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3.82 from 11 votes

Seasonal Fruit and Yogurt Parfaits USDA Recipe for Schools

This seasonal sensation of fresh fruit and creamy yogurt topped off with crunchy granola is a sweet treat any time of day.
NSLP/SBP CREDITING INFORMATION
One parfait provides 1 oz equivalent meat alternate, ¹⁄2 cup fruit, and 0.5 oz equivalent grains.
Course: Breakfast, vegetarian
Keyword: Schools
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, Spring
50 Servings
Calories: 252

Ingredients

50 Servings

    Weight

    • 6 lb 4 oz *Fresh strawberries, sliced
    • 12 lb 8 oz Low-fat yogurt, plain
    • 1 Tbsp 1 tsp Vanilla extract
    • ½ cup Honey
    • - - Variations:
    • 8 lb 4 oz Variation 1: *Fresh blueberries
    • - - OR
    • 10 lb 8 oz Variation 2: Canned peaches, drained

    Measure

    • 1 gal 2 qt 1 cup *Fresh strawberries, sliced
    • 1 gal 2 qt 1 cup Low-fat yogurt, plain
    • 1 Tbsp 1 tsp Vanilla extract
    • ½ cup Honey
    • - - Variations:
    • 1 gal 2 qt 3½ cups Variation 1: *Fresh blueberries
    • - - OR
    • 1 gal 3 cups 3 Tbsp (approx. 1½ No. 10 cans) Variation 2: Canned peaches, drained

    100 Servings

      Weight

      • 12 lb 8 oz *Fresh strawberries, sliced
      • 25 lb Low-fat yogurt, plain
      • 1 Tbsp 1 tsp Vanilla extract
      • ½ cup Honey
      • - - Variations:
      • 8 lb 4 oz *Fresh blueberries
      • - - OR
      • 10 lb 8 oz Canned peaches, drained

      Measure

      • 3 gal 2 cups *Fresh strawberries
      • 3 gal 2 cups Low-fat yogurt, plain
      • 2 Tbsp 2 tsp Vanilla extract
      • 1 cup Honey
      • - - Variations:
      • 3 gal 1 qt 3 cups *Fresh blueberries
      • - - OR
      • 2 gal 1 qt 2¼ cups (approx. 3 No. 10 cans) Canned peaches, drained

      -

      50 Servings

        Weight

        • 6 lb 4 oz *Fresh strawberries, sliced
        • 12 lb 8 oz Low-fat yogurt, plain
        • 1 Tbsp 1 tsp Vanilla extract
        • ½ cup Honey
        • - - Variations:
        • 8 lb 4 oz Variation 1: *Fresh blueberries
        • - - OR
        • 10 lb 8 oz Variation 2: Canned peaches, drained

        Measure

        • 1 gal 2 qt 1 cup *Fresh strawberries, sliced
        • 1 gal 2 qt 1 cup Low-fat yogurt, plain
        • 1 Tbsp 1 tsp Vanilla extract
        • ½ cup Honey
        • - - Variations:
        • 1 gal 2 qt 3½ cups Variation 1: *Fresh blueberries
        • - - OR
        • 1 gal 3 cups 3 Tbsp (approx. 1½ No. 10 cans) Variation 2: Canned peaches, drained

        100 Servings

          Weight

          • 12 lb 8 oz *Fresh strawberries, sliced
          • 25 lb Low-fat yogurt, plain
          • 1 Tbsp 1 tsp Vanilla extract
          • ½ cup Honey
          • - - Variations:
          • 8 lb 4 oz *Fresh blueberries
          • - - OR
          • 10 lb 8 oz Canned peaches, drained

          Measure

          • 3 gal 2 cups *Fresh strawberries
          • 3 gal 2 cups Low-fat yogurt, plain
          • 2 Tbsp 2 tsp Vanilla extract
          • 1 cup Honey
          • - - Variations:
          • 3 gal 1 qt 3 cups *Fresh blueberries
          • - - OR
          • 2 gal 1 qt 2¼ cups (approx. 3 No. 10 cans) Canned peaches, drained

          Instructions

          • See Granola USDA Recipe for CACFP for recipe ingredients and directions.
          • Set granola aside for step 7.
          • Place 25 clear, plastic cups (9 oz each) on a sheet pan (18" x 26" x 1").
            For 50 servings, use 2 pans. For 100 servings, use 4 pans.
          • Place ¹⁄2 cup (about 2 oz) strawberries in each cup.
          • Combine yogurt, vanilla, and honey in a large bowl. Stir well.
          • Using a No. 8 scoop, portion ¹⁄2 cup (about 4 oz) yogurt mixture on top of strawberries.
          • Sprinkle ¹⁄8 cup (about 0.5 oz) granola over yogurt.
            Critical Control Point: Hold at 41 °F or below.
          • Serve 1 parfait.
          • Variation 1: Replace strawberries with blueberries in step 4.
            OR
            Variation 2: Replace strawberries with peaches in step 4.

          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: 1parfait | Calories: 252 | Total Carbohydrate: 44g | Protein: 10g | Total Fat: 4g | Cholesterol: 7mg | Sodium: 150mg | Potassium: 104mg | Dietary Fiber: 4g | Total Sugars: 29g | Vitamin D: 0IU | Calcium: 221mg | Iron: 1mg