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Chicken la Fea

PER SERVING (entire recipe): 219 calories, 6.5g fat, 560mg sodium, 0g carbs, 0g fiber, 0g sugars, 37g protein -- PointsPlus™ value 5*

Yes, fea means "ugly" in Spanish. We're facing facts here... This dish is DELICIOUS -- but pretty it ain't!

Ingredients:
One 5-ounce raw boneless skinless lean chicken breast cutlet
3 fresh basil leaves
2 slices center-cut bacon or turkey bacon
Spices: salt, black pepper

Directions:
Preheat oven to 375 degrees.

Spray a baking pan with nonstick spray. Season chicken with a dash each of salt and pepper. Lay basil evenly on top of the chicken. Wrap bacon around the basil-topped chicken. If needed, secure with toothpicks.

Bake in the oven until chicken is fully cooked, about 20 minutes.

Set oven to broil, and broil until bacon is crispy, about 4 minutes.

Remove toothpicks, if using. Serve and enjoy!

MAKES 1 SERVING

Fettuccine Hungry Girlfredo Veggie Explosion!

PER SERVING (entire recipe): 151 calories, 4.5g fat, 407mg sodium, 20g carbs, 7g fiber, 7g sugars, 9g protein -- PointsPlus™ value 4* Ingredients: 1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute 1/2 cup small broccoli florets 1/2 cup red pepper chunks 1/2 cup large zucchini chunks 1 or 2 wedge The Laughing Cow Light Original Swiss cheese 1 tbsp. fat-free sour cream 2 tsp. reduced-fat grated parmesan-style topping salt and pepper, to taste Optional: garlic powder, chili powder Directions: Place all the veggies in a medium-sized microwave-safe bowl with 2 tbsp. of water. Cover bowl and microwave for 2 - 3 minutes (until veggies are fully steamed and tender). Drain water and set aside. Drain and rinse noodles well. Dry noodles thoroughly (use paper towels to soak up as much moisture as possible), and then use a knife or kitchen shears to slice them up a bit. Next, place noodles in a microwave-safe bowl, and top them with the cheese wedge, sour cream, and parm topping. Then microwave for one minute. Stir well, and then microwave for one additional minute. Mix in the veggies, and season well with salt and pepper. If you like, add some garlic powder and/or chili powder. Enjoy!! MAKES 1 SERVING

Source: Hungry girl (love her) Fettuccine Alfredo YOUR WAY... We LOVE using Tofu Shirataki noodles in our Fettuccine Alfredo recipes -- you get the lowest calorie counts and PointsPlus™ values with them. But we know not everyone digs those low-cal noodles as much as we do. So here's everything you need to know if you wanna swap out the Tofu Shirataki for some FiberGourmet Light Pasta or whole wheat fettuccine...

Fettuccine Hungry Girlfredo!

(81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, <1g Sugars, 4g Protein = 1 Point!!!)

This recipe will rock your world.  Share it with everyone you know...ASAP! 

Ingredients: 1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles 1 or 2 Wedges The Laughing Cow Light Cheese 1 teaspoon Fat Free Sour Cream 2 teaspoons Kraft Reduced Fat Parmesan Cheese Salt & Pepper (if desired) Rinse fettuccine noodles VERY well.  Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream.  Mix thoroughly.  Microwave to help melt cheese further, and mix some more.  Add salt and pepper to taste.  Enjoy.  Serves 1. This Fettucine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you're counting).  This is the guilt-free recipe of the century!  After you try it,  send us an email to let us know how you liked it.

Dani's Beef, Eggplant, & Quinoa Stuffed Peppers

Dani Spies is a genius, she always creates the most amazing recipes, this was no different! Packed with protein, very filling and D'lish!

Beef, Eggplant, & Quinoa Stuffed Peppers

Ingredients

5 bell peppers

1 lb grass fed ground beef

1 tbsp olive oil

1 onion, chopped

4 cloves of garlic, chopped

1 medium eggplant, cut into 1-inch cubes

1-3 tsp Red pepper flakes

¼ cup tomato paste

¼ cup water

1 cup of cooked quinoa

1/3-cup fresh chopped parsley

5 oz shredded mozzarella cheese

Directions

Pre heat oven to 350

Halve and seed the bell peppers.  Lay the peppers in single file on a rimmed baking sheet and cook for twenty minutes. 

In the meantime, heat one teaspoon of olive oil in a large non-stick sauté pan and add in ground beef along with some salt and pepper.  Use a wooden spoon or spatula to break up the meat and cook for about five minutes or until the meat as browned.  Remove the meat from the pan and set aside.

