MEASURE (FOR 100 SERVINGS)
Peaches, Canned, Light Syrup, Sliced, #2412
2 #10 cans
Pears, Canned, Light Syrup, Diced, #2414
2 #10 cans + 3 1/4 cups
Water, Boiling, Municipal
Gelatin, Strawberry Flavor, #2307
1 pounds + 8 ounces
Water, Municipal, Cold
Drain canned peaches and pears, reserving juice for Step 2.
Add water to juice to equal liquid required for gelatin and bring to a boil.
Pour hot liquid over gelatin. Stir until dissolved.
Add cold water to hot liquid.
Spoon ½ cup of fruit in to individual serving cups. Pour gelatin over fruit. Chill.
Cover and place in refrigerator to congeal.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
Any flavor of gelatin may be used.
Alternative preparation idea: Fruit may also be poured into a full sized sheet pan and gelatin mixture pooured over the fruit. Place the sheet pan in refrigerator to congeal. Cut fruited gelatin __ x __. Serve 1 square of fruited gelatine per serving. Each serving provides ½ cup fruit.
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 Meals: Preparing Fruits" provides preparation and serving ideas for fruits.
1 serving of Fruited Gelatin in an individual serving cups
1 serving of Fruited Gelatin prepared in a sheet pan.
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