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

4 from 1 vote

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

1 oz eq grains

SOURCE

Team Nutrition CACFP Easy Recipe Project

Prep Time15

Cook Time4

Total Time19

Keyword: CACFP Breakfast Planner - Family Recipes Ages 6-18

Age Group: Ages 6-18

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: 156

¾ cup Greek yogurt, non-fat, vanilla
1 Tbsp Maple syrup
6 - 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
6 - 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 2 waffle triangles.
Kebab 2:
3 strawberries and 2 waffle triangles.
Serve 2 kebabs with ⅛ (2 Tbsp) cup of maple-yogurt dip. Serve immediately, or keep cold at 40 °F or lower.