Awesome Granola Bars

Dave and I used to buy granola bars all the time, but sadly they were never 100% satisfying.  I have always wanted to try to make my own, but I thought it wouldn't be worth the effort.   I was wrong!! :)

Ingredients

8 ounces old-fashioned rolled oats (approx. 2 cups) 

1 1/2 ounces raw sunflower seeds (approx. 1/2 cup)

3 ounces sliced almonds  (approx. 1 cup)

1 1/2 ounces wheat germ  (approx. 1/2 cup) 

6 ounces honey  (approx. 1/2 cup) 

1 3/4 ounces dark brown sugar  (approx. 1/4 cup packed)

1 ounce unsalted butter, plus extra for pan 

2 teaspoons vanilla bean paste

1/2 teaspoon kosher salt 

toppings, such as chocolate or shaved coconut

Directions:

• Cut parchment paper to fit a 9"x13" baking dish, and rub on a thin layer of butter. (We used a smaller dish, and thought the bars came out too thick. Next time we will use the 9"x13")
• Preheat the oven to 350 degrees F. 
• Mix the oats, sunflower seeds, almonds, and wheat germ together, and spread out on a sheet pan. Toast for 15 minutes, making sure to stir the mixture occasionally. 

• Combine the honey, brown sugar, butter, vanilla bean paste, and salt in a saucepan over medium heat. Cook until the sugar has dissolved. 

• Reduce the heat to 300 degrees F. 
• Combine the oat mixture with the liquid mixture, and spread out in prepared baking dish (press firmly).  Sprinkle any other additional ingredients on top  

• Bake for 25 minutes.

• Remove from the oven and allow to cool completely. Cut into squares while it is still a bit warm.

We stored the granola bars in a plastic container, and enjoyed them all week.  Since they were so thick, it was a little hard to bite through them, so we warmed them up in the microwave for about 15 seconds.  I think if we use the bigger pan next time, we won't have that issue!

Ingredients

8 ounces old-fashioned rolled oats (approx. 2 cups) 

1 1/2 ounces raw sunflower seeds (approx. 1/2 cup)

3 ounces sliced almonds  (approx. 1 cup)

1 1/2 ounces wheat germ  (approx. 1/2 cup) 

6 ounces honey  (approx. 1/2 cup) 

1 3/4 ounces dark brown sugar  (approx. 1/4 cup packed)

1 ounce unsalted butter, plus extra for pan 

2 teaspoons vanilla bean paste

1/2 teaspoon kosher salt 

toppings, such as chocolate or shaved coconut

Directions:

1. Cut parchment paper to fit a 9"x13" baking dish, and rub on a thin layer of butter. (We used a smaller dish, and thought the bars came out too thick. Next time we will use the 9"x13")
2. Preheat the oven to 350 degrees F. 
3. Mix the oats, sunflower seeds, almonds, and wheat germ together, and spread out on a sheet pan. Toast for 15 minutes, making sure to stir the mixture occasionally. 
4. Combine the honey, brown sugar, butter, vanilla bean paste, and salt in a saucepan over medium heat. Cook until the sugar has dissolved. 
5. Reduce the heat to 300 degrees F. 
6. Combine the oat mixture with the liquid mixture, and spread out in prepared baking dish (press firmly).  Sprinkle any other additional ingredients on top  
7. Bake for 25 minutes.
8. Remove from the oven and allow to cool completely. Cut into squares while it is still a bit warm.

Adapted from Alton Brown

Corn & Coconut Curry Chowder with Pale Ale

 Hooray - a new post!  This evening I made a yummy soup for dinner...very flavorful!

