There's no sugar OR flour in these cookies. The peanut butter,
Splenda and egg stiffen the dough, which also has vanilla,
cinnamon and nutmeg for flavor.
Directions
Preheat oven to 350 degrees. Combine all of the ingredients.
Using a small spoon, drop cookie dough onto an ungreased cookie.
Press each ball of dough with a fork to flatten it into a cookie shape about 1/3 inch thick. Bake for 8 to 10 minutes.
Notes: Baking time may vary upon oven. You can substitute almond or cashew butter,
if you'd prefer (but peanut, I think tastes best).
Number of Servings: about 1 dozen
The added fruit provides the sugar in these cookies. Great for a healthy snack.
Ingredients
1 large egg or 1/4 cup refrigerated or frozen egg product, thawed
2 medium ripe bananas, peeled and mashed
1/4 cup drained, crushed pineapple (juice-pack)
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/3 cup unsweetened flaked coconut
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup macadamia nuts, chopped
Directions
Preheat oven to 375 degrees F. Line a large baking sheet(s) with parchment paper or a baking mat.
In a medium bowl combine the egg, the bananas, the pineapple and the vanilla. Whisk to blend.
Add the flour, the coconut, the baking powder and the salt. Mix to blend. Stir in the nuts.
Drop tablespoonfuls of dough, 2-inches apart, on the prepared baking sheet(s). Bake until lightly browned, about 10 - 12 minutes.
Remove from rack and cool on pan(s) for 10 minutes. Transfer cookies to a rack and cool completely. Store in a tightly covered container.
Notes: These cookies get their sweetness from the crushed pineapple and banana. There is NO added sugar.
Number of Servings: about 24 cookies
Light & Tasty
Colored sugar and sprinkles create a festive look for these easy-to-decorate cookies.
A little almond extract gives them pleasant flavor. They're a nice lighter addition to a Christmas cookie tray.
Ingredients
6 tablespoons butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 cup cornstarch
3 tablespoons ground almonds
1/2 teaspoon baking powder
1/2 teaspoon salt
Red and green colored sugar and/or sprinkles, optional
Directions
In a small mixing bowl, cream butter and sugars. Add egg and extracts; mix well.
Combine the flour, cornstarch, almonds, baking powder and salt; add to creamed mixture just until blended.
Shape into two balls. Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with lightly floured 2-1/2-in. cutters.
Place on baking sheets coated with cooking spray. Sprinkle with colored sugar and/or sprinkles if desired.
Bake at 350° for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.
Yield: 28 cookies.
Nutrition Facts
One serving: (2 cookies)
Calories: 163
Fat: 6 g Saturated Fat: 3 g
Cholesterol: 28 mg
Sodium: 159 mg
Carbohydrate: 25 g
Fiber: 1 g Protein: 2 g
Diabetic Exchange: 1-1/2 starch, 1 fat.
Ingredients
1/2 c Sugar
1/3 c Powdered Sugar
1/4 c Margerine; (1/2 stick)
1/3 c Vegetable oil
1 Egg; (large)
1 ts Vanilla
1 ts Lemon or alomond flavoring
2 tb Water
2 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Cream of tartar
1/2 ts Salt
Directions
Place sugars, margarine and oil in a mixer bowl and mix at medium speed until creamy.
Add egg, vanilla, flavoring and water, and mix at medium speed for 30 seconds,
scraping down the bowl before and after adding these ingredients. Stir remaining ingredients together to blend well;
add to creamy mixture and mix at medium speed to blend.
Form dough into 24 balls using 1 tablespoon dough per ball. Place balls on cookie sheets that have been sprayed
with pan spray or lined with aluminum foil. Press balls down evenly to 1/2' with a flat bottomed glass dipped
in water and then in sugar. (colored sugar, if desired)
Bake at 375 for 12 to 14 minutes, or until cookies are browned on the bottom and lightly browned around the edges.
Remove cookies to a wire rack and cool to room temperature.
Ingredients
3/4 cup - Vegetable oil
2/3 cup - Sugar
1 large Egg
1 tsp - Baking powder
1/2 tsp - Baking soda
1 1/2 cup - All-purpose flour
1/3 cup - Unsweetened cocoa
2 tbsp - Water if dough is dry
1/4 cup - Chopped walnuts
1/2 cup - Semisweet chocolate chips
Directions
Beat together the oil, sugar, and egg. Add the rest of the ingredients and stir to blend well.
