Fruity Yogurt Parfait

Fruity Yogurt Parfait

served with Frozen Blueberries
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%DVNutrient %DVNutrient%DV
Calories38819%Total Fat (g)3g7%Dietary Fiber6g21%
Protein (g)16g32%Saturated Fat (g)1g5%Sodium (mg)355mg15%
Carbohydrate (g)75g27%Cholesterol (mg)10mg3%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)