Cuisinart CCP-10 Manuel utilisateur

Electric Cookie Press CCP-10

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

INSTRUCTION BOOKLET

Recipe

Booklet

Reverse Side

IMPORTANT SAFEGUARDS

Basic safety precautions should always be followed when using

electrical appliances:

1. Read entire instruction booklet carefully.

2. Do not immerse or rinse motor body, cord or plug in water

or any other liquid.

3. This appliance is not for use by or near children.

4. The unit should be unplugged when not in use, before

putting on or taking off parts, and before cleaning.

5. Do not touch moving parts.

6. Using attachments that are not recommended or sold by the

manufacturer of this appliance can result in fire, electric

shock, or injury.

7. For indoor use only.

8. Keep hands, hair and clothing, as well as utensils, away

from moving parts, discs, and tips while processing, to

prevent the risk of severe injury to persons or damage

to the cookie press.

9. Handle discs and tips carefully when removing, inserting

or cleaning.

10. Lock cover and tube securely in place before operating

appliance. Do not try to remove tube or tube cover while

in use.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

POLARIZED PLUG

To reduce the risk of electric shock, this polarized (one prong

larger than the other) plug will fit into a polarized outlet only one

way. If it does not fit correctly into the outlet, reverse the plug.

If the plug still does not fit, consult a professional electrician.

Modifying the plug in any way will defeat this safety feature and

increase the risk of injury.

SHORT POWER CORD

To reduce the hazards resulting from a longer cord, a short

power-supply cord is supplied. If desired, use an extension cord

and make sure the marked electrical rating is at least as great as

the electrical rating of the appliance. The extension cord should

not hang over the counter or tabletop where it could be tripped

over or pulled on.

BEFORE FIRST TIME USE:

1. Unpack the cookie press and all accessories with care.

2. Wash cookie discs, pastry tips, pastry tip adapter, tube

cover, pastry tip cover, tube, shaft adapter, press disc and

shaft with warm, soapy water. Rinse and dry completely.

3. Wipe all surfaces of the motor body with a slightly

moistened, soft cloth and dry thoroughly. MAKE SURE

THE UNIT IS UNPLUGGED.

4. Never immerse the motor body, plug or cord in water or any

other liquid, and do not use steel wool, scouring pads or

abrasive cleansers as they will damage the finish.

5. Dry all parts completely to ensure that no water enters the

motor body.

GETTING TO KNOW YOUR

ELECTRIC COOKIE PRESS

ASSEMBLY INSTRUCTIONS

1. Place the shaft adapter onto the motor body and turn slightly

to align the arrows (see Figure 1).

2. Insert the stem of the shaft into the shaft adapter center

hole. Push the shaft completely inside the unit and press

firmly into place (see Figure 2). The outside contours of the

discs on the shaft and the shaft adapter should line up.

3. Choose your preferred disc and place it inside the tube

cover. Place the tube cover onto the tube and turn clockwise

until it locks in place (see Figure 3).

If you are using a pastry tip, refer to Figure 4. Put the desired

tip over the pastry tip adapter and secure with the pastry tip

cover. Put the pastry tip assembly into the tube cover, place

the tube cover onto the tube and turn clockwise to a locked

position.

4. Load freshly prepared cookie dough or filling into the unit

with a spoon or spatula.

NOTE: Do not fill the tube past the MAX fill line.

5. Align the long ridges on the inside of the tube with the

outside contours of the shaft disc. The arrow on the tube will

line up with the UNLOCK position on the motor body. Grasp

tube firmly and turn clockwise until the top arrow on the

tube lines up with the LOCK position. You will hear a click

when it is in the proper position (see Figure 5).

6. You are now ready to begin making cookies.

Figure 1

(Figure 1 inset)

Figure 2

(Figure 2 inset)

Figure 3

Figure 4

Figure 5

(UNLOCK) (LOCK)

INSTRUCTIONS FOR MAKING COOKIES

The proper consistency of cookie dough is critical.

If it is too stiff, the dough will not release from the

cookie press. If it is too soft or sticky, the cookies

will not retain their shape. It is best to use the

recipes in this booklet until you get a feel for the

optimum consistency of the dough. Store-bought

refrigerated cookie doughs are not recommended

for use in this cookie press. Neither is chilling

homemade dough. Practice, practice, practice.

