Banana Pineapple Smoothie
created by: Chartwells + Dairy Management, Inc.
Recipe Category: Breakfast, Grab & Go, Speed Scratch
Cooking Process: #1 No Cook
Total Time: 50 minutes
Meal Pattern Contribution: 1 oz eq m/ma, 1/2 cup fruit
Ingredients
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Bright, refreshing, and packed with student appeal, this smoothie blends ripe bananas, juicy pineapple, low-fat yogurt, and milk into a creamy, delicous beverage. Each 9.5-oz serving delivers 7 grams of protein, 180 mg of calcium, and a half-cup of fruit – supporting meal pattern requirements with no cooking required. Ideal for breakfast or snack service, it’s a grab-and-go favorite that’s easy to batch prep and serve cold.
Directions
- Refrigerate pineapple night before service.
CCP: No bare hand contact with ready to eat food. - Freeze bananas at least one day prior to service. To freeze, peel bananas, and lay on lined sheet pans in a single layer. Cover and place in the freezer overnight. Once frozen, bananas can be stored together.
CCP: No bare hand contact with ready to eat food. - Place yogurt, canned pineapple, frozen bananas, and milk in a 5 gallon bucket. Blend using an immersion blender until pureed and smooth.
- Pour 9.5 fl oz smoothies into 12 fl oz cups. Serve one smoothie to each student.
CCP: Hold and serve at 41° F or below.
#10 can pineapple chunks = 64.6 oz drained or 8 cups = 7.89 cups puree.
1 lb EP bananas = 1 lb 9 oz AP bananas or ~4 bananas or 2 cups puree.
Yield may slightly vary depending on blender and products.
Allergens: Milk
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
1 lb EP bananas = 1 lb 9 oz AP bananas or ~4 bananas or 2 cups puree.
Yield may slightly vary depending on blender and products.
Allergens: Milk
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 185
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 5 mg
Sodium: 100 mg
Total Carbohydrates: 38 g
Dietary Fiber: 2 g
Total Sugars: 27 g
Added Sugars: 5 g
Protein: 7 g
