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Source: MRS 2025
MRS: 9090.1 — Breakfast Meats (8500s)
Variety of Yogurt Cup-USDA Foods
Meal Component Contribution:
1 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 serving
Recipe HACCP Process: #1 - No cook
1 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 serving
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Yogurt, Blueberry, Nonfat, #110400 | 25 (4-ounce) cartons |
Yogurt, Strawberry, Nonfat, # 110401 | 25 (4-ounce) cartons |
DIRECTIONS
1. | Place a variety of yogurt cups on a refrigerated line for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Portion one 4-ounce container of yogurt for serving. Each portion provides 1 oz. eq. meat/meat alternate. 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. |
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Nutrients Per Serving
Calories
100
Carbohydrates
16.00 g
Dietary Fiber
0.00 g
Protein
9.00 g
Sodium
45.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g