Nutrition Facts

Serving Size
Amount Per Serving
Calories 653
% Daily Value
Total Fat 42.1g
Saturated Fat 4.5g
Cholesterol 5mg
Sodium 633mg
Total Carbohydrate 59.1g
Dietary Fiber 9.8g
Protein 18.3g
Vitamin A 1%
Vitamin C 4%
Calcium 14%
Iron 32%

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


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100% Whole Grain Goldfish bread is topped with sunflower butter, a crunchy Goldfish Cheddar cracker eye and a raisin smile, plus juicy grape bubbles.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 2
Profit Per Meal
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Ingredients Weight Measure
Pepperidge Farm® Goldfish® Bread- Honey Whole Wheat
24  servings
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar
24  pcs.
sunflower seed butter cups
raisins 0 1/4  cups
red or green seedless grapes 2 3/8  cups
To offer on your menu as pre-assembled items for easy pick up on a serving line (refer to recipe photo):

1. Arrange 24 plates on a large tray for assembly.
2. On each plate, lay out 24 unsplit Honey Whole Wheat Goldfish Bread, smile side up.
3. Using a #30 scoop, portion 2 Tbsp. of sunflower seed butter on the top of each bread portion, and spread the sunflower seed butter evenly over the surface of the bread using a knife or the back of the portion scoop.
4. Place 1 Goldfish cracker and 4 raisins on top of each topped portion of bread to create an eye and a smile.
5. Put 3 grapes on the plate near the mouth of each Golfish to make the bubbles.
6. CCP: Serve immediately, or cover and refrigerate at 41 degrees F until served.

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

1. Place small serving plates on sheet pans.
2. Put one whole portion of Goldfish Bread (unsplit) on each plate.
3. Use a #30 scoop to portion 2 tbsp of sunflower seed butter next to the bread on each plate.
4. Add 1 Goldfish cracker, 4 raisins, and 3 grapes to each plate.
5. Provide plastic utensil students can use to spread their sunbutter on their bread.
6. CCP: Serve immediately, or cover sheet trays with paper and hold for cold service at 41 degrees F or lower until served.
7. Post a picture of an assembled menu item OR display a sample assembled Sunflower Butter Sammie on your serving line to inspire students to create their own.

Recipe Tip

  1. 24 pieces of Goldfish WG crackers = about 1/2 oz.
  2. 3/4 cup (6 oz weight) grapes = about 72 grapes.
  3. 1/4 cup (1.75 oz weight) raisins = about 96 raisins.
  4. As prepared, Sunflower Butter Sammie, may be offered as a reimbursable after school snack and will meet all required meal components for the snack.
  5. For a complete reimbursable breakfast for grades K-5, offer this menu idea with 1 cup fruit, and 8 oz of milk.
  6. For a complete reimbursable lunch for grades K-5, offer this menu idea with 1/2 cup fruit, 3/4 cup vegetables, and 8 oz of milk.
  7. One servings provides 1 oz equiv grains and 1 oz meat/meat alternate.

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