Cooking with Brown Sugar...Butter Pecan Ice Cream

Here’s a different recipe for ice cream – with brown sugar in the ice cream base and caramelized pecans stirred in.  The pecans are easy to make in a non-stick skillet; just be sure you don’t let it burn.  I simply broke my pecans into quarters or so.  You can make them early in the day or the day before.  We liked the smaller amount of brown sugar, and whole milk instead of half and half in the ice cream mixture – it depends on your taste.

Any way you make this recipe it is delicious!

Butter Pecan Ice Cream

     ½        Cup  Pecans -- coarsely chopped

     ¼        Cup  Sugar

  1            Tablespoon  Butter

  2            Cups  Half and Half -- or whole milk

     ¾ -1   Cup  Brown Sugar -- packed (6-8 ounces)

     ½       Tablespoon  Vanilla Extract

  2           Cups  Heavy Cream

               Pinch     Salt (My suggestion)

Pecans: In a heavy 8" skillet, heat butter and sugar over medium high heat for 4 minutes or until sugar melts and turns a rich brown color, stirring constantly.  Add pecan halves, stir until coated.  Remove from heat.

Spread nuts on a buttered baking sheet or foil; separate clusters and cool. Break clusters into small chunks.

Ice Cream:  In a large bowl, combine half and half, brown sugar and vanilla; stir until sugar is dissolved.  Stir in the whipping cream.  Chill.  Freeze in a 2 quart ice cream freezer.  Stir in pecan mixture.  Ripen 4 hours.

  "BH&G Test Kitchen Favorites”

  "1 1/4 Quarts"

**I also like the just the pecan clusters sprinkled over a green salad that has a little fruit added and a nice sweet dressing to make it extra special.

Saturday Thoughts...Coffee Ice Cream

 This recipe for Coffee ice cream, was an attempt to see if I could make as good an ice cream without an ice cream freezer as the coffee ice cream I usually make. Both Sue and I thought it was very good and a lot less work. Even my daughter who does not like coffee or coffee ice cream thought it was excellent.   The recipe from Eagle Brand calls for 2 egg yolks, (this is an older recipe) I did beat the egg yolks with a fork and then set the dish in a pan of hot water on the stove till the eggs were warm. If you are going to do this be sure they have cooled down before adding to the ice cream base. If you are iffy about using uncooked eggs, try using egg beaters or just go without any eggs. Most of the Eagle Brand ice creams do not call them.
 This worked out well as I had yolks in the fridge from the chocolate cookies I made just a few days before. That left me with one egg
yolk and I just made a fried egg with two yolks for breakfast. 
 I added more coffee than the recipe calls for just because I thought it needed it but that is a matter of personal taste and added some chopped semi-sweet baking chocolate at the end. 

 These chocolate cookies were good with the ice cream!

Eagle Brand Coffee Ice Cream

Ingredients:

1 (14 oz) can sweetened condensed milk (not evaporated)

1 Tablespoon instant coffee dissolved in 2 Tablespoons warm water

2 beaten egg yolks

4 teaspoons vanilla extract

2 cups (1 pint) whipping cream whipped

chopped chocolate optional 

Directions:

If heating egg yolks do first so they have a chance to cool down. Don’t cook just warm.

In a large bowl combine Eagle Brand, the coffee and water mixture, 2 beaten egg yolks and 4 teaspoons vanilla. Fold in whipped cream.               

Pour into a 9x5 loaf pan lined with foil or plastic wrap. (the plastic wrap worked better). Freeze for at least 6 hours. Makes about 1 ½ quarts.

Cooking with Chocolate...Coffee Chocolate Ice Cream

  
This is a adaptation of some coffee ice cream recipes I have seen. I really like coffee ice cream but have a hard time bringing myself to pay the price of Hagen-Daz or Starbucks coffee ice cream. My favorite flavor of Starbucks has the chocolate chunks in it, why there is shaved chocolate in this recipe and I think the Kahlua really adds to the flavor and keeps it from setting up too hard. If you like coffee ice creams, this is really, really good. The base needs to chill 8 hours or overnight, so you need to plan ahead.

