Seafoam Salad

Serving Size: 1 (2x3) Makes: 10/25/50/100 Servings Cook Method: Mix & Chill

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Nutritional Content

Allergens: soy, milk

Calories: 160 Kcal

Carbohydrates: 22 g

Protein: 3 g

Total Fat: 8 g

Calcium: 30 mg

Sodium: 150 mg

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Ingredients

10 Servings

• 6 Oz Gelatin, Lime Dry

• 2 1/8 Cup Water, Tap

• 1 1/8 Cup Pineapple, Crushed JcPk

• 1 Cup Topping, Whip Non-Dairy Bag

• 6.5 Oz Cream Cheese, Bulk

25 Servings

• 15 Oz Gelatin, Lime Dry

• 1 1/4 Qt Water, Tap

• 2 3/4 Cup Pineapple, Crushed JcPk

• 2 1/3 Cup Topping, Whip Non-Dairy Bag

• 1 lb Cream Cheese, Bulk

50 Servings

• 1 lb 14 Oz Gelatin, Lime Dry

• 2 1/2 Qt Water, Tap

• 1 1/4 Qt Pineapple, Crushed JcPk

• 1 1/8 Qt Topping, Whip Non-Dairy Bag

• 2 lb Cream Cheese, Bulk

100 Servings

• 3 lb 12 Oz Gelatin, Lime Dry

• 1 Gal 2 Cup Water, Tap

• 2 3/4 Qt Pineapple, Crushed JcPk

• 2 1/4 Qt Topping, Whip Non-Dairy Bag

• 4 lb 1 Oz Cream Cheese, Bulk

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Preprep: Drain pineapple; reserve juice. Dissolve gelatin in boiling water. Chill until partially set.

3. Fold pineapple and topping into partially set gelatin. Blend 1 cup pineapple juice and cream cheese until smooth and creamy.

4. Fold cheese mixture into gelatin mixture. Scale 9 1/2 lb of mixture into each steamtable pan. Chill until firm.

5. CCP -- Maintain <40F/4C; discard unused product. (FDA)
   
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