Peaches and Cream Smoothie
- 1 pound bananas, frozen, Edible Portion (EP)
- 1 quart milk, fat-free
- 2 cups yogurt, Greek, vanilla, fat-free
- 1 pound and 8 ounces peaches, canned, sliced, drained
- 6 pounds bananas, frozen, EP
- 1 gallon and 2 quarts milk, fat-free
- 3 quarts yogurt, Greek, vanilla, fat-free
- 9 pounds peaches, canned, sliced, drained
- 24 pounds bananas, frozen, EP
- 6 gallons milk, fat-free
- 3 gallons yogurt, Greek, vanilla, fat-free
- 36 pounds peaches, canned, sliced, drained
Protein: 19.77 g
Carbohydrate: 69.16 g
Dietary Fiber: 3.52 g
Total Fat: 1.19 g
Saturated Fat: 0.67 g
Cholesterol: 8.30 mg
Sodium: 183.23 mg
Sugar: 52.07 g
Critical Control Point (CCP): No bare-hand contact with ready-to-eat food.
- Freeze the bananas at least one day prior to service. Peel the bananas and lay them on a sheet pan prepared with pan liners. Ensure they are not overlapping or piled together. Immediately cover and place in the freezer overnight. Once frozen, the bananas can be stored together.
- In a 5-gallon bucket, combine the frozen bananas, milk, Greek yogurt and canned peaches. . Blend the mixture using an immersion blender until pureed and smooth.
Note: A 5-gallon bucket can hold 24 servings.
- Pour 22 ounces of smoothie into 24-ounce cups evenly and top with a lid.
CCP: Hold and serve at 41° F or below.
CCP: No bare-hand contact with ready-to-eat food.
- One pound EP bananas = 1 pound 9 ounces AP bananas or ~4 bananas or 2 cups puree.
- One pound 8 ounces canned, drained sliced peaches = 2 cups puree.
- One serving provides 1 ounce meat/meat alternate, 1 cup fruit and 1 cup milk.
- Fruit (puree) in smoothies credits as fruit juice. Fruit puree was weighed and measured without the addition of water or other ingredients.
- One smoothie can credit as a reimbursable breakfast meal.