ICE CREAM CAKE ROLL
"The cake roll can be made and filled ahead of time, then thawed once company comes," says field editor Kathy Scott of Hemingford, Nebraska. "You can use whatever ice cream flavor you have on hand."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings (1-1/2 cups sauce).
Number Of Ingredients 13
Steps:
- Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper; set aside., In a large bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick). , In another large bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Spread batter evenly in prepared pan. Bake at 350° for 15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake; spread with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving. , In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.
Nutrition Facts : Calories 380 calories, Fat 15g fat (9g saturated fat), Cholesterol 120mg cholesterol, Sodium 210mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
ICE CREAM PARTY ROLL
This tempting take on the much-loved cake roll features a from-scratch chocolate cake, vanilla ice cream and a layer of berry jam. Garnished with hot fudge and whipped topping, the slices are hard to resist.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks and 1/2 cup sugar on high speed for 5 minutes or until thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Stir a third of the whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack., Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping.
Nutrition Facts : Calories 184 calories, Fat 4g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
ICE-CREAM CAKE ROLL
This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.
Provided by Queen Dana
Categories Frozen Desserts
Time 32m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
- Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
- Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
- Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
- Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.
MARCIA'S ICE CREAM CAKE ROLL
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch rimmed baking sheet with waxed paper. Spray the sides of the cookie sheet with nonstick cooking spray.
- Beat eggs with an electric mixer until foamy. Add sugar, baking mix, cocoa, vanilla, and salt; mix well. Pour batter into the prepared cookie sheet, pressing down with a spatula to remove bubbles and even out.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Do not overbake or it will be difficult to roll.
- While the cake is baking, lay a large dish towel on the countertop. Sprinkle the entire surface of the towel generously with powdered sugar, and rub the sugar into the towel; repeat once more.
- Cool the cake in the pan for 2 minutes, then run a table knife around the edges to loosen. Invert carefully onto the sugared towel and remove the waxed paper. Sprinkle the top of the cake generously with powdered sugar and rub it into the cake; repeat once more.
- Roll the cake, starting with the shorter side and using the towel to help. Cool slightly, about 10 minutes.
- Meanwhile, remove ice cream from the freezer and allow it to soften slightly. Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until creamy and spreadable.
- Unroll the cake and spread ice cream on it with a spatula or your hands, if necessary. Roll the cake back up and wrap in the towel. Freeze for 3 hours.
- Remove the cake from the freezer and pull off the towel. Neaten the edges of the cake by cutting a thin slice off each end. Place the cake on a plate and frost with the fudge topping. Return to the freezer until ready to serve.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 70.8 g, Cholesterol 111.9 mg, Fat 19 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 10.1 g, Sodium 421.7 mg, Sugar 54.8 g
ICE CREAM CAKE ROLL
A frozen treat for those chocolate lovers in your house. Or try the variations for other taste sensations.
Provided by Karen From Colorado
Categories Frozen Desserts
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line a 15x10-inch jelly roll pan with waxed paper.
- Grease and flour lined pan; tap out excess flour.
- Combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt; mix well.
- In a separate bowl, using an electric mixer set on medium speed, beat yolks and 1/4 cup sugar until fluffy.
- In a small bowl, and using clean beaters, beat egg whites until foamy.
- Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
- Fold 1/3 of the beaten egg whites into the yolk mixture.
- Alternately fold in remaining whites and flour mixture.
- Pour batter into prepared pan, smoothing top.
- Bake until a toothpick inserted in the middle comes out lean, about 15 minutes.
- Dust a clean cloth with remaining sugar.
- Turn cake out onto the prepared cloth.
- Remove waxed paper.
- Trim the cakes edges.
- Starting with the long side, tightly roll up the cake with the cloth.
- Transfer cake, seam side down to a wire rack to cool.
- Unroll cake and remove cloth.
- Spread softened ice cream over cake to within 1/2 inch of the edges.
- Re-roll cake.
- Wrap cake well and freeze seam side down until firm.
- Dust with powdered sugar before slicing and serving.
- Variations: 1 8 oz container of whipped topping instead of ice cream.
- Add fresh fruit or chocolate chips to whipped topping before adding it to the cake.
- Add cooled melted chocolate and instant coffee granules to the whipped topping before adding to the cake.
- Serve sliced cake in a puddle of chocolate sauce.
Nutrition Facts : Calories 182.2, Fat 4.8, SaturatedFat 2.4, Cholesterol 84.4, Sodium 206.1, Carbohydrate 32.2, Fiber 1.2, Sugar 24.9, Protein 4.2
PUMPKIN ICE CREAM CAKE ROLL
This (Biscuit Roulade) cake is a jelly roll style filled with pumpkin ice cream. It's a bit of work, but can be done days ahead and well worth it!
