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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (223g) Recipe makes 4 servings |
||
| Calories 281 | ||
| Calories from Fat 141 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 9.7g | 48% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 57mg | 19% | |
| Sodium 71mg | 2% | |
| Potassium 418mg | 11% | |
| Total Carbohydrate 32.5g | 10% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 19.7g | ||
| Protein 5.3g | 10% | |
Sugar, Salt & Vinegar Red Tomatoes
Curried Carrot and Coriander Soup
From: Lauren in Wisconsin
On Aug 11, 2009
My mom used to make this for us when we were kids to use up yucky brown bananas. She called it banana milk and we thought we'd died and gone to heaven! You can sweeten it with honey also..but if you use very ripe 'nanas then you don't need much sugar. Throw in a few tablespoons of wheat germ and you have breakfast in a glass. She'd also throw in raw eggs, but I never cared for it that way. Thanks for the post!
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