Tags: Aesculus hippocastanum, Brazil nut, California, Chestnut, Hornbeam, Lithocarpus, Macadamia, Nuts
A nut is a fruit composed of a hard shell and a seed, where the hard-shelled fruit does not open to release the seed (indehiscent). So,
while, in a culinary context, a wide variety of dried seeds are often called nuts, in a botanical context, only ones that include the indehiscent fruit are considered true nuts. The translation of “nut” in certain languages frequently requires paraphrases as the concept is ambiguous.
Most seeds come from fruits that naturally free themselves from the shell, unlike nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. Culinary usage of the term is less restrictive, and some nuts as defined in food preparation, like pistachios and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut.
A nut in botany is a simple dry fruit with one seed (rarely two) in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed remains attached or fused with the ovary wall. Most nuts come from the pistils with inferior ovaries (see flower) and all are indehiscent (not opening at maturity). True nuts are produced, for example, by some plant families of the order Fagales.
Hazel, Filbert (Corylus)
A small nut may be called a nutlet. Nutlet may refer to one of the following. In botany, this term specifically refers to a pyrena or pyrene, which is a seed covered by a stony layer, such as the kernel of a drupe.
A nut in cuisine is a much less restrictive category than a nut in botany, as the term is applied to many seeds that are not botanically true nuts. Any large, oily kernels found within a shell and used in food are commonly called nuts.
Nuts are an important source of nutrients for both humans and wildlife. Because nuts generally have a high oil content, they are a highly prized food and energy source. A large number of seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, or pressed for oil that is used in cookery and cosmetics. Nuts (or seeds generally) are also a significant source of nutrition for wildlife. This is particularly true in temperate climates where animals such as jays and squirrels store acorns and other nuts during the autumn to keep from starving during the late autumn, all of winter, and early spring.
Nuts used for food, whether true nut or not, are among the most common food allergens.
Some fruits and seeds that do not meet the botanical definition but are nuts in the culinary sense:
*Almonds are the edible seeds of drupe fruits — the leathery “flesh” is removed at harvest.
*Brazil nut is the seed from a capsule.
*Candlenut (used for oil) is a seed.
*Cashew is a seed.
*Chilean hazelnut or Gevuina
*Horse-chestnut is an inedible capsule.
*Macadamia is a creamy white kernel (Macadamia integrifolia and Macadamia tetraphylla).
*Peanut is a seed and a legume of the family Fabaceae.
*Pine nut is the seed of several species of pine (coniferous trees).
*Pistachio is the seed of a thin-shelled drupe.
Several epidemiological studies have revealed that people who consume nuts regularly are less likely to suffer from coronary heart
disease (CHD). Nuts were first linked to protection against CHD in 1993. Since then many clinical trials have found that consumption of various nuts such as almonds and walnuts can lower serum LDL cholesterol concentrations. Although nuts contain various substances thought to possess cardioprotective effects, scientists believe that their Omega 3 fatty acid profile is at least in part responsible for the hypolipidemic response observed in clinical trials.
In addition to possessing cardioprotective effects, nuts generally have a very low glycemic index (GI). Consequently, dietitians frequently recommend nuts be included in diets prescribed for patients with insulin resistance problems such as diabetes mellitus type 2.
One study found that people who eat nuts live two to three years longer than those who do not. However, this may be because people who eat nuts tend to eat less junk food.
Nuts contain the essential fatty acids linoleic and linolenic acids, and the fats in nuts for the most part are unsaturated fats, including monounsaturated fats. Nuts also provide Arginine, a substance that may help make the walls of the arteries more flexible and less prone to blockage from blood clot formation.
Many nuts are good sources of vitamins E and B2, and are rich in protein, folate, fiber, and essential minerals such as magnesium, phosphorus, potassium, copper, and selenium.
Nuts are most healthy in their raw form. The reason is that up to 15% of the healthy oils that naturally occur in nuts are lost during the roasting process. Roasting at high temperatures could also cause chemicals that advance the aging process to form.
