Blueberry Smoothie
A recipe from Georgia Department of Education School Nutrition
This smoothie is simple, delicious and the frozen blueberries give the smoothie a great-natural color the students do not often see.
Ingredients:
- 9 1/2 lbs Blueberries, frozen, wild
- 12 1/2 lbs yogurt, vanilla
- 1 gal Milk, 1%, unflavored
Steps:
- Place the blueberries in the VCM and blend for 4 minutes.
- Add the yogurt and milk and blend for an additional 1 minute, until smooth.
- Portion 10 ounces of smoothie in clear cup, secure flat lid, and hold cold for serving.
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 fluid ounces
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 168 | cal |
| Saturated Fat: | 1.3 | g |
| Total Fat: | 2.2 | g |
| Sodium: | 109 | mg |
Tips:
Menu Planner: Pureed vegetables and fruits of any type, (fresh, frozen, or canned), when served in a smoothie, credit as juice.
