Small Recipes...Key Lime Pie in Loaf Pan

Pie in a loaf pan sound strange? Well after I saw this I decided I had to try it. It hits all the checkpoints for me. I like Key Lime Pie but it is way too much pie for one person even giving some of it away. This makes five pieces and the loaf pan fits great in my Breville counter top oven. Also I used GF graham cracker crumbs so that I and my daughter could both eat it. As we are both diagnosed Celiac suffers we have to be careful and not eat dishes with gluten in them.

 I did find that the GF cracker crumbs do not require all of the butter called for in the recipe so will cut back some next time I make it. It is a denser filling than I have had but still good.

 If you notice the clips on the pan with the parchment paper, that is a Martha Stewart trick and it works so well. Keeps that paper from sliding around when you are pouring something into a pan. I used regular limes as I didn’t find any Key Limes at the stores.

Key Lime Pie Recipe in a Loaf Pan

A small key lime pie recipe made in a loaf pan.

Ingredients

8 whole graham cracker sheets

3 tablespoons (1.5 ounces) unsalted butter, melted

1.5 tablespoons granulated sugar

For the filling:

1 14-ounce can of sweetened condensed milk

3 large egg yolks

2 to 3 limes to make 4 tablespoons fresh lime juice, plus the zest (Regular limes)

Instructions

Preheat the oven to 350.

• Line a 9x5" bread loaf pan with parchment paper with overhanding sides to use as handles to lift out the pie later. Spray the pan with cooking spray.
• Next, in a food processor, combine the graham crackers, melted butter and sugar. Pulse until the crumbs are fine.
• Press the graham cracker crumbs into the pan, Bake for 10 minutes, and let cool. Leave the oven on.
• Meanwhile, in a small bowl, whisk together the condensed milk, citrus juice and egg yolks (reserve the egg whites for another use). Grate the zest of 1 lime into the mixture and whisk to combine.
• Pour the filling into the crust and slide it back into the oven for 18-20 minutes.
• When the pie is done, it will be very slightly jiggly.
• Let the pie cool to room temperature, cover it with plastic wrap loosely, and refrigerate overnight.
• Serve the pie with whipped cream and extra freshly grated lime zest on top.

          YIELD: 5 SLICES OF PIE

French Raspberry Pie

 Since everyone seems to be fans of Raspberries I made this recipe from the cookbook Perfect Pies by Polly Clingerman. Polly Clingerman's cookbooks are among my favorites and I recommend them if you are wanting another cookbook or so. I made some changes in it to make it more user friendly and to adapt it to our tastes.

 I will give you the recipe as I made it. It started life as a tart but I thought most casual cooks do not have 9 inch removable bottom tart pans. So made a regular 9 inch pie shell. This must be baked and cooled before filling. Since I always make 2 crusts at a time I have another to fill already baked. Sour Cream Lemon from the same cookbook sounds good. 
 This is really an excellent pie, the filling however is the star of this pie. I use it whenever I want a very good filling as for Cream Puffs, other fruit pies and over a slice of cake or in a trifle.

French Raspberry Pie

1/4 cup sugar

1 tablespoon flour

1 tablespoon cornstarch

2 egg yolks (save your egg whites to add to a custard or scrambled eggs)

1 cup half and half cream

1 teaspoon butter (not margarine)

1 teaspoon vanilla

1 pint fresh raspberries

6 ounces Raspberry Jam (a good brand, I used an all fruit type)

In a small bowl place the sugar, flour, cornstarch and egg yolks. Beat until light and lemon colored. Heat cream in a double boiler just to under boiling. Too hot will cook your eggs. If you get it too hot, just let it cool for a few minutes. Slowly pour about a third of the cream into the sugar egg mixture stirring constantly. Pour this mixture back into the cream. Cook over hot water until very thick. Remove from heat and stir in butter and vanilla. Lay a piece of plastic wrap directly on the surface to keep a skin from forming. Cool.

Pour into baked pie shell and place raspberries on top in circles. Starting on the outside edge. Heat the 6 ounces of jam till melted. (I added a spoonful of Cream Sherry) and spoon over the raspberries, Chill pie. You could garnish with whipped cream, but we thought it was perfect just the way it was.

