Strawberries & Cream Layered Cake

Strawberries + Cream Layer Cake

This Strawberries and Cream Layered Cake by Laylita’s Recipes is not a traditional your traditional strawberry cake – it’s better! The exposed layers make this cake both beautiful and unique.

Strawberries + Cream Layered Cake
Serves: 12-16 slices
 
Ingredients
Vanilla Sponge Cake
  • 6 large eggs, at room temperature (or sitting in warm water for about 10 minutes)
  • ¾ cup of caster sugar (can use regular sugar if needed)
  • 1 tsp vanilla
  • 2 tsp of lemon zest
  • 1 cup of all-purpose flour
  • 2 Tbsp (1 ounce) of unsalted butter, melted
Strawberry and Cream Layers
  • 2 ½ to 3 cups of chilled heavy whipping cream, adjust based on how thick you want the cream layers
  • 5-6 Tbsp of honey, add more or less to taste
  • 1 tsp vanilla extract
  • 2 tsp of lemon zest
  • 2 lbs of ripe strawberries, washed and sliced, reserve about 5-10 of the smallest and nicest ones (with leaves on) to decorate the top of the cake
Instructions
To make the Vanilla Sponge Cake:
  1. Pre-heat the oven to 350F.
  2. Lightly grease and flour 2, 8-inch round cake pans, then line the base of each pan with parchment or baking paper.
  3. Combine the eggs, sugar, vanilla, and lemon zest in a large mixing bowl. Use an electric mixer to beat the eggs until you have a thick creamy pale mix that has tripled in volume, about 10 minutes.
  4. Sift the flour, then use a wood or metal spoon to gently fold in the sifted flour to the creamy egg mix; it works best to add the flour in small batches.
  5. Add the melted butter and gently fold it in to the cake batter mix.
  6. Pour the batter, in equal amounts, into the cake pans and then gently tap/drop the pans on the counter to remove any large air bubbles.
  7. Bake the cakes in the pre-heated oven for about 25 to 30 minutes or until the cakes are golden and springy – the edges of the cake will also start to separate from the pan.
  8. Unmold the cakes and let them cool down completely. Right before assembling the layer cake, place each sponge cake on a flat surface and use a long serrated knife to cut through the middle (horizontally).
To make the Strawberry and Cream Layers:
  1. Place the heavy whipping cream in large mixing bowl, stir in the honey, vanilla and lemon zest. Use an electric mixer to whip the cream until stiff peaks form. Refrigerate the whipped cream for about 30 minutes before using.
To assemble:
  1. You can either assemble it directly on the cake platter or use a round cardboard cake base – this will make it easier to move around and transfer it to a serving platter.
  2. Place a layer of sliced strawberries on top of the first cake layer, add whipped cream and use a small narrow spatula to evenly distribute the cream over the strawberries, and then add another layer of sliced strawberries.
  3. Add the second cake layer and repeat the same process until you have added the final cake layer.
  4. Spread the remaining whipped cream on the top layer and add the reserved strawberries to decorate the top of cake. You can use a mix of whole strawberries and halved/quarter strawberries. Chill the cake for at least an hour before serving.
Notes
Nutrition information calculated based on a 16 slice yield.
Nutrition Information
Serving size: 1 slice Calories: 304 kcal Fat: 20 g Saturated fat: 12 g Trans fat: 0.6 g Carbohydrates: 28 g Sugar: 20 g Sodium: 40 mg Fiber: 1 g Protein: 5 g Cholesterol: 124 mg

 


Roasted Strawberry Smores

Roasted Strawberry Smores

This tasty Strawberry Roasted S’mores idea from Laura Fuentes of Fresh Living is a great treat and a fun one to make, too!

