Source: MRS 2015
MRS: 928 — Vegetarian EntrĂ©es (900s)

Choice of Yogurt

Meal Component Contribution:
1 oz. eq. meat/meat alternate
Number of Portions: 50  Size of Portion: 1 serving
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Yogurt, Berry, #1324
25  (4-ounce) cartons
Yogurt, Strawberry Banana, #1323
25  (4-ounce) cartons
DIRECTIONS

1.

Place a variety of yogurt cups on refrigerated line for service.

2.

Portion one 4-ounce cup of yogurt for 1 oz. eq. of meat/meat alternate.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers .

Nutrients Per Serving
Calories
80
Carbohydrates
16.00 g
Dietary Fiber
0.00 g
Protein
4.00 g
Sodium
65.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g