Source: MRS 2020
MRS: 1247 — Fruit (1200s)

Frozen Fruit Juice Cups

Meal Component Contribution:
½ cup fruit
Number of Portions: 150  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 150 SERVINGS)
Fruit Freeze, Strawberry, #1500
50  each
Fruit Freeze, Blue Ice, #1501
50  each
Fruit Freeze, Peach, #1502
50  each
DIRECTIONS

1.

Keep frozen. Serve a variety of frozen fruit cups.
Portion 1 fruit freeze per serving. Each portion provides ½ cup fruit.

CCP:  Hold in freezer (32 degrees F or lower) until ready for service. Cover, label, and date any leftovers

Production Notes

Use USDA Foods or Department of Defense (DoD) products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of frozen fruit cups are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.

 

Nutrients Per Serving
Calories
95
Carbohydrates
23.44 g
Dietary Fiber
0.09 g
Protein
0.25 g
Sodium
9.00 mg
Total Fat
0.08 g
Sat. Fat
0.01 g
Trans Fat
0.00 g