Source: MRS 2020
MRS: 1212 — Fruit (1200s)

Rosey Applesauce

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Applesauce, Canned, Without Sugar, #2400
4  #10 cans + 6 1/2 cups
Gelatin, Cherry Flavored, #2303
2  cups
DIRECTIONS

1.

Combine applesauce and gelatin in large container.

2.

Cover with plastic wrap and chill.

3.

Portion with a 4 ounce spoodle or #8 scoop (½ cup) per serving. Each portion provides ½ cup of fruit.

CCP:  Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used (such as a differnt type of fruit).
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.

Serving Notes

Applesauce mixture can also be poured into serving line pans for service of ½ cup portion on line. Cover and chill for service.

Nutrients Per Serving
Calories
70
Carbohydrates
18.34 g
Dietary Fiber
1.70 g
Protein
0.40 g
Sodium
11.00 mg
Total Fat
0.07 g
Sat. Fat
0.01 g
Trans Fat
0.00 g