Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Cherry Cheesecakes PointsPlus 3
Ingredients:
3/4 cup(s) graham cracker crumbs
2 Tbsp light butter, melted
2/3 cup(s) low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg white(s)
1 1/2 tsp vanilla extract
1/2 cup(s) sugar
3/4 cup(s) light fruit pie filling, cherry
Instructions:
Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.
Notes
*Could affect PointsPlus value.
2 Tbsp light butter, melted
2/3 cup(s) low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg white(s)
1 1/2 tsp vanilla extract
1/2 cup(s) sugar
3/4 cup(s) light fruit pie filling, cherry
Instructions:
Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.
Notes
*Could affect PointsPlus value.
Grilled Pizza with Sausage, Onions and Peppers PointsPlus 3
Ingredients
6 oz cooked chicken sausage(s), about 2 links, halved lengthwise, thinly sliced
1 small uncooked red onion(s), cut into thin slivers
1 small yellow pepper(s), cut into 1/4-inch-thick slices
1/2 cup(s) store-bought pizza sauce, or tomato sauce
4 medium whole wheat tortilla(s)
1 tsp dried oregano
3/4 cup(s) shredded part-skim mozzarella cheese
Instructions
Preheat an outdoor grill to medium (or a grill pan over medium-high heat). Place sausage, onion and pepper on grill in a grill basket; cook, flipping once, until sausage is golden and vegetables start to brown, about 4 to 6 minutes. Remove from grill and set aside until ready to use.
To prepare pizzas, spread 2 tablespoons of sauce on each tortilla. Sprinkle each with 1/4 teaspoon of dried oregano and then top each with 1/4 of sausage-vegetable mixture; top each with 3 tablespoons of cheese.
Place pizzas on grill (or as many as will fit on grill pan at one time) and cook until edges begin to brown, about 3 to 5 minutes; rotate pizzas. Continue cooking until cheese is bubbly, about 2 to 4 minutes more. Yields 1 pizza per serving.
Notes
Cooking time on an outdoor grill may vary slightly from a grill pan.
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1 small uncooked red onion(s), cut into thin slivers
1 small yellow pepper(s), cut into 1/4-inch-thick slices
1/2 cup(s) store-bought pizza sauce, or tomato sauce
4 medium whole wheat tortilla(s)
1 tsp dried oregano
3/4 cup(s) shredded part-skim mozzarella cheese
Instructions
Preheat an outdoor grill to medium (or a grill pan over medium-high heat). Place sausage, onion and pepper on grill in a grill basket; cook, flipping once, until sausage is golden and vegetables start to brown, about 4 to 6 minutes. Remove from grill and set aside until ready to use.
To prepare pizzas, spread 2 tablespoons of sauce on each tortilla. Sprinkle each with 1/4 teaspoon of dried oregano and then top each with 1/4 of sausage-vegetable mixture; top each with 3 tablespoons of cheese.
Place pizzas on grill (or as many as will fit on grill pan at one time) and cook until edges begin to brown, about 3 to 5 minutes; rotate pizzas. Continue cooking until cheese is bubbly, about 2 to 4 minutes more. Yields 1 pizza per serving.
Notes
Cooking time on an outdoor grill may vary slightly from a grill pan.
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Macaroni Salad PointsPlus 3
4 1/2 cup(s) cooked macaroni, kept warm
3/4 cup(s) fat free mayonnaise
1/4 cup(s) fat free sour cream
3 Tbsp sweet pickle relish
1 medium sweet red pepper(s), diced
1 medium green pepper(s), diced
1 medium uncooked carrot(s), diced
1/4 cup(s) (sliced) uncooked red onion(s), minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
While macaroni is still warm, place in a large bowl. Add mayonnaise, sour cream and relish; toss to coat. Add peppers, carrot and onion; toss to combine. Season to taste with salt and pepper.
Serve warm or chilled. Yields about 1/2 cup per serving.
Notes
Consider putting a little heat in traditional macaroni salad by blending 1 teaspoon of wasabi powder into the sour cream.
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Lemon Bars PointsPlus 3
Ingredients
1 1/3 cup(s) all-purpose flour
5 Tbsp packed light brown sugar
8 Tbsp regular butter, cold, cut into 1/2-inch pieces
4 large egg(s)
1/2 tsp vanilla extract
1 1/2 cup(s) powdered sugar, divided
3/4 cup(s) fresh lemon juice
2 tsp lemon zest
Instructions
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.
Notes
The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.