 

Roasted Strawberry S'mores
Serves: 1½ cups berry mixture
 
Ingredients
  • 1 pound California strawberries, hulled and quartered
  • 2-3 Tbsp honey
  • ½ vanilla bean, seeds removed or
  • 1 tsp vanilla extract
  • Marshmallows, store-bought or homemade
  • Graham Crackers
Instructions
To make the Roasted Strawberries:
  1. Preheat oven to 450 degrees and line a baking sheet with a silicone mat or parchment paper. If you use a silicone mat, you can slide the berries off when they are done, right into your jar!
  2. In a large bowl, combine strawberries, honey, and vanilla bean seeds (or vanilla extract). Transfer strawberry mixture to your lined baking sheet .
  3. Bake for 20-25 minutes, remove from oven, and allow berries to cool down to room temperature. Once cooled, transfer roasted berries to a glass jar.
To assemble S'mores:
  1. Toast marshmallows until golden and gooey. Place a piece of chocolate onto the graham cracker, top with gooey marshmallow, drizzle with roasted berries (at room temperature not chilled), and top with another graham cracker.
Notes
You can refrigerate roasted berries for up to a week

 


How to Make Strawberry Hearts

How to make strawberry hearts

It’s so easy to learn how to make strawberry hearts from fresh strawberries! In just a few minutes you can transform a few strawberries into an even more special treat that can be shared as-is, or dipped in chocolate. Think special treats for mom on Mother’s Day, or a little strawberry bouquet for that special someone on Valentine’s Day – or just any time you want to make someone feel loved!

How to Make Strawberry Hearts

  1. With small, sharp knife cut out the stem of the strawberry as shown in the photo.

How to make strawberry hearts

2. Slice the strawberry in half.
How to make strawberry hearts

3. At the top center of the berry, cut a small V-shape. See photo below.
How to make strawberry hearts

4. To serve or for easy chocolate-dipping, insert a toothpick at the bottom.

How to make strawberry hearts

5. To cover in chocolate, melt chocolate chips for one minute in the microwave and stir. Microwave in 30-second intervals (stirring in-between) until soft and creamy. Add a little coconut oil for a softer consistency. Let cool on parchment paper.
How to make strawberry hearts

 


Coconut Lime Cheesecake with Strawberry Jam

Coconut Lime Cheesecake with Strawberry Sauce

There’s nothing like the flavors of coconut and lime to make us feel like we’re on a tropical beach vacation. Add in strawberries and put it all together in a cheesecake and we’re never coming home! This Coconut Lime Cheesecake with Strawberry Jam will bring the island life to you. It makes a wonderful dessert for backyard pool parties, BBQs, cookouts, or really any occasion, because who needs an excuse to eat cheesecake??

