APRICOT PISTACHIO SQUARES
From Smitten Kitchen
Provided by Claudia Brick
Categories Baking
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C and line the base and sides of a 20cm square baking tin.
- In a food processor, combine the flour, salt and sugar. Add the chunks of butter and process until it forms large clumps - may a minute or so. Press the dough firmly and evenly into your baking tin with floured fingers. Bake for 15 minutes or until very pale golden.
- In your food processor (don't bother washing it out), grind the pistachios, flour, salt, and sugar to a powder (or as fine as you can make it!). Add the butter and process until no longer visible. Add egg and vanilla, blending until it forms a smooth paste.
- Spread the filling over the cooked base. To decorate like I have in the photos, cut the apricots into diagonal strips, then slide each half onto a knife and fan over the pistachio frangipane. Alternatively, you could put the halves straight on or cut the apricots into slices and decorate as you wish.
- Bake the slice for 50 minutes, or until they are golden and a skewer inserted into the pistachio comes out clean. Leave in pan to cool.
- Dust with icing sugar to decorate and cut into squares. I couldn't wait for them to cool and cut them while still warm - and they were amazing - but Deb recommends to rest them in the fridge to cool completely before cutting.
- Keep left over slice in the fridge.
APRICOT-PISTACHIO TRIANGLES
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 3
Steps:
- Once the flour is incorporated according to dough recipe, beat in dried apricots and pistachios. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
APRICOTS WITH HONEY-GINGER RICOTTA AND PISTACHIO NUTS
There's no denying the appeal of fresh-picked apricots, but this elegantly easy recipe featuring apricot halves stuffed with honey-ginger ricotta and topped off with crunchy pistachios will impress your friends and family.
Provided by EA Stewart
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
- Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.
Nutrition Facts : Calories 144, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 26 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 6 grams, Sugar 8 grams
APRICOT, HONEY & PISTACHIO FLAPJACKS
These tasty treats will keep you in the kitchen for just five minutes
Provided by Good Food team
Categories Snack, Treat
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
- Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
- Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 193 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE
This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories parfaits and trifles, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
- Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
- Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
- To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams
DRIED APRICOTS WITH GOAT CHEESE AND PISTACHIOS
To ensure you get moist, beautiful-looking apricots, avoid those sold in boxes and bags that you can't see through. If you buy Turkish apricots, keep in mind that they're usually sold pitted but whole and, unlike most California apricots, will need to be halved horizontally.
Yield Makes 150 hors d'oeuvres
Number Of Ingredients 4
Steps:
- Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
- Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.
APRICOT AND PISTACHIO RUGELACH
Refrigerated crescent roll dough makes these cookies a snap to prepare. Pistachios and a bit of demerara sugar add lovely crunch.
Categories Dessert
Time 55m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Bring a small saucepan of water to a boil. Add apricots and zest; cover and remove from heat. Set aside 15 minutes to soften. Discard zest; drain apricots, reserving a few tsp of water.
- Add apricots and brandy to a mini chopper or food processor; process until smooth, adding a tsp or two of reserved water, if necessary, to loosen mixture. Set aside to cool completely.
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- Unroll dough onto a large sheet of waxed paper. Press perforations and seams together. Cover with a second sheet of wax paper. Roll to a roughly 8- X 16-inch rectangle.
- Spread dough with apricot mixture, sprinkle with cinnamon and top with pistachios. Cut dough in half lengthwise. Cut each half into 12 strips widthwise to make 24 pieces.
- Roll each piece of dough into a little bundle; arrange on prepared baking sheet. Brush with egg white; sprinkle with sugar. Bake until golden, about 12 minutes.
- Serving size: 1 cookie
Nutrition Facts : Calories 18 kcal
COUSCOUS WITH DRIED APRICOTS AND PISTACHIOS
Categories Fruit Nut Side Quick & Easy Low Cal High Fiber Dinner Lunch Apricot Tree Nut Pistachio Healthy Couscous Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 10
Number Of Ingredients 10
Steps:
- Combine water, oil and salt in medium saucepan; bring to boil. Combine couscous, apricots and spices in large bowl. Add boiling liquid. Cover immediately; let stand until water is absorbed, about 5 minutes. Uncover; fluff with fork. Cool. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix nuts, green onions and basil into couscous. Season with salt and pepper.
