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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, Strawberry, #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. |
Production Notes
Use USDA Foods or Department of Defense (DoD) products when available.
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.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.