Leigh

Coconut cookies

Posted on by Leigh

Coconut cookies

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 cookies
Calories: 304kcal

Ingredients

  • 200 g unsalted butter softened
  • 150 g granulated sugar
  • 1 egg
  • 250 g all-purpose flour
  • 100 g desiccated coconut
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, desiccated coconut, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Make sure not to overmix; just combine until the ingredients are well incorporated.
  • Take small portions of the dough and roll them into balls, then place them on the prepared baking sheet. Leave some space between each cookie as they will spread while baking.
  • Use a fork to gently flatten each cookie and create a crisscross pattern on top.
  • Bake in the preheated oven for about 15 minutes or until the edges of the cookies turn golden brown.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Once the cookies have cooled, they are ready to be enjoyed! Store any leftovers in an airtight container to keep them fresh.
    Enjoy your delicious homemade coconut cookies!
Nutrition Facts
Coconut cookies
Amount per Serving
Calories
304
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
49
mg
16
%
Sodium
 
78
mg
3
%
Potassium
 
77
mg
2
%
Carbohydrates
 
30
g
10
%
Fiber
 
2
g
8
%
Sugar
 
13
g
14
%
Protein
 
3
g
6
%
Vitamin A
 
436
IU
9
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate fudge cookies

Posted on by Leigh

Chocolate fudge cookies

Print Pin Rate
Course: Snack
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 12 cookies
Calories: 282kcal

Ingredients

  • 200 g dark chocolate (70% cocoa)
  • 50 g unsalted butter
  • 150 g all-purpose flour
  • 30 g cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs large
  • 150 g granulated sugar
  • 1 tsp vanilla extract
  • 100 g chocolate chips (optional)

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a heatproof bowl, melt the dark chocolate and butter together. You can do this by placing the bowl over a pot of simmering water (double boiler) or by using the microwave in 20-30 second increments, stirring in between, until the chocolate and butter are smooth and fully melted. Allow it to cool slightly.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
  • In another bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture is smooth and slightly pale in color.
  • Gently fold the melted chocolate mixture into the egg mixture until well combined.
  • Gradually add the dry mixture to the wet mixture, stirring until a soft, sticky dough forms. If desired, fold in the chocolate chips and chopped nuts.
  • Using a spoon or a cookie scoop, drop rounds of dough onto the prepared baking sheet, leaving some space between each cookie.
  • Bake in the preheated oven for about 12 minutes. The cookies should be set around the edges but still slightly soft in the center. Remember that they will continue to cook a bit as they cool.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy your delicious homemade chocolate fudge cookies!
Nutrition Facts
Chocolate fudge cookies
Amount per Serving
Calories
282
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
37
mg
12
%
Sodium
 
82
mg
4
%
Potassium
 
206
mg
6
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
150
IU
3
%
Calcium
 
38
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Amish sugar cookies

Posted on by Leigh

Amish sugar cookies

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 36 cookies
Calories: 193kcal

Ingredients

  • 1 cup butter softened
  • 1 cup canola oil
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Instructions

  • Preheat oven to 190°C(375°). In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
  • Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 10 minutes. Remove to wire racks to cool.
Nutrition Facts
Amish sugar cookies
Amount per Serving
Calories
193
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
23
mg
8
%
Sodium
 
78
mg
3
%
Potassium
 
37
mg
1
%
Carbohydrates
 
22
g
7
%
Fiber
 
0.4
g
2
%
Sugar
 
6
g
7
%
Protein
 
2
g
4
%
Vitamin A
 
180
IU
4
%
Calcium
 
6
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate chip muffins

Posted on by Leigh

Chocolate chip muffins

Print Pin Rate
Course: Dessert, Snack
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10 muffins
Calories: 317kcal

Ingredients

  • 250 g all-purpose flour
  • 100 g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 120 g unsalted butter melted and cooled
  • 2 eggs large
  • 200 ml milk
  • 1 tsp vanilla extract
  • 150 g chocolate chips (semi-sweet or milk chocolate)

