Fruited Gelatin

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)
Peaches, Canned, Light Syrup, Sliced, #239	2 #10 can(s)
Pears, Canned, Light Syrup, Diced, #244	2 #10 can(s) + 3 1/4 cup(s)
Water, Boiling, Municipal	2 quart(s)
Gelatin, Strawberry Flavor, #389	1 pound(s) + 8 ounce(s)
Water, Municipal, Cold	2 quart(s)

1.	Drain canned peaches and pears, reserving juice for Step 2.
2.	Add water to juice to equal liquid required for gelatin and bring to a boil.
3.	Pour hot liquid over gelatin. Stir until dissolved.
4.	Add cold water to hot liquid.
5.	Spoon 1/2 cup of fruit in to individual serving cups. Pour gelatin over fruit. Chill.
6.	Cover and place in refrigerator to congeal. Portion 1/2 cup fruit with gelatin per serving. Each serving provides 1/2 cup 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

Carbohydrates

25.18 g

Dietary Fiber

1.87 g

Protein

0.76 g

Sodium

34.42 mg

Total Fat

0.04 g

Sat. Fat

0.00 g

Trans Fat

0.00 g