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Archive for the ‘Fruit Desserts’ Category

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              Truly my favorite dessert!

My husband and I just adore blackberry cobbler.  It has always been my favorite dessert int he world.  I make a fairly small pan of this using my “Flour” Crust with some regularity.  This recipe has 5 small servings because blackberries are quite high in carbs.   I’m pleased with this recipe as it has just the right amount of fruit, liquid and sweetness for our taste.   It gets even better overnight (if there’s any leftover, that is).  This recipe is not suitable until the berries rung of OWL.

INGREDIENTS:

1½ c. frozen blackberries (no sugar added)

½ c. water

½ c.granular Splenda

½ c. + 2 T. erythritol

1/3-½ tsp. xanthan gum (or your favorite thickener)

2 T. cold butter

1 recipe Peggy’s “Flour” Pie Crust

DIRECTIONS:  Make up the pie crust per that recipe’s instructions.  You will need 1/2 of the dough for this small cobbler.  Freeze the rest of the dough in a sandwich bag for up to 1 month for some other use.  Set dough aside while you prepare the filling.

Preheat oven to 350º.  Put the Splenda, erythritol and xanthan gum in a small mixing bowl and stir.  Add berries and water stir well.  Butter a 5×7 baking dish  and add berry mixture.  Dot with the 2 T. butter.  Roll pastry out between two pieces of plastic to slightly larger than your dish size.  Peel off the top plastic, lift pastry in middle by lower plastic and fold/lift to put over fruit.  Center the pastry over the dish.  Slowly peel of remaining plastic.  Fold excess crust edges inward and crimp against the side of the dish to prevent bubble-over during cooking as much as possible.     Pop into a 350º oven and bake until lightly browned, which will take about 3o-35 minutes.  Partially cool.  I think this is best served warm.  🙂

NUTRITIONAL INFO:  Makes 5 servings, each contains:

140 cals, 10.82 g  fat, 16.72 g  carbs, 9.04 g  fiber, 7.68 g  NET CARBS, 3.22 g  protein

 

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0131

This is the dessert I am making for Christmas this year.  It’ll just be the two of us and my husband’s brother visiting from up around Dallas.

When I was in high school in Kansas, my best friend (also named Peggy) often had me over for dinner (we were neighbors).  Her mother was a former stage actress from Budapest who married an American Army officer after WWII.  To say Peggy’s mother was a good cook would be a gross understatement.  Dinner at my friend’s house was quite the culinary experience, and as my parents were also well-versed in gourmet cooking, I felt my ability to judge really good food was well-honed by this age.

This wonderful apple dessert, much like hand pies, was Peggy’s mom’s signature dessert.  My family fell in love at first bite!  It has since become a family favorite holiday dessert offering.  I have now reworked it for a low-carb lifestyle, using an entirely different crust.  I have also low carbed the filling.  The original recipe is made with all apples, a few raisins and the original crust had 1c. sour cream!  To be more authentic, you could go ahead and use sour cream for the cream called for in my pie crust below without much of a hike in carbs.  🙂  I have omitted the raisins entirely as they add so many carbs.  I use mostly chayote squash, with only one apple for flavor impact.  These bars definitely improve in flavor on day 2 as the rum mellows considerably overnight so I like to make them the day before I plan to serve.

Just for the heck of it, I worked up the nutritional numbers for this made with 5 small apples and no chayote squash and provide that info below for anyone interested in making this with all apples.  Doing so ups the carbs approximately 2 carbs per bar, which isn’t that bad a price for all apples, really.  Holidays are supposed to be “special occasions”, non?  🙂  Today I plan to make this with all apples, as it’s Christmas once again.

I hear zucchini makes a wonderful apple sub, but the unpredictability of its moisture content in a pastry worries me greatly, so I haven’t tried that in this recipe.  As it is consumed hand-held a soggy crust can’t be tolerated for hand eating.  I absolutely do not think this recipe would be good with ALL chayote squash, so I will never go down that road for this favorite.

This dish is not suitable until late in Atkins Phase 2 OWL due to the rum and apples.  I store my bars in an airtight container in the bottom of my fridge.  To be honest, they don’t usually last long enough to worry about freezing!  I’ve never frozen any of my low-carb pastries, so I don’t know how they’d freeze.

