WHITE CHOCOLATE TRUFFLES
This is the perfect holiday gift candy. It is so easy to make and will look so pretty in a gift box.-Gloria Nolan, Peoria, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 128 calories, Fat 9g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
EASY WHITE CHOCOLATE OREO® TRUFFLES
These truffles are so easy to make - no candy making experience required! The white chocolate can be easily dyed with food coloring to fit any occasion.
Provided by Lisa Altmiller
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h23m
Yield 24
Number Of Ingredients 3
Steps:
- Line a large baking sheet with waxed paper.
- Place all of the sandwich cookies in a food processor; pulse into fine crumbs.
- Combine cookie crumbs and cream cheese in a large bowl; beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
- Roll dough mixture into 1-inch balls; set on the waxed paper. Refrigerate until firm, about 30 minutes.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
- Dip balls in melted white chocolate using 2 forks. Return to the waxed paper. Refrigerate until white chocolate is set, about 30 minutes.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 21.8 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.5 g, Sodium 128.8 mg, Sugar 15.8 g
WHITE CHOCOLATE TRUFFLES
Make these chocolates to give as gifts or for a fun weekend project. Split the ganache into a few bowls and add a couple of different flavourings, if you like
Provided by Anna Glover
Categories Treat
Time 45m
Yield Makes 30 truffles (easily halved)
Number Of Ingredients 6
Steps:
- Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
- Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
- To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.
Nutrition Facts : Calories 122 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
WHITE TRUFFLES
Steps:
- Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop. Preheat the oven to 350 degrees F. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
PASTA WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories quick, pastas, main course
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in plenty of boiling salted water. Drain.
- Meanwhile, in a large saucepan big enough to hold the cooked pasta easily, melt the butter.
- Stir in the cheese and cream. Add the cooked pasta, toss well and sprinkle with salt and pepper.
- Put into a serving dish and grate the truffle over the pasta or serve the truffle at the table allowing each guest to help himself. Serve additional cheese in a small bowl.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 18 grams, Sodium 359 milligrams, Sugar 1 gram, TransFat 0 grams
WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES
Deliciously sweet fruity truffles! The apricot and coconut complement each other perfectly and they look divine.
Provided by Brittney_B
Categories Candy
Time 1h5m
Yield 25 truffles
Number Of Ingredients 5
Steps:
- Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
- Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
- Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
- Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
- Repeat with remaining balls and chocolate mixture.
- Refrigerate for 15 minutes or until chocolate has set.
Nutrition Facts : Calories 63.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 1.6, Sodium 13.2, Carbohydrate 8.1, Fiber 0.3, Sugar 7.8, Protein 0.7
RICH WHITE CHOCOLATE CRANBERRY TRUFFLES
A delicious and elegant recipe that makes enough to share. Put a few of these in a mug with some hot chocolate packages. Perfect for Christmas gifts.
Provided by Madelynn
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 50
Number Of Ingredients 7
Steps:
- Pulse sandwich cookies in a food processor until ground; transfer to a bowl. Mix cream cheese into ground cookies.
- Combine 1/2 cup walnuts, cranberries, and coconut in food processor; pulse until ground and evenly combined. Stir mixture into cookie mixture. Roll mixture into balls, about 1 tablespoon each. Poke a toothpick into each ball and arrange on a baking sheet; freeze until solid, 1 to 2 hours.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes.
- Dip frozen balls in the melted chocolate. Arrange truffles in a baking sheet or insert toothpick into a piece of Styrofoam®. Sprinkle chopped walnuts over truffles.
Nutrition Facts : Calories 105.7 calories, Carbohydrate 10.8 g, Cholesterol 6.4 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.9 g, Sodium 47.4 mg, Sugar 5.1 g
WHITE-BEAN PUREE WITH WHITE TRUFFLES
Provided by Nancy Harmon Jenkins
Categories dinner, soups and stews, appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cover the beans with water, and soak overnight. Or use the quick- soaking method: Cover the beans with water, bring to a boil, and boil 2 minutes. Remove from the heat, and set aside for 1 hour.