 It never lasts more than a day as I share it with my other coffee ice cream friends. Oh, well, it is easy to make and much cheaper than the store bought. 

Coffee Chocolate Ice Cream. 

Yield: One Quart. 

Ingredients  

¾ cup sugar

2 tablespoons cornstarch

1 tablespoon instant espresso (I used instant coffee)

⅛ teaspoon salt

2 cups whole milk

1 cup whipping cream

1 egg yolk

1 ½ teaspoons vanilla

1 ounce shaved chocolate

½ tablespoon Kahlua (optional)

Directions

 Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture is slightly thickened. Remove from heat.

  Pour about one cup of the hot mixture into the lightly beaten egg yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla. Cool one hour, stirring occasionally.   Place plastic wrap directly on cream mixture, and chill 8 to 24 hours. Stir in the Kahlua before pouring into the freezer container and stir together.

  Pour chilled cream mixture into freezer container and freeze according to manufacturer’s directions. Last five minutes add the shaved or chunked chocolate.

Rhubarb Strawberry Ice Cream

 I have been meaning to try this ice cream since last year but we ate all the rhubarb in pies. This year I saved enough to make a batch of Rhubarb and Strawberry ice cream using a recipe from Martha Stewart Living. 

 If you like rhubarb you will like this ice cream. Not too sweet and not too strawberry tasting which I liked. Also we thought it had a excellent flavor and texture.

 I must say it involves a little work, but worth it. I didn’t have any kirsch so used chambord. You could also use the juice from maraschino cherries or just milk.

 The alcohol however, keeps it from getting icy crystals when it is in the freezer as well as a flavor boost. There isn’t a lot for the amount of ice cream and we feel that is a good tradeoff to keep ice cream from getting icy. I thought there was a little more than a quart of ice cream when it was finished.

Rhubarb Strawberry Ice Cream

YIELD: 1 QUART

Ingredients

1 pound trimmed rhubarb, cut into ½ inch pieces (about 3 ½ cups)

½ cup sugar

2 tablespoons water

8 ounces ripe strawberries

1 cup heavy cream 

½ cup milk

6 tablespoons sugar 

2 tablespoons kirsch

Directions

 Place rhubarb, ½ cup sugar, and the water In a saucepan over medium heat; bring to a boil; reduce heat to medium-low and let simmer, stirring often until rhubarb is very tender and beginning to fall apart. Remove from heat; transfer to a bowl; set aside.

 Place strawberries in a food processor and puree. Strain through a fine sieve into a bowl; set aside.

 Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add the remaining 6 tablespoons sugar and stir until sugar is dissolved. Allow mixture to cool to room temperature. Combine cooked rhubarb, strawberry puree, cream mixture and kirsch. Cover with plastic wrap and chill at least 2 hour or overnight. Freeze in an ice- cream maker according to the manufacturer’s instructions.

English Toffee Ice Cream

This recipe from the "Golden Treasury” is to die for.  Smooth, rich, not too sweet, easy to make.  I’ve never purchased any gourmet ice cream even half as good.  

The method is one that Cook’s Illustrated just recently recommended for making ice cream without an ice cream maker.  This amount of toffee bars is great, but half the amount would still be delicious and less caloric and expensive. 
English Toffee Ice Cream

  4           each  Heath Bars -- 1 1/8 oz

  14         ounces  sweetened condensed milk

     1/2     cup  strong coffee -- cooled or 1/2 cup water and 1 tsp. instant coffee

  2           cups  heavy cream 
  1 1/2     teaspoons  vanilla extract

1. Crush toffee bars between 2 pieces waxed paper with a rolling pin; set aside.
2. Combine condensed milk, coffee, heavy cream, and vanilla.  Chill thoroughly.
3. Whip the mixture to a custard-like consistency.  Fold in crushed toffee bars. Spoon into three 3-cup refrigerator trays or a 9x13" metal pan.  Cover.  Freeze firm.
4. Or process in your ice cream freezer, adding the toffee bars at the end.  Freeze until firm.

Yield:  "1 quart” or 8 servings.

