joshua.seigler.net - recipes

Pear Upside Down Cake

2026-07-08T00:00:00Z

Ingredients

Glaze

3 tbsp butter
4 tbsp brown sugar
1 tsp lemon juice

Batter

1 pear, sliced thinly
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
2 eggs
1 cup all purpose flour
1 tsp baking powder
2 tbsp milk

Instructions

Preheat an oven to 350F.
In a small pan make a glaze by melting together 3tbsp butter and 4tbsp brown sugar over medium heat.
Once they are well combined, add 1tsp lemon juice; mix and remove from heat.
Pour into the bottom of a silicone or greased loaf pan.
Artistically arrange pear slices to cover the glaze evenly.
Make a cake batter by creaming together 1/2 cup softened butter and 1/2 cup granulated sugar.
Mix in two eggs, one at a time.
Mix in 1 cup of flour and 1 tsp baking powder—combine but do not overmix.
Mix in about 2 tbsp milk, enough that the batter becomes just pourable.
Pour the batter over the pears, level it as you can, and bake 30-40 minutes, until it becomes golden brown and a tester comes out clean.
Let it cool in the pan for 10 minutes, then invert onto a serving dish. Slice and serve plain or with a dairy topping, ice cream or whipped cream.

Notes

Adapted from the “Mary Berry Pear Upside Down Cake”, a British recipe which is on about a hundred different websites.

Nutrition Info

Makes 8 94g servings. Each serving: Calories 304kcal (15%), Total Fats 17g (22%), Cholesterol 89mg (30%), Total Saturated Fats 10g (52%), Total Trans Fats 0.1g, Total Carbs 35g (13%), Total Dietary Fiber 1.1g (4%), Total Sugars 22g (43%), Protein 3.6g (7%), Vitamin A (17%), Vitamin C (1%), Vitamin D (1%), Calcium (4%), Iron (6%), Potassium (3%), Sodium (6%)

Bread Pudding with Butter Rum Sauce

2026-07-06T00:00:00Z

This is a southern dessert, elevated significantly with a decadent butter rum sauce.

Ingredients

For the bread pudding:

1 loaf of day-old bread (about 1 lb) cut into small cubes
4 large eggs
1 (12-ounce) can evaporated milk
1 cup heavy whipping cream
1 cup granulated sugar
½ cup (1 stick) salted butter, melted & slightly cooled
⅓ cup golden raisins
1 tablespoon rum extract (or vanilla extract)
1 teaspoon ground cinnamon
¾ cup chopped pecans

For the butter rum sauce:

½ cup (1 stick) salted butter
1 (14-ounce) can sweetened condensed milk
½ cup heavy whipping cream
¼ cup packed dark brown sugar
¼ cup rum (Myers’s dark rum is good)

Directions

Cut or tear the bread into 1-inch pieces in a large bowl. Set aside.
In another bowl, make a custard, whisking together the eggs, evaporated milk, heavy cream, sugar, melted butter, raisins, rum extract/vanilla extract, ground cinnamon, and nutmeg. The mixture should be homogenous.
Pour the custard over the bread pieces and mix gently until the bread is saturated. Set aside to rest.
Preheat the oven to 350°F.
Once it is preheated, empty the bread mixture into a greased 9×13 baking dish.
Bake for 50 minutes to 1 hour, until the custard is set and the edges of things are golden brown.
After the custard is done, set it aside to cool.
While it cools, in a small saucepan over medium heat, combine the butter, sweetened condensed milk, heavy cream, and brown sugar. Stir briefly to combine, and occasionally until the butter is melted. Increase the heat to medium-high and bring to a gentle boil, then remove from the heat. Stir in rum until fully incorporated.
Pour half of the hot butter rum sauce over the bread pudding, and let it rest for 30 minutes. Reserve the rest of the sauce in a microwave safe container for serving.
To serve, slice the bread pudding into wedges and serve room temperature or warm, with hot rum sauce.

