Raspberry Mango Swirl Greek Yogurt Bowl

Raspberry Mango Swirl Greek Yogurt Bowl

Served with Diced Pineapple

The inspiration

  • Dannon® Oikos® Pro Greek Nonfat Vanilla Yogurt6.25 quarts
  • Raspberry puree, frozen, thawed3.125 pounds
  • Raspberry, individually quick frozen4.5 pounds
  • Mango, diced, frozen, thawed4 pounds
  • Coconut, dried, shredded3.125 cups
  • Granola3.125 pounds
  • Pineapple, canned, diced2 #10 can
  • Horizon Organic® Low Fat Aseptic Milk, 8 oz50 each

The Technique

1. Portion 1 tablespoon of raspberry puree into the bottom of a container.

2. Portion 4 ounces of yogurt on top.

3. Drizzle 1 tablespoon of raspberry puree on top of yogurt.

4. Top with ¼ cup mango, ¼ cup raspberries and 1 tablespoon of coconut.

5. Serve with 1 oz of granola on the side.

6. Serve immediately or cover and refrigerate.

7. Serve cold.

CCP: Keep cold for service, below 41 degrees

8. Portion ½ cup of pineapple into souffle cups. Keep cold for service.

CCP: Keep cold for service, below 41 degrees

Recipe notes:

  • Keep granola separate from yogurt to prevent it from getting soggy.
  • Encourage students to add pineapple to their yogurt bowl for a fruitier flavor!

Nutrients Per Serving:
Nutrient%DVNutrient %DVNutrient%DV
Calories43121%Total Fat (g)4g5%Dietary Fiber7g25%
Protein (g)22g44%Saturated Fat (g)2g10%Sodium (mg)261mg11%
Carbohydrate (g)79g28%Cholesterol (mg)4mg1%Sugar (g)34g

Makes

50 Servings
1 serving is 1 bowl
1 serving is 1 ounce meat/meat alternate, 1 ounce grain equivalent and 1 cup fruit (1/4 cup mango, ¼ cup raspberries, ½ cup pineapple)