Raw or unroasted walnuts were found to have twice as many antioxidants as other nuts. Although initial studies suggested that antioxidants might promote health, later large clinical trials did not detect any benefit and suggested instead that excess supplementation of antioxidant supplements is harmful.
The nut of the horse-chestnut tree (Aesculus species, especially Aesculus hippocastanum), is called a conker in the British Isles. Conkers are inedible because they contain toxic glucoside aesculin. They are used in a popular children’s game, known as conkers, where the nuts are threaded onto a strong cord and then each contestant attempts to break their opponent’s conker by hitting it with their own. Horse chestnuts are also popular slingshot ammunition.
Nuts were a major part of the human diet 780,000 years ago including the wild almond, prickly water lily, acorns, pistachio and water chestnut. Prehistoric humans developed an assortment of tools to crack open nuts during the pleistocene period. Aesculus californica was eaten by the Native Americans of California during famines after the toxic constituents were leached out.
Tags: Butter, Cayenne pepper, Food Network, Nigella Lawson, Nuts, Tablespoon, Teaspoon, Union Square Cafe
mentioned where these are at you’ll go and sit at the bar and they give you a bowl of these and once they do you can’t stop eating them, she’s right! I made some earlier today and word of warning don’t prepare these before you dinner! They have a hint of heat with the Cayenne Pepper and then a hint of sweet with the Dark Brown Sugar, along with the melted Butter and chopped Rosemary just for good measure. Really a great snack. The recipe along with the web link is below.
The Union Square Cafe’s Bar Nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted
Preheat the oven to 350 degrees F.
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.
Keep nuts in airtight containers in the refrigerator, they’ll stay fresher longer.
Fresh nuts: Keep nuts in airtight containers in the refrigerator. They’ll stay fresher longer.
Tags: ALA, Alpha-Linolenic acid, American College of Nutrition, Juglans, Juglans nigra, Juglans regia, United States, Walnut
black walnut, from the tree Juglans nigra, are also commercially available in small quantities, as are foods prepared with butternut nutmeats.
Walnut seeds are high density source of nutrients, particularly proteins and essential fatty acids. Walnut seeds, like other tree nuts, must be processed and stored properly. Poor storage makes walnut seeds susceptible to insect and fungal mold infestations; the latter produces aflatoxin – a potent carcinogen. Mold infested walnut seed batch should not be screened then consumed; the entire batch should be discarded.
Walnuts are rounded, single-seeded stone fruits of the walnut tree. The walnut fruit is enclosed in a green, leathery, fleshy husk. This husk is inedible. After harvest, the removal of the husk reveals the wrinkly walnut shell, which is in two halves. This shell is hard and encloses the kernel, which is also made up of two halves separated by a partition. The seed kernels – commonly available as shelled walnuts – are enclosed in a brown seed coat which contains antioxidants. The antioxidants protect the oil-rich seed from atmospheric oxygen so preventing rancidity.
There are two major varieties of walnuts grown for its seeds — the English walnut and the Black walnut. The English Walnut originated in Persia, and the Black walnut is native to the United States. The Black walnut is of high flavor, but due to its hard shell and poor hulling characteristics it is not grown commercially for nut production. The commercially produced walnut varieties are nearly all hybrids of the English walnut.
Walnuts, like all seeds, are living organs in which respiration processes dominate. Once harvested, the seeds continually consume oxygen and release carbon dioxide. The storage life of seeds depends, in part, on the rate of this respiration.
The ideal temperature for longest possible storage of walnut seeds is in the -3 to 0 oC and low humidity – for industrial and home storage. However, such refrigeration technologies are unavailable in developing countries where walnuts are produced in large quantities; there, walnut seeds are best stored below 25 oC and low humidity. Temperatures above 30 oC, and humidities above 70 percent can lead to rapid and high spoilage losses. Above 75 percent humidity threshold, fungal molds that release dangerous aflatoxin can form.
Freshly harvested raw walnut seeds with water content between 2 to 8 percent offer the best color, flavor and nutrient density.
Walnuts are one of the several high nutrient density foods. 100 grams of walnuts contain 15.2 gram protein, 65.2 gram fat, and 6.7 gram dietary fiber. The protein in walnuts provides many essential amino acids.
