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Additional Green Fruits Recipes

The granola recipe below was submitted by a member of the Kitchen Wisdom Panel as part of her evaluation of the Grape Escape Parfait recipe featured in School Nutrition’s June/July print edition of “Green Giants.” (See page 114 for the parfait recipe.)

Granola

YIELD: 48 servings or approximately 9 cups (2 Tbsps. per serving)
INGREDIENTS

  • Nuts, chopped—3 cups
  • Oats, old fashioned only—8 cups
  • Brown sugar, light—1 cup
  • Salt—1 tsp. (optional)
  • Cinnamon, ground—1 tsp.
  • Canola oil—1/2 cup
  • Honey—1/2 cup
  • Vanilla—2 tsps.
  • Cranberries, dried—1 1/2 cups (optional)

DIRECTIONS

  1. Mix the nuts, oats, brown sugar, salt (if using) and cinnamon in a large bowl.
  2. In a saucepan, warm the oil and honey.
  3. Add the vanilla to the oil mixture.
  4. Pour over the oats mixture.
  5. Spread out onto a sheet pan and bake at 300°F for 40 minutes, stirring after 20 minutes. (Some of our sites bake the mixture at a lower temperature of 225-250°F.)
  6. Cool and break up any clumps.
  7. Add the dried cranberries (if using) after the granola has cooled.

Recipe: Union Public Schools Child Nutrition Department, Tulsa, Okla.

The following three recipes are online-only content to accompany the recipes featured in the print version of “Green Giants.”

Easy Fruit Tarts

Easy Fruit Tarts--Dole Food Company, Inc.jpg

YIELD: 12 servings*
PER SERVING: 50 cal., 2 g pro., 12 g carb., 1 g fiber, 0 g fat, 0 g sat. fat, 0 mg chol., 55 mg sod.
INGREDIENTS

  • Wonton skins—12
  • Vegetable cooking spray—As needed
  • Apple jelly—2 Tbsps.*
  • Yogurt, nonfat or lowfat—1 cup*
  • Apples, green*—1 1/2 cups*

DIRECTIONS

  1. Slice the apples into small pieces.
  2. Press one wonton skin into each of 12 muffin cups that have been sprayed with vegetable cooking spray. Allow the corners of the wontons to extend over the edges of the muffin cups.
  3. Bake at 375°F for 6-8 minutes or until lightly browned. Carefully remove the wonton cups to a wire rack; cool.
  4. Cook and stir the jelly in a small saucepan over low heat until the jelly melts.
  5. Brush the bottoms of the cooled wonton cups with the melted jelly.
  6. To serve: For each portion, place two fruit slices (or equivalent) in each wonton cup and spoon 1 rounded Tbsp. of yogurt over the fruit. Garnish with additional fruit slices, if desired. Serve immediately.

Photo, recipe & recipe analysis: Dole Food Company, Inc.

*Notes: Other fruits may be used in addition to or in place of apples, including strawberries, peaches, mangos, pineapples or bananas. Apricot fruit spread can be used as an alternative for the apple jelly. The yogurt can be flavored or unflavored. If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. As appropriate, adjust the serving size to meet current meal pattern requirements.

Pear Granola Cookies

YIELD: About 4 1/2 dozen cookies
INGREDIENTS

  • Anjou pears, fresh, ripe—2
  • Shortening—3/4 cup
  • Brown sugar, packed—1 cup
  • Egg—1
  • Vanilla—1 tsp.
  • Flour—1 1/2 cups
  • Baking soda—1 tsp.
  • Salt—1 tsp.
  • Cinnamon, ground—1 tsp.
  • Granola—2 cups
  • Raisins—1/2 cup

DIRECTIONS

  1. Core and finely chop the pears to equal 1 1/2 cups.
  2. Cream the shortening and sugar until light and fluffy.
  3. Blend in the egg and vanilla.
  4. Stir in the pears.
  5. Combine the flour, baking soda and cinnamon; add to the creamed mixture and mix until smooth.
  6. Stir in the granola and raisins. Drop by heaping teaspoonfuls onto ungreased cookie sheets.
  7. Bake at 375°F for 12 minutes or until golden brown. Cool on racks before serving.

Recipe: Pear Bureau Northwest

*Notes: If this recipe passes the test with a small group of students, conduct a nutrient analysis. As appropriate, adjust the serving size to meet current meal pattern requirements.

Melon Chiller

YIELD: 48 servings
PER SERVING: 23 cal., 6 g carb., 1 g fiber, 10 mg sod.
INGREDIENTS

  • Watermelon, cubes or balls—8 cups
  • Honeydew melon, cubes or balls—4 cups
  • Kiwifruit, sliced—4 cups
  • Water, cold—32 cups

DIRECTIONS

  1. Place the watermelon, honeydew melon, kiwifruit and water in a blender and blend thoroughly.
  2. To serve: Pour 1 cup servings into glasses to serve as a smoothie. Or pour into bowls and menu as a cold soup.

Recipe & recipe analysis: Team Nutrition Delaware, via U.S. Department of Agriculture

*Notes: If this recipe passes the test with a small number of students, conduct a complete nutrient analysis. As appropriate, adjust the serving size to meet current meal pattern requirements.