That is what it takes to achieve perfect cookies.

It is well worth it, for you will have beautiful

cookies in the fraction of the time it would take

to roll and cut out cookie dough.

1. Once you have your Cuisinart

Electric Cookie

Press assembled, fill with dough to the MAX

fill line.

2. Plug the filled cookie press (BPA-Free) into a

standard 120V AC outlet.

3. Stand the cookie press in the upright position

with the tube cover resting on an unlined/

ungreased baking sheet. Before pressing your

first cookie, all of the air pockets must be

pressed out of the dough. To do so, hold down

the On/Off button until the dough just starts to

be pressed out of the disc.

4. To form a cookie, hold the button down for 1

to 2 seconds, depending on the type of dough

you prepared or the disc you are using. After

pressing for 1 to 2 seconds, gently lift the cookie

press from the pan and then repeat to press

your next cookie, and so on. You should always

have the tube cover resting on the cookie sheet

when pressing cookies. Failing to do so will

prevent the cookies from forming properly.

REFILLING THE COOKIE PRESS

Most recipes provided require the user to refill the

cookie press at least once. Depending on the size of

the cookie that you are pressing, you can usually get

25 to 40 cookies per fill.

1. In order to refill the press, remove the tube from

the motor body, press the shaft to disengage,

and reassemble as instructed on page 2.

2. Refill with dough to MAX fill line. Again, press

all air pockets out of the dough by holding down

the On/Off button, and then press your next

batch of cookies.

NOTE: if you wish to use a different type of dough or

if dough has built up in the shaft adapter, it may be

necessary to take apart and clean the entire cookie

press before refilling. Always clean and reassemble

your cookie press as directed in this manual, and be

sure to adhere to food safety guidelines.

1. Motor Body

2. Tube

3. Tube Cover

4. Shaft

5. Shaft Adapter

6. Pastry Tip Cover

7. Pastry Tip Adapter

8. Pastry Tips

9. Cookie Discs

HELPFUL HINTS

• Using store-bought refrigerated dough is not recommended.

• Never grease or line your cookie sheets when using the cookie

press. If you do, your cookie dough will not stick to the pan,

therefore preventing the cookies from maintaining a consistent

shape.

• Consistency of the cookie dough is very important. If it is too

stiff or dry, it will not be able to be pressed out. You want the

dough to be slightly sticky so it will adhere to the pan. If dough

is too soft, the cookies will not hold their shape. This will

definitely take some practice, but use our recipes as a guide

when making your own dough.

• We do not recommend chilling the dough, for it will be too

difficult to press. Always use the dough immediately after

making. This will yield the best results.

• Cookie doughs must be smooth in texture. If you are flavoring

with nuts, be sure that they are very finely ground. This will

prevent the cookie press from being clogged.

• The dough should be pliable enough to come out of the disc

easily and keep its shape on the cookie sheet.

• If dough is too sticky or soft, refrigerate it for 15 minutes.

Another option is to beat a small amount of flour into the

dough.

• If the dough is too stiff, mix in a little beaten egg.

• Once dough has been placed into the unit, use it immediately.

• You will find your shapes improving as you become accustomed

to the rhythm and timing that works best for each cookie type.

• To make cookies, use discs with cookie dough.

• To decorate candies, cookies, and desserts or to insert pastry

or hors d’oeuvres fillings, etc, use pastry tips.

• If the dough is not moist enough to hold decorations, lightly

brush a small amount of water, milk or honey where you wish

to place the decorations.

• Depending on the recipe, the cookie disc used, and the size of

the cookies desired, the amount of cookies yielded will vary.

• The Cuisinart

Electric Cookie Press comes with 12 cookie discs

to make many different shaped cookies with the same dough.

• Some doughs, ones that are thicker or stickier, tend to fare

better with the discs that have larger openings, such as discs

3, 5, 6 and 10.

• Doughs that are not smooth in consistency, such as the Cheese

Crackers on page 12 in the recipe booklet, require the same

discs with larger openings.

