Blueberry Peanut Crunch Fro-Yo
A recipe from Georgia Department of Education School Nutrition
This blueberry fro‑yo delivers a cool, creamy flavor paired with the satisfying crunch of granola and peanuts for a breakfast that is both delicious and energizing.
Ingredients:
- 12 1/2 cup House Made Granola
- 1 lbs Blueberries, fresh
- 12 lbs + 8 oz Yogurt, low-fat, blueberry
- 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 blueberry yogurt.
- Store, labeled, dated, and wrapped in the freezer.
No bare hand contact with ready to eat food.
Wash blueberries under cool running water. Remove any stems or bad blueberries. Drain and store in the cooler overnight, allowing blueberries to dry.
Hold at 41°F or below.
Hold at 0°F or below.
DAY OF SERVICE:
- Remove blueberry fro-yo from freezer and top each with 1/4 cup House Made Granola and 1 tablespoon fresh blueberries.
- Cold hold for service.
- Serving is 1 blueberry 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 blueberry crunch fro-yo with 1 IW pack peanuts
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 414 | cal |
| Saturated Fat: | 4 | g |
| Total Fat: | 17 | g |
| Sodium: | 111 | mg |
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