- Drain the beans and discard the soaking water. Place the beans, onion, sage, garlic and oil in soup kettle. Add fresh water to cover. Bring to a boil, lower the heat, and cook, covered, at a bare simmer until the beans are very soft, 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and as the beans absorb the liquid, add more water, little by little. The beans should always be covered by liquid but never swimming in it.
- If fresh sage is used, remove the sprigs and discard. Place the beans and liquid in a food processor, and process until very smooth. If using fresh white truffle, scrape half into the puree, and continue processing until well blended. Serve the puree immediately, with the remaining truffle shaved over the surface. If using truffle paste, puree the entire amount with the beans just before serving.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 3 grams
WHITE CHOCOLATE-CHEESECAKE TRUFFLES
So little effort, for such a big reward. These delectable truffles of white chocolate, with a hint of lemon and crushed butterscotch for crunch, go down a treat. I made these as gifts for Christmas, and everyone moaned with delight and said they tasted just like a cheesecake. Store truffles in a tightly covered container in the refrigerator if not serving immediately. They can also be frozen.
Provided by XjacyX
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h5m
Yield 36
Number Of Ingredients 8
Steps:
- Place white chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
- Pour butterscotch candy into chocolate and stir to combine. Add powdered sugar, sour cream, lemon zest, and salt; stir to combine. Stir in vanilla wafer crumbs. Let mixture chill in the refrigerator until firm, 15 to 20 minutes.
- Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 18.2 g, Cholesterol 3 mg, Fat 5.4 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 73.1 mg, Sugar 5.4 g
CHICKEN LIVER PATE WITH WHITE TRUFFLES
If storing for several days, top pate with a layer of melted butter to prevent discoloration.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Butter the inside of a small crock; set aside. Heat the olive oil in a large skillet over medium-low heat. Add the onion, and cook, stirring frequently, until translucent, 8 to 10 minutes. Reduce heat to low; add livers, and season with salt and pepper. Cover and cook, stirring frequently, until just cooked through, about 15 minutes. Lift livers from pan; transfer to a bowl until completely cool.
- Return pan to medium heat; add cognac. Tilt pan to ignite cognac; cook until most of the liquid has evaporated, about 4 minutes. Remove from heat; set aside until cool.
- In the bowl of a food processor, combine the reserved livers and the pan juices. Chop the truffles, and add them and the butter to food processor. Process until almost completely smooth. Season with salt and pepper. Transfer pate to prepared crock, smooth the top, cover well, and refrigerate up to 3 days, until ready to serve.
4-INGREDIENT WHITE CHOCOLATE AVOCADO TRUFFLES
These chewy cocoa-dusted truffles are hiding green centers, thanks to a secret ingredient: avocado. But don't worry, you won't taste the avocado--just the buttery richness it imparts. Bite into one of these treats and you'll notice it has a luscious, mouthwatering quality. That's because the cocoa powder's dark chocolate flavor harmonizes with the sweet, melt-away center.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield about 20 truffles
Number Of Ingredients 4
Steps:
- Add the confectioners' sugar and avocado to the bowl of a food processor. Set aside.
- Place a shallow bowl over a pot containing several inches of water, making sure the bottom of the bowl does not touch the water. Add the white chocolate to the bowl and turn the heat to medium low. Slowly melt the white chocolate, keeping a close eye on it. As soon as it starts melting, stir it continuously with a rubber spatula until it's smooth, 4 to 6 minutes. Don't rush through this step; white chocolate burns and breaks easily.
- Transfer the white chocolate to the bowl of the food processor. Process the ingredients, stopping once to scrape down the sides and bottom of the bowl, until the mixture is smooth and creamy.
- Scrape the avocado mixture into a wide shallow bowl and freeze until quite firm to the touch, 1 hour to 1 hour 30 minutes.
