Cuisinart Tasty MP300T - 4-Cup Mini Food Processor Manual

IMPORTANT UNPACKING INSTRUCTIONS

1. Place the box on a table or kitchen counter. Be sure the box is right side up.
2. Lift and remove the pulp tray from the work bowl cover.
3. Grasping the work bowl, lift the unit up and out of the box and place it on the tabletop.
4. Turn the work bowl clockwise to unlock it from the unit base. Lift up and remove.
5. Carefully lift the protective cardboard off the chopping/grinding blade shaft.
6. CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADE, AS IT IS RAZOR SHARP.
7. Read the instructions thoroughly before using the machine.

NOTE: We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration.

IMPORTANT SAFEGUARDS

When using an electrical appliance, especially when children are present, basic safety precautions should always be adhered to, including the following:

1. Read all instructions.
2. To protect against risk of electric shock, do not put motor base in water or other liquid.
3. Close supervision is necessary when any appliance is used by or near children.
4. Always unplug unit from outlet when not in use, before putting on or taking off parts, before cleaning, and before removing food from bowl. To unplug, grasp plug and pull from electrical outlet. Never pull cord.
5. Avoid contact with moving parts.
6. Do not operate any appliance with a damaged cord or plug on after the appliance malfunctions, or if appliance has been dropped or damaged in any manner. Return the appliance to the nearest authorized Consumer Service Center (see Warranty for details) for examination, repair, and electrical or mechanical adjustment.
7. The use of attachments not recommended or sold by Tasty^™ by Cuisinart^® may cause fire, electric shock or injury.
8. Do not let cord hang over edge of table or counter, or touch hot surfaces.
9. Do not use outdoors.
10. Keep hands and utensils away from moving blade to prevent the risk of severe injury to persons, or damage to the food processor. A scraper may be used, but must only be used when the food processor is not running.
11. Blade is extremely sharp. Handle carefully when removing, inserting or cleaning. Always allow blade to stop moving before removing cover.
12. To reduce the risk of injury, never place cutting blade on base without first putting work bowl properly in place.
13. Be certain cover is securely locked in place before operating appliance. Do not attempt to remove cover until blade has stopped rotating.
14. Do not attempt to defeat the cover interlock mechanism, as serious injury may result.
15. Before using, check work bowl for presence of foreign objects.
16. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage, always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.
17. This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety. Close supervision is necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance
18. The maximum rating is based on the attachment that draws the greatest power. Other recommended attachments may draw significantly less power. Never feed food by hand. Always use food pusher. Do not fill bowl about the marked maximum fill line (or rated capacity) to avoid risk or injury due to damage to the cover or bowl. Do not place on or near a hot gas or electric burner or in a heated oven. Do not use appliance for other than intended use

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

NOTICE
This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit only one way in a polarized outlet. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
Do not use more than one accessory (S blade or disc) at a time.
A safety protector in the motor prevents the motor from overheating, which is caused by excessive strain. If the food processor shuts off during operation, turn the dial to OFF and wait 20 to 30 minutes to allow the food processor to cool off before resuming

FEATURES & BENEFITS

OPERATING/ASSEMBLY INSTRUCTIONS AND USE

REVERSIBLE CHOPPING/ GRINDER BLADE
The Tasty^™ by Cuisinart^® 4-Cup Mini Food Processor is equipped with a reversible blade. This blade is sharp on one side and blunt on the other. The blade is attached to a plastic ring that slides over the plastic blade sheath, so it can be easily turned over to select the appropriate blade. To reverse the blade, see detailed instructions on page 5. Also see Operating Techniques Chart (pages 8–9). Assemble the parts:

1. Place the work bowl on a flat, dry, stable surface near an electrical outlet with the same specifications as the food processor.
2. The fully assembled two-piece metal blade assembly (A) should be attached to the bottom of the work bowl. If not, slide it onto the plastic shaft (B) in the bowl.
   

