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Source: MRS 2026
MRS: 5200 — Breakfast Meats (8500s)
Vanilla Yogurt
Meal Component Contribution:
1 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 container
Recipe HACCP Process: #1 - No cook
1 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 container
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Yogurt, Low-Fat, Shelf Stable, Vanilla, 4 ounce, #2314 | 100 containers |
DIRECTIONS
1. | Refrigerate shelf stable yogurt overnight to cool. Place yogurt on the refrigerated portion of the service line for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Portion one 4-ounce container of yogurt per serving. Each portion provides 1 oz. eq. of meat/meat alternate. CCP. Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Nutrients Per Serving
Calories
65
Carbohydrates
11.00 g
Dietary Fiber
0.00 g
Protein
4.00 g
Sodium
50.00 mg
Total Fat
1.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g