Strawberry and Waffle Kebabs With Maple-Yogurt Dip USDA Recipe for Family Child Care Homes

4 from 2 votes

Two favorites, strawberries and waffles, pair up for an amazing meal kids will love.

CACFP CREDITING INFORMATION

½ cup fruit

¼ oz eq meat alternate

½ oz eq grains

SOURCE

Team Nutrition CACFP Easy Recipe Project

Prep Time15

Cook Time4

Total Time19

Keyword: CACFP Breakfast Planner - Family Recipes Ages 3-5

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Breakfast

Conventional Meal Category: Vegetarian, Main Dish (Entrée), Whole Grain-Rich

Program Meal Component: Grains, Whole Grain-Rich, Meat Alternates, Fruits

Meal Service Temperature: Hot, Cold

Season: Summer, Fall, Spring, Winter

6 servings

Calories: 102

¾ cup Greek yogurt, non-fat, vanilla
1 Tbsp Maple syrup
3 - Waffles, frozen, whole grain-rich (at least 34 g or 1 oz each)
3 cups (36)
- Strawberries, fresh, whole, stems removed (gently wash strawberries under
running water before cutting)

¾ cup Greek yogurt, non-fat, vanilla
1 Tbsp Maple syrup
3 - Waffles, frozen, whole grain-rich (at least 34 g or 1 oz each)
3 cups (36)
- Strawberries, fresh, whole, stems removed (gently wash strawberries under
running water before cutting)

Wash hands with soap and water for at least 20 seconds.
Gather 12 sticks for kebabs.
In a small bowl, combine yogurt and maple syrup. Whisk until well-blended. Keep cold at 40 °F or lower.
Lightly toast waffles for 3–4 minutes. Cut each waffle into 4 triangles.
Build kebabs.
Kebab 1:
3 strawberries and 1 waffle triangle.
Kebab 2:
3 strawberries and 1 waffle triangle.
Serve 2 kebabs with ⅛ cup (2 Tbsp) of maple-yogurt dip. Serve immediately, or keep cold at 40 °F or lower.