Mango Cream Creme-Based Bar (170 cal/7 g fat/26 g carbs) 4 ww pnts

INGREDIENTS - CREAM BASED BARS
MANGO CREAM:
Mango Fruit, Mango Puree, Milk, Cream, Nonfat Milk Solids, Purified Water, Fructose - Cellulose Gum, Guar Gum, Carrageenan (Natural Vegetable Stabilizers),
Annatto As A Natural Coloring

Glossary of Ingredient Terms
CAROB BEAN GUM:
A food additive derived from a seed that is used as a stabilizer and food thickener.

CARRAGEENAN:
A highly valued food additive that is derived from Irish sea moss and used to control ice crystal growth in frozen products.

CELLULOSE GUM:
A food additive derived from plants and used as a thickener and/or to add texture in many processed foods. It occurs naturally in plants and is not absorbed during digestion.

COCOA (PROCESSED WITH ALKALI):
A cocoa powder that is milder, less acidic and darker than unprocessed cocoa. Also known as Dutch cocoa, this richer cocoa helps neutralize cocoa's natural acidity.

CORN SYRUP:
A thick, sweet syrup with a caramel flavor that inhibits crystallization.

CULTURED PASTEURIZED NONFAT MILK:
Milk that has been cultured for flavor and texture.

FRUCTOSE:
Fruit sugar that occurs naturally in fruit and some vegetables.  It is sweeter than sucrose, (refined white sugar not used in Fruitfull®) even though it contains half of the calories.  Unlike glucose, it can be used by diabetics!  :)

GUAR GUM:
A water-soluble dietary fiber that can lower blood pressure by modest amounts. Used as a thickening agent to help mix normally unmixable liquids; such as water and oil.

LACTOS:
Also called milk sugar, this sugar occurs naturally in milk.  It is the least sweet of all of the natural sugars.

MILK SOLIDS:
The proteins, milk sugar, and minerals in milk.

ACTIVE YOGURT CULTURES:
Lactobacillus Bulgaricus is a bacteria that assists in lactose digestion.

STREPTOCOCCUS THERMOPHILUS:
A bacteria that can protect itself by producing special enzymes that can modify and inactivate some viruses.