Peanut Butter Vanilla Yogurt Dip
By By: Chef Sam Gasbarro and HealthySchoolRecipes.com.
Enjoy a creamy and tangy peanut butter vanilla yogurt dip with your favorite fruits.
Ingredients
- 5 ¼ pounds peanut butter, creamy
- 6 ¼ pounds (3 quarts ½ cup) yogurt, vanilla
- 9 pounds, 10 ounces strawberries, fresh, whole
- 2 pounds 6 ounces graham crackers
Nutrients Per Serving
| Calories: | 460 |
|---|---|
| Saturated Fat: | 6 g |
| Carbohydrates: | 44 g |
| Cholesterol: | 5 mg |
| Protein: | 14 g |
Directions
- This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Find the recipe for home cooks here.
- Combine peanut butter and with one-half of yogurt and mix well. Add remaining yogurt and mix well. Portion into ½ cup containers. Keep cold for service. Serve with fresh strawberries and graham crackers.
- For large batches, use a mixer.
- Variations: For a chocolate peanut butter dip, just add cocoa powder (1 cup of cocoa powder to 50 portions) to dip mixture.
- Crediting: A #10 scoop portion provides: 2 oz. eq. m/ma; 4 graham crackers provide 1-grain serving (4 crackers must weigh at least 28 g or 1 oz).
Nutrients Per Serving
| Calories: | 460 |
|---|---|
| Saturated Fat: | 6 g |
| Carbohydrates: | 44 g |
| Cholesterol: | 5 mg |
| Protein: | 14 g |
