MEASURE (FOR 10 SERVINGS)
Milk, White, Fat Free (Skim) 1/2 pint
2 quart(s) + 2 cup(s)
Yogurt, Vanilla, Low Fat, Bulk, #1323
1 quart(s) + 1 cup(s)
Strawberries, Frozen, Sweetened, Sliced, #1530
1 quart(s) + 3 1/2 cup(s)
Place all ingredients in blender.
Pulse until smooth.
Measure 18 ounces of smoothie. Pour 18 ounces of smoothie into appropriate sized cups. Refrigerate until ready for service.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Portion 18 ounces per serving. Each portion provides 1 oz. eq. meat/meat alternate, ½ cup fruit juice, and 1 cup of milk.
CCP: Hold and maintain product at a maximum temperature of 41 degrees F. Check temperature every 30 minutes. Discard any leftovers.
Vanilla or strawberry fat free milk can be used; however, check crediting information and re-calculate the nutrition analysis.
Other types of fruit (such as banana, frozen or fresh blueberries, kiwifruit, canned mandarin oranges, fresh melon, fresh, canned or frozen peaches) may be used, but use frozen fruit for best results.
If frozen fruit is not used, add ice to increase volume and creaminess if needed. Adding about ¼ cup ice per serving will increase the volume by 2 ounces for a total volume of 20 ounces. Use the USDA FNS Food Buying Guide for School Meal Programs for fruit crediting if substitutions are made. If a different type of fruit is used, check crediting information and re-calculate the nutrition analysis.
Use USDA Foods or Department of Defense (DoD) products when available.
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