Notes

Original recipe by Quin Liburd
Plus-up toppings:
- chopped pecans
- vanilla ice cream
- whipped cream
Bread choice matters here - best is day-old brioche. Old ginger snap cookies can be good, italian bread would be okay. Texas toast, milk bread, anything a little firm and maybe a little sweet should be fine. Fresh bread gets a little goopy but you could dehydrate it a bit in the oven first.

Nutrition Information

Makes 15 173g servings. Each serving: Calories 552kcal (28%), Total Fats 31g (39%), Cholesterol 121mg (40%), Total Saturated Fats 16g (82%), Total Trans Fats 0.1g, Total Carbs 60g (22%), Total Dietary Fiber 1.5g (5%), Total Sugars 43g (86%), Protein 10g (20%), Vitamin A (29%), Vitamin C (6%), Vitamin D (9%), Calcium (19%), Iron (9%), Potassium (7%), Sodium (15%)

Breakfast Strata

2026-06-07T00:00:00Z

This is a cheesy, savory, custardy breakfast, assembled the night before and cooked in the morning for about an hour. Like a quiche, a strata has a lot of room for variation.

The short version is, make six layers in a big pan: day-old bread cubes, cooked meat and veggies, cheese, repeat. Cover with custard, soak overnight, and bake covered for about an hour at 350°F, uncovering halfway through.

Prep time 20 minutes. 2-10 hours fridge time, 55 minutes cook time, 10 minutes rest time.

Ingredients

butter or oil for greasing a baking dish
8 cups cubed day-old bread (French, sourdough, or sandwich bread)
1 pound meat (I use sausage, but ham and bacon are also good)
diced vegetables (I like 1 small onion, 1 sweet bell pepper, and a couple jalapeños)
2 cups shredded cheese (cheddar, or your choice. Bold flavor is good here, and you want something that melts and toasts)
8 large eggs
2 ½ cups milk (whole milk, ideally)
½ cup heavy cream (or just more milk is fine)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard (or maybe garlic powder? you can be creative)
a pinch of nutmeg
fresh parsley or chives for garnish (if you like)

Directions

Set out the eggs and milk to come to room temperature.
Grease a 9×13 baking dish.
Dice your vegetables. If you work quickly and want to multitask, you could combine this with the next two steps.
Cook your meat, crumbling it.
When it is nearly done, mix in and saute the vegetables, starting with the most resilient (e.g. onion or mushroom) and ending with anything that burns easily (e.g. minced garlic). Soften the vegetables, stirring them in over medium-low heat. If your meat is not very fatty, like ham, maybe add a little oil (or remove fat if e.g. bacon makes too much).
When the meat is cooked and the veggies are softened, remove the pan from the heat.
While that cools a bit, spread half of the cubed bread into the bottom of the pan.
Spread half of the meat and veggie mixture on top of the bread cubes.
Spread half of the shredded cheese on top of that.
Repeat with more layers: the rest of the bread, the rest of the meat/veggies, and the rest of the cheese.
Prepare a custard: scramble together in a bowl all the eggs, milk, heavy cream, and all the seasonings (salt, pepper, mustard powder, nutmeg, etc). The mixture should be homogeneous.
Gently pour the custard over everything. Compress the filling with a spatula so it all gets soaked in the custard.
Cover tightly with foil and refrigerate at least two hours, or ideally overnight.
In the morning, bake at 350°F for 30 minutes, then remove the foil and bake an additional 25 minutes.
Let it rest about 10 minutes to firm up, then it can be served. A green garnish like parsley or chives dresses it up a little.

Notes

You can just use 3 cups of whole milk if you don’t have heavy cream.
Since the bulk of the dish is custard and bread, crumbly or fresh bread will lead to a loose end result that is hard to serve.
You can be very creative with the meat, veggies, and seasonings. Chorizo and cumin? Mushrooms and onions? Italian sausage, feta, and spinach? Have fun.
Troubleshooting: if the result is too wet, increase cooking time. If it’s dry or rubbery, decrease the temperature or time.
The target safe internal temperature is 160°F. Egg dishes should only sit out for a maximum of 2 hours.
Adapted from a couple web retellings of Gordon Ramsay’s breakfast strata. I think recipe sites sometimes just put his name on things.