PASTRY TIP SHAPES

The Cuisinart®Electric Cookie Press also serves as an electric

piping tool. It comes with 8 different pastry tips to suit all of your

decorating and piping needs. From cakes and cookies to filling

cream puffs, and from topping savory hors d’oeuvres to filling

deviled eggs, there is a tip for everything.

The consistency of what you are to pipe is very important.

In most cases, frostings will have to be thicker than normal in

order to achieve best results. If the frosting, especially for

decorating, is too thin, it will not hold its shape. You will notice

that most frostings, decorating or not, will need to be thicker

than normal, such as Royal Icing.

We recommend practicing what you are to pipe before you go

to the final product. There is a learning curve to getting it just

right.

Whether you are filling pâte à choux or piping a decoration on

a cake, it is advised to pulse the On/Off button as opposed to

holding it down continuously. This allows for more control on

Disc 1 Disc 2 Disc 3

Disc 5 Disc 6 Disc 7 Disc 8

Disc 9 Disc 10 Disc 11 Disc 12

Disc 4

the amount of filling or frosting that will be used at one time.

When piping on a cookie or a cake, for decorating, quickly pulse

once and then gauge your work from there. It is better to go

under in time than over. There will always be more frosting/filling

than expected pressed out of the tip, so go slowly. As when

using a traditional pastry bag for decorating, you want to guide

the frosting as if it were a ribbon, as opposed to forcing it in

place.

When filling, be it cream puffs or deviled eggs, pipe desired

amount and then pause between each, making sure all of the

filling is removed from the tip before moving on to the next one.

To decorate and add textures, colors, or flavors to cookies,

cakes and candies, use the pastry tips. Following are the uses

we suggest.

#1 Round Tip: Use to make cream puffs or gougères

#2 Ribbon/Rose: Can also be used to make flowers on cakes

#3 3-Prong Star: Use to make stars for decorating cakes/

cupcakes

#4 Ridged Border: Makes an elegant ridged border

#5 Ribbed/Basket Weave: An easy way to make a beautiful

basket weave on cakes.

#6 Classic Star Tip: Use for decorating cakes and filling

cream puffs

#7 Simple Border: Great for piping borders on cakes

#8 3-Prong Border: Beautiful when used to pipe cream or

meringues on tarts/pies.

CARE,CLEANING AND MAINTENANCE

To keep your cookie press in optimum operating condition, we

recommend cleaning after each different filling is used.

1. Unplug unit.

2. To unlock the tube cover and the cookie disc or tip, hold

the tube pointing downward with one hand and turn the

tube cover counterclockwise. Remove the disc or tip

assembly.

3. Holding the motor body with one hand, and the tube with

the other hand, turn the tube counterclockwise. The arrow

on the tube should line up with the UNLOCK position on

the motor body. Pull off to remove. Slide out the shaft and

turn the shaft adapter counterclockwise to remove.

4. Wash all removable parts and accessories in warm, soapy

water immediately after use. Rinse and dry thoroughly.

5. Discs and tips are stainless steel and should be cleaned

with a soft cloth or sponge. Make sure to dry immediately

to avoid spotting.

6. Wipe the exterior of the motor body with a soft, damp cloth

and dry completely.

7. Do not use steel wool, scouring pads or abrasive cleansers,

as they will damage the finish.

8. When the disks and tips have been used for a while, they

may darken in color. This is to be expected and does not

interfere with the product performance.

9. A stiff brush can be used to clean the inside of the tube and

pastry tips.

10. Any other servicing should be performed by an authorized

service representative.

STORAGE

1. Clean the cookie press as instructed.

2. Put the cookie press and parts in the original box and store

in a clean, dry location.

NOTE: When the unit is not in use, be sure it is unplugged.

Round

Tip

Ribbon/

Rose 3 Prong

Star

Ridged

Border

Ribbed/

Basket

Weave

Classic

Star Tip

Simple

Border

3 Prong

Border

CUISINART

ELECTRIC COOKIE PRESS

LIMITED 3-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you

own a Cuisinart

Electric Cookie Press that was purchased at retail for

personal, family or household use. Except as otherwise required under

applicable law, this warranty is not available to retailers or other commercial

purchasers or owners.

We warrant that your Cuisinart

Electric Cookie Press will be free of

defects in materials and workmanship under normal home use for 3 years

from the date of original purchase.

