Seasonal Fruit and Yogurt Parfaits USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This seasonal sensation of fresh fruit and creamy yogurt topped off with crunchy granola is a sweet treat any time of day.
NSLP/SBP CREDITING INFORMATION
One parfait provides 1 oz equivalent meat alternate, ¹⁄2 cup fruit, and 0.5 oz equivalent grains.
3.84 from 12 votes

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Instructions
 

  • See Granola USDA Recipe for CACFP for recipe ingredients and directions.
  • Set granola aside for step 7.
  • Place 25 clear, plastic cups (9 oz each) on a sheet pan (18" x 26" x 1").
    For 50 servings, use 2 pans. For 100 servings, use 4 pans.
  • Place ¹⁄2 cup (about 2 oz) strawberries in each cup.
  • Combine yogurt, vanilla, and honey in a large bowl. Stir well.
  • Using a No. 8 scoop, portion ¹⁄2 cup (about 4 oz) yogurt mixture on top of strawberries.
  • Sprinkle ¹⁄8 cup (about 0.5 oz) granola over yogurt.
    Critical Control Point: Hold at 41 °F or below.
  • Serve 1 parfait.
  • Variation 1: Replace strawberries with blueberries in step 4.
    OR
    Variation 2: Replace strawberries with peaches in step 4.

Nutrition INFORMATION

Seasonal Fruit and Yogurt Parfaits USDA Recipe for Schools
Amount Per Serving
 
1 parfait
Calories
252
Total Fat
 
4
g
6
%
Cholesterol
 
7
mg
2
%
Sodium
 
150
mg
7
%
Total Carbohydrate
 
44
g
15
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
29
g
32
%
Protein
 
10
g
20
%
Vitamin D
 
0
IU
0
%
Calcium
 
221
mg
22
%
Iron
 
1
mg
6
%
Potassium
 
104
mg
3
%
N/A=data not available
*Marketing Guide
50 Servings:
Strawberries: 7 lb 2 oz
100 Servings:
Strawberries: 14 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 18 lb 8 oz
About 2 gal 1 qt 1 cup/50 parfaits
100 Servings:
About 37 lb 8 oz
About 4 gal 2 qt 2 cup/100 parfaits