Buttermilk Plum Swirl Ice Cream

 I had been saving this recipe for Plum ice cream for awhile.

The black plums at our local store Friday were so nice that I bought enough to eat and make the ice cream.

 The ice cream has a few extra steps but is well worth making. Bettie and I thought the plums cooked to swirl in the ice cream were good enough to eat as a pour on sauce for cake, ice cream and maybe on toast if cooked down a little more.

 I got impatient and did not wait long enough for my plum sauce to freeze well so mine isn’t as pretty as the recipe photo, but it sure tastes good. I added about a teaspoon of Amaretto to the ice cream for the flavor and to keep it from freezing so hard. Also added a teaspoon of vanilla which is not in the original recipe.

 I really think this would work well with any stone fruit, but the plums are tangy and really make a great ice cream and look so good.

Buttermilk Plum Swirl Ice Cream

Ingredients

2 cups half-and-half

1 cup buttermilk

1 cup heavy cream

6 large egg yolks

1 1/3 cups sugar

1 teaspoon vanilla

2 cups peeled, chopped black plums

1 tablespoon light corn syrup

3 Tbsp. sugar

1/8 teaspoon table salt

2 teaspoons fresh lemon juice

1 teaspoon Amaretto or other liqueur opitional

Directions

  Whisk together first 4 ingredients and 1 1/3 cups sugar in a medium saucepan. Cook over medium-low heat, whisking often, 10 to 12 minutes or until mixture just begins to boil. Pour mixture into a medium-size metal bowl. Fill a large bowl halfway with ice water. Place bowl containing custard mixture in ice water, and cool completely (about 30 minutes), whisking occasionally. Cover and chill custard mixture 2 hours.

  Meanwhile, stir together plums, corn syrup, salt, and remaining 3 Tbsp. sugar in a small saucepan, and cook over medium heat, stirring occasionally, 12 minutes or until plums are very tender. Remove from heat; let stand 15 minutes. Stir in lemon juice. Cover and chill plum mixture 2 hours.

  Pour custard mixture into freezer container of a 2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to a freezer-safe bowl or pan, and freeze 1 hour. Meanwhile, freeze plum mixture 30 minutes. Dollop frozen plum mixture over frozen ice cream, and gently swirl.

Hershey Chocolate Ice Cream

I have run across this recipe several times and never made it. Finally I decided to try it for everyone who does not have a ice cream maker.

 I really should have tried it years ago. Great texture, super easy, and the chocolate flavor is just the way we like it. Keep in mind here that this is not a dark chocolate or an intense chocolate flavor. Just super smooth and creamy and more of a milk chocolate flavor. Only three ingredients, what could be easier! There is no second beating of the ice cream in this recipe. Really keeps it simple.

Chocolate Velvet Ice Cream

4 cups whipping cream

1 14 ounce can (1 ⅓ cups) sweetened condensed milk (Eagle Brand)

1 16 ounce can chocolate flavored syrup (Hershey)

¾ cup chopped nuts optional

 In large mixing bowl combine everything but the nuts. Beat with electric mixer starting at low speed than to medium or high until soft peaks form. (tips curl)

Fold in chopped nuts if using.

 Transfer to a 13 by 9 inch pan and freeze for 8 hours.

From Better Homes and Gardens

Strawberry Buttermilk Sherbert

 The fresh strawberries are on the market now and so I decided to try this recipe for Strawberry Buttermilk Sherbet. My, it sure is good. A little bit of work in that you need to puree the strawberries and press through a mesh strainer but the rest is simple to make. I had buttermilk on hand to use up and was a little doubtful about it in sherbet, but as it is 1% butterfat this is not high in calories which is always a plus.

 I added about a teaspoon of brandy to the mix to keep it from getting too icy, one of the problems with sherbets. Vodka or any light fruit flavored liquor would work. It adds to the flavor also. This was so good, that by this evening there is only a small amount left. 

 Sherbet has milk in it as Sorbets do not. It will not be as creamy as ice cream, but usually has more of the fruit flavor.

