Sunday, December 11, 2011

Sunday Flavors and Nutrition (12/11)

Taro
Mango
Original
Berry Sorbet
Vanilla
Pumpkin Spice
Milk Chocolate
Toasted Marshmallow

NEWLY CREATED FLAVOR:  

TOASTED
MARSHMALLOW


Swirl Toasted Marshmallow with Milk Chocolate to create a S'Mores Yogurt!

Happy Holidays from La' Berry!
Celebrate the season with us!

Nutrition Information for Sunday's Flavors

Pumpkin Spice
38 Calories per ounce. A 4 ounce serving has 31g Carb, 4g Protein, 25g Sugar and 0g Fat. Pumpkin Spice Yogurt has 14% of your DV of Calcium and is a source of Riboflavin and Vitamins A and C. Allergens: Milk. Weight Watchers Points: 4.

Milk Chocolate
48 Calories per ounce. A 4 ounce serving has 33g Carb, 6g Protein, 25g Sugar, and 5g Fat. A 4 ounce serving has 14% of your Daily Value of Calcium. Allergens: Milk and Soy. Weight Watchers Points: 5. 

Toasted Marshmallow 
30 Calories per ounce. A 4 ounce serving has 5g Protein, 11g Sugar, 0g Fat and 7g Fiber. A 4 ounce serving has 19% of your Daily Value of Calcium. Allergens: Milk.

Berry Sorbet
Non-Dairy
31 Calories per ounce. A 4 ounce serving has 31g Carbohydrates, 25g Sugar and 0g Fat. Berry Sorbet has no allergens. Weight Watchers Points: 3. 

Vanilla
Low Sugar 
28 Calories per ounce. A 4 ounce serving has 6g of Protein, 7g of Fiber, 0g Fat and only 8g of Sugar. Four ounces of Vanilla Yogurt has 20% of your DV of Calcium. Allergens: Milk.

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

Mango
30 Calories per ounce. A 4 ounce serving has 27g Carb, 3g Protein, 25g Sugar and 0g Fat. Allergens: Milk and Soy. Weight Watchers Points: 3. 

Original
28 Calories per ounce. A 4 ounce serving has 24g Carb, 3g Protein, 22g Sugar and 0g Fat. Allergens: Milk and Soy. Weight Watchers Points: 3. 


** The Weight Watchers Points Plus information is not officially endorsed by Weight Watchers and was calculated by La' Berry staff using the WW online calculator, found here. **

No comments:

Post a Comment