Cinnamon Sugar Bagel With Greek Yogurt Berry Schmear

Cinnamon Sugar Bagel With Greek Yogurt Berry Schmear
7.71 g
Protein
235
Calories
35.92 g
Carbs
6.79 g
Total Fat
2 oz
EQ WGR Grain

Ingredients

30 Servings

  • Greek Yogurt Berry Schmear:
    • 1.5 pounds blueberries, wild, frozen
    • 1 pound cream cheese
    • 1 quart yogurt, Greek, vanilla, fat-free
  • Cinnamon Sugar Bagel:
    • 1/4 cup (2 tablespoons) sugar, granulated
    • 1 teaspoon cinnamon, ground
    • 2 tablespoons and 2 teaspoons butter, unsalted or buttermist spray
    • 30 each bagels, WGR, 2 ounces equivalent

90 Servings

  • Greek Yogurt Berry Schmear:
    • 4.5 pounds blueberries, wild, frozen
    • 3 pounds cream cheese
    • 3 quarts yogurt, Greek, vanilla, fat-free
  • Cinnamon Sugar Bagel:
    • 2 tablespoons sugar, granulated
    • 1 tablespoon cinnamon, ground
    • 1/2 cup butter, unsalted or buttermist spray
    • 90 each bagels, WGR, 2 ounces equivalent

Nutrition Facts

per serving

Calories: 235
Protein: 7.71 g
Carbohydrate: 35.92 g
Dietary Fiber: 3.78 g
Total Fat: 6.79 g
Saturated Fat: 3.73 g
Cholesterol: 18.89 mg
Sodium: 277.93 mg
Sugar: 10.89 g

Instructions

Critical Control Point (CCP): No bare-hand contact with ready-to-eat food.

 

  1. Day before service, thaw berries in the refrigerator overnight. Place berries in a perforated pan set over a solid pan to drain juice.

    CCP: Hold at 41° F or below.

  2. Day of service, allow cream cheese to sit at room temperature to soften, about 30 minutes.
  3. In a large bowl or mixer bowl with a paddle attachment, combine yogurt and cream cheese. Mix until light, fluffy and smooth.
  4. Add thawed, drained berries. Mix thoroughly to create a purple schmear or use a spatula and fold to create a "swirled" visual effect. Cover and hold in the refrigerator until ready to serve.

    CCP: Hold at 41° F or below.

  5. Preheat oven to 375° F (convection) or 400° F (conventional).
  6. In a small bowl, combine sugar and cinnamon.
  7. Melt butter, if using.
  8. Split bagels and place top halves cut side down, and bottom halves cut side up on a full-size sheet pan. Lightly brush bagel halves with butter (approximately 1/4 teaspoon per half) or spray with buttermist spray. Sprinkle tops and bottoms with the cinnamon sugar mixture (approximately 1/4 teaspoon per half). Bake for 8-10 minutes until bagel halves are toasty and golden brown.

    CCP: No bare-hand contact with ready-to-eat food.

  9. Using a #16 disher, portion 1/4 cup Greek yogurt schmear into 5-ounce ivex containers.

    CCP: Hold at 41° F or below.

  10. To serve on the line, place one bagel on each tray and allow students to pick up a cup of schmear.
  11. To serve as grab and go, place bagels in paper sleeves and hold in a full-size steam table pan. Place in a warmer until service. Serve with a 5-ounce ivex of schmear.

Tips

  • Thaw and drain blueberries well before adding to the yogurt mixture.
  • Greek yogurt berry schmear can be made up to two days before service.
  • One serving provides 2 ounces eq WGR grain.

 

 

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