Yogurt fruit cup

100 Servings

Ingredients

Quantity Ingredient
4¼ pounds YOGURT NON FAT L/C 8 OZ
4 pounds ORANGES FRESH
3½ pounds PINEAPPLE SLICED #10
3 pounds GRAPE FRESH
4 pounds BANANAS FRESH
2 pounds CHERRIES MARACHINO
1 pounds MARSHMALLOW; WHITE

Directions

1. DRAIN PINEAPPLE. DRAIN CHERRIES; CUT INTO HALVES.

2. COMBINE PINEAPPLE, CHERRIES, ORANGES, GRAPES, BANANAS AND MARSHMALLOWS; MIX WELL.

3. FOLD 4 LB (7½ CUPS) PLAIN YOGURT INTO MIXED FRUIT. MIX LIGHTLY UNTIL

JUST COMBINED.

4. REFRIGERATE UNTIL READY TO SERVE.

:

NOTE: IN STEP 2, 5 LB 10 OZ (15 ORANGES) FRESH ORANGES A.P. WILL YIELD 4 LB

PEELED ORANGES. 3 LB 6 OZ FRESH GRAPES A.P. WILL YIELD 3 LB SEEDED GRAPES.

6 LB 8 OZ (15 BANANAS) FRESH BANANAS A.P. WILL YIELD 4 LB THINLY SLICED BANANAS.

Recipe Number: J00501

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Related recipes