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Breakfast Smoothie
1 oz. eq. meat/meat alternate, 1/2 cup fruit juice, 1 cup of milk
Number of Portions: 10 Size of Portion: 18 ounces
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Fruits
- Milk
INGREDIENT | MEASURE (FOR 10 SERVINGS) |
|---|---|
Milk, White, Fat Free (Skim) 1/2 pint, #7 | 2 1/2 quart(s) |
Yogurt, Vanilla, Low Fat, Bulk, #560 | 1 1/4 quart(s) |
Strawberries, Frozen, Sweetened, Sliced, #87 | 7 1/2 cup(s) |
DIRECTIONS
1. | Place all ingredients in blender. |
2. | Pulse until smooth. |
3. | Measure 18 ounces of smoothie. Pour 18 ounces of smoothie into appropriate sized cups. Refrigerate until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
4. | Portion 18 ounces per serving. Each portion provides 1 oz. eq. meat/meat alternate, 1/2 cup fruit juice, and 1 cup of milk. CCP: Hold and maintain product at a maximum temperature of 41 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Vanilla or strawberry fat free milk can be used; however, the nutritional analysis will need to be re-calculated.
Other types of fruit (such as banana, frozen or fresh blueberries, kiwifruit, canned mandarin oranges, fresh melon, fresh, canned or frozen peaches) may be used, but use frozen fruit for best results.
If frozen fruit is not used, add ice to increase volume and creaminess if needed. Adding about 1/4 cup ice per serving will increase the volume by 2 ounces for a total volume of 20 ounces. Check fruit crediting list in the USDA FNS Food Buying Guide for Child Nutrition Programs to make substitutions. If a different type of fruit is used, the nutrition analysis will need to be re-calculated.
Use commodity products when available.