Coconut Lime Cheesecake with Strawberry Jam
Serves: 10 servings
 
Ingredients
Graham Cracker Crust
  • Non-stick cooking spray
  • 2 cups graham cracker crumbs
  • ½ cup sweetened shredded coconut
  • 2 Tbsp sugar
  • 1 tsp lime zest - finely chopped
  • 6 Tbsp unsalted butter - melted
Cheesecake
  • 3 (8 oz.) packages cream cheese - soft, room temperature
  • 1 cup sugar
  • 3 large eggs - room temperature
  • 2 Tbsp lime zest - finely chopped
  • ½ cup fresh lime juice (about 5 limes juiced) - strained
  • 1½ tsp coconut extract
  • ½ tsp vanilla extract
Whipped Topping
  • 1 cup heavy whipping cream
  • ¼ cup sour cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract
  • ⅓ cup sweetened shredded coconut- toasted, 325 degree F oven, 8-9 minutes
  • 1 lime – cut into thin slices
Strawberry Jam
  • 2 pounds and 8 oz California Strawberries, rinsed, hulled and cut into 1 inch pieces
  • 1 pound and 2 oz sugar or granulated sugar
Instructions
To make Graham Cracker Crust:
  1. Preheat the oven to 350 degrees F. Double-wrap the bottom of a 9 inch springform pan with aluminum foil. Lightly spray with non-stick pan coating. Set aside.
  2. Combine crumbs, shredded coconut, sugar and lime zest in a bowl. Add the butter and toss until combined.
  3. Place in springform pan, press on the bottom and press up the sides one inch. Bake in the oven for five minutes. Allow to cool completely.
To make Cheesecake:
  1. In a separate bowl, beat the cream cheese and sugar until creamy; add eggs in one at a time until they are incorporated.
  2. Add zest, juice and extracts. Mix until combined. Pour batter into crust and smooth evenly.
  3. Place the springform pan in a roasting pan, fill halfway up with hot water, and carefully place into the oven. Bake for approximately 45-50 minutes. Cooking time will vary depending on oven so the key to this recipe is sight, not timing. The edges should be lightly browned and the center should be barely set. It should jiggle slightly. Turn oven off and crack open lightly to allow the cheesecake to finish setting up for 25 minutes.
  4. Allow the cheesecake to cool completely on a cooling rack to room temperature. Cover lightly with plastic wrap and refrigerate for four hours or overnight.
To make Whipped Topping:
  1. Using a hand mixer, whip the heavy cream, sour cream, sugar and vanilla extract until soft peaks form.
  2. Place on top of the cheesecake freely or you may pipe a decoration.
  3. Top off with toasted shredded coconut and thin lime slices, and eat with strawberry jam.
To make Strawberry Jam:
  1. Combine strawberries and sugar in a stainless steel pot.
  2. With a wooden spoon, stir until combined. Allow to sit for five minutes.
  3. Place the pot over medium high heat, stir occasionally.
  4. Once the mixture has come to a full rolling boil, begin stirring constantly.
  5. Skim the surface (foam) with a large spoon. Discard the foam.
  6. Stir until the mixture has thickened and registers 220 degrees F on a candy thermometer. This will take almost 20-30 minutes.
  7. Cool the jam in a 9”x13” pan. Place into the refrigerator to cool down rapidly.
  8. Pour the cooled jam into a container for storage. It’s good for up to 1-2 weeks in the refrigerator or for up to one month in the freezer.
Nutrition Information
Serving size: 1 slice Calories: 872 kcal Fat: 46 g Saturated fat: 27 g Trans fat: 1 g Carbohydrates: 108 g Sugar: 94 g Sodium: 348 mg Fiber: 3 g Protein: 9 g Cholesterol: 173 mg

 


Strawberry-Ginger Sorbet

Strawberry-Ginger Sorbet

A fun and tasty dessert that’s only three ingredients? Sign us up! This Strawberry-Ginger Sorbet from Mamá Latina Tips is naturally delicious and refreshing. No added sugar needed!

Thanks to California strawberries, this sorbet is light, nutritious, and full of vital nutrients like fiber, folate and potassium.

Strawberry-Ginger Sorbet
Author: 
Recipe type: Dessert
Serves: 8, ½ cup servings
 
Ingredients
  • 1 lb fresh California strawberries
  • 1¾ cups 100% pure apple juice
  • ¾ of an inch of fresh ginger root, peeled
  • Fresh mint to garnish, optional
Instructions
  1. Wash, hull and chop strawberries into quarters. Place them in a metal loaf pan. Pour in the apple juice. Grate the ginger root into the strawberries and apple juice mixture. Mix well.
  2. Cover the pan with plastic, and freeze until solid or freeze overnight. Take the pan out of the freezer 30–40 minutes before serving. Break the frozen block into pieces.
  3. Place the pieces into a food processor, and mix to desired consistency. Serve immediately; add mint if you like.
Notes
If you want this to be ready to go for serving later or just don’t finish everything, return the sorbet to the metal pan, cover with plastic, and place back in the freezer. Remove from freezer 10 minutes before serving.
Nutrition Information
Serving size: ½ cup Calories: 42 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 8.5 g Sodium: 5 mg Fiber: 1 g Protein: 0 g Cholesterol: 0 mg

 


Strawberry Nutella Smoothie

Strawberry Nutella Smoothie

Strawberries and Nutella – two things that are awesome on their own but made even better when combined into this Strawberry Nutella Smoothie! This smoothie is so easy to make, you’ll be enjoying it as a delicious snack in no time at all. We used skim milk in our recipe, but feel free to use fuller fat milks based on your flavor preferences. Plant based milks are great options for varying flavor and nutrients, as well.

