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Peanut Butter Parfait
None
Number of Portions: 100 Size of Portion: 1 parfait
Recipe HACCP Process: #1 - No cook
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Whipped Topping, Tube, Frozen, #1322 | 2 tubes + 1/2 tube, (16 ounces each) |
Cheese, Cream, (Lite Neufchatel), #1302 | 3 pounds |
Sugar, Confectioners, #2026 | 2 quart + 1 1/2 cups |
Peanut Butter, Smooth Style, #2252 | 1 quart + 2 cups |
Milk, Reduced Fat, 2% Milkfat, Bulk | 1 quart + 2 cups |
DIRECTIONS
1. | Thaw whipped topping overnight in refrigerator. CCP: Hold at 41 degrees F or lower. |
2. | Soften cream cheese and place in large mixer bowl. |
3. | Add confectioners sugar to softened cream cheese and mix on medium speed until smooth. |
4. | Blend in peanut butter and milk. Mix on medium speed until smooth. |
5. | On low speed fold in whipped topping until thoroughly mixed. |
6. | Portion 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. |
7. | Place on refrigerated line for service. |
8. | . Portion 1 container of parfait for serving. Peanut Butter Parfait does not provide any components. CCP: Cover and 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
Thaw whipped topping overnight in refrigerator.