Ingredients
| Strawberries, frozen, sliced(2 pounds, 4 ounces) | 2.25 pounds |
| Yogurt, Greek, plain | 64 ounces |
| Peanut butter, creamy or nut butter substitute | ½ cup |
| Honey(2 tablespoons, 2 teaspoons) | 2.67 tablespoons |
| Jelly, strawberry or grape | ½ cup |
| Granola | 1 pound |
| Chocolate chips, mini | 8 teaspoons |
Instructions
- Weigh frozen strawberries, and place in refrigerator overnight. Fruit is best partially thawed. Only thaw the amount needed for the recipe.
- Divide yogurt evenly into two large mixing bowls.
- In one large bowl, whisk peanut butter and honey with half of yogurt.
- In the other large bowl, whisk jelly with the remaining half of yogurt.
- Layer ingredients in a 20 oz. clear cup in the following order: 4 oz. peanut butter flavored yogurt (no. 8 disher) ½ cup strawberries (no. 8 disher)4 oz. jelly flavored yogurt (no. 8 disher)
- Place 4 oz. insert in cup and fill with 2 oz. of school-made granola. Add 1 tsp. mini chocolate chips to the granola.
- Top with lid.
Recipe Notes
Note: You may substitute another nut butter, or sunflower seed butter in place of the peanut butter.
CCP: Hold and serve at 41˚F or below.
Portion Size: 1 each