Search the recipe database
Source: MRS 2021
MRS: 7645 — Desserts (7500s)
Vanilla Pudding
Meal Component Contribution:
None
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
None
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pudding, Vanilla, RTS, Fat Free, #10 Can, #2310 | 4 #10 cans |
Whipped Topping, Tube, Frozen, #1322 | 1 tube , , 16 ounces |
Cherries, Maraschino, Red, Halves, #2401 | 1 1/4 cups |
DIRECTIONS
1. | Refrigerate the unopened cans of pudding overnight. CCP: Chill at 41 degrees F or below. |
2. | Portion ½ cup of pudding with a #8 scoop in individual serving dishes, or pour the pudding into serving line pans. |
3. | Top each serving with 1 tablespoon of whipped topping and a maraschino cherry half. Cover and refrigerate the Vanilla Pudding until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Portion ½ cup pudding per serving. The Vanilla Pudding does not provide any meal 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. |
Nutrients Per Serving
Calories
136
Carbohydrates
26.61 g
Dietary Fiber
0.05 g
Protein
0.02 g
Sodium
208.00 mg
Total Fat
4.12 g
Sat. Fat
1.14 g
Trans Fat
0.00 g