Ingredients:
6 large ears sweet corn, or 2 bags frozen corn (rinsed in cold water to thaw)
4 tbs olive oil
1 yellow onion, chopped
6 cloves garlic, chopped
1 1/3 cup pale ale (we used Sierra Nevada)
1 tsp salt
1/2 tsp pepper
4 cups vegetable broth (chicken will work as well)
2 cans (13.5 ounces each) coconut milk (we used light)
4 tsp red curry paste, or more to taste (we used about 1/2 tsp more)
large pinch cayenne, or more to taste
10 large leaves basil, thinly sliced
2 large red peppers, roasted and chopped (we used jarred)

Directions:

1. Preheat oven to 400 if using fresh corn, 450 if using frozen.
2. Place on a baking sheet, roast for 20 minutes. If using fresh corn, remove from oven and allow to cool enough to handle. Cut the kernels off the corn, set aside.
3. In a sauce pan over medium high heat, sauté the onions in olive oil until soft, about 5-10 minutes. 
4. Add the garlic and cook for 30 seconds. Add the beer, salt, pepper, vegetable broth, coconut milk, curry paste, corn kernels, and cayenne. 
5. Bring to a simmer and cook for 5 minutes.
6. Using an immersion blender, puree until smooth.  Stir in the basil and the red pepper.

Recipe adapted from The Beeroness

Coconut Spice Cheesecake Bars

Happy Thanksgiving!

Dave and I are so happy that his parents are visiting for the holiday! We wanted to try out a new dessert, so I made these tasty bars.  I've tweaked some of the amounts from the original recipe, which I updated below.

Ingredients
1 box spice cake mix (we used Duncan Hines)
1/2 cup butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract + 1 teaspoon vanilla extract
1 tablespoon water, optional if necessary
3/4 cup shredded unsweetened coconut flakes
3/4 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 can (14-ounces) sweetened condensed milk
3/4 cup cream cheese, softened (I used whipped cream cheese. Add more if it tastes too sweet)

Directions

1. Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then placing a piece of parchment cut to the size of the bottom of the pan. Spray with cooking spray.  
2. In a large mixing bowl, combine the cake mix, butter, egg, 1 teaspoon vanilla and mix. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the water if necessary. 
3. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. 
4. Sprinkle the coconut evenly over the dough, then sprinkle the chocolate chips and white chocolate chips evenly over the dough.
5. In a mixing bowl (the same one from the cake mix is fine), combine the sweetened condensed milk, cream cheese, 1 teaspoon vanilla and stir until well combined, and pour mixture evenly over dough, using a spatula to even it if necessary. 
6. Bake for 28 to 31 minutes, or until edges of bars begin to brown and pull away slightly from the sides of the pan, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. 
7. Allow bars to cool well before slicing and serving. Store in the refrigerator for up to a week or freeze for up to three months.

Here's what they looked like before I poured on the cheesecake mixture, and another shot of them on our new buffet table :)

Recipe adapted from Averie Cooks

Coconut Rum Truffles

This one has been on my blogging to-do list for a while....Dave and I made these months ago!


Ingredients:
8 oz dark or semi-sweet chocolate
just shy of 2/3 c. heavy cream
2 Tablespoons dark rum
1/4 tsp coconut extract (or more...taste it to see what you like)
1 tbs butter - optional (I don't remember if we used this or not)
unsweetened coconut flakes, to roll truffles in

Directions:

1. Chop the chocolate into fairly even, small pieces—a heavy serrated knife works well. Place in a mixing bowl
2. Heat the cream in a saucepan over medium heat until it begins to boil. Remove from heat, and add the cream to the chopped chocolate. For an extra smooth truffle, add butter. Add rum and extract . 
3. Once most of the chocolate and butter look melted, whisk until smooth. Quickly but gently transfer the mixture to a bowl so that you can form your emulsion in a cooler environment. (I didn't do this)
4. Whisk the mixture vigorously until it’s thick and smooth, scraping the bottom and sides of the bowl and incorporating all the cream and chocolate. If you have one, an immersion blender helps make sure the emulsion is stable.
5. If the ganache shows signs of breaking at this point (if it looks curdled or oily), you can add a few drops of cream to help re-emulsify it. A well-emulsified ganache should look like chocolate pudding: thick, smooth, and glossy. Refrigerate until firm.
6. Once the ganache has set into a uniformly firm mass, scoop out small balls with a melon baller or spoon. Roll each one briefly in the palms of your very clean (or gloved) hands. It helps if you have cold hands or are in a cool room.
7. Chill the truffles briefly, for about 15 minutes, while you prepare whatever you’d like to roll or enrobe them in.
8. Roll the truffles in unsweetened coconut flakes.