Strawberry Chiffon Pie

When Strawberries are in season this is a nice cool pie to make. Different than the normal Strawberry Pie it is easy to make though takes a little more time than just plain strawberry with a glaze on type of pie. 

Chiffon Pies were in style when I was a young housewife and I made them often, usually using what fruit was in season. In Season fruit is better flavored than out of season and usually much cheaper to buy. For this one I used a purchased graham cracker crust but you could make a regular pie crust or there are other cookie crust to purchase. How about chocolate or maybe shortbread cookie crust? Either way this is a very good pie.

Strawberry Chiffon Pie

1 pint fresh strawberries

1/2 cup sugar

1 envelope of unflavored gelatin (not Jello)

1/4 cup cold water

1/2 cup hot water

1 Tablespoon lemon juice

dash salt

1/2 cup whipping cream, whipped

2 egg whites

1/4 cup sugar

1 - 9” graham cracker crust

Crush most of the strawberries, about 1 1/4 cups; cover with 1/2 cup sugar and let stand 30 minutes.

Soften gelatin in cold water;  than dissolve in hot water. Let cool, Add strawberries, lemon juice, and salt. Chill in a bowl till mixture mounds when spooned. Fold in the whipped cream.

Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating till stiff peaks form. Fold into strawberry pixture. Pour into crust.

Chill until firm at least 4 hours. Top with additonal whipped cream and saved strawberries to decorate.

TIP: Do include the salt. Most sweet desserts need some salt to bring out the flavor.

Pie Thickeners

As a long time pie baker I find this article on the King Arthur web site useful and as a Celiac it gives me some options over flour which a lot of fruit pies are thickened with including my favorite blue berry pie recipe. 
It easily shows the exchanges for different thickeners and the amount for the type of fruit you are using. 
Rather than post the article which has links to things that you might want to look at, I am posting the link to the article itself. A word of warning here, this web site has so many interesting articles that you can spend hours reading it and no pies get baked.

Pie Baking Thickeners    

Blueberry PIe 

Canned Peach PIe

Lime Meringue Pie

Made a Lime Meringue pie today using a recipe from my Kitchen Aid Mixer book. I have made a lime meringue pie before but this was so much simpler and turned out very well. Two larger limes gave me enough juice and I used my recipe for Meringue already posted here. The meringue calls for one more egg white than the filling did for egg yolks so I will save the extra yolk and fix it for breakfast in some scrambled eggs.

 Bettie and Lyle both enjoyed the pie and I saved some of the filling for myself a small dish. Sadly no pie crust for Celiac sufferers. This is really an easy pie to make so if you have a couple of limes do give it a try. Remember that it will not be very green unless you add food coloring to the filling as lime juice is only faintly green.

Lime Meringue Pie

1 ½ cups sugar

¼ cup plus 2 tablespoons cornstarch

¼ teaspoon salt

½ cup lime juice

½ cup cold water

3 eggs separated (save whites for meringue)

2 tablespoons butter

1 ½ cups boiling water

1 teaspoon grated fresh lime peel

Green food coloring (optional)

 Combine the sugar, cornstarch, and salt in 2 quart saucepan. Add lime juice, water and egg yolks; blend well. Add butter and gradually add the boiling water (too fast will cook the egg yolks). 

 Bring mixture to a boil and then cook on medium heat until thick, about 3 minutes. Remove from heat, cool for a few minutes and pour into a 9 inch baked pie crust.

 Make meringue using your egg whites and your favorite recipe or try the recipe for meringue for pie that I use. Cool completely before serving.

Cherry Pie with Ultra Gel

I made a cherry pie today for Bettie’s son-in-law’s birthday. He really likes cherry pie and I had been wanting to try thickening a pie with Ultra Gel so that worked out well.

 I have been doing some experimenting with Ultra Gel. I have used Clear Gel in the past and found out it isn’t always Gluten Free. Ultra Gel however is and I like the way it thickens gravies etc, and you can stir it in hot liquids or cold without making a slurry.

  The pie thickened well, and the birthday boy was happy with his pie. I used the recipe that is in a small cookbook for Ultra Gel. If you are a cherry pie lover you might want to give this a try. Very easy to make, I used frozen sour cherries (no pits to remove).

