Fruit Trio Parfait
A recipe from Georgia Department of Education School Nutrition
Vanilla yogurt with a trio of fruits and granola.
Ingredients:
- 12 1/2 cup House Made Granola
- 6 1/4 lbs Yogurt, vanilla, low-fat
- 6 1/4 cup Cherries, pitted, IQF
- 5 1/4 cup Blueberries, IQF
- 5 cup Peaches, sliced, #10 can, in juice
- 1 cup Honey
- 8 oz Mint, fresh
Steps:
- Follow recipe for the House made granola.
- Drain the canned peaches and reserve the liquid. Slide the peaches into 1/4-inch chunks.
- Wash and dry the mint. Remove the leaves from the stem. Stack and roll the leaves then cut into thin ribbons (chiffonade).
- Place the yogurt into a mixing bowl then whisk in about 1/2 cup of the drained peach juice and mix till smooth.
- Portion out 1/2 cup of the yogurt into desired cup.
- Top with 1-ounce cherries, 1-ounce peach chunks, and 2 TBSP blueberries.
- Top with 1/4-cup granola.
- Drizzle honey over the top (approximately 1 tsp.) and garnish with the mint ribbons.
- Hold in cooler until ready for service.
Place the canned peaches into the cooler a day or two prior to service to have the peaches below 41°F.
Granola can be placed in a 2-ounce souffle cup with lid to prevent from becoming soggy.
Hold at 41°F or below.
Recipe Details
Student Chef
Meal Components:
Fruit
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 1 oz. eq Meat/Meat Alternate (M/MA)
- 1 oz. eq Grain (G)
- 1/4 cup Fruit
HACCP Category:
Process #1 (No Cook)
Yield:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 332 | cal |
| Saturated Fat: | 1 | g |
| Total Fat: | 6 | g |
| Sodium: | 77 | mg |
