Foodservice Recipe: Wild Blueberry Smoothie

Farm to School Foodservice Recipe

Ingredients

4 lbs Wild blueberries, thawed

32 oz Orange juice

14 cups French vanilla yogurt

Procedure

  1. Add orange juice and wild blueberries to a blender. Puree until smooth.

    Add yogurt and puree until well mixed.

    Portion into 9 oz. cups.


Nutrition

Portion size: one 9-oz cup
Number of portions: 28
Meal component: 1/2 cup fruit juice, 1 oz meat/meat alternate

Calories: 154
Fat: 1.3 g
Saturated fat: 0.77 g
Cholesterol: 7.62 mg
Sodium: 78.8 mg
Carbohydrates: 29.7 g
Fiber: 2.98 g
Protein: 5.6 g

Recipe reprinted by Indiana Grown for Schools with permission from Healthy School Recipes and developed by Wild Blueberries.

Recipe Notes

Critical Control Point
Keep product refrigerated at 40°F or less until served.

Equipment & Utensils Needed
Tall pot or mixing bowl
Spatula to scrape down yogurt containers
Immersion blender or tabletop blender
Measuring cups/scale