Recipe Number of Servings: 12 Grams Per Serving: 163.08
I would like to introduce you to a new student favorite at Bunker Hill, IL CUSD #8 (BHCUSD #8), the Hot Cocoa Parfait! This parfait was sparked by a Facebook post from a group of lunch ladies/ dudes. We saw it and thought, “Our kids will love this!” We at BHCUSD #8 enjoy being a part of not just social media groups with fellow school foodservice workers, but a group of people who are working toward the common goal of feeding the future. These groups are supportive, encouraging and inspiring. With that being said, we thought what a great idea perfect for winter. As a small, rural district our team is always trying to find or create food items for our students to enjoy that are also good for them. We asked ourselves this question, “How can we make hot cocoa nutritious and available to our children?” We got to work on the mixing and adding of kid-favorite ingredients. We had our children test it and offer suggestions. Then we would tweak the recipe from their ideas. The students at both of our school buildings loved our new recipe and continue to ask for it often. It is definitely a keeper for our menu. Who says you can only have hot cocoa during the winter? It is so refreshing anytime, so let’s make it available if we can. After the fun part (creation, testing, etc.) was completed, I reached out to an awesome colleague to help me make sure the recipe met industry requirements (regulatory, dietary, etc.)
ALL NEW Hot Cocoa Parfait Introducing the
What’s Needed • FF Greek Yogurt: 1 Quart + 2 CUP • Hot Cocoa Mix (no sugar add): 2 CUP • Fluff, Marshmallow: 1-1/2 CUP • Cereal, Cocoa Krispies: 1-1/2 CUP • Candies, Marshmallows (miniature): 1 TBSP + 1-3/4 TSP • Mallow Bites: 1/4 CUP • Chocolate Chips (mini): 1/2 CUP Steps 1. Combine hot cocoa and yogurt in large bowl. Set aside. 2. Smear 2TBSP of marshmallow fluff on the inside of parfait cup. 3. Add #8 scoop of yogurt mix to cup. 4. Place 2 compartment divider insert into the cup. 5. In one divider add 2TB of cocoa krispies and 3 each mini marshmallows in each cup. 6. On the other side of each divider add 1tsp of Mallow bits and 2tsp of mini chocolate chips. 7. Place lid on container and write the date. Store in refrigeration under 40 degrees.
A Simple Project
and we checked to see if the ingredients would be readily available generally, so others could create these for their students. It is a winner all the way around. We shared the recipe to the different social media groups and pictures of other great ideas began flooding the feed! That was so amazing. Having many other wonderful people and ideas available gives us, as a small district, options that we can try, and implement. Howawesome is it to work in an industry where everyone is supportive and encouraging of each other’s success? Everyone is invested in serving students healthy, creative and fun meals.
that adds a Twist to Two Classic Treats!
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Basic Nutrient Information: Calories: 261.56 Protein: 13.439 Carb: 43.473 Total Fat: 3.793 Sodium: 202.14 Sugars: 30.93 *Recipe Nutrient Information should always be verified within each program
Food Service Director Bunker Hill CUSD 8 (IL) Rachelle Wuellner
Rachelle has worked for Bunker Hlll CUSD 8 for 14 years in her role. Rachelle has been nominated for Life Changer of the Year for her hard work, especially during the pandemic. During this unique time, she and her team ensured that students and families in the district had access to nutritious breakfasts and lunches, even though students were remote. Always looking for new food options to serve, her focus is getting healthy, tasty and at times unique food for the children she serves. She is also the point of contact for the district Wellness Policy, where she and the policy committee continually access the policy and work to make it effective and sustainable. Rachelle is the social media handler for The Lunch Ladies team, where she continually builds and fosters relationships with students, parents and community members. Her passion for her job is reflected in her work daily through the meals that are served to the students. They truly are made with love. Rachelle Wuellner Food Service Director, Bunker Hill CUSD 8 (IL)
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