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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 | 26 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
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.