Provided by Rita1652
Categories Frozen Desserts
Time 1h6m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- Line a 16-INCH BY 11-INCH jelly roll-pan with a silicone pad or wax paper greased and floured. With rack in lower third of oven, heat oven to 450°F degrees.
- Ginger sugar:.
- In a food processor pulse sugar and ginger till fine. Divide into 1/2 cup for yolks and 1 tablespoon for egg whites and 1/4 cup for syrup.
- Biscuit:.
- In a small bowl, whisk together the cake flour and cornstarch.
- Separate 3 of the eggs, placing the yolks in 1 large mixing bowl and the whites in another. To the yolks, 2 remaining eggs add ½ cup ginger sugar. Beat on high speed 5 minutes or until thick, fluffy, and triple in volume. Beat in the vanilla.
- Sift ½ the flour mixture over the egg mixture and fold it in gently but rapidly with a large, or rubber spatula until the flour has disappeared. Repeat with the remaining flour mixture.
- Beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugar and beat until stiff peaks form when the beater is raised slowly. Fold the whites into the batter and pour into the prepared pan, using an angled metal spatula to level it.
- Bake for 6 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch.
- Loosen the edges with a small metal spatula or sharp knife and, lifting by a long edge of the silicone pad or parchment overhang, gently slide the cake from the pan onto a flat surface. Trim any rough or overcooked edges. Roll it up while still hot. Using parchment, flip the biscuit onto a clean dish towel dusted with powdered sugar, carefully remove the parchment, and roll it up tightly, towel and all. Cool on a rack for at least 30 minutes. Meanwhile make.
- Optional SYRUP:.
- In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a liquid measuring cup and stir in the liqueur.
- Pumpkin ice cream:.
- Combine pumpkin, brown sugar, and spices with a rotary beater.
- Blend in ice cream. Freeze until spreadable but firm.
- Assembling:.
- When ready to fill, unroll the biscuit. Remove towel and sprinkle with syrup. Then spread with ice cream.
- Beginning at long side, roll up cake. Carefully slide cake onto baking sheet, seam side down. Freeze while making whipped topping.
- Whipped cream topping:.
- Whip whipping cream with sugar until soft peaks form add vanilla and whip to mix inches.
- Spread sweetened whipped cream over cake to frost it. Freeze for an hour then cover with aluminum foil or plastic wrap and freeze. When ready to serve, remove from freezer, remove wrap and serve.
Nutrition Facts : Calories 231.9, Fat 13.3, SaturatedFat 7.8, Cholesterol 98.2, Sodium 52.1, Carbohydrate 25.8, Fiber 0.3, Sugar 21.1, Protein 3.3
MAKEOVER OLD-FASHIONED ICE CREAM ROLL
This dessert is so convenient to make ahead of time and keep in the freezer for company. Cake and ice cream make it the best of two worlds! The original recipe's caramel sauce was high in fat and calories. The makeover version tastes just as great-and makes a nice topping for ice cream, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings (1-3/4 cups sauce).
Number Of Ingredients 14
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; coat paper with cooking spray; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla., Combine dry ingredients; fold into egg mixture. Spread batter into prepared pan., Bake at 350° for 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and freeze until firm., Meanwhile, for caramel sauce, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter. Serve with ice cream roll. Sprinkle with pecans if desired.
Nutrition Facts : Calories 319 calories, Fat 8g fat (4g saturated fat), Cholesterol 128mg cholesterol, Sodium 177mg sodium, Carbohydrate 56g carbohydrate (46g sugars, Fiber 0 fiber), Protein 7g protein.
ICE CREAM CAKE
This is a basic recipe for ice cream cake. You can use any flavor of ice cream or cake mix you like! Frost with frosting or fudge topping or thinned ice milk or anything!
Provided by winnie the pooh
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 3h
Yield 18
Number Of Ingredients 2
Steps:
- Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
- Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
- Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
- Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
- Cover with waxed paper and freeze until very firm. Decorate as desired.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 19.9 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 281.5 mg, Sugar 25.9 g
OLD FASHION ICE CREAM ROLL CAKE
Take your frozen dessert to the next level with this old fashion ice cream roll cake we used to see in the freezer as kids.
Provided by Maria @ Close to Home
Categories DESSERTS
Time 1h5m
Number Of Ingredients 9
Steps:
- Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 15x10x1-inch pan; set pan aside. Add 1/4 cup unsweetened cocoa powder and 1/4 teaspoon baking soda to flour. mix and set aside.
- In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
- Thoroughly wash the beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
- Bake in a 375 degree F oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting from one of the cakes short sides. Cool on a wire rack. Unroll cake; remove towel. Roll up cake. Makes 10 servings.
Nutrition Facts : Calories 237 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 102 grams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PUMPKIN ICE CREAM ROLL
This wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. -Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes. , Turn cake out onto a linen towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze. , To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.
