Saturday, July 9, 2011

Saturday's Flavors & Nutrition (7/9)

Taro
Mango
Vanilla
Key Lime Sorbet
Island Banana
Reese's Peanut Butter
York Peppermint Patty
White Chocolate Macadamia Cookie

Key Lime is almost out! Today may be your last chance to escape to Key West for the night. 

To transport yourself to the southernmost city in the US, imagine a salty breeze in your face and press the pause button on life,  then build this at La' Berry ...

Key Lime Sorbet swirled with Vanilla + a hefty spoonful of Graham Cracker Crumbs (may want to start with this so it's truly a crust!) + Whipped Cream + Fresh Blueberries (for a little extra tart!)

Nutrition Information for Saturday's Flavors
Taro
30 Calories per ounce. A 4 ounce serving has 27g Carb, 3g Protein, 21g Sugar and 0g Fat. Allergens: Milk and Soy.

Mango
30 Calories per ounce. A 4 ounce serving has 27g Carb, 3g Protein, 21g Sugar and 0g Fat. Allergens: Milk and Soy.

Vanilla
30 Calories per ounce. A 4 ounce serving has 18g Carb, 1g Protein, 12g Sugar and 1G Fat. Allergens: Milk and Soy.

Key Lime Sorbet
31 Calories per ounce. A 4 ounce serving has 27g Carb, 3g Protein, 23g Sugar and 0g Fat. Allergens: Milk and Soy.

Island Banana
30 Calories per ounce. A 4 ounce serving has 27g Carb, 3g Protein, 23g Sugar and 0g Fat. Allergens: Milk and Soy.

Reese's Peanut Butter
48 Calories per ounce. A 4 ounce serving has 26g Carb, 6g Protein, 19g Sugar and 7g Fat. Reese's Peanut Butter yogurt has 14% of your DV of Calcium and is also a source of Vitamin A and Vitamin C. Allergens: Milk and Peanuts.

York Peppermint Patty
28 Calories per ounce. A 4 ounce serving has 33g Carb, 4g Protein, 23g Sugar and 0g Fat. York Peppermint Patty yogurt has 14% of your DV of Calcium.

White Choocolate Macadamia Cookie
28 Calories per ounce. A 4 ounce serving has 33g Carb, 25g Sugar, 4g Protein and 0g Fat. White Chocolate Macadamia Cookie yogurt is made with real nuts, so it is a great source of Potassium (286mg) along with Thiamin, Riboflavin and Vitamin B6. Allergens: Milk and Eggs.

No comments:

Post a Comment