Serving Size: 1 Cup Makes: 10/25/50/100 Servings

Nutritional Content

Allergens: Strawberry; Raspberry; Blueberry

Calories: 80 Kcal

Carbohydrates: 14 g

Protein: 2 g

Total Fat: 3.5 g

Calcium: 20 mg

Sodium: 10 mg

Ingredients

10 Servings

• 12 Oz Blueberries, Fresh

• 12 Oz Strawberries, Fresh

• 12 Oz Raspberries, Red Fresh

• 4.5 Oz Topping, Whip Non-Dairy

25 Servings

• 1 lb 14 Oz Blueberries, Fresh

• 1 lb 14 Oz Strawberries, Fresh

• 1 lb 14 Oz Raspberries, Red Fresh

• 12 Oz Topping, Whip Non-Dairy

50 Servings

• 3 lb 12 Oz Blueberries, Fresh

• 3 lb 12 Oz Strawberries, Fresh

• 3 lb 12 Oz Raspberries, Red Fresh

• 1 lb 8 Oz Topping, Whip Non-Dairy

100 Servings

• 7 lb 8 Oz Blueberries, Fresh

• 7 lb 8 Oz Strawberries, Fresh

• 7 lb 8 Oz Raspberries, Red Fresh

• 2 lb 15 Oz Topping, Whip Non-Dairy

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. WASH ALL PRODUCE under cool, running water. Drain well.

3. Wash blueberries the day of service. Do not prep in advance.

4. Remove tops and hulls from strawberries and cut into quarters.

5. Mix all berries together and portion into 4z tulip cups and top with a dollop of whipped cream on top.

6. CCP -- Maintain <40F/4C
   
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