Sourdough Stories #20 - Sausage Egg & Cheese Biscuit "Muffins"

What's this?  An original recipe!?!?  YUP.  Pretty proud of that fact.  I needed to use up a bit of discard, as well as some sausage left over from dinner earlier in the week (homemade wonton soup, which was fabulous, FYI).  And I figure if I'm going to try to pair my sourdough adventures with this blog, I jolly well need to post some actual original content, not just talking about other people's recipes and what worked & didn't.

I was very happy with how these turned out--crisp & flaky edges on the outside, tender interior and great flavor from the cheese & sausage. A perfect quick breakfast option.

INGREDIENTS: (makes 12 muffins)

• 8 oz ground pork sausage, browned & drained, seasoned with black pepper
• 100g sourdough discard
• 1/2 cup melted butter
• 1 egg
• 1 cup milk
• 2 cups all-purpose flour (275g)
• 1 Tbsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt (omit if you used salted butter)
• 2 cups of shredded cheese (I used a sharp cheddar)
• 2 green onions, sliced (or 1 Tbsp dried chives)

DIRECTIONS:

1. Preheat the oven to 375F.
2. Brown the sausage. 
3. In a large mixing bowl, whisk together the discard, butter, egg, and milk until well combined. 
4. Add the salt, garlic powder, then the flour, baking powder, cheese and onions.  Stir until combined, but don't overmix.
5. Use a scoop to portion into a greased muffin tin, and bake for 20 minutes or until the tops are nice & golden. 
6. Remove from the tin to cool, and eat while warm.
7. Cool any remaining muffins completely on the counter, and then store in the fridge for later in the week, or freeze if not planning to eat right away.

Sourdough Stories, Unlucky No. 13: Pigs in a Blanket

Pigs in a Blanket is a go-to in our household. Enlist a can of crescent dough and some Lil' Smokies, and we have a meal that our 7 year old actually enjoys helping make.  And we did just that last week...but so far, it appears that Big Bread and Big Sausage (heyoo) are in cahoots when it comes to how many of their product to put in a package (as previously hypothesized by George Banks in Father of the Bride).  AKA: we had a ton of sausages left afterward. 

So I decided to make some "blankets" using sourdough.  I used The Pantry Mama's recipe as a base, but left off the ketchup/cheese inclusions and didn't do a maple butter on top (just regular butter).  Also, I didn't use the instant yeast...because it seems like cheating. If I wanted to use instant yeast, I would just make REGULAR bread, not sourdough.  Isn't it kinda the point of sourdough that you DON'T need to add yeast?

But I think I'm realizing that when I see beautiful pictures on the interwebz and the recipe notes "optional" inclusion of instant yeast....they probably used yeast to make sure it was a nice, fluffy dough for the pictures. AND....it probably also indicates that the noted rise times are for a dough that had yeast added.

You see where I'm going here. This recipe attempt was a bit of bust--if you're a superstitious (or just a little stitious) person, maybe we can chalk this up to luck since it was the 13th thing I'd made.  But I'd also set myself up for it. I started making the dough around 9am, thinking that would be plenty of time to have them ready for lunch.  After all, I'd pulled my starter out of the fridge the night before so it could come to room temperature, and fed it with some rye and whole wheat flour to get some extra nutrients in there.  Mandough was VERY happy--who needs instant yeast when you have a nice, bubbly starter?  

The variations in color are from the rye flour.

After sitting on the counter overnight. I needed to split some off for a neighbor, so I fed it in a larger container.

Mandough's third split. 1st was Gro-goo, 2nd was Dough-bi Wan. Now: meet Dough Pameron.

Bulk rise started about 9:30am, and the original recipe calls for 2 hours.  I sat the bowl near a sunny window to help encourage the rise.  About 11:30a, I checked the dough--while it had grown, it wasn't *quite* doubled, but now I was feeling a bit of a time crunch to have these ready.  So I went ahead and started making my pigs in a blanket.  I used a kitchen scale to check each ball of dough I pulled off to make sure it was about 30g, rolled it in my palms to round it out, then flattened it into an oval, added the sausage, then pinched the ends together.  The dough was nice and supple--all good, right?

