Fruity Yogurt Parfait
Submitted by Hogansville Elementary School, Hogansville, GA
The inspiration
Dannon® Lowfat Vanilla Yogurt6.25 quarts
Strawberries, frozen, sliced7 pounds
Pears, canned, diced1.5 #10 can
Whole grain cereal3.125 pounds
Blueberries, frozen, IQF7 pounds
Horizon Organic® Low Fat Aseptic Milk, 8 oz50 each
The Technique
For parfait:
1. Thaw strawberries in the refrigerator overnight.
2. Open and drain pears and strawberries in a large colander together, tossing to mix.
3. In a 12 oz cup, portion ½ cup strawberries and peaches, top with ½ cup yogurt and 1 ounce of cereal.
4. Serve immediately
CCP: Keep cold for service, below 41 degrees
For blueberries:
1. Portion ½ cup of blueberries when frozen into cups and keep in freezer until service.
CCP: Keep cold for service, below 41 degrees
Recipe notes:
- Encourage students add blueberries to parfait for added flavor!
- If pre-plating, do not add cereal until ready for service or serve separately.
Nutrients Per Serving:
| Nutrient | %DV | Nutrient | %DV | Nutrient | %DV | |||
|---|---|---|---|---|---|---|---|---|
| Calories | 388 | 19% | Total Fat (g) | 3g | 7% | Dietary Fiber | 6g | 21% |
| Protein (g) | 16g | 32% | Saturated Fat (g) | 1g | 5% | Sodium (mg) | 355mg | 15% |
| Carbohydrate (g) | 75g | 27% | Cholesterol (mg) | 10mg | 3% | Sugar (g) | 30g |
Makes
50 Servings
1 serving is 1 parfait
1 serving is 1 ounce meat/meat alternate, 1 ounce grain, 1 cup fruit (1/2 cup strawberries and peaches, ½ cup blueberries)