Instructions

  • Preheat your oven to 200°C (180°C for a fan oven). Line a muffin tin with paper liners or grease the cups with a bit of butter or oil.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the chocolate chips.
  • Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for about 20 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean or with a few moist crumbs (not wet batter).
  • Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • Once they are completely cool, you can enjoy your homemade chocolate chip muffins!
    Feel free to adjust the amount of chocolate chips or add nuts if you prefer. Enjoy your delicious chocolate chip muffins!
Nutrition Facts
Chocolate chip muffins
Amount per Serving
Calories
317
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
61
mg
20
%
Sodium
 
223
mg
10
%
Potassium
 
117
mg
3
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
20
g
22
%
Protein
 
4
g
8
%
Vitamin A
 
381
IU
8
%
Calcium
 
96
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate fudge cake

Posted on by Leigh

Chocolate fudge cake

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling: 10 minutes
Total Time: 50 minutes
Servings: 8 slices
Calories: 977kcal

Ingredients

Cake

  • 200 g all-purpose flour
  • 200 g granulated sugar
  • 200 g unsalted butter
  • 200 g dark chocolate (at least 70% cocoa)
  • 4 eggs large
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt

Chocolate Fudge Frosting

  • 200 g dark chocolate (at least 70% cocoa)
  • 200 g unsalted butter
  • 200 g icing sugar (powdered sugar)
  • 2-3 tbsp milk (as needed)

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.
  • In a heatproof bowl, melt the 200g of dark chocolate and unsalted butter together. You can do this by placing the bowl over a pot of simmering water (double boiler) or by microwaving in short bursts, stirring between each burst until fully melted. Let it cool slightly.
  • In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.
  • Gradually add the melted chocolate and butter mixture to the egg mixture, stirring continuously until smooth.
  • In another bowl, sift together the all-purpose flour, baking powder, and salt.
  • Gently fold the dry ingredients into the chocolate mixture until just combined. Be careful not to overmix.
  • Divide the batter equally between the two prepared cake pans.
  • Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
  • While the cakes are cooling, prepare the chocolate fudge frosting. In a heatproof bowl, melt the remaining 200g of dark chocolate and unsalted butter together using the same method as before. Let it cool slightly.
  • Gradually sift in the icing sugar into the chocolate and butter mixture, stirring until well combined. If the frosting is too thick, you can add a few tablespoons of milk to reach your desired consistency.
  • Once the cakes are completely cool, spread a layer of the chocolate fudge frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.
  • You can decorate the cake with additional chocolate shavings, sprinkles, or other toppings of your choice.
  • Slice and enjoy your delicious chocolate fudge cake!
    This recipe should yield a moist and decadent chocolate fudge cake that's perfect for any occasion.
Nutrition Facts
Chocolate fudge cake
Amount per Serving
Calories
977
% Daily Value*
Fat
 
64
g
98
%
Saturated Fat
 
39
g
244
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
18
g
Cholesterol
 
191
mg
64
%
Sodium
 
251
mg
11
%
Potassium
 
434
mg
12
%
Carbohydrates
 
92
g
31
%
Fiber
 
6
g
25
%
Sugar
 
62
g
69
%
Protein
 
10
g
20
%
Vitamin A
 
1394
IU
28
%
Calcium
 
100
mg
10
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

French toast with a banana and hazelnuts

Posted on by Leigh

French toast with a banana and hazelnuts

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 664kcal

Ingredients

  • 8 slices bread whole wheat brown
  • 8 tbsp butter salted
  • 60 ml milk
  • 4 large eggs
  • 3 tsp sugar
  • 1 tsp salt
  • 2 medium bananas sliced
  • 100 g hazelnuts chopped
  • 5 ml vanilla extract
  • 1 tsp ground cinnamon