Store them at room temperature for up to a week, in the fridge for two to three weeks, or in the freezer for two months. They taste best eaten at room temperature.

note: I am unsure of the source of this recipe, since I combined aspects of a few truffle recipes I found online.

Healthier Coconut Oatmeal Cookies

Note the presence of the word healthier and not healthy in the post title....

I have not figured out the nutritional info for these, but I can assume that they would not be considered healthy.  But they sure are a lot better for you than regular cookies, and I think they are just as tasty!  (Dave loves them too, but says if given a choice between one of these and a traditionally prepared chocolate chip cookie, he's going for the chocolate chip!)

Ingredients:
1-¼ cup All-purpose Flour
¼ cups (Rounded) Cocoa Powder, Unsweetened
1 teaspoon Baking Soda
1 teaspoon Baking Powder
⅛ teaspoons Salt
6 Tablespoons Unsalted Butter, Room Temperature
3 Tablespoons Coconut Oil
½ cups Granulated Sugar (we used unrefined coconut sugar instead)
½ cups Light Brown Sugar, Packed
1 whole Large Egg
1-½ teaspoon Pure Vanilla
1 cup Shredded Coconut (unsweetened)
1 cup Old Fashioned Rolled Oats
1 cup Semi-Sweet Chocolate Chips (we used a tad less than 1/2 cup cocoa nibs instead)

Directions:
1.  Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.
2.  In an electric mixer, cream together the butter, coconut oil, and sugars.
3.  Scrape down the sides and then add the egg and vanilla; mix to combine.
4.  On a low speed, gradually add the flour and cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be pretty solid.
5. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a Silpat or parchment paper).
6. Bake at 350ºF for 11 minutes. (I baked mine for 10, because I like chewier cookies)
7. Remove from oven and cool for about 2 minutes more on the sheet, then remove and place on a cooling rack, or on an opened brown paper bag.

To make them even healthier, next time I might try subbing half of the white flour with sifted whole wheat flour, or decreasing the 6 tbs of butter to 5.  I don't want to mess with the recipe TOO much, since they are delicious as is :)

Recipe adapted from Tasty Kitchen

Fudge Babies

Fudge babies?  Why in the world is the post called "fudge babies?"  Well, that's what Chocolate Covered Katie calls them.  So, I went with it. (by the way...check out her blog.  There are at least 2 other healthy desserts on her blog that I've tried and were awesome, so I'll feature them here the next time I make them).

These are sweet and chocolately with no added sugar.  A great snack...kind of like a rich brownie or chocolate truffle. 

Ingredients:
1 c walnuts (120 grams)- I used 1/2 c of unsweetened coconut and 1/2 c of peanuts instead
1 and 1/3 cups pitted dates (230 grams)
1 tsp vanilla extract
optional: a pinch of salt
3-4 tablespoons cocoa powder (or even Special Dark cocoa), depending on how chocolatey you want the balls to taste

Directions:
1.  Blend all the ingredients, using a food processor, Magic Bullet, etc.  When I mix mine, it smells a little funny.  If this happens- don't worry!  Keep blending until the mixture looks moist.
2.  Roll into little ball, or shape the dough into bars (that's what I did)


That's it!