Ultra Gel Cherry Pie
Yield: one 9” double crust pie
3 ½ cup fresh or thawed pitted sour cherries
1 cup sugar
1 ⅓ cup water or juice or combination of both
1 tablespoon + 1 teaspoon bottled lemon juice
¼ t. Almond extract (opt.)
6 drops red food coloring (opt.) My cherries were red enough without coloring
½ cup Ultra Gel
2 unbaked 9 inch pie crusts (one each for top and bottom crusts)
Preheat oven to 400°F.
 Rinse and pit fresh cherries or thaw and drain frozen cherries saving the cherry juice to use in the pie (pie cherries are usually sour cherries) Combine sugar, water or juice and lemon juice. Stir in flavoring and coloring if desired. Gradually add Ultra Gel, stirring constantly with wire whisk. Fold in cherries and turn into unbaked pie crust. Cover with top crust and seal edges well. Prick and decorate as desired. Bake at 400°F. For about 20 minutes, reduce heat to 350°F and bake 30 to 40 minutes more until crust is golden brown.

Rhubarb Raspberry Pie

 I made this rhubarb pie with rhubarb from my small plot and did not have quite enough for the recipe. I did however, have some raspberries I had just picked so decided to make it a rhubarb raspberry pie. Our daughter is fond of strawberry rhubarb pie so she thought this was very good, she won’t eat just rhubarb alone in a pie.
 I did a little research for a recipe and than used the rhubarb recipe I usually use with the addition of the raspberries to replace the amount missing. Worked so well that when I have that combination again I will make this recipe. It is not as sweet as the strawberry rhubarb pie but we all like it a tad on the tart side so that was fine.There is usually a way around most kitchen problems. You just need to stop and think and not give up. That's how our folks came up with a lot of the recipes we grew up with.
Rhubarb Raspberry Pie
3 cups sliced Rhubarb
1 cup fresh raspberries
1 1/2 cups sugar
1/4 cup flour 
3/4 teaspoon nutmeg
3 eggs slightly beaten eggs
½ teaspoon grated lemon rind optional 

In medium bowl, combine 1 1/2 cups sugar, 1/4 cup flour, and 3/4 teaspoon nutmeg. Beat in 3 slightly beaten eggs. Add 3 cups sliced rhubarb and 1 cup raspberries.  Line a 10 inch pie plate with pastry. Pour in the filling. Dot with 2 tablespoons of butter. Top with a lattice crust and bake in a 400 ° oven 50 to 60 minutes

Buttermilk Custard Apple Pie

  This is an excellent pie recipe if you are looking for a change in the typical apple pie recipe. Easy to make, very easy to eat and the buttermilk gives the custard a great taste. Note that the apples are sautéed and allowed to cool to room temp. This will give you time to make your crust and the custard. If you do the apples in a shallow pan, they will cool faster.  On reading this, I thought the directions might throw you off. The pie bakes for 30 minutes before adding the topping and then finishes baking. This way the topping stays on the top and doesn't sink in to the custard.

 The recipe calls for a refrigerated pie crust, but you can always make your own. I rarely use refrigerated pie crust from the store, but they can come in handy if you are in a hurry to get the pie in the oven and baked.

 Good eating, and if you make when pie apples are in season, not too expensive.

Buttermilk Custard Apple Pie
1 refrigerated 9 inch pie crust

For sautéed apples:

1/4 cup butter

2 cups apples, peeled, cored, and sliced

1/2 cup sugar

1/2 teaspoon cinnamon

For custard:

1/4 cup butter

1 cup sugar

4 eggs

2 tablespoons flour

1 teaspoon vanilla

3/4 cup buttermilk

For topping:

3 tablespoons butter

1/4 cup sugar

1/4 cup brown sugar

1/2 cup flour

1/2 teaspoon cinnamon

 For apples, melt butter in a skillet. Stir in apples and 1/2 cup sugar. Cook, stirring occasionally, until apples are tender - about 5 - 7 minutes. Set skillet aside for apples to cool to room temperature. For the custard, beat together butter and sugar. Add eggs, flour, vanilla, and buttermilk - beat until blended. Place pie crust in a 9 inch pie plate and spoon apple mixture into bottom of crust. Pour custard over apples. Bake at 325 for 30 minutes. 
 For topping, mix together butter, sugar, brown sugar, flour, and cinnamon with a pastry blender or your hands until coarse crumbs form. Sprinkle topping over partly baked pie and bake an additional 20 to 30 minutes or until the custard is set. Allow to cool completely before serving.

