Blueberry Breakfast Bark

Portions: 50 servings (6.5 oz wt portions)
Amount per serving
Daily Value %*
Calories230-
Total Fat5g8%
Saturated Fat1g5%
Cholesterol10mg3%
Sodium55mg2%
Potassium335mg10%
Dietary Fiber4g16%
Sugars17g-
Protein14g28%
Vitamin A10mcg-
Vitamin C1mg2%
Calcium149mg15%
Iron1mg6%
Vitamin D0mcg-

Ingredients

  • 4 1⁄2 lbs blueberries, frozen
  • 6 1⁄4 lbs yogurt, Greek vanilla
  • 6 1⁄4 lbs yogurt, Greek plain
  • 3 1⁄4 lbs granola, plain

Instructions

  1. Line a full sheet pan with parchment paper.
  2. In a stainless steel mixing bowl, add the vanilla yogurt and granola.
  3. Mix well and place onto the sheet pan, on top of the parchment. Spread this mixture out until level and smooth.
  4. In a stainless steel mixing bowl, add the plain yogurt and ½ of the frozen blueberries.
  5. Mix well and place onto the sheet pan, on top of the granola/yogurt layer. Spread this mixture out until level and smooth.
  6. Sprinkle on the remaining half of the frozen blueberries and lightly press on them to stick into the yogurt.
  7. Cover with plastic wrap and freeze overnight.
  8. Remove prior to service and allow to temper for 5 minutes. Cut the full sheet pan 5 rows wide x 10 rows long and place individual servings onto plates or bowls. Keep individual servings frozen until service time.
  9. Follow HACCP Step 1 and discard at the end of service.

About This Recipe

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