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.
Total Time
Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins
Nutrition
Calories
410
Total Fat
22
Saturated Fat
3
Trans Fat
0
Cholesterol
5
Sodium
130
Carbohydrates
47
Dietary Fiber
5
Total Sugars
32
Protein
12
Calcium
237
Iron
2
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