Ingredients
3 ½ pounds (6 ¼ cups) peanut butter, creamy
19 ¼ pounds bananas, peeled
5 quarts, ½ cup (20 ½ cups) milk, lowfat
4 ¼ ounces (1 ½ cups) cocoa powder
Directions
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Find the recipe for home cooks here.
Recipe created by Chef Sam Gasbarro and HealthySchoolRecipes.com.
Combine all ingredients in a container. Blend together in with an immersion blender until smooth. Served chilled. If using frozen bananas, peel and smash before freezing. Partially thaw before pureeing with immersion blender.
For small batch, use food processor.
Variation:
For a dessert option, reduce milk to 3 quarts for 50 servings, which will yield 1 cup portions. Partially freeze until it is thick and slushy. It will have a pudding texture. Same crediting will apply.
Crediting:
1 ¼ cup portion provides: 1 oz. eq. m/ma and ½ cup fruit.
|
Nutrients Per Serving |
|||||||
|
Calories |
400 |
Total Fat (gm) |
18 |
Vitamin A (IU) |
158 |
Iron (mg) |
1 |
|
Protein (gm) |
13 |
Saturated Fat (gm) |
4.5 |
Vitamin C (mg) |
15 |
Sodium (mg) |
180 |
|
Carbohydrate (gm) |
53 |
Cholesterol (mg) |
5 |
Calcium (mg) |
152 |
Dietary Fiber (gm) |
6.9 |