Nutrition Facts : Calories 276 calories, Fat 11g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
MOCHA ICE CREAM CAKE ROLL
Homemade chocolate cake rolled together with coffee ice cream makes a dessert everyone will enjoy. This is a real treasure to keep frozen for unexpected company. -Agnes Ward, Stratford, ON
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). , Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert cake onto a kitchen towel dusted with 2 teaspoons confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Freeze until firm. Just before serving, dust with remaining confectioners' sugar. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 242 calories, Fat 7g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
NEAPOLITAN ICE CREAM CAKE ROLL RECIPE BY TASTY
Here's what you need: nonstick cooking spray, large eggs, granulated sugar, oil, vanilla extract, all-purpose flour, cocoa powder, baking powder, salt, chocolate ice cream, strawberry ice cream, vanilla ice cream, chocolate chips, heavy cream
Provided by Alix Traeger
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
- In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
- Add the sugar, oil, and vanilla. Whisk again until incorporated.
- Add the flour, cocoa powder, baking powder, and salt.
- Mix with a spatula until combined.
- Pour the batter onto the baking sheet.
- Bake for 12 minutes until the cake is set.
- Lay out a kitchen towel and sprinkle with cocoa powder.
- Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
- Place in the refrigerator for 1 hour to cool.
- Place the cake on the counter and unroll.
- Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
- Smooth each line of ice cream out, being careful not to mix the flavors.
- Tightly roll the cake back up, this time without the towel.
- Freeze the cake for at least 3 hours, or overnight.
- Place the chocolate chips in a medium bowl.
- Pour the hot cream over the chocolate and stir until melted and smooth.
- Place the cake on a rack set over a baking sheet.
- Pour the ganache over the cake in an even layer.
- Place cake in the freezer for 30 minutes, or until the ganache is set.
- Enjoy!
Nutrition Facts : Calories 797 calories, Carbohydrate 72 grams, Fat 56 grams, Fiber 4 grams, Protein 15 grams, Sugar 56 grams
CHOCOLATE OREO ICE CREAM CAKE ROLL
Make and share this Chocolate Oreo Ice Cream Cake Roll recipe from Food.com.
Provided by Super San Mateo Che
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Grease and lightly flour a 15 by 10 inch jelly roll pan.
- Prepare chocolate cake mix according to package instructions.
- Pour chocolate mixture evenly into jelly roll pan.
- Spread out a kitchen towel and sprinkle it lightly with powdered sugar.
- Bake for 12 -15 minutes or until a toothpick comes out clean in the center.
- Remove cake from oven and immediately loosen edges of cake and turn it over into the towel.
- Roll the cake up from short end to short end within the towel, jelly roll style.
- Cool on wire rack until completely cool. This could take up to one hour.
- Place 14 Oreo cookies into a zip lock bag. Crush the cookies using a roller pin or meat mallet.
- Unroll cake. Spread the softened ice cream. Top with crushed cookie topping.
- Carefully roll cake back up (without the towel) and transfer onto plate or serving tray.
- Place cake into freezer and store for at least 2 hours.
- To serve, garnish the top of the cake with powdered sugar and line the sides with remaining whole Oreo cookies.
Nutrition Facts : Calories 411.1, Fat 20.2, SaturatedFat 5.3, Cholesterol 56.2, Sodium 489, Carbohydrate 55.4, Fiber 1.7, Sugar 34, Protein 6
CHOCOLATE ICE-CREAM CAKE ROLL
We brought this to a dinner party, and it was one of three desserts there but the first to go! Drizzle chocolate syrup and or raspberry sauce over the top of each slice just before serving.
Provided by startnover
Categories Frozen Desserts
Time 42m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease and lightly flour a 15x10-inch jelly roll pan, and set aside.
- Stir together flour, cocoa powder, and baking soda and set aside.
- In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high for 5 minutes or till thick and lemon colored.
- Gradually add 1/3 cup sugar beating on high till sugar is almost completely dissolved.
- Thoroughly wash beaters.
- In separate bowl beat egg whites on medium speed till soft peaks form.
- Gradually add the 1/2 cup sugar, beating till stiff peaks form.
- Fold egg yolk mixture in with egg whites.
- Sprinkle flour mixture over egg mixture, folding gently just till combined.
- Spread batter evenly in the pan.
- Bake 375°F for 12 to 15 minutes.
- Cake should spring back when touched lightly.
- Immediately loosen edges of cake and turn over on towel lightly sprinkled with powdered sugar.
- Roll the cake up w/ the towel jelly roll style, short end to short end.
- Cool on wire rack, unroll and spread w/ softened ice cream.
- Roll up again wrap in plastic wrap and freeze at least 2 hours before serving.
Nutrition Facts : Calories 169.6, Fat 5.2, SaturatedFat 2.7, Cholesterol 88.2, Sodium 79.9, Carbohydrate 28.1, Fiber 1, Sugar 23, Protein 4.3
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