Baked Carrot Fries with yogurt sunflower seed butter photo

Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Give your baby carrots a makeover. Serve these baked carrots with a tasty dip.
CACFP CREDITING INFORMATION
¾ cup vegetable
1 oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
 

25 Servings

    Weight

    • 3 lb 6 oz Greek yogurt, non-fat, plain
    • 14 oz Sunflower seed butter
    • 6 lb 12 oz Baby carrots, fresh
    • - - Salt, table
    • - - Canola oil

    Measure

    • 1 qt + 2¾ cups Greek yogurt, non-fat, plain
    • 1½ cups + 2 Tbsp Sunflower seed butter
    • 1 gal +2 qt Baby carrots, fresh
    • 1 tsp Salt, table
    • 3 Tbsp Canola oil

    50 Servings

      Weight

      • 6 lb 12 oz Greek yogurt, non-fat, plain
      • 1 lb 12 oz Sunflower seed butter
      • 13 lb 8 oz Baby carrots, fresh
      • - - Salt, table
      • - - Canola oil

      Measure

      • 3 qt + 1½ cups Greek yogurt, non-fat, plain
      • 3¼ cups Sunflower seed butter
      • 3 gal Baby carrots, fresh
      • 2 tsp Salt, table
      • ¼ cup + 2 Tbsp Canola oil

      Quantity
       

      25 Servings

        Weight

        • 3 lb 6 oz Greek yogurt, non-fat, plain
        • 14 oz Sunflower seed butter
        • 6 lb 12 oz Baby carrots, fresh
        • - - Salt, table
        • - - Canola oil

        Measure

        • 1 qt + 2¾ cups Greek yogurt, non-fat, plain
        • 1½ cups + 2 Tbsp Sunflower seed butter
        • 1 gal +2 qt Baby carrots, fresh
        • 1 tsp Salt, table
        • 3 Tbsp Canola oil

        50 Servings

          Weight

          • 6 lb 12 oz Greek yogurt, non-fat, plain
          • 1 lb 12 oz Sunflower seed butter
          • 13 lb 8 oz Baby carrots, fresh
          • - - Salt, table
          • - - Canola oil

          Measure

          • 3 qt + 1½ cups Greek yogurt, non-fat, plain
          • 3¼ cups Sunflower seed butter
          • 3 gal Baby carrots, fresh
          • 2 tsp Salt, table
          • ¼ cup + 2 Tbsp Canola oil

          Ingredients
           

          25 Servings

            Weight

            • 3 lb 6 oz Greek yogurt, non-fat, plain
            • 14 oz Sunflower seed butter
            • 6 lb 12 oz Baby carrots, fresh
            • - - Salt, table
            • - - Canola oil

            Measure

            • 1 qt + 2¾ cups Greek yogurt, non-fat, plain
            • 1½ cups + 2 Tbsp Sunflower seed butter
            • 1 gal +2 qt Baby carrots, fresh
            • 1 tsp Salt, table
            • 3 Tbsp Canola oil

            50 Servings

              Weight

              • 6 lb 12 oz Greek yogurt, non-fat, plain
              • 1 lb 12 oz Sunflower seed butter
              • 13 lb 8 oz Baby carrots, fresh
              • - - Salt, table
              • - - Canola oil

              Measure

              • 3 qt + 1½ cups Greek yogurt, non-fat, plain
              • 3¼ cups Sunflower seed butter
              • 3 gal Baby carrots, fresh
              • 2 tsp Salt, table
              • ¼ cup + 2 Tbsp Canola oil

              Quantity
               

              25 Servings

                Weight

                • 3 lb 6 oz Greek yogurt, non-fat, plain
                • 14 oz Sunflower seed butter
                • 6 lb 12 oz Baby carrots, fresh
                • - - Salt, table
                • - - Canola oil

                Measure

                • 1 qt + 2¾ cups Greek yogurt, non-fat, plain
                • 1½ cups + 2 Tbsp Sunflower seed butter
                • 1 gal +2 qt Baby carrots, fresh
                • 1 tsp Salt, table
                • 3 Tbsp Canola oil

                50 Servings

                  Weight

                  • 6 lb 12 oz Greek yogurt, non-fat, plain
                  • 1 lb 12 oz Sunflower seed butter
                  • 13 lb 8 oz Baby carrots, fresh
                  • - - Salt, table
                  • - - Canola oil