Strawberry Sherbet with Buttermilk

2 cups of fresh or 16 ounces of frozen strawberries

2 cups of buttermilk

1 cup sugar

1 teaspoon vanilla

1 teaspoon of brandy or fruit flavored liquor optional

 Preparation

Puree strawberries in a blender or food processor until smooth. Press through a fine mesh sieve into a medium size bowl. Stir in the buttermilk, sugar, and flavoring until well blended. Cover and refrigerate until cold, about two hours. Pour into ice cream maker and following directions, freeze. Put into container and store in freezer to ripen about two to four hours. (we ate some when I took it out of the ice cream maker).

 To store, place plastic on the surface of the sherbet before putting lid on container. This will also help keep it creamy. 

Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream,sound good? It really is. The recipe is part of a recipe for Blueberry Cheesecake Ice Cream Pie, but we just wanted the ice cream as all of us are fans of blueberries and ice cream. Seems like we eat it year round since I got a ice cream freezer. This is easy to make, and tastes like a light cheesecake. The buttermilk in the recipe keeps it from being too over the top rich. If you have some blueberries this is a great recipe to make.

 If you want it in a pie, use a crumb crust and some whipped cream for topping.

Blueberry Cheesecake Ice Cream

1 (8 oz.) package of cream cheese softened

1 ½ cups of half and half

¾ cup sugar

½ cup buttermilk

1 ½ teaspoons vanilla extract

¼ teaspoon almond extract

⅛ teaspoon table salt

1 cup fresh blueberries

3 tablespoons blueberry preserves*

2 teaspoons lemon zest

 Process first 7 ingredients in a blender for 30 seconds until very smooth

Cover and chill for at least 2 hours or up to 2 days.

 Pour mixture into a 1 ½ quart ice cream maker and freeze according to manufacturer’s instructions.

 Mash together blue berries, blueberry preserves and lemon zest. Stir into prepared ice cream. Freeze at least one hour before serving. Transfer rest of ice cream to a air tight container and freeze for up to one week.
*If you can't find Blueberry preserves, I would try a raspberry preserve.

Caramel Apple Ice Cream

Extra Caramel sauce over the ice cream
to serve

 Caramel Apples go with Fall, so this recipe from Eagle Brand for Caramel Apple Ice Cream is a natural for the lovely weather of Fall. Warm Days and cool nights and caramel apples, what could be better.

  Several years ago a restaurant  in town served apple pie with cinnamon ice cream and this reminds me of it. Just be sure you chop the apples finely and watch how much cinnamon you are putting in. I buy a better grade of cinnamon so put a little less than the recipe calls for. You can taste as you go, easier to add than to take away.

  The ice cream is creamy and with the caramel stirred in, really tastes like a caramel apple. Bettie’s daughter who really likes cinnamon ice cream thought it was very good.

Caramel Apple Ice Cream

Servings: 1 ½ quarts    

Ingredients:

2 cups finely chopped, peeled cooking apples

2 tablespoons butter melted

1 cup apple juice or cider

¾ teaspoon or to taste ground cinnamon

1 (14 ounce) can Sweetened Condensed milk

1 ½ cups half and half cream

⅓ cup caramel flavored ice cream topping

Instructions:

Cook apple in melted butter in large skillet over medium heat until tender; about 10 minutes, stirring occasionally. Stir in apple juice and cinnamon; cover and simmer 5 minutes.

Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Chill in freezer for 25 minutes or longer till well chilled.

Freeze in ice cream maker according to manufacturer’s instructions. Spread in a 8 by 9 inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream into a freezer container and freeze until ready to serve.

Dark Cherry Ice Cream

  I made a different flavor of ice cream today. I saw the original recipe online and adapted it to suit us. It does not make a large amount, about a quart and a half but that is fine when it is a flavored ice cream instead of vanilla. We eat ice cream all year long, so I will try this with frozen cherries also.

  I bought fresh sweet dark cherries at the store. Bettie requested nuts in it and so it has Pecans and milk chocolate pieces and pieces of cherries added at the end. I did change from all heavy cream as even though I would like it, the rest think that is too rich, feel free to use all heavy cream if you would like to.