While English walnut is the predominant commercially distributed nut because of the ease of its processing, its nutrient density and profile is significantly different than black walnut.
Unlike most nuts that are high in monounsaturated fatty acids, walnuts are composed largely of polyunsaturated fatty acids (47.2 grams), particularly alpha-linolenic acid (18:3n – 3; 9.1 gram) and linoleic acid (18:2n – 6; 38.1 gram). The beneficial effects of this unique fatty acid profile has been a subject of many studies and discussions. Banel and Hu conclude that while walnut-enhanced diets are promising in short term studies, longer term studies are needed to ascertain better insights.
Raw walnuts contain glyceryl triacylates of the n-3 fatty acid alpha-linolenic acid (ALA), which is not as effective in humans as long-chain n-3 fatty acids, and (mostly insoluble) antioxidants. Roasting reduces antioxidant quality. In 2010, a report published in the Journal of the American College of Nutrition said that walnuts and walnut oil improve reaction to stress.
A study has suggested that consumption of walnuts increases fat oxidation and reduces carbohydrate oxidation without affecting total consumption, suggesting that walnut consumption may improve the use of body fat in overweight adults. Walnuts have been shown to decrease the endothelial dysfunction associated with a high-fat meal. Aged rats fed diets containing 2% to 6% walnuts showed reversal of age-associated motor and cognitive function, but a 9% walnut diet impaired performance, suggesting a J curve.
On October 11, 2006, ScienceDaily published a report which stated “New research shows that consuming a handful of raw walnuts along with meals high in saturated fat appears to limit the ability of the harmful fat to damage arteries,” and attributed the result to a 2006 article in the Journal of the American College of Cardiology. The lead researcher, Emilio Ros, MD, PhD, was quoted as saying “People would get the wrong message if they think that they can continue eating unhealthy fats provided they add walnuts to their meals.” Funding for the study was provided by the California Walnut Commission, an industry marketing agency.
Scientists are not yet certain whether walnuts act as a cancer chemopreventive agent, an effect which may be a result of the fruit’s high phenolic content, antioxidant activity, and potent in vitro antiproliferative activity.
Compared to certain other nuts, such as almonds, peanuts and hazelnuts, walnuts (especially in their raw form) contain the highest total level of antioxidants, including both free antioxidants and antioxidants bound to fiber.
Tags: Bake, Baking powder, Canola, cook, Ingredient, Muffin, Muffin tin, Rhubarb
Diabetic Friendly Rhubarb Walnut Muffins
1/2 c whole wheat flour
2 tbsp Splenda Sugar Blend for baking
1tbsp. baking powder
1/2 tsp. ground cinnamon
1c finely chopped fresh or frozen rhubarb
1/4 c chopped walnuts
1/2 c fluid skim (nonfat) milk
1/4 c egg substitute
2 tbsp canola oil
Preheat Oven to 350 F.
Stir together flour, sugar, bakink powder, and cinnamon. Add rhubarb and nuts. In another bowl, combine milk, egg, and oil. Pour milk mixture into rhubarb and dry ingredients mixture. Mix just until dry ingredients are moistened. Spoon batter into prepared muffin cups or an oiled/sprayed muffin tin. Bake for 20 to 25 minutes
Tip: Fill empty muffin tins with water in order for muffins to cook evenly.
Number of Servings: 8
Servings Per Recipe: 8
Amount Per Serving
Total Fat: 6.1 g
Cholesterol: 0.4 mg
Sodium: 205.9 mg
Total Carbs: 8.5 g
Dietary Fiber: 1.5 g
Protein: 3.0 g
Tags: Indonesia, Malaysia, Northern Australia, nut, Papua New Guinea, Philippine, Seed, Sorsogon
Canarium ovatum, commonly known as pili (play /piːliː/ pee-LEE), is a species of tropical tree belonging to the genus Canarium. It is one of approximately 600 species in the family Burseraceae. Pili are native to maritime Southeast Asia, Papua New Guinea, and Northern Australia.
