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Source: MRS 2014
MRS: 1486 — Desserts (1400s)
Vanilla Pudding
Meal Component Contribution:
None
Number of Portions: 98 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
None
Number of Portions: 98 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
INGREDIENT | MEASURE (FOR 98 SERVINGS) |
|---|---|
Pudding, Vanilla, RTS, Fat Free, #10 Can, #400 | 4 #10 can(s) |
Whipped Topping, Tube, Frozen, #88 | 14 ounce(s) |
Cherries, Maraschino, Red, Halves, #233 | 18 ounce(s) |
DIRECTIONS
1. | Refrigerate unopened cans of pudding overnight. |
2. | Portion with a #8 scoop (1/2 cup) pudding in individual serving dishes or pour into serving line pans. |
3. | Top each serving with 1 tablespoon of whipped topping and a 1/2 cherry. Cover and refrigerate until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Portion 1/2 cup pudding per serving. The pudding does not provide any meal components. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Nutrients Per Serving
Calories
128
Carbohydrates
27.43 g
Dietary Fiber
0.08 g
Protein
2.06 g
Sodium
192.53 mg
Total Fat
1.02 g
Sat. Fat
1.01 g
Trans Fat
0.00 g