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1 1/3 cup(s) all-purpose flour
5 Tbsp packed light brown sugar
8 Tbsp regular butter, cold, cut into 1/2-inch pieces
4 large egg(s)
1/2 tsp vanilla extract
1 1/2 cup(s) powdered sugar, divided
3/4 cup(s) fresh lemon juice
2 tsp lemon zest
Instructions
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.
Notes
The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.
Prep time: 12 min
Cook time: 50 min
Other time: 0 min
Serves: 24
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Mini Coffee-Chip Ice Cream Sandwiches PointsPlus 2
1 1/2 tsp water, warm
2 tsp instant espresso, powder
1 1/2 cup(s) light vanilla ice cream
2 Tbsp mini chocolate chips
24 item(s) chocolate wafer(s)
Instructions
In a small bowl, combine water and espresso powder; chill for several minutes.
In another small bowl, combine ice cream, espresso mixture and chocolate chips. Spoon 2 tablespoons ice cream mixture on top of 12 wafers; top each with a second wafer. Freeze until ready to serve. Yields 1 sandwich per serving.
Notes
If you want to double this recipe, make one batch at a time so the ice cream won’t get too soft.
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Citrus Punch PointsPlus 3
Ingredients
4 cup(s) diet ginger ale
2 cup(s) grapefruit juice
2 cup(s) mango nectar
2 2/3 Tbsp frozen orange juice concentrate, thawed
4 fl oz rum, preferably white, 80 proof
3 tsp fresh lime juice, or to taste
1 small orange(s), seedless, thinly sliced
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4 cup(s) diet ginger ale
2 cup(s) grapefruit juice
2 cup(s) mango nectar
2 2/3 Tbsp frozen orange juice concentrate, thawed
4 fl oz rum, preferably white, 80 proof
3 tsp fresh lime juice, or to taste
1 small orange(s), seedless, thinly sliced
Instructions
In a large pitcher, combine ginger ale, grapefruit juice, mango nectar, orange juice concentrate, rum and lime juice. Garnish with thin slices of orange (and/or lime). Yields about 1 cup per serving.Share This Recipe!
Greek Yogurt with Warm Blueberry Sauce PointsPlus 3
Ingredients
2 cup(s) fresh blueberries
2 Tbsp sugar, granulated
2 Tbsp water
1/2 tsp lemon zest, grated, or more to taste (plus extra for garnish)
1/2 tsp fresh lemon juice, or more to taste
1 pinch table salt
3 cup(s) fat-free plain Greek yogurt
Instructions
In a medium saucepan, combine blueberries, sugar and water; bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until most of the berries burst and cook down into a purple sauce, about 5 to 7 minutes.
Remove sauce from heat and stir in lemon zest, lemon juice and salt; let cool to warm. (If not using right away, transfer to a container, cover and refrigerate until serving. Reheat before serving.)
To serve, spoon yogurt into small bowls; top with warm berry sauce and swirl sauce into yogurt. Yields 1/2 cup yogurt and about 1/4 cup sauce per serving.
Notes
If you really love lemon, spoon some lemon zest into the yogurt and also use some as a garnish.
2 cup(s) fresh blueberries
2 Tbsp sugar, granulated
2 Tbsp water
1/2 tsp lemon zest, grated, or more to taste (plus extra for garnish)
1/2 tsp fresh lemon juice, or more to taste
1 pinch table salt
3 cup(s) fat-free plain Greek yogurt
Instructions
In a medium saucepan, combine blueberries, sugar and water; bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until most of the berries burst and cook down into a purple sauce, about 5 to 7 minutes.
Remove sauce from heat and stir in lemon zest, lemon juice and salt; let cool to warm. (If not using right away, transfer to a container, cover and refrigerate until serving. Reheat before serving.)
To serve, spoon yogurt into small bowls; top with warm berry sauce and swirl sauce into yogurt. Yields 1/2 cup yogurt and about 1/4 cup sauce per serving.
Notes
Frozen blueberries can be used in place of fresh blueberries – especially when they are not in season. Just add a few minutes to the sauce cooking time.
A sprinkling of toasted almonds would be a nice addition to this recipe (could affect PointsPlus values).
If you really love lemon, spoon some lemon zest into the yogurt and also use some as a garnish.
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Frozen Chocolate Mint Dessert PointsPlus 3
Ingredients
1 oz chocolate wafer(s), about 5 cookies
1/4 tsp mint extract
1 tsp unsweetened cocoa powder
7 oz fat free whipped topping, about 1 whole aerosol can
1/4 cup(s) fat free skim milk
3 piece(s) Weight Watchers by Whitman's Mint patties, frozen, chopped
2 Tbsp chocolate syrup
6 Tbsp whipped topping light or fat free, vanilla or chocolate
Instructions
Line six muffin holes with foil muffin liners.
