FS023 - SAUCE BERRY

Recipe Source: BVSD
  • 100
  • 2
  • Serving Measure: OUNCES
  • Standard Yield: Scale Recipe Reset
  • Serving Description: SERVING = 2 OUNCE VOLUME
  • Nutrition Link: 80162
  • Food Category: Soups, sauces and gravies
  • HACCP: FRUIT
  • HACCP Process Category: NoCook

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

  • Preparation Instructions:

    Thaw frozen berries.
    Pulse all ingredients together in robot coup for a few seconds. DON'T PUREE, should still be chunky.

  • Serving Instructions:

    Serve 2 ounces over french toast.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 39.08
Dark Green: 0 Milk: 0 Sat. Fat: 0.21%
Red Orange: 0 Grains: 0 Sodium: 1.19
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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