Ingredients
Ingredients
| INGREDIENT | QUANTITY | |
|---|---|---|
| 100 servings | 1 Serving | |
|
Ingredient
|
Quantity - 100 Servings
3 tubes (39 c.)
|
Quantity - 1 Serving
0.5 c.
|
|
Ingredient
Water |
Quantity - 100 Servings
5 Gal. + 1 Qt.
|
Quantity - 1 Serving
3/4 c. + 1 tbsp
|
|
Ingredient
Sugar |
Quantity - 100 Servings
3 C.
|
Quantity - 1 Serving
1 3/8 tsp.
|
|
Ingredient
Low-fat Ricotta Cheese |
Quantity - 100 Servings
4 1/2 c.
|
Quantity - 1 Serving
2 1/8 tsp
|
|
Ingredient
Low-fat Plain or Vanilla Yogurt |
Quantity - 100 Servings
3 c.
|
Quantity - 1 Serving
0.5 c.
|
|
Ingredient
Diced or Sliced Frozen Strawberries |
Quantity - 100 Servings
36 c.
|
Quantity - 1 Serving
0.5 c.
|
Preparation
- In a large stockpot or steam kettle, bring the water to a boil.
- Add oats and sugar and return to a boil.
- Reduce heat and cook at a low simmer for 10 minutes.
- Turn off the heat and let stand covered or transfer to a steamtable pan and cover for 30 minutes or until all liquid is absorbed.
- Stir in the ricotta, yogurt and strawberries.
- Hold on steamtable on medium (#5 setting) up to 3 hours.