Let stand for 10 minutes. Drop by spoonfuls, about 1 inch apart, onto a lightly oiled baking sheet.
Bake for about 8 minutes at about 375 F.
Servings: 36
Nutrition Facts For One Cookie : 106 calories, 1 starch/bread, 1 fat exchange
2 g protein, 18 g carbohydrate, 6 g fat, 124 mg sodium
You won't even guess that these cookies have 27% fewer calories than the traditional recipe.
They are quick, easy and delicious. Bake an extra batch for the freezer.
Ingredients
1/3 cup stick butter, softened
1 large egg
1 teaspoon vanilla extract
1/3 cup Equal® Spoonful*
1/3 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips or mini chocolate chips
Directions
Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal® and brown sugar until combined.
Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips.
Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Makes 2 dozen.
*May substitute 8 packets Equal sweetener
Nutrition Information Per Serving (1 cookie): calories 68, protein 1 g, carbohydrate 8 g, fat 4 g, cholesterol 16 mg, sodium 55 mg.
Food Exchanges: 1/2 starch, 1 fat
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.
These oatmeal-raisin cookies are packed with flavor and have only 2 grams of fat per cookie. They'll keep in an airtight container up to 1 week or in the freezer for up to 1 month.
Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
5 Tbsp stick margarine
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 ea egg
1/4 cup low-fat (1%) milk
1 tsp pure vanilla extract
2 1/4 cups quick-cooking oats
2/3 cup seedless raisins
Directions
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a medium bowl, with an electric mixer on medium speed, beat the margarine until creamy, 2 minutes. Gradually blend in the sugars. Add the egg and continue beating until smooth, 1 minute. Beat in the milk and vanilla until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. Stir in the oats and raisins.
4. Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, about 7-9 minutes. With a spatula, remove the cookies to a rack and cool completely.
Number of Servings: 20
Serving Size: 2 cookies
Nutrition
Total Calories: 115
Calories from Fat: 34
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 11 mg
Sodium: 109 mg
Total Carbohydrates: 18 g
Dietary Fiber: 1 g
Sugars: 7 g
Ingredients
1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoon honey
1/2 teaspoon vanilla extract
1 cup SPLENDA® Granular
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350°F.
Directions
In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.
Add SPLENDA® Granular and beat on medium speed until well blended, approximately 30 seconds.
In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.
Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2-inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7 to 9 minutes or until light brown around the edges. Cool on wire rack.
Makes 2 dozen (2 cookies per serving).
A vanilla cookie dough baked and filled with rich fruit flavored spreadable fruit of choice.
A great cookie to make for the holidays, it has 47% fewer calories than the traditional recipe.
Ingredients
6 tablespoons stick butter
1 cup Equal® Spoonful*
1 large egg
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup spreadable fruit of choice
Directions
Beat butter and Equal® until well combined. Mix in egg, milk and vanilla until blended. Gradually beat in combined flour, baking powder, baking soda and salt.
Shape dough by teaspoonfuls into balls. Place on sprayed baking sheets. Press thumb deeply into dough to form a "thumbprint" indentation. Bake in preheated 350°F oven 11 to 13 minutes or until firm to the touch. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.
Fill each cookie with about 1/2 teaspoon spreadable fruit just before serving.
Makes about 2 dozen.
* May substitute 24 packets Equal sweetener
Nutrition Information Per Serving:
calories 58, protein 1 g, carbohydrate 8 g, fat 3 g, cholesterol 16 mg, sodium 46 mg.
Food Exchanges: 1/2 starch, 1/2 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.
This easy pie is a great way to cater to any diabetic in your life.
Ingredients
1 prepared pie crust-baked
1 cup skim milk
2 pkgs vanilla Jello cook and serve sugar free and fat free pudding
1 cup canned pumpkin
1 1/2 tsp pumkin pie spice
1 tub sugar free whipped topping, thawed
Directions
Mix pumpkin, pumpkin pie spice and Jello pudding in a saucepan then mix until well blended.
Add milk and slowly bring to a low boil. Let cool to room temperature then fold in 1 1/2 cups whipped topping.
Pour into baked pie shell.
Refrigerate 1 hour and top with remaining whipped topping.
Number of Servings: 10
The traditional dessert with 61% less calories. A cooked lemon custard layer is
topped with mounds of golden baked meringue. Your diet never had it so good!
