RECIPE DETAILS
Item ID: YG004
Serving Description: 1 Serving
Food Category: Dessert recipes
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: YG004
Serving Description: 1 Serving
Food Category: Dessert recipes
HACCP Process Category: NoCook
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Sourced by Danone North America
Strawberries yield 88%
1. Wash strawberries, hull (remove top and pale flesh directly underneath), and small dice strawberries.
Preparation
1. Mix yogurt, milk, syrup, salt, and chia.
2. Portion 1 1/4 cup of yogurt mixture into cups and refrigerate overnight.
3. Top with a 4oz spoodle (1/2 cup) strawberries before service.
Alternatively: A lexan or cambro container will hold about 11.66lb of chia
Serving
Serving = 1 Serving (1 3/4 Cups)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0.5 | Vegetables Total: 0 | Meat/Meat Alternative: 1.5 | Calories: 334.09 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 7.06% | |
Red Orange: 0 | Grains: 0 | Sodium: 265.67 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.