APRICOT-FILLED TRIANGLES
Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It's a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! -Mildred Lorence, Carlisle, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield about 6 dozen.
Number Of Ingredients 13
Steps:
- In a small saucepan, cook apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool slightly; transfer to a blender. Cover and process until smooth. Add sugar; cover and process until blended. Set aside., In a large saucepan over low heat, melt shortening with milk. Remove from the heat; stir in sugar. Add 1 egg at a time, whisking well after each addition. Stir in extract. Combine the flour, baking powder and salt; gradually add to the saucepan and mix well. Cover and refrigerate for 4 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon apricot filling in the center of each. Bring 3 edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 81 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 49mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT AND PISTACHIO SLICE (BARS)
A recipe from the back of a pack of Sunbeam Pistachio kernals. I haven't tried this yet as a gluten-free slice. A nice slice to have with a cuppa
Provided by Jubes
Categories Bar Cookie
Time 45m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C
- Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined.
- Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180ºC or until golden brown.
- Whilst still warm, glaze the slice with melted apricot jam.
Nutrition Facts : Calories 192.2, Fat 8.9, SaturatedFat 4.7, Cholesterol 53.1, Sodium 261.4, Carbohydrate 25.4, Fiber 1.5, Sugar 12.1, Protein 3.6
PISTACHIO AND DRIED-APRICOT RUGELACH
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes 32
Number Of Ingredients 12
Steps:
- Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
- Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
- Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.
ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS
This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer.
Provided by WiGal
Categories Turkish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a large heavy bottomed skillet over medium-low heat.
- Place the garlic and oil in the pan and saute for 1 minute.
- Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
- Add broth and lime zest.
- Raise the heat and bring to a boil.
- Once the mixture is boiling, lower the heat again to as low as possible and cover.
- In about 10 minutes, most of broth should have been absorbed.
- Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
- Stir, cover again, and cook for 5 more minutes.
- At this point, the broth should be thoroughly absorbed.
- Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.
APRICOT & PISTACHIO PAVLOVA
I loooooooooooove pavlovas. It's not a well known pudding in Switzerland and I've tried pavlova in England for the first time. I asked for the recipe and I used it a couple of times with great success in Switzerland. However, since I came across the apricot and pistachio pavlova recipe posted here, I always use this recipe. I like the addition of the pistachios, and the green nuts look great together with the apricots. But it's not only the pistachios which make this recipe special, but also the apricot purée served with the pavlova. Fill it in a little jug and ask your guests to help themselves! This is also lovely with strawberries instead of the apricots and actually when I did this for the first time, I used strawberries and was asked for the recipe :) You may substitute the vanilla extract with vanilla sugar and add it with the sugar (that's what I usually do). You will have to add 2tsp of water to the cornflour in that case. Preparation time is estimated.
Provided by tigerduck
Categories Dessert
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to fan 120C / conventional 140C / gas 1.
- Line a baking sheet with parchment paper and draw a circle (diameter = 23cm).
- Brush circle with a thin film of oil.
- In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
- In a separate clean bowl, whisk the egg whites until stiff (you may add a pinch of salt to speed the process up).
- Gradually whisk in the sugar a little at a time.
- Then whisk in the cornflour paste until well combined.
- Spoon the mixture onto the parchment paper, then spread it onto the drawn circle.
- Swirl the edges with the back of the spoon to give lovely soft folds and peaks.
- Scatter half the pistachios over the meringue and bake for 1 hour, by which time it will feel crisp if you tap it.
- Turn off the oven, but leave the Pavlova inside to cool, with the oven door open.
- Set aside 450g (1lb) of the apricots and roughly chop the rest, discarding stones.
- Purée the chopped apricots, then push them through a sieve with a metal spoon.
- Stir in the liqueur and sweeten with 3tbsp icing sugar, or enough to sweeten as you like it.
- Lightly whip the cream so it's soft and billowy, then spoon over the the pavlova. Cut the reserved 450g (1lb) apricots in half, discard stones, then cut into wedges.
- Scatter over the whipped cream along with the remaining pistachios. Dust with remaining icing sugar and serve with the apricot purée.
