Wild Blueberry Parfait

Wild Blueberry Parfait

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.

Serving size:
9 oz.
Component Qualification:
½ cup fruit,
1 meat/meat alternate,
1 grain
1 lb./3 ½ cupsWild Blueberries, frozen
3 ½ cupsFrench vanilla yogurt
1 oz./¼ cupWhole grain granola
Mint leaves for garnish
Equipment & Utensils:
  • #8 scoops
  • #16 scoops
  • Spatula to scrape down yogurt containers
4 lbs./14 cupsWild Blueberries, frozen
14 cupsFrench vanilla yogurt
28 oz./7 cupsWhole grain granola
Mint leaves for garnish
Equipment & Utensils:
  • #8 scoops
  • #16 scoops
  • Spatula to scrape down yogurt containers
13.5 lbs./ 50 cups (3 gallons)Wild Blueberries, frozen
50 cups (3 gallons)French vanilla yogurt
6.25 lbs./1.6 gallonsWhole grain granola
Mint leaves for garnish
Equipment & Utensils:
  • #8 scoops
  • #16 scoops
  • Spatula to scrape down yogurt containers

Nutrients per servings: See nutrition panel

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.