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Yogurt Cup with Granola
1 oz. eq. meat/meat alternate and 1 oz. eq. whole grain
Number of Portions: 50 Size of Portion: 1 cup of yogurt and 1 pouch of granola
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Yogurt, Berry Flavor, #1324 | 25 containers |
Yogurt, Strawberry Banana, #1326 | 25 containers |
Granola, Chocolate, IW, 1 oz. #2091 | 25 pouches |
Granola, Cinamon, IW, 1 oz. #2090 | 25 pouches |
DIRECTIONS
1. | Place a yogurt cup in a container, use a variety of flavors of yogurt. Place the containers on the refrigerated portion of the line for service. CCP: Cover and hold the yogurt under refrigeration (41 degrees or lower) until ready for service. Check the temperature every 30 minutes. |
2. | Place one granola pouch in each container with the yogurt. use a variety of granola flavors. |
3. | Portion one 4-ounce container of yogurt and one 1-ounce pouch of granola per serving. Each portion provides 1 oz. eq. of meat/meat alternate and 1 oz. eq. whole grains. CCP: Cover and hold the yogurt under refrigeration (41 degrees or lower) during service. Cover, label, and date any leftovers. Refrigerate the yogurt at 41 degrees or lower. |
Purchasing Guide
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.
Use USDA Foods or Department of Defense (DoD) products when available.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.