Here's the nutritional info using my adaptation, based on 14 servings per batch (they are small....truffle-sized).
Calories: 71
Fat: 3.8
Cholesterol: 0mg
Sodium: 5mg
Carbs: 9.2g
Fiber: 2g
Protein: 1.4g
Sugars: 6.3g

Can I label these as "healthy?"  Not sure, since they do have sugar and fat...but it's the good kind :)  Having one is fine, but as with any snack, you can't indulge in too many! 

Recipe from: Chocolate Covered Katie

Thai Quinoa

Dave and I trying REALLY hard to be healthier eaters. We've cut out most added sugars and fats from our everyday diets.  Of course we won't give up amazingly rich foods and desserts, but we will try to limit ourselves to one "fun" meal per week.

....but what we discovered the past few weeks is that healthy food can be fun too!   Take this Thai-style quinoa for example.  Nice and flavorful, and filling as well.

Ingredients:
1 cup quinoa, rinsed and drained (we used red quinoa)
1 cup lite coconut milk
1 cup chicken broth (note: next time Dave and I will try 1.5 cups coconut milk and .5 cups broth)
2 green onions, chopped
1 Tablespoon microplaned or minced ginger
2 teaspoons minced garlic (I really like garlic, so I used a full tablespoon)
1 cup frozen peas (we didn't have peas, so I used frozen sugar snap peas)
1-8oz can pineapple tidbits, drained (we didn't have this, so I cubed up a mango)
1/4 cup cilantro, chopped (haha, we also didn't have this, so it was omitted)
2 eggs
2 Tablespoons soy sauce
juice of half a lime
chopped peanuts (optional)

Directions:
1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth, then bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes.

2. Meanwhile, heat a large wok or skillet over medium-high heat and spray with non-stick spray. Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly as to not burn the garlic.

3. Add peas, pineapple tidbits, and cilantro and cook for 1 additional minute.

4. Push the ingredients to the sides of the wok to create a clear space in the center. Whisk the eggs together in a small bowl, then pour into the wok. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.

5. Add cooked quinoa, soy sauce and lime juice to the wok, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped peanuts on top.

Yum! Any foods that we deem "healthy" will get a "healthy" tag on the blog.  To me, that means low cal, no added sugars, and the good-for-you fats.  Also, I will try to add some nutritional info.  Here's what this recipe racks up (as prepared, split into 4 servings- with peanuts):

Calories: 372
Fat: 15g (if you omit peanuts, subtract 5g)
Cholesterol: 86mg
Sodium: 601mg
Carbs: 45g
Fiber: 5.8g
Protein: 15g

Recipe from: Iowa Girl Eats

Coconut Chicken Salad

Yep....another coconut recipe. Dave and I really don't use coconut all that much, but when I find a new recipe that does, I'm always tempted to try it.

This one was really quite simple, and tastes great. (Sorry for the horrendous photo- we had no natural light and my photoshopping skills couldn't quite fix the coloring this time)

Ingredients:
6 (about 12 oz) chicken tenderloins
6 tbsp shredded coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs (we used Corn Chex)
1/3 cup egg substitute or egg whites (we used 1 whole egg with a splash of milk)
pinch salt
olive oil spray (we used Pam)
6 cups mixed baby greens
3/4 cup shredded carrots
1 large tomato, sliced (omitted)
1 small cucumber, sliced (didn't use- the cuke we bought tasted funny!)

Vinaigrette
1 tbsp oil
1 tbsp honey
1 tbsp white wine vinegar
2 tsp dijon mustard

Directions:
1. Whisk all vinaigrette ingredients; set aside.
2. Preheat oven to 375°.
3. Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl. (NOTE: We toasted our coconut in the oven at 350 for 6 minutes before combining with panko and cereal crumbs. It made it extra crunchy)
4. Lightly season chicken with salt. Dip the chicken in the egg (and milk mixture), then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. 5. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
6. Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate.
7. When chicken is ready slice on the diagonal and place on top of greens.
8. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

*We also added some fresh mango...it tasted great with the chicken, but not so great with the vinaigrette!

