Kid-Cuterie with Peanut Butter Dip

By: Chef Brenda Wattles, RDN

Total Servings: 100, Serving Size: 1/3 cup peanut dip, 1 oz peanut halves, ½ cup strawberries, ½ cup celery, and 2 oz eq pretzels

easy

19 pounds 4 oz strawberries, fresh, whole (3 gal 2 cups)

16 pounds 8 oz celery, fresh, trimmed (300 sticks)

7 pounds 3 qt ½ cups peanut butter, creamy (USDA or Commercial)

7 pounds Greek yogurt, nonfat, (plain 3 qt 2 cups (3 ½ - 32 oz containers))

1 quart honey, pasteurized

¼ cup cinnamon, ground

¼ cup vanilla extract

6 pounds 4 oz peanuts, halved, no salt added

12 pounds 8 oz pretzels, whole grain rich (at least 2 oz eq)

Directions

This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org.

Wash Strawberries: Do not trim off green stems. Wash strawberries and stems well.
Wash and Cut Celery: Wash celery and cut into sticks. Need 3 sticks per serving (about ½-inch x 4-inches each stick).
Prepare Peanut Dip: In a commercial food processor, blend peanut butter, Greek yogurt, honey cinnamon, and vanilla extract until mixed well.
Build Kid-Cuteries: In clear containers, boats, or other disposable container build each kid-cuterie with 1/3 cup (#12 scoop/~2.7 oz) peanut dip, 1 oz (scant #20 scoop) peanut halves, ½ cup (4 oz spoodle/3.08 oz) strawberries, ½ cup (3 sticks/2.64 oz) celery, and 2 oz eq pretzels.

Note: Add milk options for a complete meal.

Fast and easy to do