Whipped Cream Cheese and Pear Toast USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Try trading in your classic morning toast for one topped with whipped cream cheese and fresh pears.
CACFP CREDITING INFORMATION
¼ cup fruit
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
2 from 1 vote

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Prep Time 1 hour
Cook Time 4 minutes
Total Time 1 hour 4 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • In a small bowl, combine cream cheese and pumpkin pie spice. Mix with a fork. Keep cold at 40 °F or lower.
  • Toast bread in the oven for 3–4 minutes on each side.
  • Spread 1 tsp of spiced cream cheese on each piece of toast.
  • Top with sliced pears, about 2–2¼ slices. Cut pears in half, if needed.
  • Serve 1 slice of toast. Serve immediately, or keep cold at 40 °F or lower.

Nutrition INFORMATION

Whipped Cream Cheese and Pear Toast USDA Recipe for Child Care Centers
Amount Per Serving
 
1 slice Whipped Cream Cheese and Pear Toast
Calories
111
Total Fat
 
2
g
3
%
Cholesterol
 
3
mg
1
%
Sodium
 
162
mg
7
%
Total Carbohydrate
 
19
g
6
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
5
g
6
%
Protein
 
5
g
10
%
Calcium
 
63
mg
6
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
25 Servings:
Pears, fresh 3 lb 9¾ oz
50 Servings:
Pears, fresh 7 lb 3½ oz

Notes

  • Contains milk (cream cheese) and wheat (bread). Bread can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in foods where it might not be expected (bread) and may be included in ingredient statements as “spice" or "flavoring."
  • To keep fresh cut fruit from turning brown, coat them with an acidic juice, such as lemon or orange, or use a commercial anti-darkening agent.
  • Apple pie spice or cinnamon can be substituted for pumpkin pie spice.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume
25 Servings:
Weight: 5 lb 8 oz
Yield: 25 slices
50 Servings:
Weight: 11 lb
Yield: 50 slices