Recipe (and a better photo!) from Skinny Taste

Double Coconut Macaroons

This is an exciting day! I just received my new computer in the mail- whoohoo!! I am so excited to do my first blog post on it.

This past weekend Dave and I had our friends over for games, crafting, and baking. We try to get together with them about once a month. The gals and I baked while the boys had their video game time. It was great! We each brought a recipe to make and share, and I had found a new (to me) recipe for coconut macaroons. They came out amazing, and I'm excited to share it!

Ingredients:
2 7oz packages sweetened flaked coconut, divided
2/3c (packed) powdered sugar (I did not pack the sugar, and they were still sweet enough in my opinion)
1/4c sweetened cream of coconut
1oz cream cheese, room temperature
3 tbs all purpose flour
1 large egg white
1/2 tsp vanilla extract
pinch of salt
12 oz bittersweet or semisweet chocolate, chopped (we used semisweet chocolate chips)

Directions:
1. Preheat oven to 325. Line a large rimmed baking sheet with aluminum foil. Butter and flour the foil, then shake off excess.
2. In food processor, blend 1 package of the coconut with powdered sugar until finely ground and mixture feels moist.
3. In mixer (or food processor if yours is large enough- mine was not), combine coconut/sugar mixture with cream of coconut, cream cheese, flour, egg white, vanilla, and salt. This final mixture will be soft and loose.
4. Place remaining bag of flaked coconut in a bowl or pie plate. Drop heaping tablespoonful of mixture into the coconut and roll to coat completely. Using palms of hands, gently roll into 1 1/2 inch balls, and place on prepared baking sheet. (Makes about 15 large cookies)
5. Bake the macaroons until golden brown and just firm to touch, about 35 min (mine took 30). Cool cookies completely on rack.
6. Melt chocolate, and dip bottom 1/2 inch of each cookie into the chocolate, then place on waxed paper. Repeat, and refrigerate until chocolate sets, about 30 min.


The other cookie on the plate above is the recipe Leah brought for Chocolate Crinkle cookies- also amazing! The recipe is here.

Macaroon recipe from the Bon Appetit Cookbook.

Coconut Chocolate Chip Cookies

I needed something quick and easy to make to bring to my friend's tomorrow. We had some coconut on hand, so I looked for a cookie recipe using coconut. I'm so glad I found this one! It is delicious! The original recipe asked for regular coconut, and I had sweetened, so I adjusted the sugar. Plus, I don't like my cookies super sweet. Here's the recipe:

Ingredients

• 1/2 cup butter or margarine, softened
• 3/4 cup sugar (We used just over 1/2 cup)
  
• 1 egg
• 1/2 teaspoon coconut extract
• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup flaked coconut (we used sweetened)
  

Directions

1. In a mixing bowl, cream butter and sugar. Beat in egg and coconut extract; mix well. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 11-13 minutes or until golden brown. Remove to wire racks to cool.

Yield: Approx. 30 cookies

Recipe and photo from Allrecipes.com

Ritz Seafood Triple Coconut Cream Pie

Food Network says that Ritz Seafood has the best coconut cream pie, and we tried it while in New Jersey. It was pretty awesome. The recipe is for mini pies, but I think I would make it as one large pie like in this pic:


For the shells:

Yield: Makes Nine 3 1/2-in. fluted pie shells

Ingredients

• 1 cup plus 2 tbsp. flour
• 1/2 cup sweetened shredded coconut
• 1/2 cup cold unsalted butter, cut into 1/2-in. cubes
• 2 teaspoons sugar
• 1/4 teaspoon coarse kosher salt
• 3 to 5 tbsp. ice water

Preparation

1. In a food processor, pulse together flour, coconut, butter, sugar, and salt to form coarse crumbs. Add ice water 1 tbsp. at a time, pulsing after each addition, just until dough holds together when you pinch it (it will still look like crumbs).

