See Also: Potassium chloride 0.3 per cent in dextrose 5 per cent and sodium chloride 0.9 per cent in plastic c(health)
Potassium chloride 0.22 per cent in dextrose 3.3 per cent and sodium chloride 0.3 per cent in plasti(health)
Dextrose 5 per cent, sodium chloride 0.45 per cent and potassium chloride 0.15 per cent in plastic c(health)
Potassium chloride 0.22 per cent in dextrose 10 per cent and sodium chloride 0.45 per cent in plasti(health)
Potassium chloride 0.22 per cent in dextrose 10 per cent and sodium chloride 0.2 per cent in plastic(health)
Potassium chloride 0.075 per cent in dextrose 10 per cent and sodium chloride 0.45 per cent in plast(health)
Potassium chloride 0.15 per cent in dextrose 5 per cent and sodium chloride 0.9 per cent in plastic(health)
Potassium chloride 0.15 per cent in dextrose 5 per cent and sodium chloride 0.45 per cent in plastic(health)
Potassium chloride 0.15 per cent in dextrose 5 per cent and sodium chloride 0.33 per cent in plastic(health)
Potassium chloride 0.15 per cent in dextrose 5 per cent and sodium chloride 0.2 per cent in plastic(health)

Potassium chloride 0.15 per cent in dextrose 5 per cent and sodium chloride 0.2 per cent in plastic (health) and Blackberry Strudel Cups (recipes)


Potassium chloride 0.15 per cent in dextrose 5 per cent and sodium chloride 0.2 per cent in plastic (health)


Potassium chloride 0.15 per cent in dextrose 5 per cent and sodium chloride 0.2 per cent in plastic container is a prescription or over-the-counter drug which is (or once was) approved in the United States and possibly in Other countries. Active ingredient(s): dextrose; potassium chloride; sodium chloride.





Blackberry Strudel Cups (recipes)


Blackberry Strudel Cup

Yield: Makes 6 servings



Ingredients:



6sheets frozen phyllo dough, thawed

Nonstick Cooking spray

1pint blackberries

2tablespoons sugar

1cup thawed frozen reduced-fat nondairy whipped topping

1container (6 ounces) low-fat custard-style apricot or peach-flavored yogurt

Mint sprigs for garnish









Preparation:





1.Preheat oven to 400°F. Cut phyllo dough crosswise into 4 pieces. Place 1 sheet phyllo dough on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Lightly coat first sheet with Cooking spray; place in large custard cup. Place second sheet on top of first, alternating corners; spray with Cooking spray. Repeat with remaining 2 phyllo sheets, continuing to alternate corners. Repeat with remaining phyllo dough to form 6 strudel cups. Place custard cups on cookie sheet; bake about 15 minutes or until pastry is golden. Let cool to room temperature.2.Meanwhile, combine blackberries and sugar in small bowl; let stand 15 minutes. Mix whipped topping and yogurt in medium bowl. Reserve 1/2 cup blackberries for garnish; gently stir remaining blackberries into whipped topping mixture. Spoon into cooled pastry cups. Garnish with reserved blackberries and mint sprigs.









Nutritional Information:







Serving Size: 1 strudel cup (without garnish)







Fiber

3 g







Carbohydrate

25 g







Cholesterol

3 mg







Saturated Fat









Total Fat

4 g







Calories from Fat

22 %







Calories

125







Protein

3 g







Sodium

22 mg









Dietary Exchange:







Fat

1







Fruit

1-1/2