Source Gooseberry Patch Recipes for Comfort

Pina Colada Icebox Pie

 Pina Colada Icebox Pie, sound yummy? 

Well, it is and not hard to make. The cookie crumb crust makes a easy pie crust, the Cream of Coconut for your coconut flavor and some cream cheese are the basic ingredients along with eggs, sugar, etc.

 We all enjoyed this and the only thing is that you want to make this ahead of time as it takes time to cool down and then chill. I added a ½ tablespoon of Rum for the flavor, but the original recipe does not. Rum extract would work also.

Pina Colada Icebox Pie

     Vegetable cooking spray

2 cups pecan shortbread cookie crumbs (about 16 cookies)

1 cup sweetened flaked coconut

¼ cup butter, melted

Filling

⅓ cup sugar

2 Tablespoons cornstarch

1 (8 oz.) can crushed pineapple in juice (do not drain)

1 (8 oz.) package cream cheese softened

1 cup cream of coconut (not coconut milk)

2 large eggs

Whipped cream, toasted shaved coconut. For garnish if desired

  Preheat oven to 350°. Lightly grease a 9 ½ inch or deep 9 inch pie plate with cooking spray. Stir together first three ingredients; press firmly on bottom and up sides of pie plate. Bake for 10 to 12 minutes or until lightly browned. Place on wire rack; cool completely (about 30 minutes).

While crust is cooling:  Stir sugar and cornstarch together in a small heavy saucepan; stir in pineapple and juice. Stirring constantly, bring to a boil over medium heat; cook 1 minute or until thickened. Remove from heat; cool completely about 20 minutes.

 Beat cream cheese at medium speed until smooth. Gradually add the 1 cup cream of coconut. Beating at low speed until blended. Add eggs, 1 at a time, beating just until blended after each egg.

Assemble

  Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture. 

  Bake at 350° for 38 to 42 minutes until set. Cool completely on wire rack (about one hour) Cover and chill 4 hours. Garnish with whipped cream if desired.

 *I used Keebler Sandies Pecan Shortbread and Coco Lopez Cream of Coconut

Coconut Custard Pie

 I have been down with a head cold and today felt good. What a relief. I had been wanting to try this Coconut Custard Pie from Everyday Food a Martha Stewart Publication. 

 The recipe is intriguing in that there is no added flavoring and it calls for a can of coconut milk. I have to say that this is one of the easiest pie fillings I have made and Bettie’s boss said it was Marvelous. I kept a dish of the filling out for myself and I must say I have to agree. If you need GF foods, just put it in pretty dessert dishes and sprinkle the toasted coconut on the top before serving. 

 The comment with the recipe was that they left off any cream topping so you would taste the full coconut flavor. We agree with that, and less calories this way. When you need a pie or dessert, do try this - it's perfect for Easter.

Coconut Custard Pie

1 9 inch baked pie crust

½ cup sugar

⅓ cup cornstarch

¼ teaspoon salt

1 cup whole milk (do not sub low fat here)

1 can (13 or 14 ounces) coconut milk unsweetened

4 large egg yolks

½ cup sweetened shredded coconut, toasted

Directions

Bake your pie crust and set aside to cool.

In a medium saucepan (off the heat) whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and slightly beaten egg yolks.

Whisking constantly, cook over medium heat until it begins to thicken. Cook one minute more or until thick. Pour custard in pie shell and smooth top. Refrigerate until chilled, at least 2 to 4 hours, or loosely covered up to 1 day. To serve let warm to room temperature then sprinkle with coconut.

I did the filling in my double boiler and it took about ten minutes to thicken. It won’t scorch in a double boiler. 

To toast Coconut, spread on a rimmed baking sheet and bake at 350° for 5 to ten minutes.

It goes quickly at the end so keep an eye on it.

Meringue for Pie

 I have been making pies for better than 65 years and just now found a great recipe for Meringue. It was on the Cooking Club web site.

