White Chocolate Passion Fruit Gelato

Nutrition Facts

Serving Size 3 OZ

Calories 207

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 8.2g

13%

Sat. Fat 3g

- - -%

Trans Fat 0.2g

Cholesterol 17.6mg

- - -%

Sodium 46.6mg

Amount/Serving

%DV*

Tot. Carb. 29g

Dietary Fiber 0g

Sugars 20.1g

Includes 0g Added Sugars

Protein 4.1g

Vitamin D - 1mcg - 0%

Calcium - 115.1mg - 12%

Iron - 0mg - 0%

Potassium - 140.2mg - 3%

INGREDIENTS: White Gelato Base (WHOLE MILK (milk, vitamin D3 ), SUGAR (sugar), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), DIAMANT 50 (dextrose, nonfat dry milk, mono- and diglycerides of fatty acids, carboxymethylcellulose, locust bean gum, guar gum, reduced mineral whey, natural flavors contains: dairy, corn Present in facility: tree nuts & derivatives, dairy, egg products, wheat, soy, sulfites, corn), NONFAT MILK SOLIDS (nonfat dry milk, vitamin a palmitate, vitamin d3 contains: milk ), DEXTROSE (dextrose monohydrate)), WHITE CHOCOLATE PASTE (vegetable fat (peanuts), sugar, skimmed milk powder, cocoa butter, flavors, emulsifier: 3471 mono- and diglycerides of fatty acids, e322 soy lecithin, antioxidant: e307 alpha-tocopherol. allergens present in processing facility: peanuts & derivatives, tree nuts & derivatives, dairy, egg products, wheat, soy products.), PASSION FRUIT ARABESCHI (sugar, passion fruit, glucose syrup, acidifier: e 330 citric acid, stabilizer: e 440i pectin, preservative: e 202 potassium sorbate, flavors, certified color: e 150a caramel, e 160a beta-carotene. allergens present in processing facility: peanuts & derivatives, tree nuts & derivatives, dairy, egg products, wheat, soy products.)

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.