Source: MRS 2025
MRS: 9080 — Breakfast Meats (8500s)

Strawberry Yogurt

Meal Component Contribution:
1 oz. eq. of meat/meat alternate
Number of Portions: 100  Size of Portion: 1 yogurt
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Yogurt, Strawberry, #1324
100  (4-ounce) cartons
DIRECTIONS

1.

Place the 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. Refrigerate at 41 degrees F or lower.

Production Notes

-Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
-Use USDA Foods or Department of Defense (DoD) products when available.

Nutrients Per Serving
Calories
70
Carbohydrates
14.00 g
Dietary Fiber
0.00 g
Protein
4.00 g
Sodium
60.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g