Black Raspberry Fry Pie
Black raspberry filling and perfectly glazed crust mean our Black Raspberry Fry Pie promises to impress.
Enjoy the taste of real fruit and crust made in-house in this delicious black raspberry dessert.
Nutrition Facts
Serving Size 1 fry pie (159g)
Servings Per Container 1
Calories 580
| Amount | %DV* | |
|---|---|---|
| Total Fat | 33g | 42% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | |
| Cholesterol | 10mg | 3% |
| Sodium | 370mg | 16% |
| Total Carbohydrates | 67g | 24% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 32g | |
| Added Sugars | 31g | 62% |
| Protein | 3g | |
| Vitamin D | 0mcg | 0% |
| Calcium | 11mg | 0% |
| Iron | 1mg | 6% |
| Potassium | 63mg | 2% |
* Percent Daily Values (DV) are based on 2,000 calorie diet.
Ingredients: Crust: flour (bleached wheat flour), shortening (soybean and hydrogenated soybean oil), water, sugar, salt, frying oil (lard, beef fat, hydrogenated beef fat and soybean oil, tocopherol and BHT added to protect flavor), Black Raspberry Filling: black raspberries, water, sugar
modified food starch, gelatin (sugar, gelatin blend (gelatin, furmeric acid, sodium citrate, contains 2% or less of salt, potassium sorbate (preservative), maltodextrin, red 40, sugar, artificial flavor, blue 1, dimethylpolysiloxane)
lime juice from concentrate (water, concentrated lime juice, less than 2% of lime oil, sodium benzoate and metabisulfite (preservative), salt, Glaze: donut glaze (sugar, maltodextrin, corn starch), sugar, honey glaze base: (sugar, corn syrup, water, honey, contains less than 2% of the following: modified corn starch, gum arabic, salt, acetylated monoglycerides, citric acid, to preserve freshness (sodium benzoate, sulfiting agents), locust bean gum, polysorbate 60, agar, caramel color, natural and artificial flavors), honey, artificial flavor
*Allergen Disclosure: Contains: Wheat
CONTAINS A BIOENGINEERED FOOD INGREDIENT
ALLERGY INFORMATION: This product has been produced in a facility that uses peanuts, tree nuts, milk, eggs, wheat, soy, and sesame
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