Walnutty Blueberry Parfait

Name: Walnutty Blueberry Parfait
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.

Serves

100

Serving Size

1 Parfait

Meal

Breakfast Snack

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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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

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