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
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