Peach and Yogurt Smoothie USDA Recipe for Schools

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2.64 from 25 votes

Peach and Yogurt Smoothie USDA Recipe for Schools

This two-ingredient smoothie is perfect at breakfast, lunch, or any time!

NSLP/SBP CREDITING INFORMATION

One 8 fl oz smoothie provides ½ cup fruit juice and 1 oz eq meat alternates.

Course: vegetarian

Keyword: Schools

Age Group: Ages 3-5, Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Breakfast, Lunch

Conventional Meal Category: Vegetarian, Beverage/Smoothie, Main Dish (Entrée)

Program Meal Component: Meat Alternates, Fruits

Meal Service Temperature: Cold

Season: Summer, Fall, Spring, Winter

50 Servings

Calories: 157

Ingredients

50 Servings

Weight

13 lb 14 oz Peaches, frozen, no sugar added
12 lb 8 oz Vanilla yogurt, low-fat

Measure

3 gal 3 qt 2½ cups Peaches, frozen, no sugar added
1 gal 2 qt 1 cup Vanilla yogurt, low-fat

100 Servings

Weight

27 lb 12 oz Peaches, frozen, no sugar added
25 lb Vanilla yogurt, low-fat

Measure

7 gal 3 qt 1 cup Peaches, frozen, no sugar added
3 gal 2 cups Vanilla yogurt, low-fat

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50 Servings

Weight

13 lb 14 oz Peaches, frozen, no sugar added
12 lb 8 oz Vanilla yogurt, low-fat

Measure

3 gal 3 qt 2½ cups Peaches, frozen, no sugar added
1 gal 2 qt 1 cup Vanilla yogurt, low-fat

100 Servings

Weight

27 lb 12 oz Peaches, frozen, no sugar added
25 lb Vanilla yogurt, low-fat

Measure

7 gal 3 qt 1 cup Peaches, frozen, no sugar added
3 gal 2 cups Vanilla yogurt, low-fat

Instructions

Directions for 50 Servings

Place frozen peaches in a 4” steam table pan and cover. Place in the refrigerator for 20-24 hours to thaw.
Critical Control Point: Hold at 41 °F or lower.
Note: Peaches must be free of ice crystals for best smoothie consistency.
Measure 8⅓ cups of thawed peaches and place in a 1 gallon blender. This will prepare 12 smoothies at a time.
Add 1 qt 2 cups of yogurt to the blender. Blend for about 4-5 minutes or until peaches are pureed and ingredients are fully blended.
Pour 1 cup (8 fl oz) smoothie into each 9 oz clear plastic cup. Place on full-sized sheet pans and store in the refrigerator until served.
Critical Control Point: Hold at 41 °F or lower.
Repeat steps 2-4 until you reach a total of 50 servings.

Directions for 100 Servings

Place frozen peaches in a 4” steam table pan and cover. Each pan should contain 13 lb 14 oz of frozen peaches. Place in the refrigerator for 20-24 hours to thaw.
Critical Control Point: Hold at 41 °F or lower.
Note: Peaches must be free of ice crystals for best smoothie consistency. Peaches thaw best with no more than 15 lb per 4” steam table pan.
Measure 8⅓ cups of thawed peaches and place in a 1 gallon blender. This will prepare 12 smoothies at a time.
Add 1 qt 2 cups of yogurt to the blender. Blend for about 4-5 minutes or until peaches are pureed and ingredients are fully blended.
Pour 1 cup (8 fl oz) of smoothie into 9 oz clear plastic cups. Place cups on full-sized sheet pans and store in the refrigerator until served.
Critical Control Point: Hold at 41 °F or lower.
Repeat steps 2-4 until you reach a total of 100 servings.

Notes

This is a no-cook recipe. Each batch of 12 servings needs 3 quarts 3 cups of frozen peaches. The peaches thaw to 8⅓ cups and puree down to 6 cups.

Storage

12 smoothies fit on one half sheet pan. Twenty-four smoothies fit on one full-sized sheet pan. Half sheet pans will weigh less and are easier to balance.

Nutrition