Peanut Butter Yogurt
A recipe from Georgia Department of Education School Nutrition
A creamy blend of vanilla Greek yogurt and peanut butter - delicious layered in parfaits or used as a dip with fresh fruit and veggies.
Ingredients:
- 3 gal + 2 cup Yogurt, Greek, low-fat
- 3 lbs + 2 oz Peanut Butter, creamy
- 2 cup Honey
- 1 cup Lemon, juice, fresh
Steps:
- Using a large mixing bowl, whisk together the vanilla Greek yogurt and peanut butter until well combined.
- Add the honey and fresh lemon juice, continue to whisk until fully incorporated.
- Store in the cooler, wrapped, labeled, and dated until needed.
- Serving portion is 1/2 cup.
Adding fresh lemon juice reduces the bitterness of Greek yogurt. The acidity balances the tartness, enhancing the overall flavor.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 1 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #2 (Same Day)
Yield:
100 servings
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 190 | cal |
| Saturated Fat: | 2.8 | g |
| Total Fat: | 10 | g |
| Sodium: | 89 | mg |
