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Serving size
123.89 g
Amount per serving
Calories
258.35
% Daily Value *
Total Fat 7.1 g
9%
Saturated Fat 3 g
15%
Trans Fat 0 g
Cholesterol 15 mg
5%
Sodium 250.26 mg
11%
Total Carbohydrate 43.08 g
16%
Dietary Fiber 1.04 g
4%
Total Sugars 29.34 g
59% †
Protein 7.2 g
14%
Vitamin A 0 μg RAE
0%
Vitamin C 0 mg
0%
Vitamin D 0 μg
0%
Calcium 45.02 mg
3%
Iron 0.66 mg
4%
Potassium 107.39 mg
2%
Water 2.09 g
Ash 0 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
† One serving adds 29.34g of sugar to your diet and represents 59% of the Daily Value for Added Sugars.
Ingredients: Crepe Blintz Cheese (Sugar, Cottage Cheese (cultured Pasteurized Grade A Skim Milk, Milk, Cream, Salt, Guar Gum, Locust Bean Gum, Carrageenan, Lactic Acid), Crepe Mix (enriched Wheat Flour [malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Dextrose, Canola Oil, Dried Egg Whites, Sugar, Unbleached Soy Lecithin, Salt), Dry Curd Cottage Cheese (cultured Skim Milk, Water, Calcium Chloride, Enzymes), Water, Sour Cream (cultured Pasteurized Light Cream, Nonfat Milk, Enzymes), Cream Cheese (pasteurized Cultured Milk & Cream, Salt, Stabilizers [xanthan Gum And/or Carob Bean And/or Guar Gums]), Farina (with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Modified Food Starch, Egg Whites, Imitation Vanilla (contains Water, Propylene Glycol), Soybean Oil, Dextrose, Modified Tapioca Food Starch, Orange Emulsion (contains Water, Orange Oil, Propylene Glycol Alginate, Fd&c Yellow #6, Sodium Benzoate [preservative]), Orange Peel, Salt); Berry Blend Frozen (Strawberries, Blackberries, Blueberries, Raspberries), Sugar White Granulated (Sugar), Water, Lemon, Cornstarch (Corn Starch); Sugar White Powdered (Sugar, Cornstarch); Herb Mint; Lemon Zest; Oil Spray (Sunflower Oil, Sunflower Lecithin, Natural Flavor, And Propellant)
Allergens: Milk; Egg; Wheat; Soybeans; Gluten
All info sourced from Berkeley Dining.