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U.S. Highbush Blueberry Council

Blueberry Breakfast Bark
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Recipe developed by Chef Jason K. Morse, CEC, 5280 Culinary, LLC

For easy school foodservice printing, download this recipe in a PDF.

Ingredients

  • 4 1/2 lbs blueberries, frozen
  • 6 ¼ lbs yogurt, Greek vanilla
  • 6 ¼ lbs yogurt, Greek plain
  • 3 ¼ 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.

Number of servings (yield): 50 servings (6.5 oz wt portions)

Nutrition

Per serving:

Calories: 214

Saturated Fat: 0 g

Iron: 7%

Protein: 11 g

Cholesterol: 3 mg

Calcium: 18%

Carbohydrates: 40 g

Vitamin A: 9%

Sodium: 126 mg

Total Fat: 2 g

Vitamin C: 4%

Dietary Fiber: 3 g

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