Ingredients
5 ¼ pounds peanut butter, creamy
6 ¼ pounds (3 quarts ½ cup) yogurt, vanilla
9 pounds, 10 ounces strawberries, fresh, whole
2 pounds 6 ounces graham crackers
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 peanut butter and with one-half of yogurt and mix well. Add remaining yogurt and mix well. Portion into ½ cup containers. Keep cold for service. Serve with fresh strawberries and graham crackers.
For large batches, use a mixer.
Variations:
For a chocolate peanut butter dip, just add cocoa powder (1 cup of cocoa powder to 50 portions) to dip mixture.
Crediting:
A #10 scoop portion provides: 2 oz. eq. m/ma; 4 graham crackers provide 1 grain serving (4 crackers must weigh at least 28 g or 1 oz)
|
Nutrients Per Serving (peanut butter vanilla yogurt dip) |
|||||||
|
Calories |
340 |
Total Fat (gm) |
25 |
Vitamin A (IU) |
252 |
Iron (mg) |
1 |
|
Protein (gm) |
12 |
Saturated Fat (gm) |
5 |
Vitamin C (mg) |
0 |
Sodium (mg) |
230 |
|
Carbohydrate (gm) |
21 |
Cholesterol (mg) |
2.5 |
Calcium (mg) |
74 |
Dietary Fiber (gm) |
2.3 |
|
Nutrients Per Serving (peanut butter vanilla yogurt dip with strawberries and graham crackers) |
|||||||
|
Calories |
460 |
Total Fat (gm) |
27 |
Vitamin A (IU) |
262 |
Iron (mg) |
2 |
|
Protein (gm) |
14 |
Saturated Fat (gm) |
6 |
Vitamin C (mg) |
51 |
Sodium (mg) |
370 |
|
Carbohydrate (gm) |
44 |
Cholesterol (mg) |
5 |
Calcium (mg) |
105 |
Dietary Fiber (gm) |
4.9 |