I set them aside for the second rise, on top of the pre-heating oven to encourage growth.  The recipe called for 30-60 minutes or until they got "puffy".  Somewhere around the 30 minute mark (so, 12:30p) The Hubs walked by and asked "are these ready to go in?"  I was working on another dough (stay tuned for next week), glanced over, and said "sure"--because if they didn't go in soon, we were going to be eating lunch at 2pm.  And in they went...not really looking any puffier than they'd been when I made them.  

End result was pale, fairly dense & doughy--tasty, but not as devourable as the ones we usually make with crescent dough.  And it made a LOT.  So we had to eat on them all week.  By the end of the week, the condensation & moisture from the sausages had basically reverted the "blankets" back to raw dough, if that's possible.   Probably won't be trying this one again--we'll just stick with pre-made crescent or biscuit dough.

Instant Pot Shrimp & Sausage Gumbo (HAPPY MARDI GRAS!)

Happy Mardi Gras, y'all!

Tree at New Orleans International Airport (MSY).

This year, I was able to make it down to Scott, LA for their parade.  This is always my favorite:  the floats aren't anything amazing like what you see in New Orleans, but my friends live on the parade route, and they throw a big shindig with lots of food and I get to see some of my favorite people on the planet.

Yes, that is a Minion Porta-John.

Robin wins for best catch--hula dancing dolphins with coconut bras.

And I got to meet this lil' cutie, my friend B's new baby!

As per usual, since I am no longer a resident of the great state of Louisiana, I have to work on Mardi Gras. In fact, I will be in training all day learning how to use our new accounting software.  HOWEVER, we will be taking a break over lunch to have the annual Mardi Gras Potluck (coordinated each year by yours truly, because I just can't give it up.)

Last year, I made a boudin king cake, before that it was bacon gouda grit fritters w/pepper jelly sauce, then it was king cake cupcakes, and before that it was another king cake (sans boudin).  This year, a coworker is picking up a king cake kringle from Supreme Bakery here in town, so I decided to make gumbo.  I've done gumbo several times here (see list at the bottom of this post for links), but I've never made it in my Instant Pot.  So I figured...why not?

INGREDIENTS: (makes about 8-10 two-cup servings) 
* Note: if cooking for a smaller group, you can halve this recipe...or you can freeze part of it. It freezes really well.

• 4 cups cooked brown rice (aka 2 cups uncooked rice, cooked)
• 1 lb small or medium shrimp, tails/shells removed
• 1 lb smoked sausage (andouille if you can find it), cut into 1/2 inch pieces 
• 1 tsp olive oil (as needed) 
• 1 onion, diced 
• 1 bell pepper, diced (I used both red & green since that’s what I had on hand) 
• 2 stalks of celery, diced 
• 1 cup water 
• 1 cup instant roux 
• 3 cups low-sodium chicken or vegetable stock (or 2 cups regular + 1 cup water)
• 6 cups water 
• 2 cups chopped okra, strung* 
• 4 cloves garlic, minced 
• 2 bay leaves 
• 2 Tbsp parsley 
• 1 tsp basil 
• 1/2 tsp thyme 
• 1/4 tsp cayenne pepper 
• 1/4 tsp ground black pepper 
• 1/2 tsp Cajun seasoning (or more to taste after cooking)

DIRECTIONS:

1) Cook the rice in your preferred method (I used the Instant Pot) and set aside.

2) Set the Instant Pot to Saute and cook the sausage (about 4 minutes). Once browned, remove the sausage and set aside in a medium bowl.

3) Put the okra in the pot and stir for about 3 minutes.  You'll see "strings" of slime coming off the okra--this is good, as cooking out the slime now will keep it from being slimy in the gumbo.  It will start to brown a bit as well, which is a good thing--adds flavor.  After the 3 minutes are up, remove the okra from the pot and set aside--you can put it in the same bowl as the sausage so you're not making extra dirty dishes for yourself.

4) Add the olive oil, onion, bell pepper, and celery to the pot and saute until softened and the onions start to go translucent (about 3-5 minutes).

5) Mix 1 cup water & instant roux together and then add to the pot, stirring until the roux thickens (just a minute or so).

 

6) Add the sausage, okra, rest of the water, chicken broth and spices to the pot and stir well--make sure nothing's sticking to the bottom of the pot.  Then lock the lid on, make sure the lid is set to "Seal", Press "Manual", and cook on "High" for 10 minutes.

