Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip USDA Recipe for Family Child Care Center
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.
Nutrition INFORMATION
Nutrition Facts
Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip USDA Recipe for Family Child Care Center
Amount Per Serving 0 ½ cup baked carrot fries and 2 Tbsp dip
Calories 105
Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 132mg6%
Total Carbohydrates 9g3%
Dietary Fiber 3g13%
Total Sugars 4g4%
Protein 6g12%
Calcium 64mg6%
Iron 1mg6%
*
*Marketing Guide
The CHEF TIPS:
Yield / Volume