Raspberry Mango Swirl Greek Yogurt Bowl
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 | %DV | Nutrient | %DV | Nutrient | %DV | |||
---|---|---|---|---|---|---|---|---|
Calories | 431 | 21% | Total Fat (g) | 4g | 5% | Dietary Fiber | 7g | 25% |
Protein (g) | 22g | 44% | Saturated Fat (g) | 2g | 10% | Sodium (mg) | 261mg | 11% |
Carbohydrate (g) | 79g | 28% | Cholesterol (mg) | 4mg | 1% | 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)