Instructions

  • Whisk together egg, milk, & salt.
  • Place a pan on a medium heat and melt some butter in i
  • Dip each thick slice of bread in the eggy mixture, soak it on both sides, and then transfer it to the warm pan.
  • Place the bread slices in the pan. Cook each side for 3 minutes on medium heat, until it gets golden and crispy.
  • In another pan, melt butter and add sugar. Keep the heat on low so the sugar melts and caramelises gradually, a high heat will cause it to burn
  • Once the sugar melts and turns light golden brown, add the bananas and vanilla extract and allow the bananas to cook until the sugar is syrupy and the bananas have caramelised.
  • Place the french toasts on a plate, top with caramelized bananas and syrup and chopped hazelnuts
Nutrition Facts
French toast with a banana and hazelnuts
Serving Size
 
1 Serving
Amount per Serving
Calories
664
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
20
g
Cholesterol
 
249
mg
83
%
Sodium
 
1115
mg
48
%
Potassium
 
563
mg
16
%
Carbohydrates
 
49
g
16
%
Fiber
 
6
g
25
%
Sugar
 
16
g
18
%
Protein
 
17
g
34
%
Vitamin A
 
1050
IU
21
%
Vitamin C
 
7
mg
8
%
Calcium
 
161
mg
16
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Corn dogs

Posted on by Leigh

Corn dogs

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 8 people
Calories: 284kcal

Ingredients

Batter

  • 150 g cornmeal
  • 150 g all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 240 ml milk
  • 1 egg large

Corn Dogs

  • 8 hot dogs
  • 8 wooden skewers
  • oil for frying

Instructions

  • Insert wooden skewers into each hot dog, leaving about 2-3 cm (1 inch) exposed at one end. This will make them easier to dip and fry.
  • In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the milk and egg.
  • Pour the wet ingredients into the dry ingredients and stir until well combined. The batter should be smooth and thick enough to coat the back of a spoon.
  • Fill a deep frying pan or a pot with enough oil to submerge the corn dogs. Heat the oil to 180°C (350°F).
  • Dip each hot dog into the batter, swirling it around to coat evenly. Allow any excess batter to drip off.
  • Carefully place the coated hot dogs into the hot oil, one or two at a time, depending on the size of your frying vessel. Be cautious not to overcrowd the pan.
  • Fry the corn dogs for about 3-4 minutes, turning them occasionally, until they are golden brown and crispy.
  • Remove the corn dogs from the oil and place them on a plate lined with paper towels to drain any excess oil.
  • Serve your homemade corn dogs with ketchup, mustard, or your favorite dipping sauce.
    Enjoy your homemade corn dogs!
Nutrition Facts
Corn dogs
Amount per Serving
Calories
284
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
44
mg
15
%
Sodium
 
530
mg
23
%
Potassium
 
200
mg
6
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
Vitamin A
 
80
IU
2
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
86
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Melktert (Milk tart)

Posted on by Leigh

Melktert (Milk tart)

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: 449kcal

Ingredients

Pastry Crust

  • 250 g all-purpose flour
  • 125 g unsalted butter cold and cubed
  • 50 g granulated sugar
  • 1 egg
  • a pinch of salt

Filling

  • 3 cups milk (750 ml)
  • 3 eggs large
  • 125 g granulated sugar
  • 50 g cornstarch
  • 50 g all-purpose flour
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • a pinch of salt
  • ground cinnamon for dusting (optional)

Instructions

Pastry Crust

  • In a large mixing bowl, combine the flour and a pinch of salt.
  • Add the cold, cubed butter to the flour and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
  • Add the sugar and mix it into the flour mixture.
  • Beat the egg and add it to the mixture. Mix until a dough forms. If the dough is too dry, you can add a little cold water, a tablespoon at a time, until it comes together.
  • Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Filling

  • Preheat your oven to 180°C (350°F).
  • In a saucepan, heat the milk and cinnamon stick over medium heat until it's hot but not boiling. Remove the cinnamon stick and discard it.
  • In a separate bowl, whisk together the eggs, sugar, cornstarch, and flour until smooth.
  • Gradually pour the hot milk into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and comes to a gentle boil. This should take about 5-7 minutes.
  • Remove the mixture from the heat and stir in the vanilla extract.