Ingredients
Pie Filling:
Pastry for single-crust 9-inch pie
2 1/4 cups water
1/2 cup fresh lemon juice or frozen lemon juice concentrate*
1/2 cup cornstarch
2 large eggs
2 large egg whites
1 1/2 teaspoons grated lemon peel
1 1/2 cups Equal® Spoonful**
2 tablespoons stick butter or margaine
1 to 2 drops yellow food coloring (optional)
Meringue:
3 large egg whites
1/4 teaspoon cream tartar
2/3 cup Equal® Spoonful***
Directions
For Pie Filling: Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425°F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1 1/2 cups Equal®. Stir about half of hot cornstarch mixture into egg mixture.
Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture over baked pie shell.
For Meringue, beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in 2/3 cup Equal®, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
Bake pie in 425°F oven about 5 minutes or until meringue is lightly browned.
Cool completely on wire rack. Cut pie into wedges.
Makes 8 servings.
* Such as Minute Maid® Premium Lemon juice (frozen) 100% Pure Lemon Juice from Concentrate
** May substitute 36 packets Equal sweetener
*** May substitute 16 packets Equal sweetener
Nutrition Information Per Serving (1/8 of pie): calories 178, protein 5 g, carbohydrate 20 g, fat 9 g, cholesterol 65 mg, sodium 133 mg.
Food Exchanges: 1 starch, 2 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®
Filling:
1 (15-ounce) can pumpkin puree
3/4 cup SPLENDA® Granular
2 tablespoons corn starch
1/2 teaspoon ground cinnamon
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/2 cup fat free half & half
1/2 cup egg substitute
3 tablespoons heavy cream
1 tablespoon pure vanilla extract
Directions
Preheat oven to 400°F.
Blend pumpkin puree, SPLENDA®, cornstarch, spices, and salt in a medium sized mixing bowl. Mix until all ingredients are well blended Add remaining ingredients and mix well.
Pour into prepared piecrust. Bake 35 to 40 minutes or until set in the center and the crust is golden brown.
Makes 8 servings.
Nutrients Per Serving:
TotalCalories 170, Calories from Fat 70, Total Fat 8 g
Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 140 mg
Total Carbohydrate 21 g, Dietary Fiber 2 g, Sugars 4 g, Protein 4 g
Vitamin A 170%, Calcium 2%, Vitamin C 0%, Iron 8%
Dietary Exchanges: 2 carbohydrate, 1 fat.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.
If you are Diabetic and miss your dessert, this is the recipe for you.
All of the ingredients listed are safe for diabetics, and the difference is difficult to tell.
Ingredients
1 8 oz pkg cream cheese, softened
3 cups cold skim milk
2 pkg (4 serving size) vanilla flavor sugar free instant pudding and pie filling
1 8 oz tub sugar free whipped topping, thawed and divided
48 sugar free vanilla wafers
1/2 cup brewed strong decaffeinated coffee
2 squares unsweetened baking chocolate, coarsely grated, reserve 1 teaspoon
Directions
Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk.
Add both dry pudding mixes and mix well. Stir in 2 cups whipped topping.
Line bottom and sides of a 2 1/2 quart bowl or trifle dish with half the vanilla wafers.
Pour 1/2 of coffee over wafers. Layer 1/2 pudding mixture on top of wafers and top with 1/2 of grated chocolate.
Repeat layers starting with vanilla wafers, drizzle with coffee, etc. Top with remaining whipped topping,
a teaspoon grated chocolate, and fresh berries, if desired. Refrigerate at least 2 hours before serving.
Leftovers should be stored in refrigerator.
Number of Servings: 16
Ingredients
1/2 cup diced dried dates
1/2 cup water
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tablespoons chopped walnuts
1 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup firmly packed dark brown sugar
1/2 cup low-fat (1%) milk
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 teaspoon granulated sugar, for topping
Directions
Preheat the oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick spray.
Place the dried dates and water in a small saucepan; heat over medium heat until
the water simmers; reduce the heat to low and simmer, 2 minutes. Remove from the heat and set aside.
In a medium bowl, whisk together the flours, walnuts, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.
In another medium bowl, stir together the brown sugar, milk, oil, egg, and vanilla until well blended.
Pour into the well of the flour mixture; stir just until combined (do not over-mix), about 1 minute.
Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 35 minutes.
Cool in the pan on a rack, 5-10 minutes, then remove from the pan and place on the rack to finish cooling.
Yield: 16 servings
Nutritional Information (Per Serving)
Calories: 142
Protein: 2 g
Sodium: 71 mg
Cholesterol: 14 mg
Fat: 5 g
Carbohydrates: 24 g
Exchanges: 1-1/2 Carbohydrate, 1 Fat
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with aluminum foil.
