Wild Blueberry Parfait

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Serve at breakfast or lunch as a non-meat entree.  The alternating layers provide a great presentation that will WOW! your students and provide the fuel they need for the school day.  Save labor by offering a parfait bar and have students add their own fruits and toppings for a sure-winner meal.

Select Recipe Size:

Serving size:
9 oz.

Component Qualification:
½ cup fruit,
1 meat/meat alternate,
1 grain

Nutrients per Servings:
See nutrition panel

Ingredients

Ingredients Weight Measure
Wild Blueberries, frozen1 lb.3 ½ cups
French vanilla yogurt3 ½ cups
Whole grain granola1 oz.¼ cup
Mint leaves for garnish
Equipment & Utensils:
  • #8 scoops
  • #16 scoops
  • Spatula to scrape down yogurt containers
Ingredients Weight Measure
Wild Blueberries, frozen4 lbs.14 cups
French vanilla yogurt14 cups
Whole grain granola28 oz.7 cups
Mint leaves for garnish
Equipment & Utensils:
  • #8 scoops
  • #16 scoops
  • Spatula to scrape down yogurt containers
Ingredients Weight Measure
Wild Blueberries, frozen13.5 lbs. 50 cups (3 gallons)
French vanilla yogurt 50 cups (3 gallons)
Whole grain granola6.25 lbs.1.6 gallons
Mint leaves for garnish
Equipment & Utensils:
  • #8 scoops
  • #16 scoops
  • Spatula to scrape down yogurt containers

Directions

1.Add #16 scoop of Wild Blueberries to bottom of the 9 oz. cup.

2.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of Wild Blueberries to the 9 oz. cup next.

3.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of granola to top the cup.

1.Add #16 scoop of Wild Blueberries to bottom of the 9 oz. cup.

2.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of Wild Blueberries to the 9 oz. cup next.

3.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of granola to top the cup.

1.Add #16 scoop of WBB to bottom of the 9 oz. cup.

2.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of Wild Blueberries to the 9 oz. cup next.

3.Add #16 scoop of yogurt to the 9 oz. cup next. Add #16 scoop of granola to top the cup.

Critical Control Points for Food Safety:

Keep product refrigerated at 40'F or less until served.