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Yogurt Parfait - Briggs
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, Vanilla, Low Fat, Bulk, #1323 | 2 quarts |
Granola Low Fat, Bulk, WGR, #2107 | 1 pound |
DIRECTIONS
1. | Drain the fruit. |
2. | Use a #8 scoop or a 4-ounce spoodle to place a ½ cup of chilled peaches in the bottom of a clear parfait cup. |
3. | Use a #8 scoop to place a ½ cup of yogurt on top of peaches in the cup. |
4. | Use a #16 scoop, or a 2-ounce spoodle to top the parfait with ¼ cup granola and then cover the cup with a lid. |
5. | Cover and refrigerate until ready for service. CCP: Hold and maintain product at a maximum temperature of 41 degrees F. Check temperature every 30 minutes. |
6. | Portion 1 parfait per serving. Each portion provides 1 oz. eq. meat/meat alternate, 1 oz. eq. whole grain and ½ cup fruit. CCP: Maintain product at a maximum temperature of 41 degrees F. Check temperature every 30 minutes. Discard any assembled leftovers. |
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.
Nutrients Per Serving
Illustrated Steps for Preparation of Yogurt Parfait - Briggs
| 1. | _300_200_int_c1.jpg) Using a #8 scoop or a 4 ounce spoodle, place ½ cup chilled drained peaches in the bottom of clear parfait cup. | 2. | _300_200_int_c1.jpg) Using a #8 scoop, place ½ cup of vanilla flavored yogurt on top of peaches in the cup. |
| 3. | _300_200_int_c1.jpg) Using a #16 scoop or a 2 ounce spoodle, top the parfait with ¼ cup granola. | 4. | _300_200_int_c1.jpg) 1 serving of Yogurt Parfait |