Jammin’ Peanut Parfait
A recipe from Georgia Department of Education School Nutrition
This parfait is a fun twist on the classic Peanut Butter and Jelly sandwich. Enjoy homemade peanut butter granola, fresh strawberries and blueberries, creamy whipped peanut butter yogurt, and a swirl of homemade berry jam.
Ingredients:
- 32 cup Homemade Peanut Butter Granola
- 4 gal Peanut Butter Yogurt
- 2 2/3 cup Roasted Berries
- 2 lbs + 12 oz Strawberries, fresh
- 2 lbs + 12 oz Blueberries, fresh
- 1 lbs Peanuts, shelled, unsalted, roasted
Steps:
DAY PRIOR TO SERVICE:
- Wash strawberries and blueberries under cool, running water.
- Dice strawberries or cut into quarters. Gently combine fresh blueberries and cut strawberries in a bowl.
- In a clear cup portion 1/2 cup peanut butter yogurt, 2 teaspoons roasted berries, and 1/4 cup fresh blueberries and strawberries.
- Store, labeled, dated, and wrapped in the cooler.
No bare hand contact with ready to eat food.
Hull the strawberries by removing the green tops. You can use a small paring knife or a strawberry huller. Cut larger strawberries in half.
Hold at 41°F or below.
DAY OF SERVICE:
- Top each parfait with 1/4 cup homemade peanut butter granola. Finish by sprinkling the top with approximately 5 roasted peanuts.
- Cold hold parfaits for service.
- Serving is 1 parfait.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 1 oz. eq Meat/Meat Alternate (M/MA)
- 1 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Yield:
128
Portion Size:
1 parfait
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 252 | cal |
| Saturated Fat: | 3 | g |
| Total Fat: | 13 | g |
| Sodium: | 104 | mg |
