Banana Pudding

Meal Component Contribution:
1/8 cup fruit
Number of Portions: 150 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 150 SERVINGS)
Pudding, Vanilla, RTS, Fat Free, #10 Can, #400	4 #10 can(s)
Bananas, Raw, Regular, Green Tips, #614	17 pound(s) + 4 ounce(s)
Whipped Topping, Tube, Frozen, #88	1 pound(s) + 8 ounce(s)
Cookies, Vanilla Wafers, Bulk, #230	2 pound(s) + 8 ounce(s)
Cherries, Maraschino, Red, Halves, #233	1 pound(s) + 12 ounce(s)

1.	Chill cans of vanilla pudding overnight in refrigerator. Open cans and place in large bowl.
2.	Wash, peel, and slice bananas. Fold bananas into pudding.
3.	With a #8 scoop, portion the pudding into bowls or individual serving containers.
4.	Garnish each 1/2 cup portion with whipped topping, 2 vanilla wafers, and a cherry (optional). CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
5.	Portion 1/2 cup per serving. Each portion provides 1/8 cup fruit. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30minutes. Cover, label, and date any leftovers.

Use commodity products when available.

Calories

171

Carbohydrates

36.62 g

Dietary Fiber

1.44 g

Protein

2.40 g

Sodium

166.53 mg

Total Fat

2.14 g

Sat. Fat

1.55 g

Trans Fat

0.00 g