Banana Berry Blend

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Strawberries, Fresh, Whole, #628	14 pound(s) + 2 ounce(s)
Bananas, Raw, Regular, Green Tips, #614	14 pound(s) + 4 ounce(s)

1.	Thaw strawberries in refrigerator and place in large bowl.
2.	Wash bananas in cool running water and drain. Peel bananas and slice. Combine with strawberries in large bowl and mix gently.
3.	Cover and chill.
4.	Portion with #8 scoop or 4 ounce spoodle (1/2 cup) for each serving. Each portion provides 1/2 cup of fruit. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.

Calories

119

Carbohydrates

31.37 g

Dietary Fiber

2.90 g

Protein

1.04 g

Sodium

2.57 mg

Total Fat

0.30 g

Sat. Fat

0.08 g

Trans Fat

0.00 g