Chayote Squash (also called mirletons)

Chayote Squash (also called mirletons)

INGREDIENTS:

2  recipes Peggy’s “Flour” Pie Crust   (for gluten free, use your favorite gluten-free pie crust recipe)

1/3 c. granular Splenda (or equivalent sweetener of your choice)

2 chayote squash (or zucchini) , peeled and sliced ¼-3/8″ thick

1 small delicious apple (2½” diameter), peeled and sliced ¼” thick

3/4 c. pecans, chopped

2 T. rum

1 T. fresh lemon juice

lemon zest of 1 lemon

3/4 c. granular erythritol (or equivalent sweetener of your choice)

2½ tsp. cinnamon

3 egg whites, beaten to frothy/soft peaks

DIRECTIONS:   You need a 8½” x 11½” baking pan for this recipe.  Preheat oven to 350º.  Make the double recipe of pie crust dough per that recipe’s instructions, adding the 1/3 c. Splenda to the mixture.   When pastry is kneaded into a solid ball of dough, form a log and break apart into 60% and 40% (bottom crust takes a little more dough than the top crust).

BOTTOM CRUST:  Take the larger piece of dough, shape in a rough log and place between two pieces plastic.  Roll out dough into a rectangle the size of the pan’s bottom plus the depth of the sides.  Dough will be fairly thin but still manageable.  The dough must be large enough go up the sides of the pan completely to the top and over the edge in order not to fall when baked.     Peel top plastic off carefully and fold in half/lift pastry into the pan.  Adjust pastry to fit.  Carefully remove second piece of plastic and fit pastry well into the walls and corners of the pan without tearing.  Allow pastry to lay over the top edge of the pan to “hold on” and not fall inward during baking.  Prick pastry with a fork at 2″ intervals to avoid it bubbling up during baking.  Bake for 10-12 minutes in a preheated 350º oven just begins to lightly brown.  Remove and cool while you make the filling.

FILLING:  Peel and slice chayote squash and microwave covered on HI for 8-10 minutes until soft.  Peel apple and place in bowl with chayote. Beat egg whites in a separate bowl with electric hand mixer until thick (thick and frothy/soft peaks).  Add nuts, rum, lemon juice and zest, erythritol and cinnamon to the apple/squash mixture and then fold in the beaten egg whites until the fruit and nuts are well-moistened.  Using a rubber spatula, scrape the filling into the half-baked crust.  Spread as evenly as possible, pushing up into corners of pastry.  Level the apples and squash pieces so no pointy bits are sticking up as they may tear the top pastry.  I’ve had that happen before.

TOP CRUST:  Roll the remaining ball of dough between the two plastic sheets, rolling it into a rectangle just a tiny bit larger than the top of the pan. Peel off top plastic and fold up/lift gently onto the filling, being sure the edges are fitting over the bottom crust.  Crimp the top crust onto the bottom crust with your fingers to seal it well.     Pop into hot 350º oven for about 22-25 minutes or until golden brown on the edges and done in the center.  Dough will be a tiny bit soft but dry to the touch.  It will look like the final product below/right when done.  Cool completely before slicing and refrigerating.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Books are on sale right now (some as low as $9.77) with free shipping in the USA.  You can place your order today for any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review here.

NUTRITIONAL INFO:  Makes 24 bars, each contains:

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Hot from the oven

74.14 cals, 6.43g fat, 7.1g carbs, 5.33g fiber, 1.77g NET CARBS, 2.68 g  protein, 61.33 mg sodium

FOR THE CURIOUS:  With all apple filling, using 5 small 2½” apples:  93 calories, 7.5g fat, 10.06 g  carbs, 6.36 g  fiber, 3.7 net carbs

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Tarte Tatin

Gluten-Free apple Tarte

Holidays always make me remember desserts my mother loved to serve at this time of year.  The well-known French apple Tarte Tatin is one of those.  My low-carb version has a much thinner cake layer than is typical of this famous dessert.  My husband and I really liked this conversion.  I serve mine with a dollop of whipped cream on top.  I apologize for the photo quality, but this picture was taken with my very first digital camera, in the evening when natural light just isn’t there.  I’m going to have to bake this again and get a prettier picture next time.  But the photo can’t take away the fact that this recipe is absolutely delicious!  If you decide to give this one a go, you’ll be glad you did!

VARIATIONS:  Although Tarte tatin is only made with apples, this basic concept can be made with strawberries or raspberries and carbs will go down.  Pear or peach slices also do well in this but carbs will go up with those choices.