                  Measure

                  • 3 qt + 1½ cups Greek yogurt, non-fat, plain
                  • 3¼ cups Sunflower seed butter
                  • 3 gal Baby carrots, fresh
                  • 2 tsp Salt, table
                  • ¼ cup + 2 Tbsp Canola oil
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 3 lb 6 oz Greek yogurt, non-fat, plain
                    • 14 oz Sunflower seed butter
                    • 6 lb 12 oz Baby carrots, fresh
                    • - - Salt, table
                    • - - Canola oil

                    Measure

                    • 1 qt + 2¾ cups Greek yogurt, non-fat, plain
                    • 1½ cups + 2 Tbsp Sunflower seed butter
                    • 1 gal +2 qt Baby carrots, fresh
                    • 1 tsp Salt, table
                    • 3 Tbsp Canola oil

                    50 Servings

                      Weight

                      • 6 lb 12 oz Greek yogurt, non-fat, plain
                      • 1 lb 12 oz Sunflower seed butter
                      • 13 lb 8 oz Baby carrots, fresh
                      • - - Salt, table
                      • - - Canola oil

                      Measure

                      • 3 qt + 1½ cups Greek yogurt, non-fat, plain
                      • 3¼ cups Sunflower seed butter
                      • 3 gal Baby carrots, fresh
                      • 2 tsp Salt, table
                      • ¼ cup + 2 Tbsp Canola oil

                      Quantity
                       

                      25 Servings

                        Weight

                        • 3 lb 6 oz Greek yogurt, non-fat, plain
                        • 14 oz Sunflower seed butter
                        • 6 lb 12 oz Baby carrots, fresh
                        • - - Salt, table
                        • - - Canola oil

                        Measure

                        • 1 qt + 2¾ cups Greek yogurt, non-fat, plain
                        • 1½ cups + 2 Tbsp Sunflower seed butter
                        • 1 gal +2 qt Baby carrots, fresh
                        • 1 tsp Salt, table
                        • 3 Tbsp Canola oil

                        50 Servings

                          Weight

                          • 6 lb 12 oz Greek yogurt, non-fat, plain
                          • 1 lb 12 oz Sunflower seed butter
                          • 13 lb 8 oz Baby carrots, fresh
                          • - - Salt, table
                          • - - Canola oil

                          Measure

                          • 3 qt + 1½ cups Greek yogurt, non-fat, plain
                          • 3¼ cups Sunflower seed butter
                          • 3 gal Baby carrots, fresh
                          • 2 tsp Salt, table
                          • ¼ cup + 2 Tbsp Canola oil
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 3 lb 6 oz Greek yogurt, non-fat, plain
                            • 14 oz Sunflower seed butter
                            • 6 lb 12 oz Baby carrots, fresh
                            • - - Salt, table
                            • - - Canola oil

                            Measure

                            • 1 qt + 2¾ cups Greek yogurt, non-fat, plain
                            • 1½ cups + 2 Tbsp Sunflower seed butter
                            • 1 gal +2 qt Baby carrots, fresh
                            • 1 tsp Salt, table
                            • 3 Tbsp Canola oil

                            50 Servings

                              Weight

                              • 6 lb 12 oz Greek yogurt, non-fat, plain
                              • 1 lb 12 oz Sunflower seed butter
                              • 13 lb 8 oz Baby carrots, fresh
                              • - - Salt, table
                              • - - Canola oil

                              Measure

                              • 3 qt + 1½ cups Greek yogurt, non-fat, plain
                              • 3¼ cups Sunflower seed butter
                              • 3 gal Baby carrots, fresh
                              • 2 tsp Salt, table
                              • ¼ cup + 2 Tbsp Canola oil

                              Quantity
                               

                              25 Servings

                                Weight

                                • 3 lb 6 oz Greek yogurt, non-fat, plain
                                • 14 oz Sunflower seed butter
                                • 6 lb 12 oz Baby carrots, fresh
                                • - - Salt, table
                                • - - Canola oil

                                Measure

                                • 1 qt + 2¾ cups Greek yogurt, non-fat, plain
                                • 1½ cups + 2 Tbsp Sunflower seed butter
                                • 1 gal +2 qt Baby carrots, fresh
                                • 1 tsp Salt, table
                                • 3 Tbsp Canola oil

                                50 Servings

                                  Weight

                                  • 6 lb 12 oz Greek yogurt, non-fat, plain
                                  • 1 lb 12 oz Sunflower seed butter
                                  • 13 lb 8 oz Baby carrots, fresh
                                  • - - Salt, table
                                  • - - Canola oil

