This is a creative way to serve breakfast using local yogurt – a yogurt banana split!
This is a food service winter recipe for dairy.
Cooking and prep level: Basic.
- Prep Time1 hr
- Cook Time15 min
- Total Time1 hr 15 min
- Yield100
- Serving Size1 split
- Energy330 cal
- HAACP Process1
Ingredients
- 12.5 (192 oz total) (32 oz) containers low-fat vanilla yogurt
- 100 petite bananas
- 6 gal + 1 Qt. strawberries, hulled, sliced, fresh or frozen
- 1½ Qt. almonds, toasted, chopped
Method
1
Toast almonds in a 350F oven until light golden brown, approximately 10 mins.
2
Peel bananas and slice lengthwise. Place onto individual plates or containers.
3
Top banana with 1 cup sliced strawberries.
4
Top berries with ½ cup (4 ounces) yogurt
5
Top yogurt with 1 tablespoon chopped almonds.
6
Serve 1 split per person.
Nutrition Facts
- 330 servings per container
- Serving Size1 split
- Amount per serving
- Calories330
- % Daily Value*
- Total Fat8 g10.26%
- Saturated Fat2 g10%
- Trans Fat0 g
- Cholesterol10 mg3.33%
- Sodium70 mg3.04%
- Total Carbohydrate56 g20.36%
- Dietary Fiber7 g25%
- Protein9 g18%