They are commercially cultivated in the Philippines for their edible nuts.
The pili tree is an attractive symmetrically shaped evergreen, averaging 20 m (66 ft) tall with resinous wood and resistance to strong winds. It is dioecious, with flowers borne on cymose inflorescence at the leaf axils of young shoots. As in papaya and rambutan, functional hermaphrodites exist in pili. Pollination is by insects. Flowering of pili is frequent and fruits ripen through a prolonged period of time. The ovary contains three locules, each with two ovules, most of the time only one ovule develops (Chandler 1958).
The pili fruit is a drupe, 4 to 7 cm (1.6 to 2.8 in) long, 2.3 to 3.8 cm (0.91 to 1.5 in) in diameter, and weighs 15.7 to 45.7 g (0.035 to 0.101 lb). The skin (exocarp) is smooth, thin, shiny, and turns purplish black when the fruit ripens; the pulp (mesocarp) is fibrous, fleshy, and greenish yellow in color, and the hard shell (endocarp) within protects a normally dicotyledonous embryo. The basal end of the shell (endocarp) is pointed and the apical end is more or less blunt; between the seed and the hard shell (endocarp) is a thin, brownish, fibrous seed coat developed from the inner layer of the endocarp. This thin coat usually adheres tightly to the shell and/or the seed. Much of the kernel weight is made up of the cotyledons, which are about 4.1 to 16.6% of the whole fruit; it is composed of approximately 8% carbohydrate, 11.5 to 13.9% protein, and 70% fat. Kernels from some trees may be bitter, fibrous or have a turpentine odor.
Pili is native to Malesia, a biogeographical region which includes maritime Southeast Asia (Indonesia, Malaysia, and the Philippines), Papua New Guinea, and Northern Australia.
Pili is a tropical tree preferring deep, fertile, well drained soil, warm temperatures, and well distributed rainfall. It can not tolerate the slightest frost or low temperature. Refrigeration of seeds at 4 to 13 °C (39 to 55 °F) resulted in loss of viability after 5 days. Seed germination is highly recalcitrant, reduced from 98 to 19% after 12 weeks of storage at room temperature; seeds stored for more than 137 days did not germinate. Asexual propagations using marcotting, budding, and grafting were too inconsistent to be used in commercial production. Young shoots of pili were believed to have functional internal phloems, which rendered bark ringing ineffective as a way of building up carbohydrate levels in the wood. Success in marcottage may be cultivar dependent. Production standards for a mature pili tree is between 100 to 150 kg (220 to 330 lb) of in-shell nut with the harvest season from May to October and peaking between June and August. There are high variations in kernel qualities and production between seedling trees.
Most pili kernels tend to stick to the shell when fresh, but come off easily after being dried to 3 to 5% moisture (30 °C (86 °F) for 27 to 28 h). Shelled nuts, with a moisture content of 2.5 to 4.6%, can be stored in the shade for one year without deterioration of quality (Coronel et al. 1983).
Although they are grown as ornamental trees in many areas of the Old World tropics of Indonesia, Malaysia and the Philippines, only the Philippines produces and processes pili nuts commercially. Production centers are located in the Bicol region, provinces of Sorsogon, Albay, and Camarines Sur, southern Tagalog, and eastern Visaya. There is no commercial planting of this crop, fruits are collected from natural stands in the mountains near these provinces. In 1977, the Philippines exported approximately 3.8 t of pili preparation to Guam and Australia.
The most important product from pili is the kernel. When raw, it resembles the flavor of roasted pumpkin seed, and when roasted, its mild, nutty flavor and tender-crispy texture is superior to that of the almond. In Indonesia, epecially in Minahasa and Moluccas islands, the kernels are used for making cake, bobengka in Minahasan or bubengka in Maluku. Pili kernel is also used in chocolate, ice cream, and baked goods. The largest buyers of pili nuts are in Hong Kong and Taiwan, the kernel is one of the major ingredients in one type of the famous Chinese festive desserts known as the “moon cake”.