We recommend that you visit our website, www.cuisinart.com for a fast,

efficient way to complete your product registration. However, product

registration does not eliminate the need for the consumer to maintain the

original proof of purchase in order to obtain the warranty benefits. In the

event that you do not have proof of purchase date, the purchase date for

purposes of this warranty will be the date of manufacture.

If your Cuisinart

Electric Cookie Press should prove to be defective within

the warranty period, we will repair it, or if we think necessary, replace it. To

obtain warranty service, simply call our toll-free number 1-800-726-0190 for

additional information from our Customer Service Representatives, or send

the defective product to Customer Service at Cuisinart, 7811 North Glen

Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please enclose $10.00

for shipping and handling of the product.

Please pay by check or money order (California residents need only supply

proof of purchase and should call 1-800-726-0190 for shipping

instructions).

NOTE: For added protection and secure handling of any Cuisinart

product

that is being returned, we recommend you use a traceable, insured delivery

service. Cuisinart cannot be held responsible for in-transit damage or for

packages that are not delivered to us. Lost and/or damaged products are

not covered under warranty. Please be sure to include your return address,

daytime phone number, description of the product defect, product model

number (located on bottom of product), original date of purchase, and any

other information pertinent to the product’s return.

Your Cuisinart

Electric Cookie Press has been manufactured to the

strictest specifications and has been designed for use with the authorized

accessories and replacement parts.

This warranty expressly excludes any defects or damages caused by

accessories, replacement parts, or repair service other than those that have

been authorized by Cuisinart.

This warranty does not cover any damage caused by accident, misuse,

shipment or other ordinary household use.

This warranty excludes all incidental or consequential damages. Some

states do not allow the exclusion or limitation of these damages, so these

exclusions may not apply to you.

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty Service, California residents

have the option of returning a nonconforming product (A) to the store

where it was purchased or (B) to another retail store that sells Cuisinart

products of the same type.

The retail store shall then, at its discretion, either repair the product, refer

the consumer to an independent repair facility, replace the product, or

refund the purchase price less the amount directly attributable to the

consumer’s prior usage of the product. If the above two options do not

result in the appropriate relief to the consumer, the consumer may then

take the product to an independent repair facility if service or repair can

be economically accomplished. Cuisinart and not the consumer will be

responsible for the reasonable cost of such service, repair, replacement,

or refund for nonconforming products under warranty.

California residents may also, according to their preference, return

nonconforming products directly to Cuisinart for repair, or if necessary,

replacement, by calling our Consumer Service Center toll-free at

1-800-726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, and

shipping and handling for such products under warranty.

BEFORE RETuRNINg YOuR CuISINART

PRODuCT

If you are experiencing problems with your Cuisinart

product, we suggest

that you call our Cuisinart

Service Center at 1-800-726-0190 before

returning the product to be serviced. If servicing is needed, a Representative

can conrm whether the product is under warranty and direct you to the

nearest service location.

Important: If the nonconforming product is to be serviced by someone

other than Cuisinart’s Authorized Service Center, please remind the servicer

to call our Consumer Service Center at 1-800-726-0190 to ensure that the

problem is properly diagnosed, the product is serviced with the correct

parts, and the product is still under warranty.

150 Milford Road

East Windsor, NJ 08520

Printed in China

10CE113646

F IB-9262B

4. Bake in the preheated oven for 10 to 12 minutes, or until lightly

golden around the edges.

5. Cool crackers before removing from pan.

*Note: Due to the shredded cheese in this dough, we recommend

using discs 3, 5, 6, 10 or 12.

Nutritional information per cracker:

Calories 24 (56% from fat) • carb. 2g • pro. 0g • fat 1g • sat. fat 1g

• chol. 4mg • sod. 19mg • calc. 1mg • fiber 0g

Herbed Cheese Spread

A fresh cheese spread, ideal for both crackers and crudités.

