Walnutty Blueberry Parfait

DESCRIPTION

Count on layers of creamy yogurt, juicy blueberries, and crunchy granola to wake up taste buds and begin the day on a delicious note.

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Total Time
0 Mins
Serves
100
Serving Size
1 Parfait
Meal
Breakfast Snack
Course
Snack

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
410 cal
Total Fat
22 g
Saturated Fat
3 g
Trans Fat
0 g
Cholesterol
5 mg
Sodium
130 mg
Carbohydrates
47 g
Dietary Fiber
5 g
Total Sugars
32 g
Protein
12 g
Calcium
237 mg
Iron
2 mg

Ingredients

  • 6 lb plus 4 oz California walnuts
  • 25 lb yogurt, vanilla, skim
  • 17 lb blueberries, frozen, IQF, USDA #100244
  • 6 lb plus 4 oz granola cereal, low fat

Meal Equivalencies

2 oz eq. meat/meat alternate (1 oz each from walnuts and yogurt),  1 oz eq whole grain-rich grains, 1/2 cup fruit

Production Notes

California walnuts are best kept frozen, and can be used from a frozen state.

Walnuts are the only nut significnatly high in the omega-3 fatty acid alpha-linolenic acid (ALA) (2.5g/oz).

Allergens

Milk, Tree Nuts, Wheat.

Preparation

Prior to day of service

Pre-Prep: Clean and sanitize workstation.

Prep:

  • Set up 6 quart food processor with S blade.
  • Pull 2-oz soufflé cups and lids from storage, a 2-gal container, and a 2-oz spoodle. Place at workstation.
  • Pull California walnuts from freezer and low-fat granola from dry storage. Place at workstation.
  • Wash hands thoroughly and put on gloves.
  • Place 3 quarts plus 1/2 cup (3 lbs. 2 oz) of walnut pieces in food processor.
  • Pulse 3 times to lightly chop walnuts.
  • Empty walnuts into container.
  • Repeat for one more batch for a total of 6 lb + 4 oz of walnuts. Cover and date stamp.
  • Place in cooler until ready for assembly.

CCP: Hold below 41°F

  • Using a 2-oz spoodle, add 1/4 cup of granola to each soufflé cup. Cover with lid.
  • Set aside for assembly.

CCP: Never handle ready to eat foods with bare hands

  • Remove gloves and wash hands thoroughly.
  • Pull 12-oz clear parfait cups with flat and dome lids from storage, two 4-oz spoodles and one 2-oz spoodle; yogurt and chopped walnuts from cooler; and frozen blueberries from freezer. Place at workstation.
  • Wash hands thoroughly and put on gloves.
  • To assemble place 1/2 cup of yogurt in bottom of cup using a 4-oz spoodle.
  • Top with 1/2 cup of frozen blueberries using a 4-oz spoodle.
  • Add 1 oz (1/4 cup) of chopped walnuts using a 2-oz spoodle.
  • Seal with clear flat lid.
  • Place 1 soufflé cup of granola on top of flat lid and seal with domed lid.
  • Date stamp and place in cooler for service.

CCP: Prepare foods at room temperature in two hours or less
CCP: Hold below 41°F

Serve:

  • Serve one Walnutty Blueberry Parfait.

CCP: Hold below 41°F