RECIPE DETAILS
Item ID: 1943475
Serving Size: ¾ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1943475
Serving Size: ¾ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian, Gluten Free
Allergens: Milk
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
- Bananas: 64%
Pre-Preparation
- Thaw frozen fruit under refrigeration at 41°F or less until fully thawed.
- Peel bananas and discard peels.
- Reconstitute juice concentrates with cold water:
- Apple: mix 6 parts water to 1 part concentrate.
- Orange: mix 5 parts water to 1 part concentrate.
Preparation
- Add thawed fruit, peeled bananas, reconstituted juices, yogurt, and honey to containers/cambros.
- Use an immersion blender to blend until smooth and homogeneous, scraping sides as needed.
- Portion 6 oz. into each cup and place lids on cups.
- Place cups on pans in cooler and cold hold at 41°F or less until service.
Serving
Serving size: 6 oz
Recipe Source: Boulder Valley School District Food Services
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 | ⅜ 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 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 124.84 kcal |
| Total Fat | 1.98 gm |
| Saturated Fat | 1.16 gm |
| Trans Fat | 0.00* gm |
| Sodium | 80.28 mg |
| Carbohydrates | 21.16 gm |
| Fiber | 1.81 gm |
| Sugars | 17.04 gm |
| Added Sugars | 2.33* gm |
