Ingredients
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 qt 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. Recipe created by Chef Brenda Wattles, RDN.
Vegetable Subgroups:
- 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.
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) |