Mint Chocolate Chip Smoothie
Waltham, MA Public Schools
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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This refreshing smoothie combines bananas, low-fat vanilla yogurt, spinach, chocolate chips, and a hint of peppermint for a dessert-inspired flavor students love. Each 10-oz serving delivers 8 grams of protein, 3 grams of fiber, and a half-cup of fruit – supporting meal pattern requirements with a fun twist. Easy to batch prep and serve cold, it’s a great grab-and-go option that sneaks in greens without compromising taste.
Directions
- 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, fresh bananas, frozen bananas, chocolate chips, spinach, peppermint extract, and milk in a 5 gallon bucket. Blend using an immersion blender until pureed and smooth.
- Pour 10 fl oz smoothies into 12 fl oz cups. Serve one smoothie to each student.
CCP: Hold and serve at 41° F or below.
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.
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: 240
Total Fat: 3.5 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 100 mg
Total Carbohydrates: 48 g
Dietary Fiber: 3 g
Total Sugars: 30 g
Added Sugars: 9 g
Protein: 8 g