This recipe is not suitable until the higher carb fruit rung of the Atkins Phase 2 OWL carb re-introduction ladder, as you approach Maintenance.  This dessert would be acceptable for a Paleo-Primal liefstyle provided you substituted REAL honey for the sugar-free honey and subbed in REAL maple syrup for the Cary’s sugar-free maple syrup called for below.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Early orders can be delivered by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site

INGREDIENTS:

For the Apple filling:

4 T. total unsalted butter or ghee

11 oz. apple, peeled and sliced thin (I used 1 large JonaGold)

½ tsp. cinnamon

¼ tsp. nutmeg

2 T. sugar-free maple syrup (I used Cary’s)

¼ tsp. grated lemon zest

For the bottom Cake Layer:

½ c. almond butter

2 T. coconut milk

2 eggs, beaten

1 tsp. vanilla extract

4 T. sugar-free honey (I buy at Walmart)

½ tsp. baking powder

¼ c. almond flour

1 T. coconut flour

¼ glucomannan powder (for best texture)

DIRECTIONS:  Grease bottom and sides of a non-stick tarte pan with 1 T. of the butter and set aside.  Melt remaining 3 T. of the butter in a non-stick skillet.  Add cinnamon, nutmeg to the skillet and stir.  Add sliced apples and saute them for 3-4 minutes until apples begin to soften.  Turn off heat. Using a fork or small tongs, remove apples and layer them in the bottom of the tart pan.  You should have enough apple slices for a single layer of apples in a standard tart pan.  with the help of a spatula or heat-proof rubber spatula, scrape out and drizzle any buttery juices left in the skillet over the apples.  You don’t want to wast any of that rich flavor.  Grate lemon zest over the apples and finally drizzle the maple syrup over the apples.

Now to make the cake.  Preheat oven to 350º.  In a medium bowl, measure out the almond butter.  Add the coconut milk, imitation honey and stir with a rubber spatula until fairly smooth. Add the vanilla and beaten eggs.  Beat a minute or two to achieve a smooth liquid batter.  Measure the almond flour on top, then the coconut flour and finally the baking powder.  Beat with the spatula until smooth.  Evenly pour the cake batter over the apples, gently coaxing it out to the edges of the pan.    Pop into 350º preheated oven for about 20 minutes.  This does not rise very much and it will be completely dry to the touch in the center when done. Toothpick test will come out clean at the center.  Remove tart from the oven and cool for awhile.  While still a little warm, invert your serving plate over the tart pan or pie plate and using two hands, holding tightly, flip tart pan and serving plate over and the tart should fall neatly onto the serving plate.  Gently re-place any apples that may have stuck to the pan.  Cut into 8 slices and serve with sweetened whipped cream if desired.

NUTRITIONAL INFO:   Makes 8 servings each contains:  (does not including any whipped cream topping)

235 calories, 19.5 g  fat, 11.6 g  carbs, 2.76 g  fiber, 8.94 g NET CARBS, 5.1 g  protein, 125 mg sodium

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Yet another tasty use of my versatile Mozzy Dough recipe and a great way to use up half a can of opened lite cherry pie filling.  The hubs and I have been super strict, ultra low-carbing (under 20 NC a day) since the 1st of September.  We decided to treat ourselves tonight with something sweet.  These  took  a mere 35 minutes to make, start to finish.  I have a 24 slot non-stick mini-muffin pan that turned out to be perfect for this amount of dough and filling.  These come out to be 1.9 net carbs per piece, so an occasional indulgence like this can break the diet monotony without breaking the proverbial “carb bank”.  🙂  These are suitable for Atkins Phase 2 and beyond and most Keto diets.

Our last two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.

When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this page.

INGREDIENTS: 

1 recipe my Mozzy Dough

½ can Lite Cherry Pie Filling

VARIATION:  Use other lite pie filling, like blueberry or what you make up from scratch with other fruit.  Another variation would be to dot each crust with 1/2 tsp. cream cheese before adding the fruit topping.  You will need to calculate numbers again if you do that. 

DIRECTIONS:  Preheat oven to 350º.  Make a batch of the Mozzy Dough.  After kneading the ball of dough until smooth, break off 1″ balls of dough and press one ball into each of the 24 slots of mini-muffin pans.   The “bowls” of dough will be quite shallow in the pan slots.  Spoon just 2 cherries (with dab of filling) into each slot neatly.  Pop into 350º and bake for around 15 minutes or until the “crust” is lightly browned around the edges.  Remove, cool 1-2 minutes and lift out with knife tip onto serving plate.  ENJOY!

