Cinnamon Sugar Bagel With Greek Yogurt Berry Schmear

Critical Control Point (CCP): No bare-hand contact with ready-to-eat food.

1. Day before service, thaw berries in the refrigerator overnight. Place berries in a perforated pan set over a solid pan to drain juice.

   CCP: Hold at 41° F or below.

2. Day of service, allow cream cheese to sit at room temperature to soften, about 30 minutes.
3. In a large bowl or mixer bowl with a paddle attachment, combine yogurt and cream cheese. Mix until light, fluffy and smooth.

4. Add thawed, drained berries. Mix thoroughly to create a purple schmear or use a spatula and fold to create a "swirled" visual effect. Cover and hold in the refrigerator until ready to serve.

   CCP: Hold at 41° F or below.

5. Preheat oven to 375° F (convection) or 400° F (conventional).
6. In a small bowl, combine sugar and cinnamon.
7. Melt butter, if using.

8. Split bagels and place top halves cut side down, and bottom halves cut side up on a full-size sheet pan. Lightly brush bagel halves with butter (approximately 1/4 teaspoon per half) or spray with buttermist spray. Sprinkle tops and bottoms with the cinnamon sugar mixture (approximately 1/4 teaspoon per half). Bake for 8-10 minutes until bagel halves are toasty and golden brown.

   CCP: No bare-hand contact with ready-to-eat food.

9. Using a #16 disher, portion 1/4 cup Greek yogurt schmear into 5-ounce ivex containers.

   CCP: Hold at 41° F or below.

10. To serve on the line, place one bagel on each tray and allow students to pick up a cup of schmear.
11. To serve as grab and go, place bagels in paper sleeves and hold in a full-size steam table pan. Place in a warmer until service. Serve with a 5-ounce ivex of schmear.

Tips

• Thaw and drain blueberries well before adding to the yogurt mixture.
• Greek yogurt berry schmear can be made up to two days before service.
• One serving provides 2 ounces eq WGR grain.