In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined. Divide mixture among prepared muffin liners; freeze for at least 2 hours.
Just before serving, top each with 1/6 of mint patties, 1 teaspoon chocolate syrup and 1 tablespoon whipped topping. Yields 1 dessert per serving.
Notes
This easy chocolate dessert can be made in several flavors. For a pure chocolate treat, replace the mint extract with chocolate or vanilla extract and swap the mint patties for an ounce of mini chocolate chips (could affect PointsPlus values).
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1 oz chocolate wafer(s), about 5 cookies
1/4 tsp mint extract
1 tsp unsweetened cocoa powder
7 oz fat free whipped topping, about 1 whole aerosol can
1/4 cup(s) fat free skim milk
3 piece(s) Weight Watchers by Whitman's Mint patties, frozen, chopped
2 Tbsp chocolate syrup
6 Tbsp whipped topping light or fat free, vanilla or chocolate
Instructions
Line six muffin holes with foil muffin liners.
In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined. Divide mixture among prepared muffin liners; freeze for at least 2 hours.
Just before serving, top each with 1/6 of mint patties, 1 teaspoon chocolate syrup and 1 tablespoon whipped topping. Yields 1 dessert per serving.
Notes
This easy chocolate dessert can be made in several flavors. For a pure chocolate treat, replace the mint extract with chocolate or vanilla extract and swap the mint patties for an ounce of mini chocolate chips (could affect PointsPlus values).
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Spicy Beef Tacos PointsPlus 7
Ingredients
3 spray(s) cooking spray, divided 2 clove(s) (medium) garlic clove(s), minced
3/4 pound(s) uncooked 93% lean ground beef
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
3/4 tsp table salt, or to taste
1 1/2 cup(s) canned diced tomatoes, with jalapenos or green chilies
8 small corn tortilla(s), lightly toasted just before serving if desired*
2 cup(s) (chopped) lettuce, shredded
1/2 cup(s) low fat shredded cheddar cheese, sharp-variety
1/3 cup(s) fat free salsa
Instructions
Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add beef; cook until browned, breaking up meat as it cooks, about 5 to 6 minutes. Add cumin, coriander, salt and diced tomatoes; cook, stirring occasionally, until liquid is almost absorbed, about 5 to 6 minutes.
Place tortillas on a flat surface. Top each with about 1/4 cup beef, 1/4 cup lettuce, 1 tablespoon cheese and 2 teaspoons salsa. Fold tortillas in half and serve. Yields 2 tacos per serving.
Notes
Notes
*To toast tortillas, coat a baking sheet with cooking spray. Place tortillas on top and coat with cooking spray. Heat in a 300°F oven until slightly crisp but not too crisp that they break when folded.
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Easy Deviled Eggs WW PointsPlus+ = 1
Easy Deviled Eggs is an easy and delicious recipe for deviled eggs. It is a perfect accompaniment for holiday appetizers, picnics, and summer grilling menus. It is also low in calories, low fat, low sugars, low cholesterol and low sodium. A diabetic friendly and a WeightWatchers (1) PointsPlus+ recipe. Makes 24 Servings. Easy Deviled Eggs will be loved by your family and guests.easy-deviled-eggs
ingredients:
1 Dozen hard boiled eggs, cut lengthwise in half
3 tbsp Greek-style sour cream & nonfat yogurt
3 tbsp reduced-fat mayonnaise
1 tbsp sweet pickle relish
1 tbsp Dijon mustard
1/8 tsp ground cayenne pepper
directions:
1. Carefully sccop out the yolks from the cooked egg halves; place in a medium size bowl and mash with a fork.
2. Add in the sour cream, mayo, relish and mustard; mix well.
3. Spoon into centers of whites; sprinkle with the cayenne pepper.
TIP: (How to Easily Fill the Egg White Halves)
Spoon egg yolk mixture into small resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves.
YIELD: 24 Servings
Serving Size: 1 egg half per serving.
WW PointsPlus+ = 1
Carb Choices: 1
Diet Exchange:
1 Fat
nutritional information
Calories: 50, Total Fat 3.5g, Saturated Fat 1g, Cholesterol 95mg, Sodium 60mg, Sugars 1g, Carbohydrates 14g, Fiber 0g, Protein 3g
DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.
