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Suggest a better descriptionCombine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 7 minutes. Discard cloves. Yield: 1-1/2 quarts (serving size: 1 cup). Per serving: 185 Calories; 2g Fat (9% calories from fat); 1g Protein; 44g Carbohydrate; 0mg Cholesterol; 26mg Sodium NOTES : Pour into mugs; garnish with orange wedges and nutmeg, if desired. Recipe by: Cooking Light, Nov/Dec 1992, page 72 Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 135 | ||
Calories from Fat: 19 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.7mg | 1 % | |
Potassium 350.5mg | 9 % | |
Total Carbohydrate 32.9g | 10 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 29.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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