Betty Lou's Fruit Bar, Cherry, GF

Betty Lou’s fruit bars are delicious, gluten-free snacks designed to taste like homemade cobbler. Pick your favorite flavor: There’s cherry, blueberry, strawberry and two PB&J varieties. All the sweetness comes from natural fruit and fruit juice, and contains none of the eight major food allergens. Both kids and adults will love them. 

• Non-GMO
• Gluten Free

When Betty Lou Carrier began making healthy snack bars in her kitchen, her motto was “just great stuff, and plenty of it.”

“I’d throw whatever I had into them… pumpkin seeds, oats, honey, brown rice, nuts, berries, you name it,” Betty Lou said. “Pretty soon, I was the most popular mom in the neighborhood.”

Betty Lou’s son, John Sizemore, confirmed that and adds a shout-out to his mom’s work ethic. “My friends in grade school would come over and just beg for the stuff,” he said. “What I saw was a hard working lady with a passion for health, and for helping people with their health.”

That was 35 years ago. “We were gluten-free before anyone was even talking about gluten,” Betty Lou said. Today her McMinnville, Ore., company produces 35 different gluten-free products in impressive quantities, including their new fruit bars, energy balls and Angell candy bars. 

Serving Size: 1 bar
Calories 190
Total Fat 3g
Total Carbohydrate 42g
Protein 2g
Dietary Fiber 5g
Sugars 23g

Ingredients

cherry fruit filling [fruit juice concentrate (peach, pear, pineapple, apple), cherries, apple powder, tapioca starch, inulin, natural flavors, water, pectin, locust bean gum, citric acid, red cabbage extract, red beet juice concentrate and annatto for color], Fruitrim® (fruit juices, natural grain dextrins), gluten-free oats, gluten-free flour blend (potato starch, brown rice flour, stone ground sorghum flour, tapioca flour), safflower oil, inulin (dietary fiber), water, guar gum, xanthan gum, sea salt, cinnamon, baking soda, ginger, Allergen Statement; Does not contain any of the eight major food allergens identified by the FDA., Good manufacturing practices are used to segregate ingredients in a facility that processes other products which may contain peanuts; tree nuts; wheat (gluten); milk; soy and/or eggs.

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