Source: MRS 2021
MRS: 7570 — Desserts (7500s)

Peanut Butter Parfait

Meal Component Contribution:
None
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook

    INGREDIENT
    MEASURE (FOR 100 SERVINGS)
    Cheese, Cream, (Lite Neufchatel), #1302
    3  pounds
    Sugar, Confectioners, #2025
    2  quarts + 1 1/2 cups
    Peanut Butter, Smooth Style, #2252
    1  quart + 2  cups
    Milk, Lowfat, Unflavored,1% Milk Fat
    1  quart + 1  pint
    Whipped Topping, Tube, Frozen, #1322
    2 1/2 tubes + 2  cups, , 16 ounces left
    DIRECTIONS

    1.

    Soften the cream cheese.

    2.

    In large mixer bowl, mix the softened cream cheese and confectioners sugar together, until smooth.

    3.

    Blend in peanut butter and milk. Mix until smooth.

    4.

    On low speed, fold in the whipped topping, until throughly mixed.

    5.

    Portion the Peanut Butter Parfait with #8 scoop into individual portion containers. Cover and refrigerate until ready for service.

    CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.

    6.

    Portion 1 container of Peanut Butter Parfait per serving. Peanut Butter Parfait does not provide any components.

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

    Production Notes

    Use USDA Foods products when available.

    Nutrients Per Serving
    Calories
    210
    Carbohydrates
    18.83 g
    Dietary Fiber
    0.97 g
    Protein
    5.32 g
    Sodium
    131.00 mg
    Total Fat
    13.68 g
    Sat. Fat
    6.44 g
    Trans Fat
    0.00 g