Assemble

  • Roll out the chilled pastry dough on a floured surface to fit a tart tin (about 23 cm or 9 inches in diameter). Line the tart tin with the pastry, trimming any excess.
  • Pour the prepared filling into the pastry crust.
  • Bake in the preheated oven for 25 minutes, or until the filling is set and the pastry is golden brown.
  • Allow the milk tart to cool to room temperature before refrigerating for a few hours or overnight.
  • Before serving, dust the top of the tart with ground cinnamon if desired.
    Enjoy your delicious South African Milk Tart!
Nutrition Facts
Melktert (Milk tart)
Amount per Serving
Calories
449
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
127
mg
42
%
Sodium
 
71
mg
3
%
Potassium
 
223
mg
6
%
Carbohydrates
 
61
g
20
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
10
g
20
%
Vitamin A
 
667
IU
13
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
145
mg
15
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Double chocolate keto muffins

Posted on by Leigh

Double chocolate keto muffins

Print Pin Rate
Course: Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 muffins
Calories: 244kcal

Ingredients

  • 100 g almond flour
  • 25 g cocoa powder
  • 30 g chocolate chips unsweetened (or 90% dark chocolate, chopped)
  • 50 g erythritol powdered (or your preferred keto-friendly sweetener)
  • 2 tbsp coconut flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs large
  • 60 ml almond milk (unsweetened)
  • 60 g unsalted butter melted
  • 1 vanilla extract

Instructions

  • Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
  • In a medium-sized mixing bowl, combine the almond flour, cocoa powder, unsweetened chocolate chips (or chopped dark chocolate), powdered erythritol, coconut flour, baking powder, and salt. Mix well to combine.
  • In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Make sure everything is well incorporated.
  • Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy your double chocolate keto muffins as a delicious low-carb treat!
    These muffins are keto-friendly, but be sure to calculate the exact nutritional information based on the specific ingredients you use, especially if you're closely monitoring your carb intake.
Nutrition Facts
Double chocolate keto muffins
Serving Size
 
1 Serving
Amount per Serving
Calories
244
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
103
mg
34
%
Sodium
 
258
mg
11
%
Potassium
 
111
mg
3
%
Carbohydrates
 
19
g
6
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
369
IU
7
%
Calcium
 
131
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter steak bites

Posted on by Leigh

Garlic butter steak bites

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 416kcal

Ingredients

  • 500 g steak cut into bite-sized pieces
  • 3 garlic cloves minced
  • 50 g butter
  • 2 tbsp olive oil
  • fresh parsley chopped
  • salt to taste
  • pepper to taste

Instructions

  • Begin by cutting the steak into bite-sized pieces. Make sure to trim any excess fat.
  • Season the steak pieces with salt and pepper to taste.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Once the oil is hot, add the steak pieces to the skillet. Cook for about 2-3 minutes on each side for medium-rare or adjust the cooking time to your desired level of doneness.
  • Remove the steak from the skillet and set it aside on a plate.
  • In the same skillet, add the minced garlic and cook for about 30 seconds, or until fragrant.
  • Add the butter to the skillet and let it melt, stirring the garlic and butter together until well combined.
  • Return the cooked steak pieces to the skillet with the garlic butter sauce.
  • Toss the steak bites in the sauce until they are well-coated and heated through, for about 1-2 minutes. You can adjust the cooking time to achieve your preferred level of doneness.
  • Once the steak bites are coated in the garlic butter sauce and heated through, remove them from the skillet.
  • Garnish with freshly chopped parsley.
  • Serve your keto garlic butter steak bites hot as an appetizer or main course. You can also add a side of vegetables or a keto-friendly salad for a complete meal.
    These steak bites are delicious and perfect for those following a keto diet. Enjoy your meal!
Nutrition Facts
Garlic butter steak bites
Serving Size
 
1 Serving
Amount per Serving
Calories
416
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
16
g
Cholesterol
 
103
mg
34
%
Sodium
 
146
mg
6
%
Potassium
 
347
mg
10
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.05
g
0
%
Sugar
 
0.03
g
0
%
Protein
 
25
g
50
%
Vitamin A
 
331
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
16
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.