SPOTLIGHT
RECIPE
Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR
LEMONY CORN GRITS WITH SMASHED BLUEBERRIES
Ingredients 50 Servings
• 4 lb, 10 oz Corn grits, whole-grain • 2 gallons, 3 quarts Milk, lowfat
• 1 c Brown sugar • 1 tsp Salt, kosher • 6 tbsp Lemon zest • 1 c Lemon juice • ¼ c Vanilla extract • 8 ½ lb Blueberries, smashed Directions 1. Place 2 lb, 5 oz of cornmeal in a 6-inch, half steam table pan. Two pans are needed for 50 portions. 2. Slowly mix in milk. Use 5 ½ quarts for each pan. 3. For each pan, whisk in: • ½ c brown sugar • ½ tsp salt • 3 tbsps lemon zest • ½ c lemon juice • ⅛ c vanilla extract. 4. Cover and bake in a 350 °F oven for 45 minutes or until thick. 5. Mash blueberries with a potato masher or in stand mixer. 5. Serve a #4 scoop (1 c) of cornmeal topped with ½ c of smashed blueberries. NOTE: Keep warm for breakfast in the classroom or grab and go.
The International Fresh Produce Association (IFPA), through their non- profit Foundation for Fresh Produce, has released 10 fruit-and-vegetable-forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, and align with USDA guidance to limit added-sugar in school breakfast offerings.
View nutrition information and download full recipe book here!
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