Nutrition Information

Makes 8 334g servings. Each serving: Calories 581kcal (29%), Total Fats 39g (50%), Cholesterol 274mg (91%), Total Saturated Fats 17g (85%), Total Trans Fats 0.1g, Total Carbs 30g (11%), Total Dietary Fiber 1.7g (6%), Total Sugars 8.9g (18%), Protein 27g (54%), Vitamin A (31%), Vitamin C (57%), Vitamin D (16%), Calcium (31%), Iron (18%), Potassium (12%), Sodium (52%)

Red Cabbage Confit

2026-04-04T00:00:00Z

Ingredients

1 small red cabbage, washed and shredded
1 red onion, finely chopped
2 tbsp walnut oil (vegetable oil is also fine)
1 apple, diced
3 tbsp vinegar (red wine vinegar or apple cider vinegar are best)
3 tbsp red wine (cooking wine or a dry red)
1/2 cup jam (blueberry works great)
1 tablespoon maple syrup or honey
1/2 cup golden raisins
1 tsp salt or to taste
Pepper to taste

Directions

Soak the shredded lettuce in cold water for about 15 minutes. Drain and set aside.
Meanwhile, in a large saute pan or pot, saute onion in oil until golden brown, stirring occasionally.
Add cabbage and remaining ingredients, mixing well. Bring to a boil. Simmer on low heat until most of the liquid evaporates, 20-30 minutes.
Taste and adjust as needed, adding a little vinegar, jam/syrup, or salt until the balance is right.
Serve warm.

Notes

Adapted from Brynie Griesman’s recipe of the same name, in Mishpacha Magazine issue 134.

Nutrition Information

Makes about 2.5 lbs, or about 12 100-gram servings. Each serving: Calories: 80kcal (4%), Fat: 2.4g (5%), Cholesterol: 0, Saturated Fat: 1.9g, Trans Fat: 0, Carbohydrates: 15.3g (6%), Fiber: 2g, Sugars: 11g Protein: 1.1g (2%), Vitamin C: 28.4mg (38%), Vitamin B-6: 0.14mg (11%), Vitamin A: 535 IU (23%), Vitamin K: 19.6 µg (22%), Calcium: 31mg (3%), Iron: 0.6mg (3%)

Curry Bolognese

2026-02-07T00:00:00Z

Ingredients

Salt and pepper
1 lb ground beef (at least 20 percent fat)
1 large onion, diced
2 carrots, diced
2-3 tbsp red curry paste
1 15-ounce can tomato sauce
1 lb pasta, save pasta water
1 cup heavy cream

Instructions

Heat a large heavy pot over high heat and add the beef, breaking it up into small pieces and seasoning with salt and pepper; cook until browned and cooked through (4-5 min).
Push the beef to one side and add the onion and carrots to the rendered fat, season, and cook until the onion is translucent (5 min).
Stir in the curry paste and cook until darkened and fragrant, then add the tomato sauce, swishing a bit of water in the can to get it all into the pot.
Bring to a simmer, reduce heat, and let it cook while the pasta boils until al dente.
Reserve ½ cup of the pasta water, then add the drained pasta to the sauce, stir in the cream, season to taste, and loosen with pasta water if needed before serving hot.

Notes

Originally from Genevieve Ko, published at NYTimes.com

Nutrition Information

Makes 4 435g servings. Each serving: Calories: 545 kcal (25%), Fat: 25.46g (52%), Cholesterol: 141 mg, Saturated Fat: 12.12g, Trans Fat: 0.423g, Carbohydrates: 44.29g (18%), Fiber: 9.8g (39%), Sugars: 3.98g, Protein: 36.09g (66%), Vitamin C: 14.4mg (19%), Vitamin A: 5613 IU (241%), Vitamin D: 10 IU (2%)

Chicken Chili Verde

2025-07-01T00:00:00Z

Serves six. Prep 20 minutes, cooking time about 1 hour. Mildly spicy. Requires an immersion blender or kitchen blender.