Add the remainder of the olive oil into the pan along with the onions, and garlic.  Cook for about three minutes before stirring in the eggplant, red pepper flakes, and another kiss of salt and pepper.  Cook until the all of the veggies are soft and tender (this will take about ten or fifteen minutes).  If the pan seems dry add a splash of water.

Add the tomato paste and water to the veggies and stir until all the veggies have been coated with the tomatoes.  Add the beef back to the pan along with the quinoa and adjust the seasonings.  Shut off the heat and stir in the parsley.

Stuff each pepper with about a half-cup of beef and quinoa filling (or as much as it takes to fill the pepper).  Pop the peppers back into the oven for about 20 minutes or until heated through.  Remove from the oven and top each pepper with one tablespoon of cheese and then finish them in the oven for another five minutes or until the cheese has melted.

Enjoy!

Makes 10 servings.

Nutritional Analysis

Calories: 205; Total Fat: 10.7g; Saturated Fat: 3.3g; Cholesterol: 36mg; Carbohydrate: 15.7g; Dietary Fiber: 3.5g; Sugars: 2.7g; Protein: 13.9g

Taboulli

 This is definitely a keeper recipe at our house! It is perfect to eat with any type of grilled protein! Yum!

Ingredients

• 1 cup uncooked bulgur
•   2 tomatoes, seeded and chopped
•   1 English cucumbers, peeled and chopped
• 1/3 cup fresh mint leaves
• 2 teaspoons salt
• 1/2 cup lemon juice
•   1/4 cup olive oil

Directions

1. In a medium sauce pan bring 2 cups of water to a boil, then add bulgur and in medium high heat let it simmer till water has dried. Let it cool.
2. In a mixing bowl, combine the wheat, tomatoes, cucumbers, onion, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 30 minutes before serving. Toss again prior to serving.

Molten Lava Cake

These ooey gooey cakes are traditionally made with butter, whole eggs and white sugar. We’ve leaned up this version – without sacrificing taste – by using olive oil, egg whites and Sucanat, a minimally refined cane sugar.

Serves 4. Hands-on time: 10 minutes. Total time: 20 minutes.

• Olive oil cooking spray
• 1/4 cup plus 1 tbsp unsweetened cocoa powder
• 1/3 cup Sucanat
• 3 Tbsp unsweetened applesauce
• 3 Tbsp olive oil
• 1 egg
• 1 egg white
• 1/2 cup white whole-wheat flour
• 1 tsp pure vanilla extract
• Orange or pear slices, for garnish (optional)

ONE: Preheat oven to 400ºF. Lightly spray four 4-ounce custard cups or small ramekins with cooking spray. In a medium bowl, combine cocoa powder and Sucanat; whisk in applesauce and oil.

TWO: In a small bowl, lightly whisk egg and egg white and add to cocoa mixture, whisking until smooth. Stir in flour and vanilla until flour is combined completely – do not overmix.

THREE: Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for nine minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired; serve warm.

FOUR: Stir in flour and vanilla until flour is combined completely – do not over mix. Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for 9 minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired, and serve warm.

Calories: 250, Total Fat: 13 g, Sat. Fat: 2.5 g, Carbs: 32 g, Fiber: 5 g, Sugars: 17 g, Protein: 6 g, Sodium: 40 mg, Cholesterol: 32 mg

Apple Grilled Cheese

WITH GRAINY MUSTARD

The “white-bread-and-butter fried cheese sandwich” of years past is transformed with spelt bread, low-fat cheddar cheese, whole-grain mustard and thinly sliced tart apples. And while we may have updated this classic sandwich for modern and health-conscious tastes, we didn’t dare tamper with its trademark simple assembly or minimal ingredients. Five ingredients and 10 minutes is all you need to get our grilled cheese on the table!

Makes 2 Sandwiches. Hands-on time: 5 minutes. Total time: 10 minutes.

• 4 slices spelt bread or sprouted whole-grain bread
• 1 tsp olive oil
• 1 tsp whole-grain Dijon mustard
• 2 oz low-fat cheddar cheese, finely grated, divided
• 1/2 medium Granny Smith apple or other tart apple, halved, cored and thinly sliced lengthwise

TIP: Try to slice the apple as thinly as possible using a mandolin or sharp knife.

ONE: Lay bread out on clean work surface and lightly brush top side of each piece with oil. Turn 2 pieces of bread over and spread with mustard. Divide half of cheese between both mustard-covered slices, arranging cheese in a thin layer. Cover cheese with a layer of apples, dividing evenly between both slices, followed by remaining cheese. Top each with other half of bread, oiled-side-up, making 2 sandwiches.

