Key Lime Pastry

Nutrition Facts

Serving Size 1 EACH

Calories 570

Calories from Fat 16

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

Amount/Serving

%DV*

Total Fat 48g

74%

Sat. Fat 31g

- - -%

Trans Fat 0.5g

Cholesterol 130mg

- - -%

Sodium 270mg

12%

Amount/Serving

%DV*

Tot. Carb. 29g

Dietary Fiber 0g

Sugars 19g

Includes 16g Added Sugars

Protein 3g

Vitamin D - 0mcg - 0%

Calcium - 142mg - 14%

Iron - 0mg - 0%

Potassium - 110mg - 2%

INGREDIENTS: KEY WEST KEY LIME (cream cheese (pasteurized cultured milk and cream, salt, stabilizers [xanthan, carob bean, & guar gums]), heavy cream(cream, milk, carrageenan, mono & diglycerides and polysorbate 80), whipped topping (water, sugar, hydrogenated palm kernel oil, dextrose, sodium caseinate, citric acid, polysorbate 80, salt, xanthan gum, polysorbate 60, carbohydrate gum, polyglycerol esters of fatty acids, potassium sorbate, mono & diglycerides), mousse base (sugar, maltodextrin, dextrose, modified tapioca starch, tetrasodium pyrophosphate, natural and artificial flavors, mono and diglycerides with citric acid, salt, fully refined soybean oil, caramelized sugar, yellow 5, Yellow 6), cake mix (sugar, enriched wheat flour bleached[flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid], egg whites, soybean oil, propylene glycol mono & diesters of fatty acids, leavening [baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate], artificial flavor, cellulose gum, dextrose, egg yolks, modified food starch, mono & diglycerides, non-fat milk, polysorbate 60, salt, sorbitan monostearate, soy lecithin, xanthan gum), key lime Juice, water, white chocolate curls (sugar, cocoa butter, whole milk powder, nonfat dry milk, soy lecithin[an emulsifier],natural vanilla extract), powdered sugar (sugar, corn starch), soybean oil, modified cornstarch, artificial color (FD&C yellow #5, & blue #1). allergens: egg, milk, soy, wheat. )

ALLERGENS: Milk, Eggs, 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.