22oz Lunch Base Smoothie

27.84 g

Protein

306 kcal

Calories

48.41 g

Carbs

0.60 g

Total Fat

2 oz

meat/meat alternate

1/2 cup

fruit

1 cup

milk

Ingredients

4 Servings

1 quart milk, fat-free
1 quart yogurt, Greek, vanilla, fat-free
2 cups, frozen fruit puree*

24 Servings

1 gallon + 2 quarts milk, fat-free
1 gallon + 2 quarts yogurt, Greek, vanilla, fat-free
3 quarts, frozen fruit puree*

96 Servings

6 gallons milk, fat-free
6 gallons, Greek, vanilla, fat-free
3 gallons, frozen fruit puree*

*Frozen Fruit Puree Weights:

1 lb 2 oz frozen strawberries = 2 cups puree
1 lb 2 oz frozen blueberries = 2 cups puree
1 lb 1.2 oz frozen pineapple = 2 cups puree
1 lb EP bananas = 1 lb 9 oz AP bananas or ~4 bananas or 2 cups puree
1 lb 1.6 oz frozen cherries = 2 cups puree

Nutrition Facts

per serving

Calories: 306 kcal
Protein: 27.84 g
Carbohydrate: 48.41 g
Dietary Fiber: 4.78 g
Total Fat: 0.60 g
Saturated Fat: 0.44 g
Cholesterol: 11.70 mg
Sodium: 179.97 mg
Total Sugar: 43.21 g

Instructions

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

Place milk, yogurt and frozen fruit in 5-gallon bucket. Blend using immersion blender until pureed and smooth.

Note: A 5-gallon bucket can hold 24 servings.
Pour 22-ounce smoothies into 24-ounce cups evenly and top with a lid.

CCP: Hold and serve at 41° F or below.

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

Notes:

Fruit (puree) in smoothies credits as fruit juice. Fruit puree was weighed and measured without the addition of water or other ingredients.
Do not puree fruit and measure for smoothies. Use the weight measure found in the above chart and add whole.
1 smoothie can credit as a reimbursable 6-12 lunch (3 items) or breakfast (3 items).

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