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Fruit and Yogurt Plate
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/2 cup fruit, 1/8 cup dark green vegetable
Number of Portions: 50 Size of Portion: 1/2 cup fruit, 4 ounces of yogurt, 1 muffin, 1 ounce of cheese
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Dark Green)
- Fruits
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Grapes, Red/Green, Seedless, Bulk, Fresh, #648 | 7 pound(s) |
Cantaloupe Melons, Raw, #615 | 5 pound(s) + 8 ounce(s), as purchased |
Honeydew Melons, Fresh, #617 | 7 pound(s) |
Yogurt, Raspberry, #554 | 25 container(s) |
Yogurt, Strawberry Banana, #553 | 25 container(s) |
Muffin, Banana WGR, #142 | 50 muffin(s) |
Cheese, American Process, Sliced, #39 | 100 slice(s), 0.5 ounce slices |
Kiwifruit, Fresh, Whole, #618 | 1 pound(s) |
Strawberries, Fresh, Whole, #628 | 1 quart(s), sliced |
Lettuce, Green Loose Leaf, Crowns, Fresh, #633 | 1 pound(s) |
DIRECTIONS
1. | Select seasonal fruits of choice, such as those listed. |
2. | The day of service; rinse fruit under cold running water then drain. |
3. | Line 9" x 5" salad tray with 2 leaves of green leaf lettuce. |
4. | In center of tray, portion 1/2 cup fresh fruit mix (grapes, cantaloupe bites and honeydew bites). |
5. | Place one 4-ounce cup of yogurt in front corner. |
6. | Add sliced kiwifruit and strawberries for garnish. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use commodity products when available.
Miscellaneous Notes
Presentation Ideas: Line plates with lettuce leaves prior to arranging fruit.
A container allowing space for the salad, yogurt, muffin, and cheese is recommended. Clear plastic lid for eye appeal is preferable.
Crediting is based on fruit listed in the ingredients. If serving other fruits, reference the Food Buying Guide to determine the serving size required to meet the fruit component.