Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip USDA Recipe for Family Child Care Centers
Age Group: Ages 3-5
Serving Size: 6
Give your baby carrots a makeover. Serve these baked carrots with a tasty dip.CACFP CREDITING INFORMATION½ cup vegetable½ oz eq meat alternateSource: Team Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
- ¾ cup + 1 Tbsp Greek yogurt, non-fat, plain
- 3 Tbsp Sunflower seed butter
- 4 cups (1 lb 1 oz) Baby carrots, fresh
- ⅛ tsp Salt, table
- 1½ tsp Canola oil
Quantity
- ¾ cup + 1 Tbsp Greek yogurt, non-fat, plain
- 3 Tbsp Sunflower seed butter
- 4 cups (1 lb 1 oz) Baby carrots, fresh
- ⅛ tsp Salt, table
- 1½ tsp Canola oil
Ingredients
- ¾ cup + 1 Tbsp Greek yogurt, non-fat, plain
- 3 Tbsp Sunflower seed butter
- 4 cups (1 lb 1 oz) Baby carrots, fresh
- ⅛ tsp Salt, table
- 1½ tsp Canola oil
Quantity
- ¾ cup + 1 Tbsp Greek yogurt, non-fat, plain
- 3 Tbsp Sunflower seed butter
- 4 cups (1 lb 1 oz) Baby carrots, fresh
- ⅛ tsp Salt, table
- 1½ tsp Canola oil
*See Marketing Guide
Ingredients
- ¾ cup + 1 Tbsp Greek yogurt, non-fat, plain
- 3 Tbsp Sunflower seed butter
- 4 cups (1 lb 1 oz) Baby carrots, fresh
- ⅛ tsp Salt, table
- 1½ tsp Canola oil
Quantity
- ¾ cup + 1 Tbsp Greek yogurt, non-fat, plain
- 3 Tbsp Sunflower seed butter
- 4 cups (1 lb 1 oz) Baby carrots, fresh
- ⅛ tsp Salt, table
- 1½ tsp Canola oil
*See Marketing Guide
Ingredients
- ¾ cup + 1 Tbsp Greek yogurt, non-fat, plain
- 3 Tbsp Sunflower seed butter
- 4 cups (1 lb 1 oz) Baby carrots, fresh
- ⅛ tsp Salt, table
- 1½ tsp Canola oil
Quantity
- ¾ cup + 1 Tbsp Greek yogurt, non-fat, plain
- 3 Tbsp Sunflower seed butter
- 4 cups (1 lb 1 oz) Baby carrots, fresh
- ⅛ tsp Salt, table
- 1½ tsp Canola oil
*See Marketing Guide
Ingredients
- ¾ cup + 1 Tbsp Greek yogurt, non-fat, plain
- 3 Tbsp Sunflower seed butter
- 4 cups (1 lb 1 oz) Baby carrots, fresh
- ⅛ tsp Salt, table
- 1½ tsp Canola oil
Quantity
- ¾ cup + 1 Tbsp Greek yogurt, non-fat, plain
- 3 Tbsp Sunflower seed butter
- 4 cups (1 lb 1 oz) Baby carrots, fresh
- ⅛ tsp Salt, table
- 1½ tsp Canola oil
*See Marketing Guide
Instructions
- Wash hands with soap and water for at least 20 seconds.
- Preheat oven to 400 °F.
- In a small bowl, combine yogurt and sunflower seed butter. Use a fork or rubber spatula to mix until smooth. Set aside. Keep cold at 40 °F or lower.
- In a small bowl, combine carrots, salt, and oil. Toss.
- Place carrots on a baking sheet in a single layer. Bake for 20 minutes or until lightly brown on the bottom. Heat to 140 °F or higher for at least 15 seconds.
- Serve ½ cup carrot fries (about 6–10) and 2 Tbsp dip. Serve immediately, or keep dip cold at 40 °F or lower and keep carrot fries warm at 140 °F or higher.
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I AcceptNutrition INFORMATION
Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip USDA Recipe for Family Child Care Centers
Amount Per Serving
0 ½ cup baked carrot fries and 2 Tbsp dip
Calories
105
Total Fat
5
g
8
%
Saturated Fat
1
g
6
%
Cholesterol
2
mg
1
%
Sodium
132
mg
6
%
Total Carbohydrate
9
g
3
%
Dietary Fiber
3
g
13
%
Total Sugars
4
g
4
%
Protein
6
g
12
%
Calcium
64
mg
6
%
Iron
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
- Contains milk (yogurt) and may contain tree nuts or peanuts. Some sunflower seed butter and soy nut butters are produced on equipment shared with tree nuts and, in some cases, peanuts.
- Choking Prevention: Nut butters can be a choking risk for children under the age of 4.
- Yogurt must not contain more than 23 grams of total sugars per 6 ounces.
Yield / Volume