IF METAL BLADE RING (C) HAS NOT BEEN ATTACHED TO PLASTIC SHEATH (D), OR TO SAFELY REASSEMBLE BLADE ASSEMBLY AFTER USE AND CLEANING, CAREFULLY FOLLOW THESE INSTRUCTIONS:

Assembling or removing the blade ring/ chopping blade
ALWAYS HOLD THE BLADE RING BY THE CENTRAL HUB'S HOLDING GRIPS (E). DO NOT TOUCH THE RAZOR-SHARP BLADES!

To assemble using base of bowl to turn blade:

1. Turn work bowl upside down and stand the sheath on the plastic shaft in the bowl.
2. Place the metal blade ring (C) over the sheath, lining up the two notches at the bottom of the blade ring with the two ridges (F) on either side of the sheath. Let the blade ring slide to the bottom of the sheath and line up the two notches on the bottom of the blade ring to the two notches on the bottom of the bowl.
   
3. Grasp the top of the sheath firmly and turn counterclockwise to lock the blade into place on the sheath. The two notches will guide the blade ring without you needing to touch it.
4. To remove the blade from the sheath, stand the metal blade assembly on the overturned work bowl, lining up the two notches on the bottom of the blade ring to the two notches on the bottom of the bowl and turn the sheath clockwise to unlock the blade. Holding the central hub by the grips, carefully lift the blade ring off the sheath.

To assemble chopping blade by hand:

1. Carefully place the metal blade ring (C) over the sheath (D), lining up the two notches in the interior of the center hub with the two ridges (F) on either side of the sheath. Let the blade ring slide to bottom of sheath.
2. Grasp the top of the sheath firmly and, holding the grips (E) on the central hub of the blade ring, turn the blade sheath clockwise to lock it into place on the sheath.
3. To remove the blade from the sheath, hold the sheath firmly and, holding the central hub by the grips, turn the blade sheath counterclockwise to unlock it and carefully lift it off the sheath.

TWO-WAY CUTTING BLADE
The Tasty^™ by Cuisinart^® Mini Processor is equipped with a reversible blade. This blade is sharp on one side and blunt on the other. The blade is attached to a plastic ring that slides over the plastic blade sheath, so it can be easily turned over to select the appropriate blade. To reverse the blade, see detailed instructions.

SHARP (FOR CHOPPING) – Place blade ring over plastic blade sheath so the printed word "SHARP" is on top side of blade.

DULL (FOR GRINDING) – Place blade ring over plastic blade sheath so no writing is on top of blade.

REVERSIBLE SLICING/SHREDDING DISC
The slicing disc makes whole slices. It slices fruits and vegetables, cooked meat and semi-frozen raw meat. The shredding disc shreds most firm and hard cheeses. It also shreds vegetables like potatoes, carrots, and zucchini.

1. Make sure blade ring is not on blade sheath.
2. Attach blade sheath to the stem inside of the work bowl.
3. With shredding or slicing side facing up, place the reversible disc on top of the blade sheath.
4. Trim the ingredients to fit the feed tube. Remove pusher and place ingredients in feed tube. Best results are achieved when feed tube is mostly full.
5. Insert the pusher. While using medium pressure, turn the dial ON until all ingredients have passed to the work bowl.
6. Turn the dial to the OFF position when finished.
7. Remove the pusher and refill ingredients as needed. Repeat.

NOTE: Always use pusher when slicing or shredding. Never put your hands in the feed tube when the unit is running.

For detailed instructions on how to remove the blade rin, #4 under "To assemble using base of bowl to turn blade."