Loosen edges of cake; unmold on foil.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions.
Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Servings: 12 one-inch slices
Nutritional Information (Per Serving)
Calories: 122
Sodium: 197 mg
Cholesterol: 92 mg
Fat: 2 g
Carbohydrates: 21 g
Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
This cobbler is so good, the whole family will enjoy it!
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Microwave and Bake
TIME: Prep: 20 min. Bake: 20 min.
Ingredients
4 cups sliced peeled apples (about 3 large)
3/4 cup water, divided
1 tablespoon lemon juice
Pinch salt
1 tablespoon cornstarch
Artificial sweetener equivalent to 2 tablespoons sugar
1/2 teaspoon ground cinnamon
TOPPING:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 teaspoons shortening
5 tablespoons fat-free milk
Directions
Put the apples, 1/2 cup water, lemon juice and salt in a microwave-safe 8-in. x 4-in. loaf pan.
Microwave on high for 2 minutes. Stir, then cook 2 minutes more. Combine the cornstarch,
sweetener cinnamon and remaining water; stir into hot apples. Microwave for 30 seconds.
For topping, combine flour, baking powder and salt in a bowl. Cut in shortening until mixture forms small crumbs.
Stir in milk with a fork. Drop by heaping teaspoonfuls onto hot apple mixture.
Bake at 400° for 20-25 minutes. Yield: 4 servings.
Editor's Note: Use an artificial sweetener recommended for baking, such as Sweet N Low or Sweet One
Nutrition Facts
One serving: 1/4 of recipe
Calories: 180
Fat: 5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 216 mg
Carbohydrate: 35 g
Fiber: 0 g
Protein: 3 g
Here is a great favorite, especially with the holidays coming up. Remember to savor each bite. You can bring this favorite to potlucks and parties and no one will know the difference except you. Also, you have the option of not icicng the cake but sprinkle with some low carb powdered sugar. Be sure to test after eating any foods you haven’t eaten before.
Ingredients
7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
2 large egg whites
1/4 cup eggbeaters
3/8 cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray
Directions
Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking soda, salt, cinnamon,mace and allspice. Set aside.
In small bowl whisk together egg whites and eggbeaters. Set aside.Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking soda, salt, cinnamon,mace and allspice. Set aside.
In large bowl beat SPLENDA® Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Serving Size: 1 slice (1/10 of cake)
Calories: 200
Calories from Fat: 80
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 270mg
Total Carbs: 27g
Dietary Fiber: 1g
If you desire here is a low carb version of cream cheese frosting.
Frosting Ingredients:
1 (8 ounce) package reduced fat cream cheese
1/4 cup butter, softened
1/2 teaspoon vanilla
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup powdered sugar
To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
More easy, delicious recipes and baking tips are available online at www.splenda.ca
Ingredients
Preparation time: 15 minutes and 20 minutes to roll into truffles
1 1/4 cup dark non sweetened chocolate chips (310 mL)
2/3 cup 15% cream (160 mL)
3 tsp Splenda No Calorie Sweetener, Granular (15 ml)
1/4 cup butter (60 mL)
1/4 cup raisins (60 mL)
1 tbsp orange zest (15 ml)
Directions
Enough cocoa for dredging
Place chocolate in large bowl. Bring cream, Splenda, butter, raisins and zest to a boil.
Slowly pour hot cream mixture over chocolate and stir until smooth. Let cool in refrigerator for 2 to 3 hours.
Shape mixture into small balls and dredge in cocoa.
Serving Size: Makes 60 Truffles
Nutritional Information:
Per Serving: 3 small truffles;
Total Calories: 150;
Calories from Fat: 110;
Total Fat: 12 g;
Saturated Fat: 8 g;
Cholesterol: 10 mg;
Sodium: 20 mg;
Total Carbohydrates: 8 g;
Fibre: 3 g;
Sugars: 2 g
Directions
1. Combine Equal® Sugar Lite?, evaporated milk, butter and salt in a medium-sized, heavy saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Boil and stir.
2. Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth. Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch. Remove foil from pan. Cut into squares. Refrigerate any remaining fudge.
Number of Servings: 49
Serving Size: 1/49 of recipe
Nutrition
Total Calories: 51
Calories from Fat: -2
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 18 mg
Total Carbohydrates: 8 g
Dietary Fiber: -2 g
Sugars: 7 g