7) Let the pot de-pressurize naturally (about 10 minutes), then open the lid and throw in the shrimp.  The residual heat from the gumbo will cook them without letting them get too tough & chewy.

Serve over rice (or with the rice mixed in, because my co-workers are a bunch of Yankees who aren't used to assembling their own gumbo bowls), with a side of potato salad and french bread.  

...and a side of red beans, jambalaya, veggies, Jimmy Johns, and king cake....  Because it's a potluck. And you start Keto tomorrow...so one last hurrah!!!

My Other Gumbo Recipes:
Chicken & Sausage Gumbo (made from scratch)
Pressure Cooker Gumbo
Gumbo Risotto
Duck & Sausage File Gumbo
Slow Cooker Gumbo

Chicken & Sausage Gumbo

So up to this point (yes, 10 years into this blog) I have only ever shared recipes for "shortcut" gumbos--i.e, gumbo using an instant roux.  Because honestly, that's what my life demands most of the time.  Real, true, made from scratch gumbo starts with a roux, and takes about 2-3 hours to make.  And when you're a working mom, that's a time commitment most of us don't have on a weekday.  And making a roux means standing by the stove, stirring for about 40-45 minutes, so if you've got a busy weekend, it can be hard to fit then as well.

BUT...I did it.  With the help of my friend Amy.

Amy & I met through a friend, who basically said, "hey--you used to live in Louisiana, and Amy's from Louisiana.  You should meet."  So we did, and thank goodness.  Amy is one of the sweetest people on the planet, full of Southern hospitality and a big, beautiful laugh.  Her family hails from Napoleonville (aka "up da bayou"), and Amy was gracious enough to let me help her make her mama's gumbo recipe.  (She was also gracious enough to let me borrow her camera, after I left mine at my house.)  

INGREDIENTS:
1 cup vegetable oil
1 cup flour
1.5 cups chopped onion
1 cup diced celery
1 cup diced bell pepper
4 cups chicken stock
2 cups water
4 bay leaves
1 lb andouille or smoked sausage (Johnsonville New Orleans style sausage works well if you can't find andouille)
1 lb raw chicken, cubed
1 Tbsp cajun seasoning (or to taste)

To accompany:
cooked rice (white or brown, about 1/2-1 cup per person)
potato salad
French bread
green onions


DIRECTIONS:
First up--clear your schedule for about 2 hours.  Amy says her mama would always say, "if you need something from me you better ask now, because I'm gettin' ready to start the gumbo."

Step 1 - ROUX
Many recipes vary on ratios, but ours calls for a 1:1 ratio of oil to flour.  In a large cast iron pot, heat the oil over medium heat, until shiny but not smoking.  Then stir in the flour.  Some folks use a whisk, but depending on your whisk it can be really hard to get the corners of the pot.  So Amy recommends a flat bottomed wooden spoon.  There is such a thing as a "roux spoon", but really, any spoon or spatula with a flat edge will work (or a flat whisk would probably be perfect). (Note: if you're using a cast iron pot, don't use a metal spoon.) 

And most importantly: KEEP STIRRING.  YES. THE WHOLE TIME.  (Amy & I tag-teamed this stage.)

Set a timer, counting up from the time you add the flour.  This is just a reference, because in general, it's going to take about 40-45 minutes to get from white to the beautiful chocolate brown you want for gumbo base.  You'll go through stages:  blonde (which would be a perfect place to start for a alfredo or bechamel sauce), cafe au lait... 

Which is why it's handy to have a cup of coffee while cooking.

...peanut butter, and then finally to dark chocolate.  

Amy has this article in her recipe binder that makes a good reference (particularly the "bless your heart" on the last one).  

This was really helpful for me because I tend to get nervous and jump off around the "peanut butter stage"--which won't ruin your gumbo, but it also won't have the same depth of flavor you get from a chocolate roux.

Step 1a - Heat the other things
You're going to need hot water and hot chicken stock later.  These need to be hot or they'll cause the roux to break when you add them to the main pot.  So go ahead and get these going on your other burners so they're ready to rock when you are.

Step 1b - Cook Sausage
In a small skillet, while the roux is going, brown your sausage.  Once cooked, transfer it to a bowl to wait. 