TIPS FOR EASY USE

• It is recommended that you practice with your food processor before starting your first recipe.
• For best results when chopping, food should be cut into 1-inch, uniform pieces.
• Another tip for chopping/processing is to use the Pulse feature. This way you are able to control how fine or coarse your results will be.
• Using the Pulse chopping technique, you get an even chop without overprocessing. Check the texture frequently by looking through the cover. If you want a finer chop, continue pulsing until you achieve the desired texture.
• Onions and other foods with a high water content will quickly end up as a purée unless carefully pulsed to make sure they are not overprocessed.
• Do not overfill work bowl. For thin mixtures like a batter, the bowl should be filled no more than ¹∕³ to ½ full. For thicker mixtures like pureés, fill the work bowl ¾ full. For chopping, fill the work bowl no more than halfway.
• When slicing or shredding, foods should first be cut to fit the feed tube. For best results, food should fit snugly, but not so tightly that it prevents the pusher from moving.
• For longer shreds or slices, food should be placed horizontally in the feed tube. For shorter shreds or slices, place food vertically in feed tube.
• Soft cheeses, like mozzarella, should be placed in the freezer for 20 minutes to harden slightly before shredding.
  
  Never try to slice soft cheeses like mozzarella without first freezing them.

FOR PURÉES

• Cut food into 1-inch, uniform pieces.
• Pulse to chop coarsely, then turn to HI speed and process continuously until food is puréed. (NOTE: Cooked white potatoes are an exception to this procedure. They develop a gluey texture when processed with the metal blade. If you wish to use the food processor to make mashed potatoes, shred the cooked potatoes using the shredding disc.)

CHOPPING HARD CHEESE

• To chop hard cheese like Parmesan, cut cheese into ½-inch cubes. Pulse about 5 times to break up, then process on HI speed until finely chopped.
  
  Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the machine.

CHOPPING FRESH HERBS

• Thoroughly dry the herbs, work bowl and metal chopping blade. Remove stems from herbs. Add leaves to bowl and pulse to chop.

CHOPPING MEAT

• The food should be very cold, but not frozen.
• Cut into 1-inch pieces to ensure an even chop. Process no more than 8 ounces at one time. Pulse until evenly chopped. Check the texture often to avoid overprocessing.

CHOPPING NUTS

• Chop no more than ½ cup at a time.
• Use dull blade to chop, checking frequently to avoid nuts clumping together in a nut butter.
• To make nut butters, process up to ½ cup at a time on HI speed until smooth, stopping to scrape down the sides of the bowl as needed.

TO MAKE CRUMBS AND CRUMB CRUSTS

• Cut or break bread, crackers or cookies into 1-inch pieces and place in work bowl. Turn to HI speed and process continuously until pieces reach the desired texture.

CLEANING AND STORAGE

• Keep your food processor ready to use on a kitchen counter. When not in use, leave it unplugged.
• Store the blade and disc as you would sharp knives, out of the reach of children.
• All parts except the housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack. Insert the work bowl upside down. Due to intense water heat, washing the work bowl and work bowl cover on the bottom rack of your dishwasher may cause damage over time. Remember to unload the dishwasher carefully whenever you wash the sharp blade and disc.
• To simplify cleaning, rinse the work bowl, cover, pusher, blade, or disc immediately after use so food won't dry on them. Openings at the bottom of the pusher provide drainage and make cleaning easy. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.
• If you wash the blade and disc by hand, do it carefully. Avoid leaving them in soapy water where they may disappear from sight.
• The work bowl is made of SAN plastic.
  It should not be placed in a microwave oven.
• Chopping certain foods may scratch or cloud the work bowl. These foods include ice, whole spices, coffee beans and oils like wintergreen. If you like to prepare your own spice blends, you may want to purchase a second bowl just for that purpose.
• The housing base is made of a tough plastic with high-impact resistance. Its smooth surface will look new for years. Keep a sponge handy as you work, and wipe spills from the base.
• Four suction feet on the underside of the base keep it from moving on most work surfaces when the machine is processing heavy loads. If the feet leave spots on the counter, spray them with a spot remover and wipe with a damp sponge. If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder.

Never store the blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used.

MAINTENANCE: Any other servicing should be performed by an authorized representative.

