Strawberry Bavarian

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

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Nutritional Content

Allergens: soy

Calories: 80 Kcal

Carbohydrates: 18 g

Protein: 1 g

Total Fat: 1.5 g

Calcium: 0 mg

Sodium: 60 mg

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Ingredients

10 Servings

• 4 Oz Gelatin, Strawberry Dry

• 3 tsp Sugar, Granulated Bulk

• 1 1/4 Cup Water, Tap

• 1/2 Cup Water, Tap

• 1 lb 3 Oz Strawberries, Sliced Unsweetened Frz

• 1 Cup Topping, Whip Non-Dairy Bag

25 Servings

• 10 Oz Gelatin, Strawberry Dry

• 2 Tbsp 1 tsp Sugar, Granulated Bulk

• 3 1/8 Cup Water, Tap

• 1 1/2 Cup Water, Tap

• 3 lb Strawberries, Sliced Unsweetened Frz

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

50 Servings

• 1 lb 4 Oz Gelatin, Strawberry Dry

• 1/3 Cup Sugar, Granulated Bulk

• 1 1/2 Qt Water, Tap

• 3.0 Cup Water, Tap

• 5 lb 15 Oz Strawberries, Sliced Unsweetened Frz

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

100 Servings

• 2 lb 8 Oz Gelatin, Strawberry Dry

• 2/3 Cup Sugar, Granulated Bulk

• 3 1/8 Qt Water, Tap

• 1 1/2 Qt Water, Tap

• 11 lb 14 Oz Strawberries, Sliced Unsweetened Frz

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

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Instructions

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

2. Dissolve gelatin and sugar in boiling water (1st water).

3. Add cold water (2nd water) and strawberries. Stir gently until fruit thaws and separates. Chill until slightly thickened.

4. Prepare whip topping base according to instructions. Add topping; blend until smooth. Mixture may appear slightly curdled but will smooth out on blending.

5. Pour into individual molds or 12x20x2" pans. Chill until firm, about 4 hrs.

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