Wild Blueberry Parfait
Serve at breakfast or lunch as a non-meat entree. The alternating layers provide a great presentation that will WOW! your students and provide the fuel they need for the school day. Save labor by offering a parfait bar and have students add their own fruits and toppings for a sure-winner meal.
9 oz.
½ cup fruit,
1 meat/meat alternate,
1 grain
| 1 lb./3 ½ cups | Wild Blueberries, frozen |
| 3 ½ cups | French vanilla yogurt |
| 1 oz./¼ cup | Whole grain granola |
| Mint leaves for garnish |
| Equipment & Utensils: |
|
| 4 lbs./14 cups | Wild Blueberries, frozen |
| 14 cups | French vanilla yogurt |
| 28 oz./7 cups | Whole grain granola |
| Mint leaves for garnish |
| 13.5 lbs./ 50 cups (3 gallons) | Wild Blueberries, frozen |
| 50 cups (3 gallons) | French vanilla yogurt |
| 6.25 lbs./1.6 gallons | Whole grain granola |
| Mint leaves for garnish |
Nutrients per servings: See nutrition panel
1.Add #16 scoop of Wild Blueberries to bottom of the 9 oz. cup.
2.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of Wild Blueberries to the 9 oz. cup next.
3.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of granola to top the cup.
1.Add #16 scoop of Wild Blueberries to bottom of the 9 oz. cup.
2.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of Wild Blueberries to the 9 oz. cup next.
3.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of granola to top the cup.
1.Add #16 scoop of WBB to bottom of the 9 oz. cup.
2.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of Wild Blueberries to the 9 oz. cup next.
3.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of granola to top the cup.
Critical Control Points for Food Safety:
Keep product refrigerated at 40'F or less until served.
