Kid-Cuterie with Peanut Butter Dip


This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit Recipe created by Chef Brenda Wattles, RDN.
  1. Wash Strawberries: Do not trim off green stems. Wash strawberries and stems well. 
  2. Wash and Cut Celery: Wash celery and cut into sticks. Need 3 sticks per serving (about ½-inch x 4-inches each stick). 
  3. Prepare Peanut Dip: In a commercial food processor, blend peanut butter, Greek yogurt, honey cinnamon, and vanilla extract until mixed well. 
  4. 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.
Nutrients Per One Serving (K-12) (Does not include milk.):
Calories 693 kcal Total Fat 33 g Total Dietary Fiber 13 g Vitamin C 54 mg
Saturated Fat 5 g Trans Fat 0 g Protein 24 g Iron 4 mg
Sodium 806 mg Cholesterol 2 mg Vitamin A 347 IU      
Sugars 21 g Carbohydrate 81 g Calcium 186 mg      
Components Per One Serving (K-12):
Meat/Meat ALT Grain Vegetable(s) Fruit Milk
2.25 oz. eq.  2 oz. eq. 1/2 cups(s) 1/2 cup(s) 1 cup(s)
Vegetable Subgroups:
Dark Green Red/Orange Legumes Starchy Other
0 cups(s) 0 cups(s) 0 cups(s) 0 cup(s) 1/2 cup(s)

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