TWO: Heat a nonstick skillet over medium-low heat. Place sandwiches in pan and cook until light golden brown on bottom. Flip, using a spatula, and continue to cook until cheese has melted and bread is golden brown on other side, about 6 minutes total. Cut sandwiches in half and serve.

OPTION: If you have a panini grill, try using it in lieu of the non-stick skillet for even easier no-flipping-required cooking.

Calories: 220, Total Fat: 7 g, Sat. Fat: 2 g, Carbs: 27 g, Fiber: 4 g, Sugars: 6 g, Protein: 14 g, Sodium: 450 mg, Cholesterol: 5 mg

Calories: 220, Total Fat: 7 g, Sat. Fat: 2 g, Carbs: 27 g, Fiber: 4 g, Sugars: 6 g, Protein: 14 g, Sodium: 450 mg, Cholesterol: 5 mg

Lemon Paprika Prawns with zucchini and couscous

WITH ZUCCHINI AND COUSCOUS

Paprika and lemon give this prawn dish a sweet, citrus flavor that screams of summer without added calories or fat. Best of all, you can have this scrumptious, yet lean, dinner on the table in 20 minutes flat!

Serves 4. Hands-on time: 20 minutes. Total time: 20 minutes.

• 1 cup whole-wheat couscous
• 1 lemon, halved, divided
• 1 lb large wild prawns, peeled and deveined, tails on
• 1 tsp paprika
• 2 baby zucchini, halved lengthwise and thinly sliced into half moons
• 1 Tbsp olive oil
• Sea salt and ground black pepper, to taste

ONE: Cook couscous according to package directions, fluff with a fork, cover and set aside.

TWO: Thinly slice half of lemon and place in a plastic resealable bag. Add prawns, oil, paprika, salt and pepper to bag and shake to combine.

THREE: Bring a quarter-cup water to a boil in a medium saucepan over high heat, add zucchini and steam until tender, two minutes.

FOUR: Heat a large skillet over medium-high heat. Pour prawn mixture excluding lemon slices into skillet, spread in a single layer and cook for two minutes per side until prawns start to curl. Add juice from remaining half of lemon and toss to combine.

FIVE: Mound couscous on a large serving platter, top with zucchini, prawns, lemon slices and any juices from pan. Serve immediately.

Calories: 324, Total Fat: 6 g, Sat. Fat: 0.8 g, Carbs: 38 g, Fiber: 7 g, Sugars: 3 g, Protein: 29.5 g, Sodium: 254 mg, Cholesterol: 172 mg

* (Per 4 oz prawns, 1/2 cup zucchini, 1/2 cup couscous)

Winter Wonderland Salad

Winter Wonderland Salad

As the days grow shorter, there's still plenty of delicious seasonal produce to enjoy. Check out this recipe that features late-season favorites like beets, cauliflower, and walnuts for a delicious, nutritious salad that's great any time of year (but especially now!).

• 2 oz. balsamic vinegar
• 1 Tbsp. whole-grain or coarse-grain mustard
• 4 oz. olive oil
• 2 tsp. freshly squeezed lemon juice
• 8 oz. mixed salad greens
• 2 Belgian endives, cut in 1/4-inch rounds
• 2 cups cauliflower florets
• 1 cup beets, thinly sliced (precooked or steamed)
• 1/4 cup chopped walnuts
• Salt and pepper (to taste)

Whisk vinegar, mustard, olive oil, and lemon juice to create dressing. Add pepper and a pinch of salt if desired. In a large salad bowl, combine salad greens, endive, cauliflower, beets, and walnuts. Pour dressing over salad a little bit at a time while tossing, being careful not to saturate salad with dressing. Serve immediately. Makes 8 servings.
Preparation Time: 20 minutes

Nutritional Information (per serving)
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
193	3 grams	6 grams	10 grams	16 grams	2 grams

Garlic Shrimp Too Good Shiratake Noodle

This is the quickest meal I have ever made! So tasty! I absolutely love the Shiratake Tofu  Noodles, they go good with anything and they are definitely guilt free. A whole 40 calories per packet! I usually find in the organic session of my grocery store! I have a picture of the package so you can see it!
This D'lish meal took me less than 10 minutes to prepare, you can't really go wrong!


