K-12

Berry Delight Parfait

Makes

24 PARFAITS. EACH parfait yields 1 serving of grain, 1/2 cup fruit, 1 meat alternate

The inspiration

  • Dannon® Pro Nonfat Yogurt Vanilla 6 lbs.
  • Dried fruit (cranberries, cherries, blueberries or blend) 6 lbs.
  • Whole grain-rich crisp chocolate cereal or chocolate granola 1.5 lbs

the technique

1. Layer Dannon® Pro Nonfat Yogurt and dried fruit.

2. Sprinkle with cereal or granola.

in K-12 / Recipes

Greek

Dill Yogurt Dip

Makes

100 servings

The inspiration

  • 25 lbs. Dannon® Oikos® Greek Nonfat Yogurt – Plain
  • ½ cup Garlic Powder
  • ¼ cup Onion Powder
  • ½ cup Dill, Dried
  • ¼ cup Kosher Salt
  • 2 tbsp. Worcestershire Sauce
  • 2 tbsp. Cayenne Pepper

the technique

Place all ingredients in a large bowl and mix until fully combined.

For each portion, serve 4 fluid ounces with a side of mixed raw vegetables for dipping.

View Recipe Nutrition Data

Dill Yogurt Dip Dannon® Oikos® Greek Nonfat Yogurt | Dannon FoodService

in K-12 / Recipes

Dannon Pro Oikos Plain Yogurt Ranch Dressing

Makes

10 1 ½-oz. portions

The inspiration

  • 2 oz. Dannon® Oikos® Pro Greek Nonfat Yogurt – Plain
  • 3 oz. Sour Cream
  • 5 oz. Buttermilk
  • ¾ oz. Honey
  • ½ oz. Chopped Garlic
  • 2 oz. Minced Onion
  • 1 oz. White Vinegar
  • 10 grams McCormick® Montreal Steak® Seasoning
  • 2 grams Dry Mustard
  • 2 grams Tabasco
  • 4 grams Worcestershire Sauce
  • 1 ½ oz. Vegetable Oil

the technique

Combine all listed ingredients in a food processor and pulse until smooth, about 1 minute. Remove dressing to a stainless steel bowl.

2 grams Freshly Chopped Parsley

4 grams Freshly Chopped Dill

2 grams Freshly Minced Chives

Combine these fresh herbs with the dressing using a rubber spatula. Reserve cold for service.

Dannon Pro Oikos Plain Yogurt Ranch Dressing | Dannon FoodService

in K-12 / Recipes

Coco Banana Smoothie

Makes

100 Servings

The inspiration

  • 6 ¼ gal. Nonfat Milk
  • 25 lbs. Dannon® Oikos® Greek Yogurt – Vanilla
  • 50 Bananas, Fresh
  • 8 ¾ lbs. Blueberries, Fresh or Frozen
  • ½ cup Cocoa Powder, Unsweetened

the technique

Blend all ingredients in a blender until smooth.

View Recipe Nutrition Data

broccoli

Broccoli Mac And Cheese

Makes

100 servings

The inspiration

  • 12 ½ lbs. Whole Wheat Penne Pasta, Dry
  • 14 ¼ lbs. Chopped Broccoli, Fresh or Frozen
  • 1 ¾ lbs. Cheddar Cheese, Shredded
  • 14 ½ oz. Parmesan Cheese, Grated
  • 43 oz. American Cheese, Shredded, Nonfat
  • 2 ¾ lbs. Dannon® Oikos® Greek Yogurt – Plain
  • 3 ½ cups Nonfat Milk
  • 2 ½ tbsp. Salt

the technique

Cook whole wheat penne pasta in boiling water according to package directions.

Add chopped broccoli to the pasta during the last 3 minutes of cooking time. Drain when cooking time is complete.

While pasta and broccoli are cooking, mix together remaining ingredients in a large saucepan and heat over low flame just long enough to melt the cheese, approximately 5 minutes.

Place drained broccoli and pasta into hotel pan or serving pan.

Pour cheese sauce over pasta, and hold hot for service.

View Recipe Nutrition Data

Broccoli Mac & Cheese | Dannon FoodService

in K-12 / Recipes

Blueberry Smash Smoothie

Makes

24 smoothies

The inspiration

  • 6 lbs. (1 bag) Dannon® Oikos® 0% Fat Yogurt – Vanilla
  • 2 ¼ lbs Blueberries, Frozen IQF
  • 6 cups Cling Peaches, Sliced, Chilled and Drained
  • 3 qt. Apple Juice Prepared from Concentrate

the technique

Puree all fruit (frozen and/or chilled) until smooth.

Add all other ingredients, except yogurt. Blend.

Add yogurt. Blend.

Serve.