FOR YOUR SAFETY
Like all powerful electrical appliances, a food processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury:

• Handle and store the metal blade and disc carefully. Their cutting edges are very sharp.
• Never put the blade or disc on the motor shaft until the work bowl is locked in place.
• Always be sure that the blade or disc is down on motor shaft as far as it will go.
• Always insert the chopping blade in the work bowl before putting ingredients in bowl.
• When slicing or shredding food, always use the pusher.
• Never put your fingers or spatula into feed tube.
• Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl.
• Always unplug the unit before removing food, cleaning, or putting on or taking off parts.
• Always remove work bowl from base of machine before you remove chopping blade or dough blade.
• Be careful to prevent the chopping blade from falling out of the work bowl when emptying the bowl. Remove it before tilting the work bowl.

RECIPES

Guacamole
An obvious partner for tortilla chips, Guacamole is also delicious as a spread in a sandwich or as a topping for chicken.
Makes about 2 cups

Place the garlic, green onions and jalapeño peppers in the work bowl. Pulse 10 times; scrape the bottom and sides of the work bowl. Add the avocados, lime juice, cumin, coriander and salt. Pulse 10 times, then process continuously for 15 seconds; scrape the work bowl. Process for another 15 to 20 seconds until smooth and creamy.
Transfer to a serving bowl. Stir in chopped tomatoes before serving.
Nutritional information per serving (3 tablespoons):
Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g • sat. fat 1g • chol. 0mg • sod. 180mg • calc. 14mg • fiber 4g

Tapenade
This briny French spread can top crusty bread or be used as a dip for crisp veggies.
Makes about 1½ cups

Chop the garlic for 5 seconds; scrape the work bowl. Add the anchovies, olives, and capers; pulse 10 times. Scrape the work bowl. Add the mustard, lemon juice, herbs, and pepper. Process for 15 seconds; scrape the work bowl. Process for an additional 15 seconds; scrape the work bowl again, then slowly add the olive oil. Process until a thick paste forms, about 20 to 30 seconds. Store in an airtight container in the refrigerator for up to a week.
Nutritional information per serving (2 tablespoons):
Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g • sat. fat 1g • chol. 0mg • sod. 280mg • calc. 27mg • fiber 1g

Hummus
Add a roasted red pepper and 1 tablespoon fresh herbs for a variation.
Makes about 2 cups

Put the parsley in the work bowl. Process to chop, 5 seconds; remove and reserve. With machine running, drop garlic through feed tube. Process until finely chopped, about 5 seconds. Add chickpeas, tahini, lemon juice, water and cumin to work bowl; process until smooth, 1½ to 2 minutes, stopping to scrape work bowl as needed one or two times. With the machine running, add the olive oil in a steady stream and process until the mixture is smooth and creamy.
Taste and season with kosher salt and freshly ground pepper.
*T ahini is sesame seed paste, found in most grocery stores.
Nutritional information per serving (2 tablespoons):
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g • sat. fat 1g • chol. 0mg • sod. 60mg • calc. 21mg • fiber 2g

Pesto
A favorite for dressing pasta, and also wonderful on steamed potatoes and vegetables. You can vary your pesto by using other herbs such as cilantro, mint or parsley, and by using other nuts such as almonds, pecans or walnuts.
Makes about ¾ cup

Put the cheese in the work bowl; pulse 5 times; process continuously until finely ground, about 10 seconds. Remove and reserve. Add nuts to the work bowl; pulse 5 times. Remove and reserve with the cheese. Add the garlic and salt to the work bowl; process 5 seconds. Scrape the work bowl. Add the basil and half of the olive oil. Pulse 10 times, then grind continuously for about 15 seconds; scrape the bowl. With the machine running, add the remaining oil slowly, in a steady stream, through the feed tube. After all the oil has been added, process for an additional 10 seconds. Add the reserved cheese and nuts to the mixture; pulse 10 times to blend.
Transfer pesto to an airtight container. Pesto will keep in refrigerator for up to a week. It may also be frozen.
Nutritional information per serving (1 tablespoon):
Calories 120 (91% from fat) • carb. 1g • pro. 2g • fat 13g • sat. fat 2g • chol. 5mg • sod. 200mg • calc. 52mg • fiber 0g

