Yogurt Parfait

Meal Component Contribution:
1 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ½ cup fruit
Number of Portions: 16 Size of Portion: 1 parfait
Recipe HACCP Process: #1 - No cook

Meat/Meat Alternate
Whole Grains
Fruits

INGREDIENT	MEASURE (FOR 16 SERVINGS)
Peaches, Canned, Light Syrup, Sliced, #2412	2 quarts , slices
Yogurt, Low Fat. Plain, Bulk, #1325	2 quarts
Granola Low Fat, Bulk, WGR, #2107	1 pound

DIRECTIONS

1.	Chill cans of fruit overnight in refrigerator. Drain the fruit before assembling parfaits.
2.	Use a #8 scoop or a 4-ounce spoodle to place ½ cup of chilled peaches in the bottom of a clear parfait cup.
3.	Use a #8 scoop to place ½ cup of vanilla yogurt on top of the peaches in each cup.
4.	Use a #16 scoop, or a 2-ounce spoodle to top the parfait with ¼ cup of granola and then cover the cup with a lid.
5.	Cover the parfaits and refrigerate them until ready for service. CCP: Cover and hold under refrigeration (41 degrees F. or lower) until ready for service.
6.	Place the assembled parfaits on the refrigerator portion of the line for service. CCP: Hold and maintain the product at a minimum temperature of 41 degrees F.
7.	Portion one parfait per serving. Each portion provides 1 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, and ½ cup fruit. CCP: Hold and maintin product at a maximum temperature of 41 degrees F. Check temperature every 30 minutes. Cover, label, and date any unassembled leftover ingredients. Discard any leftover assembled product.

Production Notes

Other fruits from Matrix Fruit Group B (50-74 calories) may be substituted for the canned peaches. If another fruit is used, check crediting information and re-calculate the nutrition analysis.

Serving Notes

Prepare the parfaits for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.

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

259

Carbohydrates

53.90 g

Dietary Fiber

3.18 g

Protein

6.68 g

Sodium

126.34 mg

Total Fat

2.11 g

Sat. Fat

0.00 g

Trans Fat