Nutritionally, the kernel is high in calcium, phosphorus, and potassium, and rich in fats and protein. It yields a light yellowish oil, mainly of glycerides of oleic (44.4 to 59.6%) and palmitic acids (32.6 to 38.2%).
The young shoots and the fruit pulp are edible. The shoots are used in salads, and the pulp is eaten after it is boiled and seasoned. Boiled pili pulp resembles the sweet potato in texture, it is oily (about 12%) and is considered to have food value similar to the avocado. Pulp oil can be extracted and used for cooking or as a substitute for cotton seed oil in the manufacture of soap and edible products. The stony shells are excellent as fuel or as porous, inert growth medium for orchids and anthurium.
Tags: cook, Corn syrup, Home, Margarine, Sodium bicarbonate, Sugar, Syrup, Tablespoon
1. Dry pilinut under the sun or in a mechanical dryer. Cool and remove seed coats.
2. Combine pilinut, sugar, water and corn syrup in a pan.
3. Cook over medium heat until syrup turns golden brown or when threading occurs. Remove from heat.
4. Add margarine and mix well.
5. Add baking soda and stir thoroughly.
6. Spread on grease wooden board and cut while hot into desired sizes.
7. Wrap in cellophane when cooled.
Tags: California, Food and Drug Administration, Iran, Jylgyndy Forest Reserve, Low-density lipoprotein, Pistachio, Pistacia, United States
The pistachio, Pistacia vera in the Anacardiaceae family, is a small tree originally from Persia (Iran), which now can also be found in regions of Iraq, Syria, Lebanon, Turkey, Greece, Tunisia, Kyrgyzstan, Tajikistan, Turkmenistan, India, Pakistan, Egypt, Sicily, Uzbekistan, Afghanistan, especially in the provinces of Samangan and Badghis, and the United States, specifically in California. The tree produces an important culinary nut.
Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These species can be distinguished from P. vera by their geographic distributions (in the wild) and their nuts. Their nuts are much smaller, have a strong flavor of turpentine, and have a shell that is not hard.
Pistachio is a desert plant, and is highly tolerant of saline soil. It has been reported to grow well when irrigated with water having 3,000–4,000 ppm of soluble salts. Pistachio trees are fairly hardy in the right conditions, and can survive temperatures ranging between −10°C (14°F) in winter and 40°C (104°F) in summer. They need a sunny position and well-drained soil. Pistachio trees do poorly in conditions of high humidity, and are susceptible to root rot in winter if they get too much water and the soil is not sufficiently free-draining. Long, hot summers are required for proper ripening of the fruit.
The Jylgyndy Forest Reserve, a preserve protecting the native habitat of Pistacia vera groves, is located in the Nooken District of Jalal-Abad Province of Kyrgyzstan.
The bush grows up to 33 ft tall. It has deciduous pinnate leaves 4–8 inches long. The plants are dioecious, with separate male and female trees. The flowers are apetalous and unisexual, and borne in panicles.
The fruit is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a culinary nut, not a botanical nut. The fruit has a hard, whitish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow/red, and abruptly splits part way open. This is known as dehiscence, and happens with an audible pop. The splitting open is a trait that has been selected by humans. Commercial cultivars vary in how consistently they split open.
Each pistachio tree averages around 50 kg of seeds, or around 50,000, every two years.
The shell of the pistachio is naturally a beige color, but it is sometimes dyed red or green in commercial pistachios. Originally, dye was applied by importers to hide stains on the shells caused when the nuts were picked by hand. Most pistachios are now picked by machine and the shells remain unstained, making dyeing unnecessary except to meet ingrained consumer expectations. Roasted pistachio nuts can be artificially turned red if they are marinated prior to roasting in a salt and strawberry marinade, or salt and citrus salts.
Like other members of the Anacardiaceae family (which includes poison ivy, sumac, mango, and cashew), pistachios contain urushiol, an irritant that can cause allergic reactions.