Roasted Red Pepper Sauce
Use this sauce for vegetables or meats, or try our creamy variation to use as a dip for fresh vegetable crudités or pita chips.
Makes about 2 cups

Add the garlic, zest, salt, and herbs to the work bowl; chop for 5 to 10 seconds. Scrape the bottom and sides of the work bowl. Add the lemon juice, vinegar, olive oil and peppers. Pulse 10 times, then process for 15 to 20 seconds until smooth.
Transfer to a resealable container and refrigerate for at least 30 minutes to allow the flavors to blend. The sauce will keep up to 1 week refrigerated.
Roasted Red Pepper Dip Variation: Make half the recipe. Add 2 ounces of regular or low-fat cream cheese and ¼ cup of sour cream or plain yogurt that has been drained; chop for 10 to 15 seconds until homogenous.
Nutritional information per serving (2 tablespoons):
Calories 21 (40% from fat) • carb. 3g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 1019mg • calc. 28mg • fiber 1g

Lemon Herb Butter
This compound butter is delicious on vegetables or grilled meats. You may vary the herbs with a mix of your favorites.
Makes about 1¹⁄₃ cups

Put the garlic, lemon zest, and salt into the work bowl and process until finely chopped, about 10 seconds; scrape work bowl and then process for an additional 5 seconds. Add parsley and rosemary; pulse 10 to 15 times. Add lemon juice, mustard and pepper; process to blend, about 30 seconds. Add butter and pulse 10 to 15 times; scrape down bowl. Process for an additional 30 to 40 seconds, stopping to scrape down bowl as needed.
To serve as a compound butter with grilled meats or fish, shape the butter into a log, about 1 inch in diameter; wrap tightly in plastic wrap and refrigerate or freeze. Slice and serve ¹⁄₈-inch-thick slices of butter on top of hot grilled steaks, boneless chicken breasts or seafood steaks.
Nutritional information per serving (½ tablespoon):
Calories 40 (96% from fat) • carb. 0g • pro. 0g • fat 5g • sat. fat 3g • chol. 10mg • sod. 45mg • calc. 3mg • fiber 0g

Basic Vinaigrette
This recipe may be easily modified by changing the oils and vinegars used.
Makes 1½ cups

Put garlic in work bowl; pulse 5 times. Scrape the work bowl. Add the vinegars, mustard, salt and pepper. Process until smooth, about 5 seconds. With the machine running, add the oil slowly, in a steady stream, through the drizzle hole on the pusher. After all the oil has been added, process for an additional 10 seconds. Taste and adjust seasonings as needed.
This dressing is best made at least 30 minutes ahead of serving. Vinaigrette will keep well for one week if in refrigerator, covered. Remove from refrigerator about 30 minutes before serving; it may need to be reprocessed if separation has occurred.
Nutritional information per serving (1 tablespoon):
Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g • chol. 0mg • sod. 55mg • calc. 1mg • fiber 0g

Creamy Roasted Garlic and Herb Dressing
Try this flavorful dressing on a crispy romaine salad.
Makes about 1 cup

Preheat the oven to 375°F. Toss the garlic with the oil and wrap loosely in aluminum foil. Roast in the preheated oven for about 45 minutes, or until cloves have softened. Let cool 5 to 10 minutes.
Place the cooled garlic in the work bowl with the basil and parsley. Pulse 10 times; scrape the work bowl. Add the yogurt, mayonnaise and vinegar. Process until smooth and blended, about 30 seconds. Scrape the work bowl; process 15 additional seconds.
Transfer to an airtight container. Dressing keeps for one week in refrigerator.
Nutritional information per serving (1 tablespoon):
Calories 35 (65% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 0g • chol. 5mg • sod. 60mg • calc. 34mg • fiber 0g

Asian Marinade
This marinade is equally good for pork, chicken or salmon.
Makes about 2 cups

