Cherry Cordial Blondie

Nutrition Facts

Serving Size 1 EACH

Calories 128

Calories from Fat 3.9

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

Amount/Serving

%DV*

Total Fat 6.9g

11%

Sat. Fat 4.2g

- - -%

Trans Fat 0.1g

Cholesterol 18.4mg

- - -%

Sodium 45.5mg

Amount/Serving

%DV*

Tot. Carb. 16.2g

Dietary Fiber 0.8g

Sugars 11.3g

Includes 3.9g Added Sugars

Protein 1.5g

Vitamin D - 0.1mcg - 0%

Calcium - 25.2mg - 3%

Iron - 0.6mg - 8%

Potassium - 58.5mg - 1%

INGREDIENTS: Cherry Cordial Blondie (Cherry Cordial Blondie Batter (BROWN SUGAR (sugar, molasses ), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), CHOCOLATE CHUNKS (sugar, chocolate liquor, cocoa butter, chocolate liquor processed with alkali, soy lecithin, salt ), DRIED TART CHERRIES (cherries, sugar, sunflower oil), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), KOSHER SALT (salt, yellow prussiate of soda)), White Chocolate Ganache (WHITE CHOCOLATE (sugar, cocoa butter, milk powder, skimmed milk powder, emulsified sunflower lecithin, vanilla Present in the same manufacturing facility: treenuts), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), CORN SYRUP (corn syrup, high fructose corn syrup, water, salt, natural and artificial vanilla flavor)), CHOCOLATE (sugar, chocolate liquor, cocoa butter, butter oil (milk), emulsifier, soy lecithin, natural vanilla), BAKING SPRAY (organic canola oil))

ALLERGENS: Milk, Eggs, Tree Nuts, 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.