Step 2 - Add Veggies
Amy had prepped all the veggies before I got there, so we piled them in together and dumped 'em all in once we hit our chocolate roux stage. 

These will need to soften with periodic stirring for about 10-12 minutes (so this is a good time to sit with a cup of coffee and flip through old issues of "Louisiana Cooking" or coffee table books with tasty sounding recipes).

Note:  Amy's recipe didn't call for okra, but you can add it if you like.  You would cook about 1 cup of sliced okra in a separate pan (called "stringing", it removes much of the sliminess from the okra), stirring frequently, for about 15 minutes. Though, Amy told me she's always been told not to use okra if you're cooking in cast iron because the okra will turn black.  So...there you go. You've been warned.

Step 3 - Add Sausage (okra if using), Chicken Stock, Hot Water, and Bay Leaves
So ideally, here you want your main pot, water, and chicken stock to be as close to the same temp as possible.  If your roux is hot and you add a bunch of cold liquid, the roux will break.  Conversely, if your roux mixture is starting to cool down and you add stuff that's too hot your roux will also break (but should come back together as it simmers).

Once that's all in the pot, simmer for about 30 min - 1 hour.

Step 4 - Add Chicken & Cajun Seasoning
Seems pretty self-explanatory.

Then cover and simmer for about 2 hours, stirring occasionally.  You can let it simmer longer than this--the flavors will only get more rich and delicious.

Serve with rice, green onions, potato salad, sweet tea, and French bread...and plenty of good friends!

The beautiful Amy!

Her mama's recipe is even kiddo-approved!

What I've Been Cooking Lately

Honestly...I haven't been cooking that much. At least, not trying out new recipes, since we bought the new house.  We've had pizza over the last few weeks more than I care to admit.  I have been able to find time to test out a few new recipes over the last few months---I just haven't had time to blog about them individually.  So here I'll share my results, along with a link to the original recipe I used, and then note any changes I made.

Roasted Asparagus & Mushroom Carbonara

This is probably one of the most delicious things I've made myself in a LONG time.  And it was pretty darn easy to make.  One day, when I have free time again, I WILL be making more of this.  No tinkering with the recipe--original turned out great. I was nervous about using raw egg in a sauce but it was totally amazing.

Roasted Red Pepper Sauce with Zucchini Noodles

I tinkered with this one a lot, but still really liked the results.  The original recipe here is vegan, but we used regular milk. I didn't have tahini or almond butter, so I used peanut butter, and tossed in some grated parmesan to help thicken the sauce.  I also added a few dashes of Tabasco Chipotle Sauce for some heat and smokiness.  Finally, we added smoked sausage for protein.

LOVE my veggie spiralizer.

One Pot Spaghetti

Saw the Video for this on my Facebook feed and thought a) that looks easy, and b) I've got a ton of basil & tomatoes to use up.  It was very easy, and delicious.

Sweet Potato Quinoa Patties

We made these while doing a one week Daniel Fast, and they were super tasty.  I will probably make them again, but use egg as a binder, since they were kind of crumbly (couldn't use egg during the Fast).  We definitely had to let them cook longer than what the recipe calls for to get them crusty enough on one side so that they could be flipped without falling apart (I'd say 4-6 minutes per side, rather than 2 minutes, but if you use egg as a binder that might change the cook time.  Just make one first as a tester to figure out the times, and then fill your pan with patties after that.)

Served with a side of garlic green beans.

French Onion Soup

This was to satisfy a craving, and can only *sorta* qualify as semi-homemade.  I had some canned French Onion soup, but wanted to step it up, so I sauteed some fresh onions first to caramelize them, then added the canned soup and brought it to a boil.  Then I preheated my broiler, and set two ramekins on a cookie sheet.  I cracked open a raw egg into each of the ramekins (a weird trick one of my Louisiana buddies taught me), added a little pepper, and then gently ladled the hot soup over the top of the egg (the heat from the soup & broiler will cook the eggs).  

Next, I placed a 1 inch slice of french bread onto the top of the soup, and topped with 2 slices of Swiss cheese.  Broiled just until the cheese was melted, and then, devour.

Basil Kale Pesto & Italian Sausage Pasta

Last week I picked up some kale at the store...this bunch was MASSIVE.  Like, wouldn't even fit in the crisper drawer of our fridge massive.  I froze about half of it to use later on, made a batch of Zuppa Toscana with some, and then put most of the rest of it into this pesto. I've made a kale pesto before, but since I have basil in my garden this year, I figured it would be pretty tasty to use both together!  