Nutrition Facts : Calories 654.3, Fat 34.2, SaturatedFat 18.9, Cholesterol 108.7, Sodium 78, Carbohydrate 83.4, Fiber 3, Sugar 76.6, Protein 7.8
COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS
Steps:
- In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
- Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
APRICOT AND PISTACHIO BAKED RICE
Steps:
- Preheat oven to 350°F.
- Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.
- Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.
- Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.
- Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.
APRICOT-PISTACHIO PINWHEELS
These are somewhat different than the ones already posted. I've made them only once and changed only one direction from the original recipe that appears in this year's Woman's Day Cookie Cookbook pullout from their holiday issue of WD magazine. I formed and filled the cookies right on the baking sheet rather than forming them then transferring them to the baking sheet. It seemed easier and less time consumming. The directs do seem daunting but once you've made these you'll find they are not really that difficult, and the 40 cookies you get are worth it.
Provided by Nana Lee
Categories Dessert
Time 1h35m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- PISTACHIO SUGAR.
- Pulse pistachios and sugar in food processor until finely ground, and set aside.
- APRICOT FILLING.
- Combine all filling ingredients in a small saucepan and bring to boil reduing the heat to medium-low and simmer for 18-20 minutes stirring occasionally.
- When apricots are tender, transfer to food processor and puree then set aside.
- MAKING THE COOKIES.
- Heat oven to 400ºF.
- Line 2 bakiing sheets with your fav lining; silocone, foil, etc.
- Roll one sheet of pastry dough into 15 1/2 X 12 1/2 inches rectangle and trimming it with pizza cutter or fluted pastry wheel to 15 X 12 inches.
- Cut pastry crosswise into 4 - 3 inch strips and cut each strip into 5 - 3 inch squares. (you will have 20 3" squares from each sheet).
- TO FORM PINWHEELS.
- On each square make a 1 1/2" diagonal slit from each corner toward the center but not through it.
- Transfer squares to baking sheet.
- Place a level 1/2 tsp of filling in center of each square.
- Fold every other point of pastry square up and over center filling, overlapping in middle of filling.
- Gently press points into filling to secure.
- Lightly brush with egg white, placing a whole pistachio in the center of each.
- Sprinkle each pinwheel with 1/2 tsp pistachio sugar and a light sprinkling of the coarse decorating sugar in your choice of color.
- Bake 10 to 12 minutes until golden brown and puffed.
- Transfer to wirerack to cool.
- Repeat until all pinwheeels are done.
- NOTE:.
- These are best eaten the same day as making but can be stored between waxed paper in an airtight container at room temp for about 3 days.
- NOTE:.
- I found a brand of pistachios called "everybody's NUTS" that are roasted and unsalted. There is a bonus to their pistachios in that if you find one unopened nut and send it to them (with verification, of course) they send you another bag of pistachios!
- SUGGESTION.
- Any pistachio sugar and filling left over can be combined and used as a spread for toast, etc.
Nutrition Facts : Calories 94.8, Fat 5.2, SaturatedFat 1.2, Sodium 33.9, Carbohydrate 11.4, Fiber 0.5, Sugar 4.3, Protein 1.3
DRIED APRICOTS WITH GOAT CHEESE AND PISTACHIOS
Make and share this Dried Apricots With Goat Cheese and Pistachios recipe from Food.com.
Provided by WeBees
Categories < 60 Mins
Time 40m
Yield 150 pieces
Number Of Ingredients 4
Steps:
- Toss apricots with juice and let stand, tossing occasionally, 20 minutes until softened.
- Chop pistachios and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.
Nutrition Facts : Calories 27.4, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.4, Sodium 16, Carbohydrate 2.9, Fiber 0.4, Sugar 2.2, Protein 1
MEDITERRANEAN APRICOT PHYLLO BITES
Apricot and almonds make these flaky little bites a delicious ending to a meal or a special evening snack. Try the tropical filling for another sensational treat.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place almonds and apricots in a food processor; cover and process until finely chopped. In a small bowl, combine 1 tablespoon butter, honey, lemon zest and extract; add almond mixture and stir until blended., Lightly brush one sheet of phyllo with remaining butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut the two layered sheets into three 14x3-in. strips., Place 1-1/2 teaspoons filling in lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat., Place triangles on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 74 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 56mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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