- Meanwhile, line a plate or small baking sheet with parchment paper. Sprinkle the cocoa powder on another plate.
- When the avocado mixture is firm, pull off small pieces of it, roll each piece between your palms into a ball that's about 3/4 inch wide (you don't want to make them too large, as they're very rich) and transfer the balls to the parchment paper-lined plate. The mixture will be a tiny bit sticky but shouldn't be unrollable. If it is unmanageably sticky, it needs to be frozen longer. Roll the truffles in the cocoa powder to thoroughly coat them all over. Store in an airtight container with a sheet of parchment paper between each layer for up to 1 week.
WHITE CHOCOLATE COCONUT TRUFFLES
Chewy toasted coconut plays off the creamy, coconut-scented white chocolate ganache filling. Like tiny snowballs, they add a pretty contrast to a plate of dark chocolate truffles.
Provided by Kimmie Kooks
Categories Candy
Time 2h
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- In large heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until half is melted. Remove from heat.
- Meanwhile, in saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.
- Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.).
- Coating: Toast coconut on baking sheet in 375°F (190°C) oven, stirring twice, until light golden, 10 minutes. Let cool.
- In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in coconut. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, 2 hours.
- In clean bowl, repeat with remaining chocolate, truffles and coconut. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.
- Tip: If all of the chocolate does not melt after hot cream mixture has been added, place bowl over saucepan of hot (not boiling) water and whisk until smooth.
Nutrition Facts : Calories 149.2, Fat 10.2, SaturatedFat 6.7, Cholesterol 11.7, Sodium 43.7, Carbohydrate 13.5, Fiber 0.2, Sugar 13.2, Protein 1.3
COFFEE-SPICE WHITE CHOCOLATE TRUFFLES
Categories Candy Coffee Liqueur Chocolate Freeze/Chill Christmas Spice Edible Gift Bon Appétit
Yield Makes about 24
Number Of Ingredients 10
Steps:
- Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Mix in espresso powder, ground espresso beans and spices. Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled). Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
- Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet. Freeze truffles until just firm but still malleable, about 15 minutes. Quickly press or roll each mound into irregular ball. Return to freezer on sheet.
- Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to coat. Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl. Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright. Top with 1 candied violet or 1 espresso bean. Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F. Chill truffles until coating is firm, about 30 minutes. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 20 minutes at room temperature before serving.
FETTUCCINE, WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories pastas, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
- Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.
WHITE CHOCOLATE PECAN TRUFFLES
Categories Candy Chocolate Dessert Wedding Pecan Brandy Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 truffles
Number Of Ingredients 5
Steps:
- In a small saucepan bring the cream to a boil, remove the pan from the heat, and add the chocolate, stirring until it is melted completely. Add the butter, stir the mixture until it is smooth, and stir in the brandy and 1/4 cup of the pecans. Transfer the mixture to a bowl and chill it, covered, for 4 hours, or until it is firm. Form the mixture by teaspoons into balls and roll the balls in the remaining 1/2 cup pecans. Chill the truffles in a baking pan for 1 hour, or until they are firm. The truffles keep in an airtight container, covered and chilled.
WHITE CHOCOLATE, MACADAMIA & COCONUT TRUFFLES
(10 mins Prep BUT 6 hours chilling time) I made little goody hampers for my Nan and Great Aunt for Christmas last year. I had some leftover, so i took them to our family christmas lunch and everyone loved them!
Provided by TastyTooshi
Categories Dessert
Time 10m
Yield 40 balls
Number Of Ingredients 4
Steps:
- Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool.
- Cover and place in the fridge for 6 hours or until the mixture is firm.
- Place the coconut on a plate. Press half a macadamia nut into a teaspoon of the truffle mixture and roll to form a ball. Roll the truffle in the coconut to coat. Repeat with the remaining nuts and truffle mixture. Cover and store in the fridge.