NUTRITIONAL INFO:  Makes 24 Cherry Bites, each contains:

67 cals, 5.1g fat, 3.61g carbs, 1.71g fiber, 1.9g NET CARBS, 4.5g protein, 95 mg sodium (in cheese)

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Peach Cobbler

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Peach Cobbler

This quick cobbler is made from canned, no-sugar-added peaches.  The pastry goes together real easily and you can be enjoying deliciously sweet cobbler in no time.  I find that even though these peaches are artificially sweetened, they are not, like most canned fruit, sweet enough for me using them straight out of the can.  Therefore I add a packet of Splenda or Stevia to the fruit every time.  That hasn’t backfired on me YET.  The peaches may vary from can to can, brand to brand, so do a taste test on YOUR peaches to decide if you want to add that additional packet of sweetener (or more, or none). You can substitute ¼ tsp. xanthan gum for the glucomannan powder as your thickening agent if you prefer.  This recipe is not suitable until the advanced fruits rung of the OWL ladder of Atkins, in pre-maintenance.  The crust is taken from KevinPa’s pie crust recipe, for those familiar with his baking prowess.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

FILLING INGREDIENTS: 

2  14.5-oz. cans no-sugar-added peaches (packed in water)

¼ tsp. cinnamon

Pinch nutmeg

½ tsp. glucomannan powder

1 packet stevia or Splenda

2 T. unsalted butter (plus 1 T. more to grease the baking dish)

CRUST:

1 c. + 2 T. Carbalose flour (use Jennifer Eloff’s Gluten-Free Bake Mix for a gluten-free version)

6 T. resistant wheat starch (use arrowroot powder for gluten-free)

½ c. + 1 T. palm shortening or butter

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:  Drain the liquid off just ONE of the cans of peaches (unless you like your cobbler super juicy.  You will want the juice from the second can in this recipe.  Grease the bottom and sides of an 8″x11″ baking dish with 1 T. softened butter.  Set aside.  In a medium mixing bowl, mix the peaches, peach juice, cinnamon, nutmeg, stevia and glucomannan powder (or xanthan gum).  Stir well and pour into buttered baking dish.  Dot with the 2 T. of butter.  Preheat your oven to 350º.

For the crust, in a mixing bowl, measure out the dry ingredients and add the butter or palm shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until the mixture resembles coarse cornmeal and the shortening is well-blended.  Slowly add the water, a little at a time and begin to stir into a solid dough.  Do not overwork the dough.  When you can form it into a single ball, it’s ready to roll.  I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do.  Moisten your counter top so the bottom piece remains still while you work.  Place dough on the bottom plastic and cover with a second sheet of plastic and roll the dough slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your cobbler (folding the dough in half helps to lift it).  Trim off the excess dough about ¼-½” beyond the pan edges and crimp the edge inward so that it is entirely inside the dish.  Decorate the top with any surplus dough if you like.  I like to roll it again and cut out leaves and a representation of the fruit in the filling to dress up the tops of cobblers.  This time I also took a pastry brush and dipped into some watered down food coloring for added effect.  I sprinkled erythritol onto the cut-out peach as well.   Pop into preheated 350º oven for about 25 minutes or until lightly golden on top.  Cool slightly before attempting to dip up.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

330 calories, 26.3 g  fat, 21.27 g  carbs, 13.17 g  fiber, 8.1 g  NET CARBS, 1.23 g  protein. 108 mg sodium

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Peach Strudel

This was the first really sweet think I’ve made in a very long time and it came out soooooo good!  You can lower carbs on this dessert by using raspberries or strawberries, but the peaches and nectarines are just so beautiful right now, I just had to make something with them before the season ends.  This recipe is not suitable until you are well into Phase 2 OWL of Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php.

If you’ve already purchased a copy, I sure would appreciate your taking a moment to stop by and leave a review of any recipe you’ve tried:  https://www.amazon.com/Atkins-friendly-Wheat-free-Sugar-free-Gluten-free-Cookbooks/dp/099829974X/ref=sr_1_1?s=books&ie=UTF8&qid=1523112817&sr=1-1&keywords=Low-Carbing+Among+Friends+Volume-8

INGREDIENTS:

1 recipe my Mozzy Dough (substituting 2 T. sweetener of choice for the garlic/onion powders)

2 large peaches, sliced

¼ c. sugar equivalent of your favorite sweetener

2 T. unsalted butter

1½ tsp. ground cinnamon

OPTIONAL:  1 tsp. vanilla extract

DIRECTIONS:  Preheat oven to 350º.  Line a large baking sheet with parchment and set near your workspace.  Make the recipe of Mozzy Dough per that recipe’s instructions, substituting in 2 T. sweetener for the garlic and onion powders.  If using the vanilla, add it to the dough with the beaten egg.  Press or roll the dough out nearly the length of a 17″ pan, right on top of the parchment paper.  Spread it out about 9″ wide.