Put the ginger and garlic in the work bowl. Pulse 5 times. Scrape the sides and bottom of the work bowl. Add the remaining ingredients; chop until smooth, about 15 seconds.
Transfer to a container, cover and refrigerate if not using immediately. Marinate meat or seafood for approximately 2 hours before roasting or grilling.
Cooking Suggestion: Pour ²⁄₃ of the marinade into a resealable plastic bag and add two 1-pound trimmed pork tenderloins. Coat the meat thoroughly with the marinade and refrigerate for 2 hours. Remove the tenderloins from the marinade and place on a rack; discard the marinade. Roast in a preheated 475°F oven for 20 to 22 minutes, turning after 10 minutes. Remove from oven. The temperature of the meat should be about 150°F; it will rise to 160°–165°F while resting. Let rest for 10 minutes; slice and serve with remaining reserved marinade drizzled over the meat.
Nutritional information per serving (1 tablespoon):
Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g • sat. fat 0g • chol. 0mg • sod. 170mg • calc. 2mg • fiber 0g

Peanut Butter
So quick and easy, you'll never buy it from the store again. For a change, substitute walnuts or pecans for the peanuts.
Makes ¹/³ cup

Put peanuts in work bowl; pulse 10 times. Scrape down work bowl. Process for 20 seconds; scrape down bowl and then process for an additional 30 to 40 seconds. To make a sweeter version, add 1 teaspoon of honey to the bowl during the final processing.
Nutritional information per serving (1 tablespoon):
Calories 100 (75% from fat) • carb. 3g • pro. 5g • fat 9g • sat. fat 1g • chol. 0mg • sod. 15mg • calc. 17mg • fiber 2g

Classic Caesar Salad
An old favorite made fresh at home.
Makes 4 to 6 servings
Croutons:

Salad and Dressing:

1. Preheat oven to 350°F. Line baking tray with aluminum foil. Toss bread cubes together with olive oil, crushed garlic clove and salt. Pour onto prepared baking tray and bake for about 10 to 12 minutes, tossing croutons once during bake time. Croutons should be evenly golden. Remove and reserve.
2. Clean lettuce and tear each leaf into bite-size pieces. Dry well and reserve in large salad bowl.
3. Insert the shredding disc into the work bowl. Shred the cheese; remove and reserve.
4. Carefully remove the shredding disc and insert the chopping blade. Add the garlic clove and process until finely chopped. Add anchovies, egg substitute/yolk/mayonnaise, mustard, lemon juice, vinegar, Worcestershire sauce and pepper to the work bowl. Process until well blended. With machine running, slowly pour olive oil through the feed tube in a steady stream so that dressing becomes emulsified.
5. Toss lettuce with reserved croutons, Parmesan and dressing. Serve immediately.

Nutritional information per serving (based on 6 servings):
Calories 256 (68% from fat) • carb. 14g • pro. 7g • fat 20g sat. fat 4g • chol. 45mg • sod. 433mg • calc. 161mg • fiber 3g

Zucchini Spice Muffins
The shredding disc makes these muffins a breeze to make.
Makes 6 large muffins

1. Preheat oven to 375°F. Lightly coat a 6-cup regular muffin pan with nonstick cooking spray; reserve.
2. Insert the chopping blade into the work bowl. Add the toasted nuts and pulse until chopped. Remove and reserve.
3. Replace the chopping blade with the shredding disc. Shred the zucchini, and then remove to squeeze as much of the liquid out of it as possible (you should end up with about 2 cups of shredded zucchini). Reserve in a large mixing bowl.
4. Add the brown sugar and egg to the shredded zucchini; mix to fully combine. Add the remaining ingredients and mix to just combine. Spoon evenly into prepared muffin cups.
5. Bake in the preheated oven for about 25 minutes, or until a cake tester inserted comes out clean.

Nutritional information per muffin:
Calories 318 (54% from fat) • carb. 33g • pro. 5g • fat 20g • sat. fat 2g • chol. 35mg • sod. 284mg • calc. 94mg • fiber 2g