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1 1-Stop Sugarless ShopSugarless Shop
Phone Orders or info call 1.800.898.7571 US only or e-mail
Please allow 1 to 3 business days for order processing.
412 Eastern Blvd, Baltimore, Maryland  21221-6714 USA
out of US call 01.410.682.6363
Please review shipping information before ordering.


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Lollipops
Primrose Assorted Jolly Pops
Sugarfree, about 27 servings per lb.

Serving: 3 pieces (14g)
Calories: 40
Total Fat:
0g
Sodium: 0g
Total Carbs: 1
4g
Net Effective Carbs: 0g
Sugars:
0g
Sugar Alcohols: 14g

stock #  PE 9   $ 1.69

stock #  PE 9P   $ 6.39

stock #  PE 9PP   $ 11.39

Ingredients: Hydrogenated starch hydrolysate, citric acid, sucralose, artificial flavor, color added (red 40, yellow 5, yellow 6, blue 1, red 3).
Parve
Primrose Pediatric Pops
(Multi Color in every Pop)
Sugarfree, about 27 servings per lb.

Serving: 3 pieces
Calories: 40
Total Fat:
0g
Sodium: 0g
Total Carbs: 1
4g
Net Effective Carbs: 0g
Sugars:
0g
Sugar Alcohols: 14g

stock # PE 2  $ 1.89

stock # PE2P  $ 6.89

stock # PE2B  $ 32.69

Ingredients: Hydrogenated starch hydrolysate, citric acid, sucralose, artificial  and natural flavor, artificial colors (FD&C red 40, yellow 5, yellow 6, blue 1, red 3).
Parve
Sorbee Assorted Fruit Pops
with
Splenda, Sugarfree,
about 27 servings per lb.

Serving: 3 pieces (18g)
Calories: 35
Total Fat:
0g
Sodium: 0g
Total Carbs:
18g
Net Effective Carbs: 0g
Sugars:
0g
Sugar Alcohols: 18g

stock # SO 130  $ 2.39

stock # SO 130P  $ 8.49

stock # SO 130B  $ 40.39

Ingredients: Isomalt, citric acid, natural flavor and artificial flavors, sucralose (Splenda® Brand), artificial colors (Red 40, Yellow 5 & 6,, Blue 1 and Red 3).
Parve

Flavors include: Cherry, Lemon, Grape, Orange & Strawberry.

PP19.jpg (7447 bytes)
 
People Pops Sugarfree
Serving: 1 piece
Calories: 26
Total Fat:
0g
Sodium: 0g
Total Carbs:
14g
Net Effective Carbs: 0g
Sugars:
0g
Isomalt: 14g

 $ .49 ea.

$ 10.99 per bag of 24

Ingredients: Isomalt, natural flavors.

May also contain: unsweetened chocolate, beet powder, turmeric & annatto.
Parve

 

 

 

 

 

 

 

 

 

 

 

 

 

April 30, 2008 18:17