GONE DIPPIN’

Made With:

Bakery

Pepperidge Farm® Giant Goldfish® Grahams Made with Whole Grain Cinnamon

Goldfish®-shaped Cinnamon Flavored Grahams made with whole grain is the perfect product for schools. Each serving is 1 oz grain equivalent and USDA Smart Snacks compliant.

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Tip

One serving provides 1 oz equiv grains and 1 oz equiv meat/meat alternate

For a recipe for 24 portions, you will need about 2-1/2 cups of blueberries, or approximately 13 oz.

For a complete reimbursable school lunch for grades K-5, offer this menu item with an additional 1 cup fruit, and 8 oz of milk.

Try substituting vanilla low-fat yogurt for fruit flavored yogurt in this recipe.  Nutrients per serving: 203 caloires, 3.9 g fat, 1 g saturated fat, 0 grams trans fat, 5 mg cholesterol, 194 mg sodium, 36.4 g carbohydrate, 1.3 g dietary fiber, 5.1 g protein, 4% DV vitamin A, 1% DV vitamin C, 25% DV calcium, 11% DV iron.

Nutrition Facts
Serving Size
1 EACH (SEE METHOD FOR PORTION SPECIFICATIONS)
Amount Per Serving
Calories 270
% Daily Value
Total Fat 5.4g
8%
Saturated Fat 1.9g
10%
Cholesterol 7mg
2%
Sodium 221mg
9%
Total Carbohydrate 46g
15%
Dietary Fiber 1.3g
5%
Protein 6.4g
13%
Vitamin A 1%
Vitamin C 5%
Calcium 29%
Iron 11%
Child Nutritional Content
  • mma: 1.0oz
  • grain: 1.0oz
  • totalVegetable: 0.0c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

Not Available

Serving & Size

1 EACH (SEE METHOD FOR PORTION SPECIFICATIONS)

Yields

Crunchy cinnamon flavored Goldfish Giant Grahams go for a dip in a cup of cool, creamy strawberry yogurt with a blueberry smile.

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (SEE METHOD FOR PORTION SPECIFICATIONS)
Amount Per Serving
Calories 270
% Daily Value
Total Fat 5.4g
8%
Saturated Fat 1.9g
10%
Cholesterol 7mg
2%
Sodium 221mg
9%
Total Carbohydrate 46g
15%
Dietary Fiber 1.3g
5%
Protein 6.4g
13%
Vitamin A 1%
Vitamin C 5%
Calcium 29%
Iron 11%
Child Nutritional Content
  • mma: 1.0oz
  • grain: 1.0oz
  • totalVegetable: 0.0c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
low fat fruit flavored yogurt qt.
Made With:

Bakery

Pepperidge Farm® Giant Goldfish® Grahams Made with Whole Grain Cinnamon

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Pepperidge Farm® Giant Goldfish® Grahams Made with Whole Grain Cinnamon 24  pkg.
blueberries 2 1/2  cups
To offer on your menu as pre-assembled items for easy pick up on a serving line (refer to recipe photo):

1. Place small serving plates on sheet pans. Put small serving plates on the pans in an array. Top each plate with a 4 fl oz serving cup.
2. Use a #8 scoop to portion 1/2 cup (4 fl oz) of fruited yogurt into each serving cup.
3. Open Cinnamon Goldfish Grahams packages and carefully remove the grahams from the packages.
4. Put one Goldfish graham on top of the yogurt in each serving cup as shown in recipe photo. Put one Goldfish graham on the serving plate next to each cup.
5. Place 5 blueberries over the yogurt to create an extension of the Goldfish smile.
6. CCP: Serve immediately, or cover sheet trays with paper and hold for cold service at 41 degrees F or lower until served.

To offer on your menu so students can assemble the menu item themselves:

1. Place small serving plates on sheet pans. Put small serving plates on the pans in an array. Top each plate with a 4 fl oz serving cup.
2. Use a #8 scoop to portion 1/2 cup (4 fl oz) of fruited yogurt into each serving cup.
3. Put one package of Cinnamon Goldfish Grahams on each serving plateon the side of the yogurt cup.
4. Add 5 blueberries to each serving plate on the other side of the yogurt cup.
5. CCP: Serve immediately, or cover sheet trays with paper and hold for cold service at 41 degrees F or lower until served.
6. Post a picture of an assembled menu item OR display a sample assembled Gone Dippin' on your serving line to inspire students to create their own.
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