Ingredients:

1 package of Tofu Shiratake Noodles drained
3oz shrimp
1 clove of garlic, minced.
1/2 tbsp olive oil
Salt/Pepper to taste

Directions:

In a medium frying pan combine oil and garlic, cooked it in medium heat until garlic is fragrant. Add noodles to the mixture and cook it for about 3/4 minutes stirring occasionally to break noodles, add salt and pepper to taste. Add shrimp to the mixture and cook till shrimp gets to a opaque pink color.  Enjoy =)

Nutritional facts: 180 calories, 7.5 gr of fat, 20 gr protein, 6 gr carbs

Caramelized Sweet Potatoes with Pecans

Ok, I absolutely love my aunt's "really bad for you" sweet potato casserole every Thanksgiving, I'm happy to say that after making this recipe today, I'm officially retiring the old casserole, sorry aunt Maria! I got this from a weight watchers magazine, Holy yummo!

Ingredients:

3(10oz) sweet potatoes, peeled and sliced into scant 1/2 inch rounds
1 tbsp unsalted butter, melted
1 navel orange
1 tbsp packed brown sugar mixed with splenda
1/4 tsp salt
1/4 tsp ground ginger
12 pecan halves, toasted and each broken lengthwise in half

Directions:

1 Preheat oven to 425F. Spray large rimmed baking sheet with nonstick spray.
2 Toss potatoes and butter in a bowl to coat. Spread in single layer on baking sheet (I just used a baking dish). Roast until browned on bottom and tender, about 20 minutes.
3 Meanwhile, grate zest and squeeze juice from orange. Set zest aside. To make glaze, combine orange juice, brown sugar/splenda mix, salt and ginger in a saucepan; bring just to boil, stirring occasionally. Reduce heat and cook, stirring occasionally until mixture is syrupy and reduce by one third. about 5 minutes.
4 Flip potatoes over and brush generously with glaze. Sprinkle with reserved zest and pecans!

Per serving: (2/3 cup) 99 CAL; 3gr FAT; 1gr SAT FAT; 0gr TR FAT, 4mg CHO; 174 mg SOD; 17 gr CARB; 2gr FIB; 2 gr PRO; (2 points)

Breaded Tilapia with flax

Okay, this recipe turned out so good, it should be ilegal....lol. Seriously, Dani Spies overdone herself this time, so good, and quick! Yum =P My hubby was very impressed!

Breaded Tilapia (with Flax!)

Ingredients

¾-1 lb Tilapia fillets
¼ cup of whole-wheat breadcrumbs
2 tbsp of ground flax seeds
2 tbsp Parmesan cheese
1/2 tsp of garlic powder
½ tsp oregano
Salt and pepper to taste

Directions

Preheat the broiler.

Combine breadcrumbs, flax seeds, cheese, and spices in a bowl.

Season tilapia with salt and pepper before dipping into breadcrumb mixture, the fillets should be moist enough that the coating will adhere without having to dip them into any eggs first.

Place breaded fillets on a baking sheet that is covered with foil and has been lightly coated with cooking spray.

Pop under the broiler for about three minutes per side.  They go fast, so keep your eye on them!
Serves 4.

Nutritional Analysis

Calories: 163; Total Fat: 4.6g; Saturated Fat: 1g; Cholesterol: 52mg; Sodium: 211mg; Carbohydrate: 7.1g; Dietary Fiber: 1.2g; Sugars: 0.5g; Protein: 23.7g

Quinoa Raisin Muffin

I know sometimes it gets really hard to eat breakfast, or just a quick snack. That's why this recipe ROCKS! You can make it on the weekend, leave some out and freeze the rest. That's what I do, and when I'm in the run and have no time to prep anything, I just take one of these with me! Very tasty! Got this recipe from kitchen diva, DaniSpies. (her picture turned out much better)

Quinoa Raisin Muffins

Ingredients

2 cups of cooked quinoa
¼ canola oil
2 cups of white whole wheat flour
½-3/4 cup brown sugar
1 ½ tsp baking powder
1 tsp salt
1/3 cup raisins
¾ cup organic skim milk
1 large egg
1 tsp vanilla Makes 12 muffins.

Directions

Pre-heat oven to 350.

Combine oil, brown sugar, milk, egg, and vanilla in a large bowl.

In a separate bowl combine flour, baking powder and salt.  Stir dry mixture into wet mixture and combine well.
Stir in quinoa and raisins and divide amongst 12 muffins tins that have been sprayed with cooking spay.

Cook for 25-30 minutes.