                                  Measure

                                  • 3 qt + 1½ cups Greek yogurt, non-fat, plain
                                  • 3¼ cups Sunflower seed butter
                                  • 3 gal Baby carrots, fresh
                                  • 2 tsp Salt, table
                                  • ¼ cup + 2 Tbsp Canola oil
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 3 lb 6 oz Greek yogurt, non-fat, plain
                                    • 14 oz Sunflower seed butter
                                    • 6 lb 12 oz Baby carrots, fresh
                                    • - - Salt, table
                                    • - - Canola oil

                                    Measure

                                    • 1 qt + 2¾ cups Greek yogurt, non-fat, plain
                                    • 1½ cups + 2 Tbsp Sunflower seed butter
                                    • 1 gal +2 qt Baby carrots, fresh
                                    • 1 tsp Salt, table
                                    • 3 Tbsp Canola oil

                                    50 Servings

                                      Weight

                                      • 6 lb 12 oz Greek yogurt, non-fat, plain
                                      • 1 lb 12 oz Sunflower seed butter
                                      • 13 lb 8 oz Baby carrots, fresh
                                      • - - Salt, table
                                      • - - Canola oil

                                      Measure

                                      • 3 qt + 1½ cups Greek yogurt, non-fat, plain
                                      • 3¼ cups Sunflower seed butter
                                      • 3 gal Baby carrots, fresh
                                      • 2 tsp Salt, table
                                      • ¼ cup + 2 Tbsp Canola oil

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 3 lb 6 oz Greek yogurt, non-fat, plain
                                        • 14 oz Sunflower seed butter
                                        • 6 lb 12 oz Baby carrots, fresh
                                        • - - Salt, table
                                        • - - Canola oil

                                        Measure

                                        • 1 qt + 2¾ cups Greek yogurt, non-fat, plain
                                        • 1½ cups + 2 Tbsp Sunflower seed butter
                                        • 1 gal +2 qt Baby carrots, fresh
                                        • 1 tsp Salt, table
                                        • 3 Tbsp Canola oil

                                        50 Servings

                                          Weight

                                          • 6 lb 12 oz Greek yogurt, non-fat, plain
                                          • 1 lb 12 oz Sunflower seed butter
                                          • 13 lb 8 oz Baby carrots, fresh
                                          • - - Salt, table
                                          • - - Canola oil

                                          Measure

                                          • 3 qt + 1½ cups Greek yogurt, non-fat, plain
                                          • 3¼ cups Sunflower seed butter
                                          • 3 gal Baby carrots, fresh
                                          • 2 tsp Salt, table
                                          • ¼ cup + 2 Tbsp 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 an extra-large bowl, combine carrots, salt, and oil. Toss.
                                          • Place carrots on a sheet pan (18" x 26" x 1") in a single layer.
                                            For 25 servings, use 2 pans.
                                            For 50 servings, use 4 pans.
                                          • Bake for 30 minutes or until lightly brown on the bottom. Heat to 140 °F or higher for 15 seconds.
                                          • Serve ¾ cup carrots (about 9–13) and ⅓ cup dip (#12 scoop). Serve immediately, or keep dip cold at 40 °F or lower and keep carrot fries warm at 140 °F or higher.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ¾ cup baked carrot fries and ⅓ cup dip
                                          Calories 189 Calories from Fat 90
                                          % Daily Value*
                                          Total Fat 10g15%
                                          Saturated Fat 1g6%
                                          Cholesterol 3mg1%
                                          Sodium 241mg10%
                                          Total Carbohydrate 15g5%
                                          Dietary Fiber 6g25%
                                          Total Sugars 8g9%
                                          Protein 11g22%
                                          Calcium 116mg12%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide

                                          Notes

                                          • Contains milk (yogurt) and may contain peanuts or tree nuts. Some sunflower seed butters and soy nut butters are processed on equipment shared with tree nuts, and in some cases, peanuts.
                                          • Yogurt must not contain more than 23 grams of total sugars per 6 ounces.
                                          Yield / Volume
                                          25 Servings:
                                          9 lb 7 oz
                                          1 gal 2¾ cups baked carrot fries, 2 qt ⅜ cup dip
                                          50 Servings:
                                          18 lb 14 oz
                                          2 gal 1 qt 1 cup baked carrot fries, 1 gal ¾ cup dip