Roasted Strawberry Compote Swirl

Name: Roasted Strawberry Compote Swirl
Ingredients: 9 lbs Strawberries (fresh); 2 cup Water; 2 tbsp Maple syrup (optional depending on strawberry ripeness); 1 tbsp Vanilla extract; 1 1/2 tsp Salt (kosher); 6 1/4 qt Yogurt (vanilla, nonfat, low sugar)

A silver wire tray ontop of light brown service with 4 clear small serivng cups, inside the there is a while liquid filling them halfway with a thick red sauce with strawberry pieces on the top with a blurred strawberry bunch in the background.

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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

1/4 cup compote with 1/2 cup of yogurt

Yield: 50

Source:

Rooted in Flavor: Harvest of the Month Recipes Made Easy

Ingredients

9 lbs Strawberries, fresh
2 cup Water
2 tbsp Maple syrup, optional depending on strawberry ripeness
1 tbsp Vanilla extract
1 1/2 tsp Salt, kosher
6 1/4 qt Yogurt, vanilla, nonfat, low sugar

Instructions:

Preheat the oven to 400 °F.
Wash strawberries thoroughly. Using a huller, remove the hull.
Place strawberries in a full size 2-inch hotel pan. Toss with water, maple syrup, vanilla extract, and salt.
Bake for 25 to 30 minutes.
CCP: Heat to 135 °F for 15 seconds.
Remove from the oven and lightly mash the strawberries.
Place ½ cup (#8 disher) of vanilla yogurt in an 8-ounce cup. Top with ¼ cup (#16 disher) of roasted strawberry compote. Instruct students to swirl the mixture!
CCP: Cool in refrigeration to 70 °F within 2 hours and 40 °F within 4 hours. Hold for cold service at 40 °F or below.

Nutritional Analysis:

Serving: 0.75cupCalories: 100kcalCarbohydrates: 20gProtein: 6gFat: 0.5gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 130mgFiber: 3gSugar: 16g

Meal Component Information:

Fruit-1/4 Cup

Meat/Meat Alternate-1 oz eq