Iran, Iraq and Tunisia are the major producers of pistachios. The trees are planted in orchards, and take approximately seven to ten years to reach significant production. Production is alternate bearing or biennial bearing, meaning the harvest is heavier in alternate years. Peak production is reached at approximately 20 years. Trees are usually pruned to size to make the harvest easier. One male tree produces enough pollen for eight to twelve nut-bearing females. Harvesting in the United States and in Greece is often accomplished by using shaking equipment to shake the nuts off the tree. After hulling and drying, pistachios are sorted according to open mouth and closed mouth shell. Sun drying has been found to be the best method of drying. Then they are roasted or processed by special machines to produce pistachio kernels.
The kernels are often eaten whole, either fresh or roasted and salted, and are also used in ice cream, pistachio butter, pistachio paste and confections such as baklava, pistachio chocolate, pistachio halva or biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, canned fruit and sometimes cottage cheese. In July 2003, the Food and Drug Administration (FDA) approved the first qualified health claim specific to nuts lowering the risk of heart disease: “Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease”.
China is the top pistachio consumer worldwide with annual consumption of 80,000 tons, while the United States consumes 45,000 tons. Russia (with consumption of 15,000 tons) and India (with consumption of 10,000 tons) are in the third and fourth places.
In research at Pennsylvania State University, pistachios in particular significantly reduced levels of low-density lipoprotein (LDL cholesterol) while increasing antioxidant levels in the serum of volunteers. In rats, consumption of pistachios as 20% of daily caloric intake increased beneficial high-density lipoprotein (HDL cholesterol) without lowering LDL cholesterol, and while reducing LDL oxidation.
Consuming unsalted, dry roasted pistachios prevents any addition of unwanted fats and additional sodium in the diet that may affect cardiac health adversely and increase hypertension.
Human studies have shown that 32-63 grams per day of pistachio nut can significantly elevate plasma levels of lutein, alpha-carotene, beta-carotene, and gamma-tocopherol.
In December 2008, Dr. James Painter, a behavioral eating expert, professor and chair of School of Family and Consumer Sciences at Eastern Illinois University, described the Pistachio Principle. The Pistachio Principle describes methods of “fooling” one’s body into eating less. One example used is that the act of shelling and eating pistachios one by one slows one’s consumption, allowing one to feel full faster after having eaten less.
The empty pistachio shells are useful for recycling in several ways. If unsalted, the shells need not be washed and dried before reuse, but washing is simple if that is not the case. Practical uses include as a fire starter just as kindling would be used with crumpled paper; to line the bottom of pots containing houseplants for drainage and retention of soil for up to two years; as a mulch for shrubs and plants that require acid soils; as a medium for orchids; and as an addition to a compost pile designed for wood items that take longer to decompose than leafy materials, taking up to a year for pistachio shells to decompose unless soil is added to the mix. Many craft uses for the shells include, holiday tree ornaments, jewelry, mosaics, and rattles. Scientific research indicates that pistachio shells may be helpful in cleaning up pollution created by mercury emissions.
Tags: Cooking, Dietary Reference Intake, Saturated fat, Sauerkraut, Serving size, Splenda, Sugar, Sugar substitute
Pistachio-Sauerkraut Salad, Low Carb Diabetic
14 ounces sauerkraut, rinsed
1 (1 ounce) package sugar-free instant pistachio pudding
½ teaspoon dried grated fresh lemon rind or 2 teaspoons fresh grated fresh lemon rind
½ cup coarsely chopped pistachios
½ cup coarsely chopped pecans
¼ cup dried currants
2 (1 g) packets Splenda sugar substitute
Drain the sauerkraut and place in a large bowl.
Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes).
Put the sauerkraut back into the bowl, refill it with cool water, and set it aside.
Make the pudding according the package directions.
When it has begun to set, add the lemon rind.
(Rind from lime could be a good addition, as well!) Coarsely chop the pistachios and pecans- a food processor works well for this.
Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula.
In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and Splenda, and stir well.
Pour into a serving container and chill in refrigerator for at least an hour before serving.
Serving Size: 1 (95 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories from Fat 100
Amount Per Serving
% Daily Value
Total Fat 11.2g
Saturated Fat 1.1g
Sugars 6.6 g
Total Carbohydrate 11.8g
Dietary Fiber 4.0g
Sugars 6.6 g