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Cheese and Yogurt Breakfast Bento with Mild Cheddar Cracker Cuts

Yield: 50 servings | Serving Size: 1 serving [1 bento]
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain, 1/2 cup fruit | HACCP Process III.

Cheese and Yogurt Breakfast Bento recipe

Ingredients

  • 50 (4-ounce) containers (200 ounces) | Nonfat vanilla yogurt
  • 16 1/2 cups (61 ounces) | Ready-to-eat Granola Cereal

Preparation

STEP 1

Lay out desired containers for packing bento ingredients.

STEP 2

To separate compartments of each bento, add:

1 container yogurt
1/3 cup granola
4 Mild Cheddar Cracker Cuts (1 ounce)
1/4 cup sweetened dried cranberrries

STEP 3

Cover bento. Refrigerate until service.

CCP: Maintain cold food at 41°F or below


Nutritional Information

  • Serving Size1 serving [1 bento]
  • Calories479 calories
  • Fat 13 grams
  • Sat. Fat 7 grams
  • Trans Fat 0 grams
  • Cholesterol 33 milligrams
  • Sodium 326 milligrams
  • Carbohydrates 81 grams
  • Dietary Fiber 5 grams
  • Sugars 26 grams
  • Protein 14 grams
  • Vitamin A 232 IU
  • Vitamin C 0 milligrams
  • Calcium 357 milligrams
  • Iron 1.16 milligrams

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