

4. Place the slices on an ungreased baking sheet in single layer, cut side down. Return to 350 degree oven for 18-20 minutes, or until dry and crisp. Turn the slices over after 10 minutes. Let cool completely. Serve or store.

Nutritional Value Per Serving:
Calories: 47 - Calories from fat: 18 - Protein: 1g - Carbs: 6g - Dietary fiber: 0.3g - Sugars: 3g - Fat: 2g - Sodium: 6mg