 

Check out our other snacks!

Strawberry Nutella Smoothie
Serves: 1 large or 2 small (10-oz) smoothies (nutrition info given for small)
 
Ingredients
  • 2½ cups California Strawberries, hulled
  • ½ cup skim milk
  • ¼ cup + 2 Tbsp Nutella
  • ½ tsp vanilla extract
Instructions
  1. Puree the strawberries, milk, Nutella, and vanilla extract in a blender.
Nutrition Information
Serving size: 10 oz. Calories: 379 kcal Fat: 19 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 48 g Sugar: 42 g Sodium: 56 mg Fiber: 5 g Protein: 6 g Cholesterol: 1 mg

 


Strawberry Dream Cake

Strawberry Dream Cake

Our Strawberry Dream Cake definitely lives up to its name – it is soooo dreamy! This strawberry cake paired with pink buttercream strawberry frosting was created by Jennifer Farley at Savory Simple. There are a few extra steps to make this beautiful strawberry layer cake so it takes a bit more time to prepare, but if you’re looking for that special dessert that makes a statement, it is so worth it!

Strawberry Dream Cake
Cook time: 
Total time: 
Serves: 15 slices
 
Ingredients
Strawberry Cake
  • ¼ cup strawberry puree, room temperature (made from frozen strawberries, see below)
  • 1 cup half and half, room temperature
  • 1½ Tbsp vanilla extract
  • 2 Tbsp fresh orange juice
  • 10 oz all purpose flour
  • 3 oz potato starch
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • Zest of 2 oranges (about 2 tablespoons)
  • 12 oz sugar
  • 8 oz (2 sticks) unsalted butter, softened
  • 4 large eggs, room temperature
  • 3-4 drops red food coloring
Strawberry Buttercream Meringue Frosting
  • 16 ounces sugar
  • ½ cup water
  • 1 tsp light corn syrup
  • 6 large egg whites
  • 20 oz (5 sticks) butter, cubed at room temperature
  • ½ cup strawberry puree
  • 1½ Tbsp fresh squeezed orange juice
  • Optional: 1-2 drops red food coloring
Instructions
To make Puree:
  1. Place a handful frozen strawberries in a blender and puree on high speed until smooth. Divide the mixture into ¼ cup for the cake and ½ cup for the buttercream.
To make Strawberry Cake:
  1. Preheat the oven to 350 degrees F. Prepare 3, 8-in. cake pans. One way to ensure that the cake never sticks is to spray the pans well with baking spray, then line each pan with a parchment round, and then again lightly spray the parchment. Butter or shortening and flour are an alternative to the baking spray. Set aside.
  2. In a medium bowl, combine the puree, half and half, vanilla, and orange juice. In a separate bowl, whisk together the flour, potato starch, baking powder, salt and zest.
  3. In a stand mixer with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy, approximately 7-8 minutes. Slow down the speed and add the eggs, one at a time, scraping down the side of the bowl after each egg.
  4. Alternate between adding the wet and dry ingredients, beginning and ending with the dry. Scrape down the bowl as needed and don’t over-mix.
  5. Divide the mixture in half. In one bowl, add a few drops of red food coloring and mix well (gel food coloring works best). Next, divide the 2 mixtures between the 3 cake pans, adding large dollops of each color without mixing. Use a teaspoon to draw swirls in the batter (a figure 8 motion works well). Be careful not to over-swirl or the result will be a pale pink cake. Give the pans a gentle shake to help disperse the batter evenly.
  6. Bake for 22-25 minutes, or until a toothpick comes out clean.
  7. Allow the cakes to cool for several minutes in the pan. Carefully invert them onto a cooling rack or onto cardboard cake rounds lined with parchment.
  8. Allow the cakes to cool completely. Once cool, they can be wrapped in plastic and stored at room temperature for two days, the refrigerator for five days, or the freezer for several months.
To make Strawberry Buttercream Meringue Frosting:
  1. Add the sugar, water and corn syrup to a medium sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and some steam has developed, remove the cover (this step helps prevent crystallization).
  2. While the sugar is coming to a simmer, whisk the eggs on high in a stand mixer with the whisk attachment until a soft peak has formed.
  3. Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F.
  4. Turn the mixer speed down to medium and very slowly pour the syrup down the side of the bowl into the meringue. Don’t pour the hot syrup directly into the meringue or the egg whites will scramble.
  5. Once the syrup is incorporated, turn the speed up to high and allow the meringue to continue to form a stiff peak. Mix on high until the mixture has reached room temperature. To speed up this 10-15 minute process, ice packs or cold towels can be placed around the bowl.
  6. Once the meringue is room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and very slowly add the strawberry puree, orange juice and food coloring, a few tablespoons at a time.
To assemble cake:
  1. Place the first layer of cake on a revolving cake stand. Remove the parchment paper.
  2. Spread approximately one cup of frosting on the cake and spread it around evenly with an offset spatula. Add more frosting as needed to reached the desired thickness.
  3. Repeat with the second layer.
  4. Place the 3rd layer on top. Top with a thin layer of frosting. Use an offset spatula to apply a thin layer of frosting to the sides, taking care to make sure the top and sides are even. Chill in the refrigerator for at least 30 minutes to set this first layer of frosting.
  5. Cover the entire cake with a final layer of frosting in a decorative pattern.
Nutrition Information
Serving size: 1 slice Calories: 730 kcal Fat: 46 g Saturated fat: 28 g Trans fat: 2 g Carbohydrates: 75 g Sugar: 55 g Sodium: 284 mg Fiber: 0.6 g Protein: 6 g Cholesterol: 169 mg


Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries are the quintessential strawberry dessert. This iconic treat is perfect for all occasions, and has been known to make appearances at Valentine’s Day, birthdays, anniversary parties, job promotions, holidays, and even just a regular ol’ week night – they’re so easy to make, no special occasion required! Combining the decadent flavors of three different kinds of chocolate, the crunch of chopped nuts, and the sweet juiciness of fresh strawberries, this anytime snack or dessert is both fun to make and delicious to eat.

Chocolate Dipped Strawberries
Prep time: 
Cook time: 
Total time: 
Serves: 24 strawberries
 
Ingredients
  • 2, 1-pound clamshells of California strawberries
  • ½ cup each semisweet, milk, and white chocolate chips
  • Finely chopped toasted almonds or pistachios (optional)
Instructions
  1. Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
  2. Melt chocolate according to package directions. Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts. Refrigerate until chocolate is set. Makes about 8 servings (3 strawberries per serving)
For Double - and Triple - Dipped Strawberries:
  1. After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
  1. Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set..
Notes
Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Nutrition Information
Serving size: 4 chocolate dipped berries Calories: 135 kcal Fat: 6 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 14 g Sodium: 13 mg Fiber: 4 g Protein: 3 g Cholesterol: 3 mg


Grilled Strawberries & Black Pepper Ice Cream

Grilled Strawberries with Black Pepper Ice Cream

Grilled strawberries? Black pepper ice cream? These flavors might seem a bit unconventional to you but trust us, you’re going to love them! Preparing strawberries on the grill brings out a whole new flavor profile that is both savory and subtly sweet, and adding black pepper to the vanilla ice cream will pair perfectly. Grilled Strawberries and Black Pepper Ice Cream makes such an easy yet sophisticated snack or dessert that would make an excellent addition to your next cook-out. Friends and family will definitely be impressed!

