RECIPE DETAILS
Item ID: 1978466
Serving Size: 1 Bowl
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Dessert, Vegetarian
Allergens: Milk, Coconut
RECIPE DETAILS
Item ID: 1978466
Serving Size: 1 Bowl
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Dessert, Vegetarian
Allergens: Milk, Coconut
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Strawberries, hulled and small diced: 88%
- Pineapple, peeled/cored and small diced: 54%
Pre-Preparation
- Wash all fruit.
- Peel, core, and small dice the pineapple.
- Hull strawberries (remove tops and pale flesh directly underneath) and small dice.
- Preheat oven to 325°F.
Preparation
- Mix yogurt, milk, syrup, salt, and chia seeds.
- In a 325°F oven, toast coconut and pumpkin seeds on separate pans for 5–7 minutes each until lightly browned and fragrant; allow to cool.
- Portion 1 1/4 cup yogurt mixture into cups and refrigerate overnight.
- Top each cup with 1/4 cup of pineapple and 1/4 cup of strawberries.
- Garnish with 1 tbsp toasted coconut and 1 tbsp pumpkin seeds, if desired.
- Hold cold until service at 41°F or less.
Serving
Serving = 1 assembled bowl
Recipe Source
Sourced by Danone North America
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | ½ cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 386.05 kcal |
| Total Fat | 12.75* gm |
| Saturated Fat | 4.27* gm |
| Trans Fat | 0.02* gm |
| Sodium | 219.17 mg |
| Carbohydrates | 56.68 gm |
| Fiber | 7.03* gm |
| Sugars | 42.22* gm |
| Added Sugars | 7.04* gm |
