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Peanut Butter Parfait
None
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Cheese, Cream, (Lite Neufchatel), #1302 | 3 pounds |
2 quarts + 1 1/2 cups | |
Peanut Butter, Smooth Style, #2252 | 1 quart + 2 cups |
Milk, Lowfat, Unflavored,1% Milk Fat | 1 quart + 1 pint |
Whipped Topping, Tube, Frozen, #1322 | 2 1/2 tubes |
DIRECTIONS
1. | Soften the cream cheese. |
2. | In large mixer bowl, mix the softened cream cheese and confectioners sugar together, until smooth. |
3. | Blend in peanut butter and milk. Mix until smooth. |
4. | On low speed, fold in the whipped topping, until throughly mixed. |
5. | Portion the Peanut Butter Parfait with #8 scoop into individual portion containers. Cover and refrigerate until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
6. | Portion 1 container of Peanut Butter Parfait per serving. Peanut Butter Parfait does not provide any components. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
Production Notes
Use USDA Foods products when available.