This was a super-easy dinner to throw together after work.  I had the sausage cooking on one burner, the pasta water going on another, and then the pesto being blended in the food processor, so you can really work on all the elements at once.

INGREDIENTS: (makes 6 servings)
1 lb italian sausage, without casings
10 oz bowtie pasta
1 tsp salt
2 cloves garlic

pesto:
3-4 leaves fresh kale, stems removed
1 loose cup of fresh basil (~10-15 leaves)
1 Tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
3-4 cloves garlic, minced
1/4-1/2 cup parmesan cheese, grated

DIRECTIONS:
In a large skillet, cook the sausage until fully browned.  Drain the fat.
At the same time, start a pot of water for the pasta, and season with the salt and garlic.  When it's up to a rolling boil, add your pasta and stir occasionally. Boil your pasta 'til al dente.

Meanwhile, in a food processor, combine the ingredients for the pesto and then blend until the kale & basil are finely minced and everything is combined into a big beautiful green mush. Should be a slightly thin paste.  Season to taste, as kale can be a little bitter--the lemon juice will help to offsite that.

When the pasta is finished cooking, drain the water, and then combine all ingredients (pasta, sausage, and pesto) in that pot.  

Garnish with extra parmesan, cracked black pepper and some basil chiffonade, if you're feelin' fancy.  Serve with a side of bread, or salad, or both if you're wild & crazy like that.  Enjoy!

NutriFacts: (per serving)

• Calories485.3
• Total Fat26.8 g
• Saturated Fat10.5 g
• Polyunsaturated Fat4.0 g
• Monounsaturated Fat17.8 g
• Cholesterol60.6 mg
• Sodium1,153.6 mg
• Potassium394.8 mg
• Total Carbohydrate41.8 g
• Dietary Fiber3.6 g
• Sugars2.5 g
• Protein20.1 g

Slow Cooker Shrimp & Sausage Gumbo

I'm starting to realize I never actually make gumbo the traditional way--starting with a roux, getting to that perfect golden color, then adding in all my ingredients and slow simmering to perfection... Maybe that's because I have a wee one who has recently become mobile...or just because I'm a little lazy sometimes.  Nope...let's blame the baby.

I whipped this up for my church group one afternoon--I did all the prep work the night before, and threw the ingredients into the crock and refrigerated overnight, then the next morning before church I put the crock into the crockpot & set to High.  By the time our group met up for lunch it was ready to go!  It was a big hit--by the time they were through with it, there was nothing left to take home.

This worked really well for a big group--we brought the gumbo, rice, and pickled okra (to garnish).  Another person brought potato salad (a German-Louisianian tradition), another brought salad, bread, dessert, etc.  It was a fabulous meal with good friends (particularly when you have friends that will hold your baby while you eat).

INGREDIENTS: (makes 8-10 servings)
1 lb andouille or smoked sausage (Johnsonville's New Orleans Style works well if you can't get andouille links)
2 cups sliced pickled okra (I usually use fresh or frozen, but we had a GIANT jar of pickled okra that needed to be used up.  It worked really well in this recipe.)
1 medium onion, diced
1 green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
1 Tbsp Cajun seasoning
(1) 14 oz can of diced fire-roasted tomatoes, undrained
1 cup dry roux
6 cups low-sodium chicken broth
1 tsp Worcestershire sauce
1-2 tsp Tabasco sauce
1 lb medium shrimp, raw, peeled and tails removed
2 green onions, sliced
4-5 cups cooked rice (about 1/2 cup per serving)
pickled okra to garnish

DIRECTIONS:
Place sliced sausage, okra, onion, bell pepper, celery, garlic, Cajun seasoning, tomatoes, dry roux, and chicken broth in the Crockpot & stir.  Cook on High for 4 hours, or Low for 6-8 hours.  

Throw the Worcestershire, Tabasco, shrimp and green onions in for the last half hour of cooking. You can add additional hot sauce or Cajun seasoning at this time as well, to your taste preference.

Serve with rice, potato salad, and pickled okra for garnish, along with a slice of french bread to sop up all the broth.