5.0 from 1 reviews
Grilled Strawberries & Black Pepper Ice Cream
Serves: 6 servings
 
Ingredients
Black Pepper Ice Cream
  • 1½ pints premium vanilla ice cream
  • 1½ Tbsp medium ground black pepper
Port Syrup
  • ½ cup ruby port
  • ¼ cup sugar
Cocoa Wafers
  • ¼ cup sugar
  • 3 Tbsp butter
  • 2 Tbsp unsweetened cocoa powder
  • ¼ tsp vanilla extract
Grilled Strawberries
  • Pinch salt
  • ⅓ cup all-purpose flour
  • 12 fresh rosemary skewers
  • 24 fresh California strawberries, stemmed and halved
Instructions
To make Black Pepper Ice Cream:
  1. Place ice cream in refrigerator for about 30 minutes or until slightly softened. Gently stir in pepper. Place in freezer until firm.
To make Port Syrup:
  1. In saucepan, simmer port and sugar until reduced to ⅓ cup. Chill.
To make Cocoa Wafers:
  1. Cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoons of water to make firm but pliable dough.
  2. Form dough into a flat disc between 2 pieces of plastic wrap; chill.
  3. Roll chilled dough between 2 pieces of plastic wrap to ⅜-inch thickness. With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on parchment-lined sheet pan. Bake in 325°F oven 10 to 12 minutes or just until set; wafers will firm as they cool.
To grill strawberries:
  1. Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top. Thread 4 strawberries halves onto each skewer.
  2. Grill skewers, cut sides down, about 4 minutes or until grill marks form.
To serve:
  1. For each serving, place one ½-cup scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 tablespoon Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers.
Nutrition Information
Serving size: 230 grams Calories: 481 kcal Fat: 23 g Saturated fat: 14 g Trans fat: 1 g Carbohydrates: 57 g Sugar: 45 g Sodium: 54 mg Fiber: 2 g Protein: 6 g Cholesterol: 100 mg


Strawberry Macaroon Napoleons

Strawberry Macaroon Napoleons

Strawberry Macaroon Napoleons
Serves: 6
 
Ingredients
Coconut Macaroons
  • 1½ cups shredded, sweetened coconut
  • ⅓ cup sugar
  • ¾ oz (1½ Tbsp) unsalted butter, melted and cooled
  • 1 large egg
Chantilly Cream
  • 1 cup heavy whipping cream
  • 2 Tbsp sugar
  • ½ tsp vanilla extract; or powder and seeds from ½ vanilla bean
To serve
  • 1½ pints California strawberries, hulled and quartered
  • Sugar, to taste
Instructions
To make Coconut Macaroons:
  1. Preheat the oven to 350°F. Grease 18 cupcake wells.
  2. Stir together the coconut and sugar in a medium bowl, using a rubber spatula or wooden spoon. Stir in the melted butter and then the egg, and mix until combined.
  3. Place 2 teaspoons of the coconut mixture into each of the cupcake wells. Using the back of a spoon dipped in water, press the coconut mixture into the well so it completely fills the bottom. Bake until golden brown, about 12 minutes. Let the macaroons cool in the pans. Using a small sharp knife or small offset spatula, loosen them from the wells and remove them.
To make Chantilly Cream:
  1. Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance. It should not be grainy.
To serve:
  1. Gently toss the strawberries with enough sugar to sweeten
  2. Place a macaroon on each of 6 dessert plates. Cover each macaroon with some strawberries and some Chantilly Cream. Repeat layering with another macaroon, more strawberries, and cream. Top with the remaining macaroon. Serve immediately.
Nutrition Information
Serving size: 1 macaroon napoleon Calories: 368 kcal Fat: 24 g Saturated fat: 17 g Trans fat: 0.5 g Carbohydrates: 38 g Sugar: 35 g Sodium: 84 mg Fiber: 3 g Protein: 3 g Cholesterol: 76 mg