Ingredients19 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)
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.
- 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|
Components Per One Serving (K-12):
|2.25||oz. eq.||2||oz. eq.||1/2||cups(s)||1/2||cup(s)||1||cup(s)|