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Source: MRS 2025
MRS: 5195.1 — Vegetarian Entrées (5000s)
Variety of Yogurt Cups - 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, Strawberry, #1324 | 25 (4-ounce) cartons |
Yogurt, Strawberry Banana, #1326 | 25 (4-ounce) cartons |
DIRECTIONS
1. | Place a variety of yogurt cups on refrigerated line for service. |
2. | Portion one 4-ounce cup of yogurt for 1 oz. eq. of 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 . |
Production Notes
-Use USDA Foods or Department of Defense (DoD) products when available.
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
70
Carbohydrates
14.00 g
Dietary Fiber
0.00 g
Protein
4.00 g
Sodium
58.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g