More Parfait Recipes

Flat Parfait

FlatParfait--General Mills.jpg

YIELD: 32 servings
INGREDIENTS

  • Peaches, canned in fruit juice, diced—16 cups
  • Blueberries, fresh—1 cup
  • Yogurt, lowfat, vanilla—128 ozs. or 8 lbs.
  • Granola—8 cups

DIRECTIONS

  1. Drain the peaches.
  2. Mix the peaches and blueberries together in a large bowl.
  3. For each 8.5-oz. serving: Deposit 4 ozs. (1/2 cup) yogurt into a large selection of each parfait container. Deposit 4 ozs. (1/2 cup) fruit mixture beside the yogurt. Deposit 1/2 oz. (1/4 cup) granola into the “dip” section of the container.

Photo & recipe:  General Mills Foodservice

*Notes: According to the company that provided this recipe, one serving provides 0.25 cup fruit, 0.25 oz. eq. grain and 1 meat alternate. If this recipe passes the test with a small group of students, conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

Strawberry Nut Banana Split

Strawberry Nut Banana--Knouse.jpg

YIELD: 24 servings 
INGREDIENTS

  • Vanilla pudding, prepared—6 cups
  • Vanilla wafers—6 cups
  • Pineapple, crushed, canned—3 cups
  • Strawberry pie filling—3 qts.
  • Bananas—3 cups
  • Walnuts, chopped—1 1/2 cups
  • Whipped dessert topping, frozen, thawed—6 cups

DIRECTIONS

  1. Crush the vanilla wafers. Drain the pineapple. Slice the bananas. Toast the walnuts.
  2. For each 16-oz. serving: Layer the following into a cup: 2 Tbsps. vanilla pudding, 2 Tbsps. vanilla wafers, 2 Tbsps. pineapple, 1/4 cup strawberry pie filling, 2 Tbsps. banana slices, 1 Tbsp. walnuts, 2 Tbsps. vanilla pudding, 1/4 cup strawberry pie filling and 1/4 cup whipped dessert topping. Sprinkle the top with 2 Tbsps. vanilla wafers.
  3. Chill at least 2 hours before serving.

Photo & recipe:  Knouse Foodservice

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

Mango Yogurt Parfait

mango_yogurt_parfaits--National Mango Board

YIELD: 24 servings 
INGREDIENTS

  • Mangos, peeled, pitted and puréed—6 cups yield*
  • Mangos, peeled, pitted and diced—6 cups yield*
  • Yogurt, lowfat, vanilla—3 qts.
  • Granola—1 1/2 cups

DIRECTIONS

  1. For each serving: In a cup, layer 1/4 cup mango purée, 1/4 cup yogurt, 1/4 cup diced mango and 1/4 cup yogurt.
  2. Cover and refrigerate for same-day service.
  3. Just before service: Top each parfait with 1 Tbsp. granola.

Photo & recipe:  National Mango Board

*Notes: A typical 12-count mango weighs about 11 ozs. and yields 6.75 ozs. usable fruit. One cup of 3/8-in. diced mango weighs 6.35 ozs. One cup of puréed mango weighs 9.35 ozs. If this recipe passes the test with a small group of students, conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

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