Source: MRS 2015
MRS: 618 — Salad Entrees (600s)

Fruit and Yogurt Plate

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/2 cup fruit, 1/8 cup dark green vegetable
Number of Portions: 50  Size of Portion: 1/2 cup fruit, 4 ounces of yogurt, 1 muffin, 1 ounce of cheese
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains Vegetables (Dark Green) Fruits
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Dark Green)
  •  Fruits

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
7 pound(s)
Cantaloupe Melons, Raw, #4204
5 pound(s) + 8 ounce(s), as purchased
Honeydew Melons, Fresh, #4207
7 pound(s)
Yogurt, Berry, #1324
25 container(s)
Yogurt, Strawberry Banana, #1323
25 container(s)
Muffin, Banana WGR, #1211
50 muffin(s)
Cheese, American Process, Sliced, #1308
100 slice(s), 1/2 ounce slices
Kiwi Fruit, Fresh, Whole, #4208
1 pound(s)
Strawberries, Fresh, Whole, #4214
1 quart(s), sliced
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
1 pound(s) + 4 ounce(s)
DIRECTIONS

1.

Select seasonal fruits of choice, such as those listed.
Choose any fruit combination or single fruit to equal 1/2 cup serving.
If serving other fruits, reference the Food Buying Guide to determine the serving size required to meet the fruit component.

2.

The day of service; rinse fruit under cold running water then drain.
Peel, if needed, and cut into bite-sized portions.
Toss all together to make a blend of fruits. Reserve for Step 4.

3.

Line 9" x 5" salad tray with 2 leaves of green leaf lettuce.

4.

In center of tray, portion 1/2 cup fresh fruit mix (grapes, cantaloupe bites and honeydew bites).

5.

Place one 4-ounce cup of yogurt in front corner.
Place one 2-ounce individually wrapped muffin in opposite corner of yogurt.
Add 1 ounce of American cheese cut into strips.

6.

Add sliced kiwifruit and strawberries for garnish.
Cover and refrigerate until ready for service.
Serve 1 salad for each portion. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of whole grain, 1/2 cup fruit, and 1/8 cup dark green vegetable.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.  Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for salads.

Fruit may be served whole or sliced, depending on student's preferences.

If other fruit is served, refer to the USDA FNS Food Buying Guide for Child Nutrition Programs to determine the serving size required to meet the daily fruit component requirement. If other types of fruit are offered, the nutrient analysis must be recalculated.

Serving Notes

Presentation Ideas: Line plates with lettuce leaves prior to arranging fruit.
A container allowing space for the salad, yogurt and muffin is recommended. Clear plastic lid for eye appeal is preferable.

Miscellaneous Notes

Presentation Ideas: Line plates with lettuce leaves prior to arranging fruit.
A container allowing space for the salad, yogurt, muffin, and cheese is recommended. Clear plastic lid for eye appeal is preferable.
Crediting is based on fruit listed in the ingredients. Crediting is based on fruit listed iningredients. If serving other  fruits, reference the Food Buying Guide for Child Nutrition Programs to determine the serving size required to meet the fruit component.

Nutrients Per Serving
Calories
453
Carbohydrates
63.80 g
Dietary Fiber
2.94 g
Protein
14.66 g
Sodium
637.49 mg
Total Fat
15.43 g
Sat. Fat
6.77 g
Trans Fat
0.00 g


Illustrated Presentation of Fruit and Yogurt Plate
1.

1 serving of Fruit and Yogurt Plate.