2. Turn crumbs out onto counter, form into a ball, and divide into 9 equal parts, forming each into a small disk. Wrap each disk in plastic wrap and chill at least 30 minutes and up to 1 hour.

3. Unwrap rounds and, working with one disk at a time, set on a lightly floured work surface. With short strokes from center outward, roll dough into a 5-in. circle (about 1/8 in. thick). Transfer dough to brioche mold, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang flush with edge. Prick bottom lightly with a fork. Repeat with remaining rounds and molds. Chill unbaked pie shells for 1 hour before baking.

4. Put an oven rack on lowest rung and preheat oven to 400°. Lay a sheet of parchment paper in each pie shell and fill with dried beans or pie weights. Put shells on a cookie sheet and bake until medium golden brown, 10 to 12 minutes. Remove beans and parchment paper; return shells to oven. Bake until bottoms of crusts have golden brown patches, about 10 minutes. Let cool before filling.

For the filling:

Note: Pastry cream can be made ahead and kept, refrigerated, for two days; unbaked, formed pastry shells keep, frozen, a few weeks. The baked shells can be filled with the pastry cream several hours ahead, then topped with whipped cream and garnishes just before serving. "Chip"--or large-shred--coconut, which is sold at natural-foods stores and Whole Foods Markets, looks like little curls and makes the prettiest garnish, but regular shredded coconut works just fine. Toast coconut in a 350° oven until golden, 10 to 15 minutes.

Yield: Makes 9 mini pies

Ingredients

• For the coconut pastry cream
• 2 cups milk
• 2 cups sweetened finely shredded coconut
• 1 vanilla bean, split in half lengthwise
• 2 large eggs
• 1/2 cup plus 2 tbsp. sugar
• 3 tablespoons flour
• 4 tablespoons unsalted butter, softened
• For the pie
• 9 3 1/2 in. Coconut Pie Shells, baked and cooled
• 2 1/2 cups heavy whipping cream
• 1/3 cup sugar
• 1 teaspoon vanilla
• For the garnish
• 1 3-oz. chunk white chocolate, at room temperature
• 1 cup unsweetened "chip" (or large-shred) coconut (see Notes) or 1/2 cup unsweetened shredded coconut, toasted

Preparation

1. Make the pastry cream: Put milk and coconut in a medium saucepan over medium-high heat. Scrape seeds from vanilla bean and add both seeds and bean to saucepan. Bring mixture to a gentle simmer, stirring occasionally.

2. In a medium bowl, whisk together eggs, sugar, and flour. While whisking, drizzle about 1/3 of the hot milk mixture into egg mixture, then slowly whisk egg-milk mixture back into saucepan. Cook over medium-high heat, whisking, until pastry cream thickens and begins to bubble, 4 to 5 minutes. Remove from heat, stir in butter, and discard vanilla bean.

3. Spoon hot pastry cream into a bowl and set in a larger bowl of ice and cold water, stirring occasionally, until cooled to room temperature. Cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming) and chill until cold, at least 3 hours.

4. Fill the pies: Carefully remove baked shells from brioche molds. Spoon pastry cream into shells, filling each a little more than halfway. With an electric mixer, whip cream with sugar and vanilla until it holds stiff peaks. Fill a pastry bag fitted with a large star tip (no. 6) with whipped cream and pipe a double layer of cream onto each pie, or simply spoon it on (use all the cream--the pies should look like beehive hairdos).

5. Garnish the pies: With a vegetable peeler, scrape wide curls or shavings from the chunk of white chocolate. Sprinkle curls or shavings over pies, dividing evenly, and top with toasted coconut. Serve immediately.

The site I got the recipe from also includes the nutrition information. But do you really want to see that??? If so, here it is (all others, stop reading!)

Calories:

746 (66% from fat)

Protein:

8.1g

Fat:

55g (sat 36)

Carbohydrate:

57g

Fiber:

2.7g

Sodium:

186mg

Cholesterol:

187mg