Blueberries (Fresh)-Farm to School

Meal Component Contribution:
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook

Fruits

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Blueberries, Fresh	19 pounds

DIRECTIONS

1.	Rinse the blueberries in cool, running water. Then drain the blueberries thoroughly.
2.	Portion ½ cup of blueberries with a #8 scoop or a 4 ounce spoodle into individual portion containers. Cover with plastic wrap and chill until ready for service. CCP: Hold product under refrigeration (41 degrees F or lower) until ready for service.
3.	Portion ½ cup of blueberries per serving. Each portion provides ½ cup of fruit. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

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.

Nutrients Per Serving

Calories

Carbohydrates

12.49 g

Dietary Fiber

2.07 g

Protein

0.64 g

Sodium

0.86 mg

Total Fat

0.29 g

Sat. Fat

0.03 g

Trans Fat

0.00 g