I created this for the June, 2002, "Ready, Set, Cook" challenge.
Serving Size: 1 (185) g
Servings Per Recipe: 4
Calories: 210.3
Calories from Fat 111 g 53 %
Total Fat 12.4 g 19 %
Saturated Fat 2.3 g 11 %
Cholesterol 21.5 mg 7 %
Sodium 164.7 mg 6 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 10.5 g 41 %
Sugars 2.4 g 9 %
Protein 11.4 g 22 %