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  • Vegetarian

Yogurt Parfait

Adapted from the Rocky Mountain Café, David Thompson Secondary School Cook Training, Invermere
Yield:   50
Serving Size:   1 - 9oz serving cup
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Ingredients

  • 8.75 L (kg) of frozen fruit
  • 250 mL maple syrup or honey
  • 6.25 L plain 1% yogurt
  • 1.5 L granola

Per portion/serving:

  • 175 mL frozen fruit
  • 5 mL maple syrup or honey
  • 125 mL plain 1% yogurt
  • 30 mL granola

Method

Step 1

Combine fruit and maple syrup (or honey) in a bowl.

For each portion/serving:

Step 1

Place about 1/4 cup of the fruit at the bottom of a 9 oz. serving cup.

Step 2

Place about 1/4 cup of yogurt on top of the fruit.

Step 3

Repeat steps 2 and 3 (adding another layer of fruit and yogurt)

Step 4

Place one more 1/4 cup of fruit on top of the yogurt.

Step 5

Sprinkle 30 mL (2tbsp) of granola on top of the parfait.

 

HACCP

  • Wash hands before handling food, after handling raw foods, and after any activity that may contaminate hands.
  • Use clean and sanitized equipment and utensils. Use gloves or tongs when handling food.
  • Return all ingredients to refrigerated storage if preparation is delayed or interrupted.
  • Hold cold items below 40˚F or 4˚C, and hot food items above 140˚F or 60˚C.
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