GNG Sugar Cookie Sandwich w/Cappuccino Mousse

Nutrition Facts

Serving Size 1 EACH

Calories 473

Calories from Fat 20

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

Amount/Serving

%DV*

Total Fat 29.4g

45%

Sat. Fat 15.1g

- - -%

Trans Fat 0.3g

Cholesterol 82.1mg

- - -%

Sodium 317.6mg

14%

Amount/Serving

%DV*

Tot. Carb. 49.8g

15%

Dietary Fiber 0g

Sugars 26.4g

Includes 20g Added Sugars

Protein 4.7g

Vitamin D - 0.2mcg - 0%

Calcium - 57.7mg - 6%

Iron - 2mg - 25%

Potassium - 69.1mg - 1%

INGREDIENTS: Sugar Cookie Sandwich w/Cappuccino Mousse (SUGAR COOKIE (enriched wheat flour (wheat, barley, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides, natural flavor, vitamin a palmitate, beta carotene color), eggs, invert sugar, salt, natural butter flavor, natural vanilla flavor, baking soda. allergens: egg milk, soy, wheat. ), Cappuccino Mousse (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), CAPPUCCINO MOUSSE MIX (sugar, dextrose, maltodextrin, sodium alginate, calcium lactate gluconate, tetrasodium pyrophosphate, natural and artificial flavor, dextrin, sodium phosphate, dried coffee, salt, caramel color, spices, vanillin, cocoa powder, and not more than 2% silicon dioxide added to prevent caking. Allergens: requires milk products to prepare), COLUMBIAN COFFEE EXTRACT (coffee extract made from 100% Columbian coffee )))

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.