My Other Gumbo Recipes:
Pressure Cooker Gumbo
Gumbo Risotto
Duck & Sausage File Gumbo

Shrimp & Andouille Jambalaya Risotto

A couple years ago I posted about a really delicious gumbo risotto recipe that I tested out & fell in love with.  This time, I decided to try it with jambalaya instead.  I prefer a "cajun-style" jambalaya (read: no tomatoes) that gets most of its flavor from the roux and the meat--however, with a risotto, you're typically not making a roux beforehand.  Not to fear--dry roux powder is here!  I love this stuff & use it frequently--it's a pantry staple at our house, even though I have to buy it while I'm down in Louisiana.  If you can find it in your supermarket, I highly recommend picking some up...if you can't put it at the top of your souvenir list next time you're near the Gulf. (Their brown gravy mix is also a staple at our house.)

You could easily make this as a chicken & sausage risotto instead, but I had shrimp onhand so that's what I went with.

SIDENOTE: In retrospect, I'm not sure why I decided to make a risotto, which requires hovering over a pot for about 30-45 minutes, while 39 weeks preggo.  My feet were sore & swollen by the time we were ready to eat.  The next time I make this I will definitely make sure to NOT have a bun in the oven.  Risotto requires some maintenance to make sure it doesn't burn, but the end result is creamy & delicious & totally worth it.  Between the Cajun seasoning & the jalapeno, ours had a perfect amount of heat for my taste, but if you prefer milder flavors, you can omit the jalapeno--or add a second one if you like it super-spicy.

INGREDIENTS: (makes 6-8 servings)
1 Tbsp olive oil
2 links of andouille sausage (approx 1/4 lb each), or 4 links of Johnsonville New Orleans Andouille Style smoked sausage (this is what most folks can easily find at their grocers and I think it tastes great--and no, that's not a paid endorsement.)
1 onion, diced
1 bell pepper, diced
1 jalapeno, seeded & diced
2 stalks celery, diced
1-2 Tbsp minced garlic
1 Tbsp dry roux powder
1 Tbsp Cajun seasoning of your choice (you already know my personal favorite)
3 Tbsp butter (we use Smart Balance spread)
2.5 cups arborio rice
30 oz beef stock (or 4 beef bouillon cubes + 32 oz of water)- low sodium if possible
1 cup water, if needed (you can alternately use dry white wine if you like)
2 green onions, sliced, plus 1 more for garnish
1/2 lb medium shrimp, peeled & tails removed
black pepper & parsley, to taste

DIRECTIONS:
In a large dutch oven, heat the olive oil over medium heat.  Once up to temp, add the sausage, vegetables, garlic, roux powder, and cajun seasoning.  Once the veggies begin to soften and caramelize, add the butter and stir until melted.

Lower the heat to medium-low and add the rice, stirring well.  Let the rice "toast" for about 3 minutes while stirring. Now begin adding the beef broth--just enough at a time to keep the consistency somewhat liquid and stirrable.  As the mixture thickens & absorbs the broth, add more.  Stir frequently and repeat the addition of broth to keep it from burning--approximately 1/2 cup at a time.

When you add the last of the broth, also add the 2 green onions and the shrimp, since these require much less time to fully cook.

When you've used up the broth, taste the rice.  If it's still crunchy, you can start adding some of the water and cook a little bit longer.  Risotto should generally be slightly al dente like pasta, but if you overcook it it will get a bit gummy.  However, much like pasta, this should be done to your taste.  Now is also a good time to check for seasoning & see if you need to add pepper, additional cajun seasoning, etc.

Once the rice is done to your taste, it's ready to serve!  Final consistency should hold together when scooped into a bowl and spread out slightly, but not as thick as say, mashed potatoes.  Top with the remaining green onions & serve!

If you have leftovers, this will thicken in the fridge, so you'll want to add a bit of water before reheating so it's not a solid mass.

NutriFacts: (for 6 servings)

• Calories534.0
• Total Fat21.9 g
• Saturated Fat7.0 g
• Polyunsaturated Fat2.1 g
• Monounsaturated Fat3.2 g
• Cholesterol107.0 mg
• Sodium1,653.0 mg
• Potassium151.5 mg
• Total Carbohydrate67.3 g
• Dietary Fiber1.0 g
• Sugars0.7 g
• Protein19.3 g