Makes 1½ cups

2 scallions, cut into 1-inch pieces

¼ cup Italian parsley leaves, packed

2 tablespoons fresh dill

¼ teaspoon lemon zest

¼ teaspoon kosher salt

1/8teaspoon freshly ground black pepper

8 ounces cream cheese, cubed and at room temperature

4 ounces chèvre (soft goat cheese)

½ teaspoon fresh lemon juice

1. Put the scallions, parsley, dill, zest, salt and pepper into the work

bowl of a Cuisinart®Food Processor fitted with the metal chopping

blade. Process until finely chopped. Add the cream cheese, chèvre

and lemon juice and process until fully incorporated, scraping bowl

if necessary, about 45 seconds to 1 minute.

2. Fit the Cuisinart®Electric Cookie Press with the pastry tip

assembly using the star tip as instructed on page 5. Load the

cheese spread to the MAX fill line.

3. Pipe cheese spread onto crackers or vegetables as desired.*

*Refer to piping tips on page 5 for best results.

Nutritional information per serving (1 tablespoon):

Calories 46 (82% from fat) • carb. 0g • pro. 2g • fat 4g • sat. fat 3g

• chol. 13mg • sod. 70mg • calc. 16mg • fiber 0g

Deviled Eggs

The quintessential hors d’oeuvre – with a party-ready look.

Makes 24 servings

12 large hard-boiled eggs

½ cup mayonnaise

1½ teaspoons Dijon-style mustard

1½ teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

2 tablespoons capers, drained

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

paprika for garnish

1. Peel the cooked eggs and carefully slice in half. Place the egg

white halves on a clean work surface.

2. Remove yolks and put them into the work bowl of a Cuisinart®

Food Processor fitted with the metal chopping blade; process until

smooth, about 45 seconds.

3. Pulse in the remaining ingredients and process until smooth, about

45 seconds to 1 minute. Taste and adjust seasoning accordingly.

4. Fit the Cuisinart®Electric Cookie Press with the pastry tip

assembly using the star tip (#6) as instructed on page 5. Load the

egg filling to the MAX fill line.

5. Pipe a rosette on each white in place of the yolk. Pause between

each egg, making sure any of the filling is removed from tip before

moving on to the next egg. Sprinkle with paprika before serving.

Nutritional information per serving:

Calories 54 (70% from fat) • carb. 1g • pro. 3g • fat 4g • sat. fat 1g

• chol. 108mg • sod. 144mg • calc. 15mg • fiber 0g

Gougères

Although Gruyère is the classic ingredient for gougères,

you may substitute your favorite cheese.

Makes about 95 one-inch gougères

½ cup water

4 tablespoons unsalted butter

½ teaspoon fine sea salt or table salt, divided

½ teaspoon granulated sugar

½ cup plus 2 tablespoons unbleached, all-purpose flour

2 large eggs, plus 2 more if necessary

1 cup finely shredded Gruyère cheese, divided

½ teaspoon freshly ground black pepper

½ teaspoon cayenne

¼ teaspoon paprika

1. Preheat oven to 500°F.

2. Put the water, butter, ¼ teaspoon salt, and sugar into a small or

medium saucepan and set over medium heat. Once the mixture

comes to a boil, remove from heat and stir in all of the flour. Return

to the burner and raise the heat to medium-high. Using a wooden

spoon, continuously stir the mixture until it dries out. You will know

it is done when the dough leaves a thick hard film on the bottom

of the pot. It is better to overcook at this stage, than not enough.

3. Remove from heat and put mixture into the bowl of a Cuisinart®

Stand Mixer, fitted with the mixing paddle. Mix on a low speed to

release steam and cool.

4. Once the dough has cooled, after about 2 to 3 minutes, start

adding the eggs, one at a time, mixing each until fully incorporated

before adding the next. The dough is ready when it becomes

a pale yellow color and is thickened. Typically, gougères batter

should drop from the paddle in a slow and steady stream, but for

use in the cookie press, the desired consistency is between a

thick cake batter and a soft cookie dough. If the dough is too

thick, beat the remaining two eggs together and, with the mixer

running slowly, begin to add them, little by little until the batter is

correct. Be sure not to make the dough too runny or it will not

hold its shape.

5. Once the dough has achieved the correct consistency, add the

remaining ingredients. Mix on low to combine.