Ingredients

1-3 jalapeño peppers
1 Anaheim or Cubanelle pepper
6 tomatillos
2 large chicken breasts
1 large white onion
1 head of garlic
3 cups chicken stock
2 tsp neutral oil
Salt
Pepper
1 lime
1 tsp oregano
Fresh cilantro, optional
3 cups white rice

Directions

Rough chop the onion. Dice a little bit and set aside for a garnish.
Add the chicken, 1/3 of the chopped onion, 1/3 of the garlic, and the chicken broth to a small pot. Boil, then simmer covered for 45 minutes.
While that cooks, deseed the peppers.
In a sauté pan over medium-high heat, sear the peppers, tomatillos, and the rest of the garlic and chopped onion in about 2 tsp of oil. Stir the pan intermittently until the veggies are softened and seared, about 15 minutes.
Set aside the seared veggies. Cook the rice by your preferred method.
When the chicken is done simmering, remove the breasts and add the broth, onions, etc to the veggies.
Add to the mixture half the lime juice, and salt, pepper, oregano, and cilantro.
Blend until very smooth.
Shred the chicken breasts with forks and add to the mixture.
Heat the mixture, covered, over medium heat for 15 minutes.
Serve over rice and garnish with diced onion and lime juice.

Notes

You can use jarred minced garlic instead of fresh, just delay adding it when you char the veggies because it will burn easily.
Original recipe from Kevin Ashton.

Nutrition Information

Makes 6 389g servings. Each serving: Calories: 558kcal (26%), Protein: 28.18g (52%), Total Fat: 11.64g (24%), Cholesterol: 64mg, Saturated Fat: 3g, Trans Fat: 0.11g, Carbohydrates: 82.35g (34%), Dietary Fiber: 3.9g (16%), Sugars: 3.11g, Calcium: 45mg (5%), Iron: 2.72mg (15%), Potassium: 474mg (10%), Sodium: 584mg (39%)

Amish Egg Noodles

2025-06-13T00:00:00Z

Ingredients

6 tablespoons butter, divided
28 ounces chicken broth
1 chicken bouillon cube
12 ounces extra wide egg noodles
1 teaspoon parsley flakes
Salt and pepper, to taste

Instructions

In a large pan, brown two tablespoons of butter over medium heat.
Pour the chicken stock and bouillon cube into the pan and bring to a boil.
Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat.
Let the noodles set for 30 minutes, stirring every 10 minutes or so.
Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender.
Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.
Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.

Notes

We use 4.5 tsp of Better than Bouillon with 28oz water, replacing the broth and bouillon cube.
We also usually brown some canned chicken and add it at the same time as the butter and seasonings.

Original recipe from bunsinmyoven

Nutrition Information

Makes 6 servings. Each serving:
Calories 328kcal (16%), Total Fat 14g (22%), Saturated Fat 7g (44%), Cholesterol 77mg (26%), Sodium 758mg (33%), Total Carbohydrates 41g (14%), Dietary Fiber 2g (8%), Sugar 1g (1%), Protein 9g (18%), Vitamin C 10.3mg (12%), Vitamin A 400IU (8%), Iron 1.5mg (8%), Calcium 41mg (4%), Potassium 266mg (8%)

Perfect Homemade Brownies

2025-05-20T00:00:00Z

Ingredients

1 cup butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips

Instructions

Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Pour butter mixture into a large bowl or stand mixer, and cool for 2 minutes. Beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until well combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

Notes

Original recipe from Buns In My Oven

Nutrition Information

16 servings. Each serving: Calories 419kcal (21%) Carbohydrates 53g (18%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 13g (81%) Cholesterol 78mg (26%) Sodium 268mg (12%) Potassium 290mg (8%) Fiber 4g (17%) Sugar 36g (40%) Vitamin A 435IU (9%) Calcium 46mg (5%) Iron 3.2mg (18%)

Pasta Rosatella

2025-05-20T00:00:00Z

Ingredients

1lb any pasta
2 cups (approximate) garlic & herb pasta sauce
1½ cups milk
2 tablespoons flour
2 tablespoons oil
Salt and pepper
Grated Parmesan cheese

Instructions

Cook the pasta according to the package directions.
Meanwhile in a saucepan, whisk together the oil and flour over medium heat to form a roux. Cook for 1–2 minutes until lightly golden.
Slowly whisk in the milk to make a béchamel and continue stirring until thickened.
Season with salt and pepper, and add cheese.
Stir in the pasta sauce and let the mixture simmer on low.
When the pasta is done cooking, drain it, then top with the sauce and extra cheese to serve.

