Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 497
% Daily Value
Total Fat 17g
26%
Saturated Fat 10.3g
52%
Cholesterol 45mg
15%
Sodium 421mg
18%
Total Carbohydrate 82.8g
28%
Dietary Fiber 4.4g
18%
Protein 3.7g
7%
Vitamin A 16%
Vitamin C 160%
Calcium 17%
Iron 11%
Mango-Peach Juice enhances and sweetens sliced peaches and mixed berries and is baked under an almond-flavored batter topping.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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 |
| vegetable cooking spray | ||
| frozen peach slices | 2 lb. | 2 qt. |
| frozen mixed berries (blueberries, raspberries, strawberries) | 2.5 lb. | 2 1/2 qt. |
| cornstarch | 0 33/100 cups | |
| almond extract | 1 tbsp. | |
| yellow cake mix | 2.75 lb. | 2 1/4 qt. |
| unsalted butter | 12 oz. | 1 1/2 cups |
| confectioners' sugar | ||
| vanilla ice cream | 1 1/2 qt. |
| Instructions |
| 1. Spray a full-size hotel pan or two half pans with non-stick cooking spray. Preheat oven to 375°F conventional or 325°F convection. 2. In a large bowl combine peaches and berries. 3. In another bowl combine V8 V-Fusion Peach Mango Juice, cornstarch and almond extract until smooth. Pour juice mixture over berries and toss gently to mix. Transfer mixture to hotel pan(s). |
| 4. In another bowl combine cake mix with butter and mix to create soft, slightly crumbly dough. Sprinkle dough mixture evenly over top of fruit to cover. 5. Bake cobbler 45-50 minutes or until the crumbs are golden brown and the fruit is bubbly. (If the crumbs color too fast, cover with foil until the fruit mixture bubbles.) |
| 6. To Serve: Scoop or spoon 2 cup of cobbler into a dessert bowl, sprinkle with confectioner's sugar and add a 1/4 cup scoop or dollop of cream or ice cream. Serve immediately. |