6. Fit the Cuisinart®Electric Cookie Press with the pastry tip

assembly, using the basic round tip (#1) as instructed on

page 5. Load the batter to the MAX fill line. Pipe the batter out into

1-inch rounds onto a parchment paper-lined baking pan, about

1 inch apart. To achieve the best results, instead of holding the

On/Off button down, pulse and let the batter slowly come out of

the press.

7. Place the pan of piped gougères in the preheated oven. Turn the

oven off and let sit in the hot oven for 10 minutes. Turn the oven

back on and set to 300°F. Let bake for 20 to 25 minutes, or until

the gougères are hollow, nicely browned, and not wet inside. To

ensure even color, turn baking sheets halfway through baking.

8. Serve immediately.

Nutritional information per gougère:

Calories 13 (61% from fat) • carb. 1g • pro. 0g • fat 1g • sat. fat 0g

• chol. 9mg • sod. 17mg • calc. 7mg • fiber 0g

Cheddar Cheese Crackers

So simple, whip these up before your next party.

Makes about 65 medium-size crackers

4 tablespoons unsalted butter, cubed and

at room temperature

8 ounces sharp cheddar cheese, finely shredded

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

pinch cayenne

1½ cups unbleached, all-purpose flour

1. Preheat oven to 400°F.

2. In a large mixing bowl, combine the butter and the cheese. Using

a Cuisinart®Hand or Stand Mixer fitted with the mixing beaters/

paddle, mix until fully combined. Add the remaining ingredients

and mix on low until combined.

3. Fit the Cuisinart®Electric Cookie Press with desired disc*, as

instructed on page 5. Load the cracker dough to the MAX fill line.

Press dough out onto an ungreased/unlined baking pan, about

2 inches apart.

Decorating Icing

Add that professional touch to your cakes with this simple

decorating icing. From borders to flowers, you’ll turn back

to this icing every time.

Makes about 1½ cups

¾ cup (1½ sticks) unsalted butter, cubed and

at room temperature

2 cups confectioners’ sugar, sifted

1 tablespoon pure vanilla extract

1 tablespoon light corn syrup

1. In a large mixing bowl, combine the butter and sugar. Using a

Cuisinart®Hand or Stand Mixer fitted with the mixing beaters/

paddle, mix until light and creamy.

2. Add the vanilla and corn syrup. Mix until completely smooth.

3. Fit the Cuisinart®Electric Cookie Press with the pastry tip

assembly, using desired tip as instructed on page 5. Load the

icing to the MAX fill line. Pipe as desired.*

Tip: If using coloring or flavoring extract for the icing, add it with

the vanilla and corn syrup in step 2.

*Please refer to piping tips on page 5 for best results.

Nutritional information per serving (1 tablespoon):

Calories 137 (74% from fat) • carb. 9g • pro. 0g • fat 12g • sat. fat 7g

• chol. 30mg • sod. 2mg • calc. 4mg • fiber 0g

Fluffy Frosting

This frosting is perfect on cupcakes. It is especially delicious

when paired with chocolate cake.

Makes about 3 cups

1 cup granulated sugar

1/3cup light corn syrup

2 large egg whites

¼ teaspoon cream of tartar

3 tablespoons warm water

1 teaspoon pure vanilla extract

1. Combine the sugar, corn syrup, egg whites, cream of tartar and

the warm water in a large mixing bowl. Using a Cuisinart®Hand

Mixer fitted with the chef’s whisk, beat on medium-low speed for

about 1 minute, or until fully combined and slightly thickened.

2. Place the mixing bowl over a pot of simmering water set over

medium heat. While still using the hand mixer, beat on high for

about 7 minutes, or until an instant-read thermometer registers

160°F.

3. Transfer the bowl to a towel set on a countertop. Add the vanilla

and continue to mix on high for another 2 to 3 minutes, or until the

frosting is thickened with stiff peaks. The frosting should have a

soft, fluffy marshmallow cream texture.

4. Fit the Cuisinart®Electric Cookie Press with the pastry tip

assembly, using desired tip as instructed on page 5. Load the icing

to the MAX fill line. Pipe as desired.*

Note: While this frosting is best used right away, it can be stored in an

airtight container in the refrigerator overnight.

*Please refer to piping tips on page 5 for best results.

Nutritional information per serving (1 tablespoon):

Calories 24 (0% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 4mg • calc. 0mg • fiber 0g

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