Notes

The recipe works the same with almond milk and vegan mozarella replacing the existing dairy.

Original recipe from dollartreedinners

Nutrition Information

Makes 4 servings. Each serving:
Calories 626kcal (31%) Total Fat 14.1g (18%) Saturated Fat 4.4g (22%) Trans Fat 0.19g Cholesterol 18.1mg (6%) Sodium 980.9mg (41%) Total Carbohydrate 100g (36%) Dietary Fiber 4.8g (17%) Total Sugars 10.7g (21%) Protein 22.8g (46%) Vitamin C 2.6mg (3%) Vitamin D 1.2mcg (6%) Iron 4.8mg (27%) Calcium 242.6mg (19%) Potassium 642.7mg (14%) Phosphorus 381.7mg (31%)

Creamy Chicken Orzo

2025-05-20T00:00:00Z

Ingredients

2 boneless skinless chicken breasts, cooked and diced
8 ounces Orzo pasta
2 celery stalks, finely diced
2 carrots, finely diced
1/2 yellow onion, finely diced
5 tablespoons butter
2 tablespoons olive oil
2 cups chicken broth
½ cup heavy whipping cream
1 teaspoon chicken bouillon powder
1/3 cup all purpose flour

Instructions

Cook the Orzo per the package instructions.
While that cooks, make a mirepoix:
1. In a large skillet over medium high heat add the butter and olive oil.
2. Once the butter is melted add in the diced onion, carrots and celery.
3. Allow the veggies to sauté for 4-5 minutes until they start to soften up.
Reduce the heat to low and sprinkle the all-purpose flour over the veggies and whisk together until it forms a paste/roux. While stirring constantly, allow the roux to cook for 2-3 minutes.
Pour into the roux the chicken broth, chicken boullion powder, and heavy whipping cream. Whisk together until no clumps are present and the mixture starts to thicken.
Add in the diced chicken and allow the mixture to simmer until it reaches desired thickness. Pour in drained orzo and stir to combine. Serve & enjoy!

Notes

You can use rotisserie chicken or cook your own chicken for this recipe. If you use a rotisserie chicken then no additional seasonings are needed, but if you are planning to cook your own chicken then you will need to season it to your liking. I typically use a blend of onion powder, garlic powder, paprika, salt and black pepper.

Original recipe from Cooking with Katie Cross

Nutrition Information

Makes 5 servings, 1700g. Each 340g serving:
Calories 496kcal (25%), Total Fat 21g (32%), Saturated Fat 9g (45%), Trans Fat 0g, Cholesterol 102mg (34%), Sodium 504mg (21%), Total Carbohydrates 45g (15%), Dietary Fiber 3g (13%), Sugars 3g, Protein 30g (60%), Vitamin A 4646IU, Vitamin C 3mg, Calcium 78mg, Iron 2mg, Potassium 442mg

Spanish Style Rice

2025-05-05T00:00:00Z

Ingredients

3 Tbsp neutral oil
2 cups long grain white rice
4 cups water
8 oz tomato sauce
2 Tbsp chicken or vegetable bouillon powder
1.5 cups water

Instructions

Add oil to a large frying pan over medium-high heat.
Add uncooked rice, stirring continually until rice is toasted.
Stir in 4 cups water, tomato sauce, and bouillon.
Return to boil and leave uncovered 10 minutes.
Stir in 1.5 cups water and return to a boil.
Reduce heat to low and cover. Simmer 10 minutes.
Turn off heat and leave in place, covered for 20 minutes.

Enjoy!

