MEASURE (FOR 100 SERVINGS)
Cheese, Cottage, 2% Milkfat, MS
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
Apples, Raw, Red Delicious, #4202
Oranges, Navel or Valencia, #4211
Bananas, Raw, Regular, Green Tips, #4203
20 each , medium
Strawberries, Fresh, Whole, #4214
Muffin Loaf, Blueberry, WGR, #1213
100 muffin loaves
Rinse fruit under cold running water, then drain off water.
Using a #8 scoop, portion ½ cup cottage cheese in each container. Add ½ cup fruit (or 1 whole fruit), and 1 muffin loaf to the container.
Cover with plastic wrap and place under refrigeration until ready for service.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers .
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for salads.
Fruit may be served whole or sliced, depending on student's preferences.
If other fruit is served, refer to the USDA FNS Food Buying Guide for School Meal Programs to determine the serving size required to meet the daily fruit component requirement.Crediting is based on fruit listed iningredients. If other types of fruit are offered, the nutrient analysis must be recalculated.
Garnish cottage cheese with one half maraschino cherry or creatively arrange fruit around cottage cheese.
Presentation Ideas: Line plates with lettuce leaves prior to arranging fruit.
A container allowing space for the salad, cottage cheese and muffin is recommended. Clear plastic lid for eye appeal is preferable.
1 serving of Fruit and Cottage Cheese Salad.
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