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Strawberry Smoothie Bowl USDA Recipe for Adults in CACFP

This Smoothie Bowl recipe is a fresh and delicious way to incorporate fruits into your day! Sweet frozen strawberries blend deliciously with cool and creamy Greek yogurt.
CACFP Adult Portion Crediting Information
One smoothie bowl (6 oz serving bowl) provides ½ cup fruit and 1 oz equivalent meat alternate.
Course: Breakfast
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Breakfast
Conventional Meal Category: Vegetarian, Beverage/Smoothie
Program Meal Component: Meat Alternates, Fruits
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Spring
25 Servings
Calories: 114

Ingredients

25 Servings

    Weight

    • 3 lb 2 oz Low-fat Greek yogurt
    • 7 lb Frozen strawberries, diced
    • - - Agave syrup
    • - - Vanilla extract

    Measure

    • 1 qt 3½ cups Low-fat Greek yogurt
    • 3 qt Frozen strawberries, diced
    • ½ cup Agave syrup
    • ¼ cup Vanilla extract

    50 Servings

      Weight

      • 6 lb 4 oz Low-fat Greek yogurt
      • 14 lb Frozen strawberries, diced
      • - - Agave syrup
      • - - Vanilla extract

      Measure

      • 3 qt 3 cups Low-fat Greek yogurt
      • 1 gal 2 qt Frozen strawberries, diced
      • 1 cup Agave syrup
      • ½ cup Vanilla extract

      -

      25 Servings

        Weight

        • 3 lb 2 oz Low-fat Greek yogurt
        • 7 lb Frozen strawberries, diced
        • - - Agave syrup
        • - - Vanilla extract

        Measure

        • 1 qt 3½ cups Low-fat Greek yogurt
        • 3 qt Frozen strawberries, diced
        • ½ cup Agave syrup
        • ¼ cup Vanilla extract

        50 Servings

          Weight

          • 6 lb 4 oz Low-fat Greek yogurt
          • 14 lb Frozen strawberries, diced
          • - - Agave syrup
          • - - Vanilla extract

          Measure

          • 3 qt 3 cups Low-fat Greek yogurt
          • 1 gal 2 qt Frozen strawberries, diced
          • 1 cup Agave syrup
          • ½ cup Vanilla extract

          Instructions

          • Place yogurt in a large mixing bowl.
            Place bowl of yogurt in refrigerator, setting aside for step 4.
          • Pour strawberries into a high-speed blender.
          • Puree strawberries on medium speed until strawberries have a smooth consistency. DO NOT OVERMIX.
            For 25 servings, puree for 1-2 minutes.
            For 50 servings, puree for 2-3 minutes.
          • Pour 7 lb (3 qt) strawberry puree over yogurt. Stir well.
          • Add agave syrup and vanilla extract. Stir well.
          • Pour about 10½ lb (1 gal 1 qt) smoothie mixture into a deep half steam table pan (12¾” x 10½” x 6”).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Place 8 oz serving bowls on a sheet pan (18” x 26” x 1”).
            For 25 servings, use 2 pans (13 bowls on 1 pan and 12 bowls on 1 pan).
            For 50 servings, use 4 pans (13 bowls on 3 pans and 11 bowls on 1 pan).
          • Using a 6 oz spoodle, portion about 6½ oz strawberry smoothie into each bowl.
          • Critical Control Point: Hold at 40 °F or below.
          • Serve 1 smoothie bowl (portion with 6 oz spoodle).

          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.

          Nutrition

          Serving: 1smoothie bowl (6 oz serving bowl) | Calories: 114 | Total Carbohydrate: 19g | Protein: 6g | Total Fat: 1g | Saturated Fat: 0.7g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 266mg | Dietary Fiber: 2g | Total Sugars: 16g | Vitamin C: 71mg | Vitamin D: 0IU | Calcium: 84mg | Iron: 1mg | Vitamin A: 52mcg