Strawberry Banana Smoothie
Recipe adapted from Dairy Alliance
The classic pairing of bananas and strawberries with yogurt.
Ingredients:
- 12 1/2 lbs Yogurt, vanilla, non-fat
- 4 cup Banana, fresh, peeled, mashed
- 4 lbs Strawberries, whole, frozen
- 1 gal Milk, 1%
Steps:
- Place yogurt and strawberries and bananas into a VCM. Blend until smooth.
- Using a rubber spatula, scrap down the sides, close the lid, and continue while pouring in the milk until everything is incorporated.
- Pour the smoothie mixture into a food safe container, cover, label and date. Then place into the cooler to hold.
- For service, portion 10 oz of the mixture into cups and cover with a lid.
- Return to cold storage until ready for service. One 10 oz. cup per serving.
An immersion blender can be used to blend the smoothie mixture in a deep food storage container.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Fruit
Meat/Meat Alternate (M/MA)
Crediting Information
- 1 oz. eq Meat/Meat Alternate (M/MA)
- 1/2 cup Fruit
HACCP Category:
Process #1 (No Cook)
Portions:
50
Portion Size:
10 oz
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 179 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 90 | mg |
Tips:
- Bananas that are starting to turn ripe can be held frozen and would work great in the smoothie.
- If making large quantities of the smoothie, make it in batches and immediately place it into the cooler as soon as blended to keep the temperature below 41°F.
- Menu Planner: Pureed vegetables and fruits of any type, (fresh, frozen, or canned), when served in a smoothie, credit as juice.
