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, .