Nutrition Facts : Calories 73, Fat 4.8, SaturatedFat 3.2, Cholesterol 3.4, Sodium 18.2, Carbohydrate 7.2, Fiber 0.1, Sugar 7, Protein 0.7
WHITE CHOCOLATE FRUIT AND NUT TRUFFLES
What a way to say thank you or to give as a special holiday gift than with truffles. These are naturally sweetened with juice, honey, dried fruits and shredded coconut then dipped in tempered white chocolate. A true delight to share with those you care about.
Provided by PaulaG
Categories Dessert
Time 30m
Yield 26 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
- Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
- When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
- Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
- When completely set, store covered for 3 to 4 days.
- Please note that standing time is not reflected in either the prep time or cooking time.
WHITE CHOCOLATE TRUFFLES
White chocolate does not engender feelings of neutrality; typically, one either loves or hates it. These truffles, adapted from the pastry chef and cookbook author Nick Malgieri, are unapologetically sweet and rich, everything one loves (or hates) about the controversial ivory sweet. This ingredient list is short (just five!), but quality is key. Skip the supermarket white chocolate chips and invest in a good brand like Valrhona or Callebaut.
Provided by Corby Kummer
Categories candies, dessert
Time 1h55m
Yield About 36 truffles
Number Of Ingredients 5
Steps:
- Combine chocolate and butter in a large heatproof bowl that fits snugly over a pot of barely simmering water (do not let the bowl touch the water). Stir constantly with a rubber spatula until the chocolate and butter are melted. The mixture will look grainy.
- Remove bowl from simmering water and thoroughly stir in cream one tablespoon at a time. The mixture will become increasingly grainy. As the last of the cream is added, however, it will become smooth. Press plastic wrap directly against top of mixture and refrigerate for an hour.
- Scrape mixture into bowl of an electric mixer. Beat on medium speed for 1 minute then add the liqueur in a slow, steady stream and continue beating until the mixture lightens in both color and texture, 15 to 30 seconds. Do not overbeat.
- Scrape mixture into a 14-inch pastry bag fitted with a 1/2-inch plain tube (Ateco No. 6). Pipe out 3/4-inch spheres onto a pan lined with parchment or wax paper. Refrigerate until firm, about a half hour. Roll each truffle between the palms of your hands to make it completely round. If the mixture gets too soft to roll, chill for a few minutes until firm. Roll in sifted cocoa powder. Store in the refrigerator up to one week.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 10 milligrams, Sugar 6 grams, TransFat 0 grams
EASY WHITE CHOCOLATE OREO TRUFFLES
Number Of Ingredients 3
Steps:
- Line a large baking sheet with waxed paper.
- Place all of the sandwich cookies in a food processor. Pulse into fine crumbs.
- Combine cookie crumbs and cream cheese in a large bowl. Beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
- Roll dough mixture into 1-inch balls. Set on the waxed paper. Refrigerate until firm, about 30 minutes.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
- Dip balls in melted white chocolate using 2 forks. Return to the waxed paper.
- Refrigerate until white chocolate is set, about 30 minutes.
- Note: Do not use Double Stuf Oreos in this recipe!
WHITE CHOCOLATE LIMONCELLO TRUFFLES
Can you say, "heavenly"??? Preparation time includes mixing & rolling, not the chill time which may vary.
Provided by Elmotoo
Categories Candy
Time 30m
Yield 30 truffles
Number Of Ingredients 5
Steps:
- Bring cream to a bare simmer with the zest of one lemon. Turn the heat off and allow to cool slightly. Strain before using for the rest of the recipe.
- Combine the cream, chocolate, and Limoncello together until well blended.
- Chill until firm enough to scoop. Roll in grated white chocolate or coconut and shape with a fork.
- Keep refrigerated.
Nutrition Facts : Calories 47.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 4.3, Sodium 7.5, Carbohydrate 4.5, Sugar 4.5, Protein 0.5
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