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ingredients:
1 Dozen hard boiled eggs, cut lengthwise in half
3 tbsp Greek-style sour cream & nonfat yogurt
3 tbsp reduced-fat mayonnaise
1 tbsp sweet pickle relish
1 tbsp Dijon mustard
1/8 tsp ground cayenne pepper
directions:
1. Carefully sccop out the yolks from the cooked egg halves; place in a medium size bowl and mash with a fork.
2. Add in the sour cream, mayo, relish and mustard; mix well.
3. Spoon into centers of whites; sprinkle with the cayenne pepper.
TIP: (How to Easily Fill the Egg White Halves)
Spoon egg yolk mixture into small resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves.
YIELD: 24 Servings
Serving Size: 1 egg half per serving.
WW PointsPlus+ = 1
Carb Choices: 1
Diet Exchange:
1 Fat
nutritional information
Calories: 50, Total Fat 3.5g, Saturated Fat 1g, Cholesterol 95mg, Sodium 60mg, Sugars 1g, Carbohydrates 14g, Fiber 0g, Protein 3g
DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.
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WW Cheesecake PointsPlus+ = 5
Ingredients
6 tbsp SPLENDA® No Calorie Sweetener,
Granulated, divided
3 tbsp margarine, melted
1 (8 oz) bar Fat-Free cream cheese, softened
1-1/2 cups Sugar-Free frozen whipped topping, thawed
1 cup sliced fresh strawberries
3 kiwi (1/2 lb) peeled, sliced
Directions:
1. Preheat oven to 375º F.
2. Mix together the graham cracker crumbs, 2 tbsp of the Splenda and the 3 tbsp margarine until well blended; press onto bottom and up the sides of a 9-inch pie plate.
Bake 8 to 10 minutes or until lightly browned; cool completely.
3. Beat together the cream cheese and remaining Splenda in a medium size bowl with mixer until well blended. Gently stir in whipped topping; spoon into crust.
Refrigerate 3 hours. Top cheesecake with the fruit before serving.
Yield: 8 Servings
Serving Size: 1/8 of recipe
Weight watchers PointsPlus+ = 5
Nutrition Information:
Calories 190, Carbs 24g, Fiber 2g, Fat 8g, Cholesterol 5mg, Protein 6g, Sodium 330mg,
Sugars 10g, Calcium 15 %DV, Vitamin A 15 %DV, Vitamin C 60 %DV, Iron 4 %DV
WW Grilled Chicken and Rice Salad WW Plus+ = 6
Ingredients
2/3 cup fat free Italian salad dressing
6 small skinless, boneless chicken breast halves,
(1 1/2 to 1 3/4 pounds total)
1 cup loose pack frozen French cut green beans
3 cups cooked brown rice, chilled
1 (14 oz) can artichoke hearts, drained & quartered
2 cups packaged coleslaw mix
Lettuce leaves
Directions:
1. Place 3 tbsp of the Italian salad dressing in a small bowl.
Set aside remaining dressing.
2. Place chicken on the rack of an uncovered grill directly over medium hot coals. Grill 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F.), turning once and brushing chicken with the 3 tbsp dressing during the last 2 minutes.
3. Rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, chilled rice, artichoke hearts and coleslaw mix. Pour the reserved salad dressing over rice mixture; toss to gently coat.
4. Remove chicken from grill and slice. Arrange lettuce leaves on 6 dinner plates. Top with the rice mixture and chicken slices.
Yield: 6 Servings
Serving Size: 1 chicken breast half and 1 cup salad
Weight Watchers PointsPlus+ = 6 Per Serving
Nutrition Information:
Calories 280, Carbs 30, Fat 3 g, Fiber 5 g, Protein 31g.
6 small skinless, boneless chicken breast halves,
(1 1/2 to 1 3/4 pounds total)
1 cup loose pack frozen French cut green beans
3 cups cooked brown rice, chilled
1 (14 oz) can artichoke hearts, drained & quartered
2 cups packaged coleslaw mix
Lettuce leaves
Directions:
1. Place 3 tbsp of the Italian salad dressing in a small bowl.
Set aside remaining dressing.
2. Place chicken on the rack of an uncovered grill directly over medium hot coals. Grill 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F.), turning once and brushing chicken with the 3 tbsp dressing during the last 2 minutes.
3. Rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, chilled rice, artichoke hearts and coleslaw mix. Pour the reserved salad dressing over rice mixture; toss to gently coat.
4. Remove chicken from grill and slice. Arrange lettuce leaves on 6 dinner plates. Top with the rice mixture and chicken slices.
Yield: 6 Servings
Serving Size: 1 chicken breast half and 1 cup salad
Weight Watchers PointsPlus+ = 6 Per Serving
Nutrition Information:
Calories 280, Carbs 30, Fat 3 g, Fiber 5 g, Protein 31g.
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