Dark Cherry Ice Cream

1 cup heavy cream

1 cup whole milk

¾ cup sugar

Pinch of salt

½ pound of pitted cherries

1 teaspoon vanilla extract

¼ cup chopped pecans, ¼ cup chopped milk chocolate, ¼ cup chopped pitted cherries

  In a medium saucepan, heat the cream and milk, sugar and pinch of salt over low heat until the sugar has dissolved, about 2 minutes.

  In the jar of your blender, add the 1/2 pound of cherries and about ¼ cup of the cream, milk mixture and blend until very smooth. Place a sieve in a large bowl and pour the puree through it, discarding the pulp. Push on the pulp to get out all of the juice. Add the remaining cream, milk mixture along with the vanilla to the bowl and mix until combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours or overnight.

  Churn the mixture in the bowl of your ice cream maker, according to the machine’s directions. At about the last 5 minutes add the nuts, chocolate and chopped cherries. 

Serve immediately for soft serve or transfer to a freezer container and freeze for at least 4 hours.

Pineapple Sorbet

Nice color from the pineapple.

I have been looking for a ice cream recipe that Bettie could eat. She has developed Type 2 Diabetes and I wanted something that was not as many carbs. This recipe from Better Homes and Gardens Diabetic web page seemed to be the one to try.

  Sorbets are not ice creams. There is no milk or cream involved just the fruit and sometimes water, and a small amount of sugar.

  This calls for a fresh pineapple, and I was not about to peel and core a whole pineapple. Our local HyVee store sells them already cored, peeled and ready to go for not a lot more than a whole pineapple. By far the easiest way to go. 

  With only three ingredients and carb count of 12 for one serving, this is easy to fix and easy to eat. My only fault with it is it is not as pineapple tasting as I thought it might be. Maybe that depends on the ripeness of the pineapple. However, if you want a low carb count and a very good and different taste, do try this

Pineapple Sorbet

Makes 8 servings       Carb count per serving: 12

1 large whole fresh pineapple, peeled and cored

¼ cup fresh lime juice

¼ cup granulated sugar

  Chop pineapple and place in blender with the sugar and lime juice, cover and blend until mixture is completely smooth. Press through a strainer, you should have about 3 cups of puree. I just blended it so smooth, that I did not bother with the strainer.

  Chill in refrigerator for 2 hours or freezer for 20 minutes. Pour into a ice cream maker and follow manufacturer’s directions. Allow to ripen for 4 hours in freezer.

  To serve scoop into chilled dessert dishes. This will melt faster than ice cream so the chilled dishes are a good idea. Garnish with mint leaves or lemon peel curls if desired.

Nutrition: 
Servings per recipe 8

Cal. 49

Carb. 12g

Fiber. 1g

Sugar 11g

Sodium 2 mg

Diabetic Exchanges: Fruit: 1   Other Carb: 1

Burnt Almond Ice Cream

Burnt Almond Ice Cream  Yum!

  The Best Of Ice Cream has several ice cream recipes. Most are the custard base type which I rarely make. I like them, but they are rich and as we eat a fair amount of ice cream, I try to keep it a little less caloric. This however, just looked to good not to try.

  Bettie’s boss is a fan of anything almond and will get the bulk of this Burnt Almond ice cream, that is what we don’t eat ourselves. When I was making it, Bettie and I thought we could just drink it and the heck with freezing it. 

  I did cut back on the eggs, the recipe calls for 5 but says you can cut to 4 or even 3. I went with 4 smaller egg yolks. I am making eggs for supper tonight so will use the whites with that. Do be sure you chill it before freezing it. I was impatient and wanted to get done, so didn’t chill it as long and ended up just having to churn it a little longer. Didn’t really save any time. 

  We have really used our 2 quart electric ice cream maker since I got it and I would sure hate to give it up now. One of the few things I am willing to give counter and storage space to.

Burnt Almond Ice Cream

2 teaspoons butter (or toast in oven without butter)

½ cup sliced almonds

2 cups whole milk

5 large egg yolks (may cut to 4 or even 3)

¾ cup sugar

⅛ teaspoon salt

2 cups heavy cream, chilled

1 teaspoon vanilla extract

½ teaspoon almond extract

  In a small skillet, over medium heat, melt the butter, add the almonds and saute until just golden. Remove and dry on paper towels. Set aside.