Nutritional Analysis

Serving Size: 1 muffin Calories: 206; Fat: 6.1g; Sat. Fat: .5g; Carbs: 34.5g; Fiber: 3g; Protein: 5.2g; Sugars: 11.6g

Better for you Jambalaya

	HG's Pow! Sock! Bam! Jambalaya
	Have a Rice Day!
	Quit rubbing your eyes and pinching yourselves, people -- YES, we've made a calorie-friendly jambalaya! If it's spicy, sausage-packed comfort food you crave, you'll wanna save this recipe... Ingredients: 6 oz. (about 2 links) fully cooked chicken sausage, sliced into coins One 14.5-oz. can fire-roasted diced tomatoes (not drained) 1 onion, chopped 1 green bell pepper, seeded, chopped 1 cup chopped celery 1 cup low-sodium fat-free chicken broth 1/2 cup uncooked brown rice 1 tbsp. chopped garlic 1 tsp. Cajun seasoning 1/2 tsp. hot sauce, or more to taste 1/4 tsp. dried oregano 1/4 tsp. dried thyme 6 oz. raw shrimp, tails removed, deveined, chopped Optional: salt and black pepper Directions: Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil. Reduce heat to medium low. Cover and simmer until veggies are tender and rice is fluffy, about 35 minutes. Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes. If you like, season to taste with salt, black pepper, and additional hot sauce. Serve and enjoy!!! MAKES 4 SERVINGS
	Serving Size: 1 1/2 cups Calories: 256 Fat: 5.5g Sodium: 688mg Carbs: 30.5g Fiber: 3.5g Sugars: 6.5g Protein: 20g

Quinoa Stuffed Turkey Breast

I can't believe it's not potato pie

Still researching some better for you classic Thanksgiving recipes, this one came from Hungry girl, and it tastes really good. I know that the marshmallows are not part of the "clean eating" so you could exclude them, but they do add a great taste and it's a small amount! I hope you enjoy!

	HG’s I Can't Believe It's Not Sweet Potato Pie
	Get Squashed!
	This one's an instant classic, people.  We promise. By substituting butternut squash for sweet potatoes and using some key light ingredients, you can save over 200 calories and nearly 17 grams of fat per serving on this Turkey Day classic.  And it tastes EXACTLY like the real thing (yes, EXACTLY).  Now THAT'S something to be thankful for!  Butternut squash, with half the calories (and all the yummy fun) of sweet potato, is our new best friend. Ingredients:  1 large butternut squash (large enough to yield 2 cups mashed flesh) 1/2 cup egg substitute 1/3 cup light vanilla soymilk  1/3 cup sugar-free maple syrup 1 tsp. cinnamon 1/4 cup SPLENDA; Granular 1 tsp. vanilla extract 2/3 cup miniature marshmallows Directions: Preheat oven to 350 degrees.  Peel squash and cut into large chunks (removing seeds).  Fill a large, microwave-safe dish with a half an inch of water.  Place squash into dish and cover with plastic wrap.  Microwave for approximately 8 minutes (and drain).  Squash should be tender enough to mash, but not fully cooked.  With a potato masher, food processor or fork, mash squash.  Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.  Add all ingredients except for marshmallows.  Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.  Allow to cook for 45 – 50 minutes.  Remove from oven, and disperse marshmallows over top of pie.  Return to oven for 5 minutes, until marshmallows begin to brown.  Allow to cool.  Serves 4.
	Serving Size: 1/4 recipe; approx. 2/3 cup Calories: 110 Fat: <0.5g Sodium: 115mg Carbs: 25g Fiber: 1.5g Sugars: 7.5g Protein: 5g *2 Points

Wayne's Pumpkin Smash

This is a GREAT recipe for Thanksgiving! You could use this instead of the traditional pumpkin pie. And the best part it is D'lish! Enjoy it! 

Wayne's Pumpkin Smash
PER SERVING (1 piece, 1/9th of recipe): 65 calories, <0.5g fat, 81mg sodium, 12g carbs, 1g fiber, 7g sugars, 5g protein




Ingredients:One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
2 tsp. pumpkin pie spice
Directions:
Preheat oven to 350 degrees.
Combine all ingredients in a bowl, and mix thoroughly.
Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)
Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.
Serve and enjoy!
MAKES 9 SERVINGS
There it is -- hope you love it! BTW, store leftovers in the fridge... if you have any!

Curtis Stone's Dessert Recipes

This one is from episode of the biggest loser! Under 100 calorie cupcakes, and it is a clean recipe! yumoooo! Enjoy it!

Vanilla Cupcakes

Makes about 14 cupcakes

Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For the frosting
1 cup nonfat cream cheese
1/2 ripe banana

Method

• Preheat the oven to 325F.
• Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
• Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
• Fold in the yogurt.
• In a separate medium mixing bowl combine the flour and baking powder and mix well.
• Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
• Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
• Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
• Remove from the oven and cool the cupcakes at room temp.
• Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
• Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.

Nutrition Facts:
Calories 60
Total Fat 0g
Sat Fat g 0g
Cholesterol 5mg
Sodium 190mg
Total Carb 10g
Dietary Fiber 1g
Sugar 4g
Protein 5g