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Blueberries with Whipped Topping (Frozen)USDA
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, Frozen, Unsweetened | 17 pounds |
Whipped Topping, Tube, Frozen, #1322 | 1 quart + 3 cups |
DIRECTIONS
1. | Thaw the blueberries under refrigeration until they reach the desired consistency for serving. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
2. | Portion ½ cup of blueberries with a #8 scoop or a 4 ounce spoodle into individual portion containers for service. |
3. | Dollop one tablespoon of whipped topping over the blueberries. Cover and chill the blueberries until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Place on the refrigerated portion of the line for service. 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. |
5. | Portion one individual dish per serving. Each portion provides ½ cup of fruit. CCP: Hold under refrigeration (41 degrees F or lower). Check temperature every 30 minutes. Cover, label, and date any leftovers. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
Production Notes
Thaw the blueberries under refrigeration until they reach the desired consistency for serving.
Purchasing Guide
Use USDA Foods or Department of Defense (DoD) products when available.
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.