Isn't this a pretty piece of Pie

 Meringue pie topping, should be tall, golden brown and stay that way! (and I have made lots, different recipes, etc, trying for a topping that would stay soft and not fall when refrigerated or  become rubbery)  This did! Who knew that putting a cornstarch slurry in with the egg whites would make this happen. From now on, this is the recipe I will use. It is not a bit hard to make, the recipe did call for some lemon juice in the meringue as it was on a lemon pie. I chose to omit this as I wanted to see how it would work without for use on pies that are not citrus. I am sure it would enhance the flavor of a citrus pie, but it was fine without it. Next time I am going to add about a ½ teaspoon of vanilla. The cornstarch and water is added warm to the foamy egg whites. The cornstarch and water thickened quite a lot and I was worried about adding it, but it beat in just fine. I am guessing you would not want it too hot, just warm. Do be sure your pie filling is hot. Meringue needs to cook from the bottom also. A slow oven lets it cook as well as brown. Torches work to brown but they do not cook the meringue and so that type need to be eaten right away.

 If you are a fan of Meringue topped pies I hope you will try this.

MERINGUE

1/3 cup water
1 tablespoon cornstarch
4 egg whites
Dash salt
1/2 cup sugar

  To make meringue, in small saucepan, combine 1/3 cup water and 1 tablespoon cornstarch; mix well. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly, cover to keep warm.

 In large bowl, combine egg whites, and dash salt; beat at medium-low speed until egg whites are frothy. Increase speed to medium; beat until egg whites hold a soft peak. With mixer running, slowly add 1/2 cup sugar; spoon in warm cornstarch mixture. Increase speed to medium-high; beat until mixture is glossy and egg whites hold a stiff peak. 

 Spoon half of meringue evenly over hot filling, making sure meringue covers all filling and touches crust on all edges. Spoon remaining meringue onto pie and spread evenly. Add decorative swirls with back of spoon.

 Bake 15 to 18 minutes at 350°F or until meringue is dry to the touch and light brown. 

*This was just excellent the next day after being in the refrigerator overnight. I saved a piece to try it as that will usually toughen a meringue on a pie. Great recipe!

Creamy Pear Pie

  Eric kindly lent us his cookbook, America’s Hometown Recipe Book. Among the recipes I am trying was this recipe for pear pie. I usually have pears on hand as we all like them and while I did alter this slightly, it is very close to the original recipe.

  I have made pear pie before, but not with the sour cream this calls for. It is very good and a nice change of pace from the normal fruit pie. 

  Outside of peeling the pears, there is not a lot of work to this pie, and I used the pie crust recipe HERE I always use and keep in the freezer for just times like this when I don’t want to mess with a pie crust also.

  The nutmeg I added because we like that flavor with pears is optional or you might try just a pinch of cinnamon. Try this when the pears are nice and ripe for a different pie.

Creamy Pear Pie

4 cups peeled, sliced pears

⅓ cup sugar

2 tablespoons flour

2 teaspoons of lemon juice

½ teaspoon vanilla

½ teaspoon almond extract

⅛ teaspoon nutmeg

1 cup (8 ounces) sour cream

1 unbaked 9 inch pie crust

¼ cup flour

2 tablespoons butter, melted

2 tablespoons brown sugar

  Preheat oven to 400°

Toss pears with lemon juice as you are peeling and slicing. Than toss with the sugar, nutmeg and flour.

  Stir the vanilla and almond extract into sour cream. Add to the pears and flour, sugar mixture. 

  Spoon into pie shell. Combine flour, melted butter and brown sugar until crumbly. Sprinkle over pears. Bake for 10 minutes at 400°.
Reduce heat to 350° and bake for 45 minutes or until pears are tender. Cool on wire rack.

Lemon Meringue Pie

  I made lemon pie last week and realized that we had never posted it on the blog. This is one of my families favorite pies and is easy to make. I always use a double boiler to cook the filling. It will take a few minutes longer that way, but you are not tied to the stove stirring it constantly and it will not scorch.

  The recipe has the right amount of lemon and sugar for our taste and I make it with a graham cracker crust or more often with a pre-baked regular crust. Either way is good. 

  Lemon pie is not a good keeper as the meringue gets rubbery in the refrigerator and it should not be left out after you cut it. In fact, chilling it will help it set up faster. 

