Strawberry Shortcake Dirt Cup

Nutrition Facts

Serving Size 8 OZ
Calories 454
Calories from Fat 13.8
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 12.4g
19%
Sat. Fat 7.5g
- - -%
Trans Fat 0.4g
Cholesterol 36.7mg
- - -%
Sodium 477.1mg
21%
Tot. Carb. 74g
22%
Dietary Fiber 0.3g
1%
Sugars 51.1g
   Includes 13.8g Added Sugars
0%
Protein 7.2g
Vitamin D - 2mcg - 0%
Calcium - 310.7mg - 31%
Iron - 0.7mg - 8%
Potassium - 208.3mg - 4%
INGREDIENTS: Vanilla Pudding (WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), VANILLA PUDDING (dextrose, sugar, modified food starch, sodium phosphate, calcium sulfate, natural and artificial flavor, salt, xanthan gum, mono and diglycerides, yellow 5, yellow 6. contains: milk )), GUMMY SHARKS (glucose syrup, sugar, gelatin, modified potato starch, lactic acid, citric acid, artificial flavor, coating agents (palm oil, beeswax, carnauba wax), FD&C Blue No. 1. May contain: peanuts, tree nuts, soy. ), Strawberry Crunch (Shortbread Cookie (Shortbread Cookies (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SUGAR (sugar), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), SANDING SUGAR, KOSHER SALT (salt, yellow prussiate of soda))), STRAWBERRY GELATIN (sugar, corn sugar, gelatin, adipic acid, sodium phosphate, sodium citrate, artificial flavor, ascorbic acid (vitamin c), red 40, red 40 lake. ), Ghee (UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk)))
ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.