Source: MRS 2015
MRS: 1291 — Fruit (1200s)

Flavored Raisins

Meal Component Contribution:
½ cup fruit
Number of Portions: 100  Size of Portion: 1 package
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Raisins, Flavored, Lemon, #2417
50 package(s)
Raisins, Flavored, Watermelon, #2418
50 package(s)
DIRECTIONS

1.

Serve a variety of flavors on the service line.

2.

Portion one 1 ½ ounce box of raisins per serving. Each portion provides ½ cup of fruit.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used (such as canned).
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.
 

Nutrients Per Serving
Calories
140
Carbohydrates
36.00 g
Dietary Fiber
1.00 g
Protein
1.00 g
Sodium
5.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g