Raspberry Bacon Breakfast Nachos
|Yogurt, low fat, vanilla||7¾ quarts|
|Raspberry puree||2¾ pounds|
|Raspberries, frozen, thawed, drained||8 pounds|
|Bacon bits, cooked, warm||3 pounds 2 ounces|
|Waffles, whole grain, frozen||50 each|
Mix 6 ¼ quarts of vanilla yogurt and 2 ¾ pounds raspberry puree together. Measure out 5-ounce portions into 50 souffle cups.
Reserve remaining 1 ½ quarts of vanilla yogurt to drizzle on nachos.Hold cold, below 41 °F.
Place thawed raspberries into a steam table pan, heat in steamer until temperature reaches 135° F. Hold hot for service, above 135° F.
Place bacon on parchment lined sheet pans. Preheat oven to 350° degrees. Cooked bacon until warmed, and temperature reaches 165° F. Hold hot for service, above 135° F.
For waffles: bake according to package directions. Hold hot for service, above 135° F.
To assemble nachos, place waffles in a boat around raspberry yogurt souffle cup. Top waffles with ½ cup of warm raspberries and 1 ounce of bacon. Drizzle with 1 ounce of vanilla yogurt.
Portion all ingredients and serve in a boat for grab and go and students can assemble later.
This sweet and savory dish is a great Valentines Day breakfast option.
Crediting: 1 oz meat/meat alternate, 1 oz grain and ½ cup fruit
- Calories: 350 kcal
- Fat: 12 g
- Saturated fat: 4 g
- Cholesterol: 30 mg
- Sodium: 650 mg
- Potassium: 334 mg
- Carbohydrates: 44 g
- Fiber: 6 g
- Sugar: 27 g
- Protein: 21 g
- Vitamin A: 1 IU
- Calcium: 366 mg
- Iron: 3 mg