I did not peel my peaches but you certainly can if you prefer.  Lay the peach slices down the length of the center of your rectangle of dough, slightly overlapping them.  Leave a little dough uncovered ant the two ends of the strudel dough for closing up.  Sprinkle on the ¼ c. sweetener of choice (I used erythritol).  Sprinkle the peaches with the cinnamon and dot the length of the band of peaches with the butter.  Using the parchment to help you lift the dough, fold one long side of the dough up and over the peaches gently.  Repeat that process for the other long side of the dough, slightly overlapping them if possible.  Gently pinch the ends and long seam of the strudel dough together with your fingers so the peaches and juice won’t ooze out during baking.  Although this next step is not necessary, using the parchment again to assist, I gently rolled my filled strudel so that the seam side was down on the parchment for baking.

Pop into preheated 350º oven and bake for about 18-20 minutes (watch closely as ovens vary).  Remove and with a paper towel, blot away any oozed butter or juices along the edges for a nicer presentation.   Slice into 6 servings and serve warm.

NUTRITIONAL INFO:  Makes 6 servings (cutting into 8 will also lower carbs).  A slice 1/6 of the strudel will contain:

305 cals., 24.3 g fat, 15.45g carbs, 7.41g fiber, 8.04g NET CARBS, 18.25g protein, 376 mg sodium

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Peach Puffs

These are only three bites each, but boy are those three bites ever GOOD!  The hubs really loved these and I thought they were quite nice, too, and not too sweet!  Most of my readers know I’m not a big sweets eater.  I noticed a lonely can of juice-pack peaches in my pantry after lunch today and knew I had half a recipe of my Mozzy Dough already made up in the fridge.  A light-bulb moment for sure.  I popped out my muffin top pan and created these tasty treats.  Only 84 calories each and 1.79 net carbs.  I made the mistake of choosing powdered erythritol for my cinnamon topping and it clumped even after sifting, so next time I’ll use exclusively granular erythritol for my topping.  These are suitable once you get to the fruit level of Atkins carb reintroduction Phase 2.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

1/2 recipe my Mozzy Dough (omit garlic and onion powders)

6 slices canned peaches, sliced laterally in halves, making 12 long pieces

2 T. granular erythritol (or equivalent sugar sub of choice to equal 2 T. sugar)

1 tsp. cinnamon

2 T. butter

1 T. additional granular erythritol + 1/2 tsp. cinnamon for topping

DIRECTIONS:  Preheat oven to 350º.  Make the Mozzy Dough per that recipe’s instructions.  Divide the large ball of dough in half and refrigerate or freeze as you won’t be using all of it here.  Divide your remaining dough into 12 equal balls (about 1 T. of dough each) and press each ball with your fingers into the slots of a muffin-top baking pan.  If you don’t own one, use a parchment lined baking sheet and press the balls of dough into 2½” flat rounds of dough.  Take each peach slice and slice it length-wise to make 12 thinner pieces of peach.  If you don’t do this, most canned peach slices are too bulky to wrap in such a small bit of dough.  Lay a strip of peach down the center of each ring of flattened dough.  Sprinkle the teaspoon of cinnamon down the awaiting peach slices.  Dot each of the 12 peach strips with a very small dot of butter (about 1/4 tsp.).  Sprinkle 2 T. erythritol total evenly down the 12 peach strips.  Now you’re ready to “wrap” them up.

Using the tines of a fork, lift each flap of dough over the peach strip, pinching the dough slightly together to form a crude seam.  This is tricky, but perfection isn’t required and I WAS able to seal each.  I then pressed the seam with the back of the fork as well.  Pop pan into hot 350º oven and bake for about 15 minutes or until golden brown.  Stir the additional 1 T. erythritol and cinnamon in a cup and sprinkle atop each puff.  Remove puffs from the pan with a knife tip or spatula, plate and serve warm.

NUTRITIONAL INFO:  Makes 12 puffs, each one contains:

83.2 calories, 7 g fat, 3.63 g carbs, 1.84 g fiber, 1.79 g NET CARBS, 4.5 g protein, 94.4 mg sodium

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