Rise n' Shine Strawberry Oats State (Virginia) Child Nutrition Agency Developed Recipe

No ratings yet

Rise n' Shine Strawberry Oats State (Virginia) Child Nutrition Agency Developed Recipe

Wholesome mixture of rolled oats, vanilla yogurt, low-fat milk, and fresh strawberries.

NSLP/SBP CREDITING INFORMATION:

10 oz serving provides 1 oz equivalent meats/meat alternates, 1 oz equivalent grains, ½ cup fruit.

RECIPE PROJECT NAME:

Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Virginia Department of Education

*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.

Prep Time30

Cook Time0

Total Time30

Course: Breakfast

Keyword: TNTG state recipes

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Breakfast

Conventional Meal Category: Vegetarian, Main Dish (Entrée)

Program Meal Component: Grains, Meat Alternates, Fruits

Meal Service Temperature: Cold

Cooking Method: No Cook

Season: Summer, Fall, Spring, Winter

50 Servings

Calories: 217

Ingredients

50 Servings

Weight

13 lb 7 oz Low-fat yogurt, vanilla
3 lb 2 oz Oats, rolled, whole grain, quick cooking
- - Milk,1% white
8 lb 7 oz *Fresh strawberries

Measure

1 gal 2 qt 1 cup Low-fat yogurt, vanilla
3 qt ½ cup Oats, rolled, whole grain, quick cooking
1 qt 2½ cups Milk,1% white
1 gal 2 qt 1 cup *Fresh strawberries

100 Servings

Weight

26 lb 14 oz Low-fat yogurt, vanilla
6 lb 4 oz Oats, rolled, whole grain, quick cooking
- - Milk,1% white
16 lb 14 oz *Fresh strawberries

Measure

3 gal 2 cups Low-fat yogurt, vanilla
1 gal 2 qt 1 cup Oats, rolled, whole grain, quick cooking
3 qt ½ cup Milk,1% white
3 gal 2 cups *Fresh strawberries

-

50 Servings

Weight

13 lb 7 oz Low-fat yogurt, vanilla
3 lb 2 oz Oats, rolled, whole grain, quick cooking
- - Milk,1% white
8 lb 7 oz *Fresh strawberries

Measure

1 gal 2 qt 1 cup Low-fat yogurt, vanilla
3 qt ½ cup Oats, rolled, whole grain, quick cooking
1 qt 2½ cups Milk,1% white
1 gal 2 qt 1 cup *Fresh strawberries

100 Servings

Weight

26 lb 14 oz Low-fat yogurt, vanilla
6 lb 4 oz Oats, rolled, whole grain, quick cooking
- - Milk,1% white
16 lb 14 oz *Fresh strawberries

Measure

3 gal 2 cups Low-fat yogurt, vanilla
1 gal 2 qt 1 cup Oats, rolled, whole grain, quick cooking
3 qt ½ cup Milk,1% white
3 gal 2 cups *Fresh strawberries

Instructions

Combine yogurt, oats, and milk in a large bowl using a rubber spatula (it may be necessary to do the recipe in two batches depending on the mixing bowl size).
Wash, drain, and stem the strawberries. Cut into ½ inch dice (alternatively, you can use a food processor with a dicing blade).
Place 50 (12 oz each) parfait cups on 2 sheet pans (18” x 26” x 1”).
Reserve ¼ of the cut strawberries for garnish.
For 50 servings, reserve 1 qt 2¼ cup.
For 100 servings, reserve 3 qt ½ cup.
Fold the remaining strawberries into the yogurt mixture using a rubber spatula.
Portion 1 cup (10 oz by weight) of the yogurt mixture into each parfait cup. This can be done using two No. 8 scoops.
Using the No. 30 scoop (1 oz), top each of the yogurt filled parfait cups with the reserved strawberries.
Place lids on the parfait cups and chill overnight.
Critical Control Point: Hold for cold service at 41 ºF or lower

Video

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

*Note: Frozen USDA strawberries may be used in place of fresh strawberries by omitting the milk. Portion 12 oz into each parfait cup.

Cooking Process #1: no cook

Nutrition