Blueberry Cheescake Danish

Nutrition Facts

Serving Size 1 EACH
Calories 290
Calories from Fat 10
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 14g
22%
Sat. Fat 9g
- - -%
Trans Fat 0g
Cholesterol 45mg
- - -%
Sodium 300mg
13%
Tot. Carb. 34g
10%
Dietary Fiber 1g
3%
Sugars 11g
   Includes 10g Added Sugars
0%
Protein 5g
Vitamin D - 0mcg - 0%
Calcium - 19mg - 2%
Iron - 1mg - 13%
Potassium - 58mg - 1%
INGREDIENTS: BLUEBERRY CHEESECAKE DANISH BRIDOR (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), cream cheese filling [water, cream cheese (skim milk, cream, salt, guar gum, xanthan gum, locust bean gum, bacterial cultures), sugar, modified corn starch, lactic acid, xanthan gum, salt, sodium citrate, locust bean gum, natural flavor], blueberry filling [ blueberries, water, sugar, modified corn starch, natural flavor], butter (cream), water, yeast, sugar, eggs, less than 2% of: partially skimmed milk (milk, vitamin a, palmitate, vitamin d3), salt, wheat gluten, food enzymes (xylanase, amylase), ascorbic acid, dried eggs, skim milk, soy flour. contains: wheat, milk, eggs, soy.)
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.