Notes

Original recipe from dollartreedinners

Nutrition Information

Makes 4 servings. Each serving: Calories 441kcal (22%), Total Fat 11.3g (17%), Saturated Fat 1.9g (10%), Trans Fat 0.1g, Cholesterol 1mg (0%), Sodium 56mg (2%), Total Carbohydrates 76g (25%), Dietary Fiber 2g (6%), Sugars 0g, Protein 7g, Vitamin A (1%), Vitamin C (9%), Calcium (7%), Iron (24%)

Luther Salad

2025-05-05T00:00:00Z

Ingredients

1 lb tri-color rotini
italian dressing
extras
- cubed low-moisture mozzarella
- frozen peas
- shredded chicken

Instructions

Cook rotini in well salted water according to box directions. While rotini cooks, prepare your extras.
Drain pasta and rinse twice in cold water to remove starch and stop carryover cooking.
In a large bowl combine rotini and extras. Add italian dressing, at least 8 oz. Mix and serve or refrigerate.

Notes

At first we called this “worm salad” but this proved off-putting, and we needed a new name. We had recently learned about the 1521 Diet of Worms where Martin Luther was summoned to defend or recant his beliefs, so we called it “Luther salad” instead.

The base salad already covers elements of salt, fat, acid, and heat, so your extras are mostly for texture, leaving lots of room for variations:

Vegan / healthy:

halved cherry tomatoes
slivered sweet peppers
paysanne cucumber

Italian:

halved cherry tomatoes
sliced black olives, drained
cubed cheese
chopped pepperoni

Nutrition Information

This is less a recipe and more a category of foods. It has a pound of pasta, a good amount of oil, and some protein. So, kinda high on carbs but not the worst thing. No label for this one.

Corn Casserole

2025-04-24T00:00:00Z

Ingredients

1 can of corn drained
1 can of creamed corn
1 stick melted butter 1/2 cup
1 box of Jiffy Corn Muffin mix
1 cup sour cream

Instructions

Preheat the oven to 350 degrees.
In a bowl, mix all of the ingredients together in order, then pour into a greased 8"x8" baking pan.
Cook uncovered for 45-50 minutes or until lightly browned.

Notes

Vegan substitutions: instead of sour cream, oat milk with a little vinegar; instead of butter, vegetable butter or neutral oil. Made this way, the result will be less bready but still excellent. You may need to increase cooking time slightly.

Doubling: if the pan size makes the uncooked mix more than about an inch deep, you will need extra cooking time. Cover it with foil and cook another 20 minutes or so.

Nutrition Information

Makes 15.5 100g servings. Each serving: Calories: 167g (8%), Protein: 2.82g (5%), Total Fat: 9.35g (19%), Cholesterol: 31g, Saturated Fat: 5.2g, Trans Fat: 0.24g, Carbohydrates: 20g (8%), Dietary Fiber: 1.1g (4%), Sugars: 2.05g, Calcium: 36mg (4%), Iron: 0.6mg (3%), Potassium: 137mg (3%), Sodium: 346mg (23%)

Sloppy Joes

2024-06-07T00:00:00Z

Ingredients

1 lb. hamburger
1/2 teaspoon paprika
1 teaspoon chili powder
1 Tablespoon dry mustard
1 Tablespoon parsley, chopped
1 Tablespoon Worcestershire sauce
2 Tablespoons brown sugar
2 Tablespoons apple cider vinegar
1/2 cup onion, diced
1/2 cup Ketchup
1 cup water

Instructions

Brown beef with onion, draining fat.
Add all remaining ingredients and bring to a boil.
Simmer 20 minutes or until thickened, stirring occasionally.
Refrigerate overnight, serve hot.

Notes

If you don’t have onion you can substitute 1/2 tablespoon onion powder.
Recipe originally from Connie Henderson of Charlottesville, VA

Nutrition Information

Makes 9.5 100g servings. Each serving: Calories: 135 kcal (6%), Fat: 7.43g (15%), Cholesterol: 32 mg, Saturated Fat: 2.738g, Trans Fat: 0.408g, Carbohydrates: 7.62g (3%), Fiber: 0.4g (2%), Sugars: 5.99g, Protein: 9.26g (17%), Vitamin C: 1.8mg (2%), Vitamin A: 253 IU 1(1%), Vitamin D: 1 IU (0%)