Chocolate Coconut Cannoli

Nutrition Facts

Serving Size 2 EACH

Calories 693

Calories from Fat 1.4

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 45.4g

70%

Sat. Fat 21g

- - -%

Trans Fat 0.5g

Cholesterol 91.3mg

- - -%

Sodium 123mg

Amount/Serving

%DV*

Tot. Carb. 64.2g

19%

Dietary Fiber 3g

Sugars 37.3g

Includes 1.4g Added Sugars

Protein 10.7g

Vitamin D - 0mcg - 0%

Calcium - 146.7mg - 15%

Iron - 1.1mg - 14%

Potassium - 151.9mg - 3%

INGREDIENTS: Cannoli Filling (MASCARPONE CHEESE (pasteurized cream, milk, nonfat milk solids, citric acid, nisin (to preserve freshness), contains less than .01% potassium sorbate and sodium benzoate (to protect quality). Contains milk.), RICOTTA CHEESE (sweet whey, whole milk, sweet cream, culture, vinegar and salt), CONFECTIONERS SUGAR (sugar, cornstarch ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda)), CANNOLI SHELL (wheat flour, sugar, wine vinegar, water, eggs and vegetable shortening, fried in 100% soy oil), CHOCOLATE CHIPS (semi sweet chocolate (sugar, chocolate, cocoa butter, milk fat, lecithin (soy) natural flavor, milk).), COCONUT (dessicated coconut, sugar, water, propylene glycol (sustains freshness), salt, and sodium metabisulfate (retains coconut whiteness) contains tree nut (coconut)), ALMONDS (almonds. Processed in a facility that processes peanuts, treenuts, milk, egg, wheat and soybeans), ALMOND BUTTER (almonds), COCONUT PASTE (dried coconut (55%), stabilizer: e 420ii sorbitol syrup, sugar, flavours, acidifier: e 330 citric acid, salt, antioxidant: e 307 alpha-tocopherol)

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.