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Source: MRS 2014
MRS: 1221 — Fruit (1200s)
Blueberries with Whipped Topping
Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Blueberries, Frozen, Unsweetened | 26 pound(s) |
Whipped Topping, Tube, Frozen, #88 | 1 quart(s) + 3 cup(s) |
DIRECTIONS
1. | Thaw blueberries under refrigeration to desired consistency for dipping. |
2. | Portion with a 4 ounce spoodle or #8 scoop (1/2 cup) per serving. Dollop about 1 tablespoon whipped topping over each serving of fruit. Cover and chill until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
Production Notes
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.
Nutrients Per Serving
Calories
74
Carbohydrates
15.47 g
Dietary Fiber
3.18 g
Protein
0.50 g
Sodium
1.18 mg
Total Fat
1.87 g
Sat. Fat
1.18 g
Trans Fat
0.00 g