  In a medium saucepan, over medium heat, heat whole milk just to a simmer. Set aside.

  In top of double boiler, or a medium bowl which will fit over a pan on hot water, whisk the yolks with the sugar and salt for 3 to 4 minutes, or until pale yellow. Gradually whisk in the hot milk. Place the top of the double boiler or bowl over a pan of simmering water and cook whisking constantly, for 8 to 1o minutes, or until the custard is thick enough to coat the back of a spoon. Remove from heat and stir in the cream, vanilla and almond extract. 

  Chill the mixture for 30 minutes, freeze according to the manufactures’s directions. When the ice cream is half frozen, stir in the almonds. Complete the freezing process. 

Makes 1 ½ quarts. (I felt it was closer to 2 quarts and would not do it in a smaller size freezer. Good Eating

Chocolate Ice Cream

Custard Based Chocolate Ice Cream

  Chocolate ice cream by the Best Of Ice Cream Cookbook is a simple and good recipe. We all liked it, and though I didn’t let it chill long enough, it turned out fine.

The recipe says to chill for 30 minutes, but the next time I make it, I will let it chill for at least an hour. I did find that the chocolate set up some when I put it into the warm milk, and there are tiny flecks of chocolate in the ice cream. It tastes just fine though and everyone will think you did it on purpose.

  The four egg yolks called for in the recipe left me with 4 egg whites, so I am going to try a white cake from scratch, (another post) so will use up the eggs. Egg whites can be frozen though if you don’t want to use them right away.

  You could add some nuts or chocolate chips if you wanted too. Always add near the end of the ice cream maker cycle.

Chocolate Ice Cream

2 cups whole milk

4 large egg yolks

1 cup sugar

⅛ teaspoon salt

3 ounces unsweetened chocolate, melted

2 cups heavy cream

1 teaspoon vanilla

  In a saucepan over medium heat, bring the whole milk to a simmer and set aside. In the top of a double boiler or medium bowl, whisk the egg yolks with the sugar for 3 to 4 minutes or until pale yellow. Gradually whisk in the hot milk. Place the pan or bowl over a pan of simmering water and cook, whisking constantly7 for 8 to 10 minutes until custard thickens enough to coat the back of a spoon. Remove from the hot water and stir in the melted chocolate until blended. Stir in the cream and vanilla.

  Chill mixture for at least 30 minutes. Pour into ice cream maker following manufacturers instructions.

Makes about 1 ½ quarts

Raspberry Sorbet

Photo is from Sue

  Made this Sorbet today for Sue’s husband, John, as he has been having some problems with milk. I have been wanting to try a Sorbet in my ice cream maker so this was the perfect chance. 

  The recipe I had was quite complicated so used this one from the Cuisinart web site. I did add about a tablespoon of Chambord, but that is optional. The liqueurs help keep iced deserts from setting up so hard.

  I do think this will melt so would chill the dishes before serving. Next time I am going to try adding a little unflavored gelatin to the mixture.

  It really is a beautiful color and the texture was creamy. I was surprised at that. I was afraid it would be icy. Lemon Sorbet next.

Raspberry Sorbet

Ingredients

2 cups water
1½ cups granulated sugar
pinch table salt
4 cups frozen raspberries, thawed

1 tablespoon Chambord, optional

Instructions

Prepare a simple syrup with the water and sugar by combining both in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Once the simple syrup is ready, add the salt and the raspberries and Chambord if using. Using an immersion blender, blend the mixture until smooth. Strain half of the mixture through a fine mesh strainer to remove the seeds. Use a spatula to aid in passing the purée through the strainer. Remove seeds and repeat with the second half. Cover and refrigerate 2 to 3 hours, or overnight. Freeze in ice cream maker about 25 to 30 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Servings  Makes about 5 cups (ten ½-cup servings)

Nutritional information per serving (based on ½ cup): Calories 140 (0% from fat) • carb. 37g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 14mg • calc. 9mg • fiber 2g