Strawberry Peanut Crunch Fro-Yo
A recipe from Georgia Department of Education School Nutrition
Strawberry frozen yogurt with granola, peanuts, fresh strawberries, and dried cranberries for a cool, sweet, and crunchy mix.
Ingredients:
- 12 1/2 cup House Made Granola
- 1 lbs Strawberries, whole, fresh
- 12 lbs + 8 oz Yogurt, low-fat, strawberry
- 14 oz Craisins
- 50 each Peanuts, whole, IW, 1 ounce
Steps:
DAY PRIOR TO SERVICE:
- Prepare house made granola according to recipe.
- In a clear cup portion 1/2 cup strawberry yogurt.
- Store labeled, dated, and wrapped in the freezer.
No bare hand contact with ready to eat food.
Wash strawberries under cool running water. Discard any bad strawberries. Drain and allow to dry. On a cutting board, use a chef's knife to remove the stem and cut into quarters. Store in the cooler overnight.
Hold at 41°F or below.
Hold at 0°F or below.
DAY OF SERVICE:
- Remove strawberry fro-yo from freezer and top each with 1/4 cup house made granola and 1 tablespoon quartered strawberries. Finish with a few craisins.
- Cold hold for service.
- Serving is 1 strawberry crunch fro-yo with 1 IW pack peanuts.
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
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 1 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
1 strawberry crunch fro-yo with 1 IW pack peanuts
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 326 | cal |
| Saturated Fat: | 3 | g |
| Total Fat: | 17 | g |
| Sodium: | 41 | mg |