  Put your meringue on the hot filling so the underside gets cooked through and doesn’t weep. I also put the lemon halves that I have squeezed into the filling while it is cooking for a extra hit of lemon. If your family isn’t into tart skip this step. Really nothing is quite as good as a sunny, lemony pie with a billowy cloud of meringue on top.

Lemon Meringue Pie

1 nine inch pie crust, baked or crumb crust

5 tablespoons cornstarch

1 cup white sugar

¼ teaspoon salt

2 cups water

3 egg yolks

2 tablespoons butter

5 tablespoons fresh lemon juice

2 teaspoons lemon zest

Meringue topping 

  Preheat oven to 235o° (175 degrees C.)

To make lemon filling: in a double boiler, combine cornstarch, sugar and salt. Stir in water, mixing well. Add the squeezed lemon halves if you want to. Cook until mixture is thickened, stirring frequently. Remove from heat. Place egg yolks in a separate bowl and beat well with a fork. Slowly pour about ½ cup of the cornstarch mixture into egg yolks, whisking constantly. Pour the egg mixture back into cornstarch mixture. Return to heat and cook two minutes longer stirring all the while. The mixture should hold a pattern when you drop some from the whisk unto the filling.
  Remove from heat and stir in the butter, lemon juice and lemon zest. Pour into your pie shell, top with the meringue and bake until golden brown.

Apple Cider Pie

  Fine Cooking Pie Cookbook did it again. I rarely make a two crust pie, but the recipe for the Apple Cider Pie looked so good that I thought I would just have to try it.

  What a great pie! Everyone really liked it, and I could eat the filling as it is thickened with cornstarch. I did buy real apple cider, not a national brand from the supermarket. I don’t know if that would make a difference, but I must say, this is just a great tasting pie.

  That said, I would cut back a ¼ teaspoon on the cinnamon. I did use the smallest amount of sugar and we felt it was just right for sweetness. Feel free to use the larger amount of your apples are not as sweet. I used the Gala apples called for in the recipe and they held their shape and were nice and tender. 

  For the sugar on the crust, I used sparkling white sugar from the cookie decorating. I had it on hand and didn’t want to buy sugar cubes. It worked very well and the cream and sugar on the crust was a very attractive look. As with all

of the recipes from this book, the baking time was right on. Nice to have recipes work right.

Apple Cider Pie

For the double crust: 

9 inch pie crust recipe (2 crusts)

3 Tbs. heavy cream 

1/4 cup sugar cubes (about 12 small), coarsely crushed 

For the filling: 

3 lb. Golden Delicious or Gala apples, peeled, cored, cut into 3/4-inch slices, and then halved crosswise 

2/3 cup apple cider 

1/2 to 2/3 cup packed light brown sugar to taste 

1 tsp. ground cinnamon 

1/4 tsp. ground nutmeg 

3 Tbs. cornstarch 

Make the filling

In a large nonreactive pot, mix the apples, all but 2 Tbs. of the cider, the brown sugar, cinnamon, and nutmeg. Bring to a boil over high heat, stirring often, until the sugar has dissolved and the apples are evenly coated. Mix the cornstarch and remaining 2 Tbs. cider into a paste; add this to the apples. Stirring constantly, boil until the liquid is thickened and clear, about 1 minute. (you're not cooking the apples, just thickening the juices). Taste and adjust seasonings if needed. Remove from the heat and let cool.

Assemble the pie

Position racks in the low and middle spots of the oven. Set a foil-lined baking sheet on the lower rack to catch drips and heat the oven to 425°F. (Do put the foil lined cookie sheet under the pie as it does run over a small amount and is quite sticky) Prepare a double pie crust in a 9-inch pie pan and fill the shell. Brush the heavy cream over the top crust and sprinkle with the crushed sugar cubes, pressing lightly to secure the chunks. Cut at least three vent holes. Bake on the middle rack until the crust is golden and the apples are tender when pierced with a knife, about 55 minutes. If the top starts browning too quickly, tent the pie with foil.

nutrition information (per serving):

Size : based on eight servings; Calories (kcal): 510; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 10; Protein (g): 5; Monounsaturated Fat (g): 7; Carbohydrates (g): 77; Polyunsaturated Fat (g): 2; Sodium (mg): 160; Cholesterol (mg): 40; Fiber (g): 4;