Fluffy Fruit Cup J.Desserts (Puddings and Other Desserts) No.005
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned | 10LB 2OZ| 4.50 Qrt | 1. Drain pineapple; drain |
|Cherries, Maraschino| 1LB 12OZ| 3.50 Cup | cherries and cut into halves. |
|Oranges | 4LB | 2.50 Qrt | 2. Combine pineapple, cherries, |
|Grapes | 3LB | 2.00 Qrt | oranges, grapes, bananas, and |
| | | | marshmallows; mix well. Set |
| | | | aside for use in Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Bananas | 4LB | 3.25 Qrt | |
|Marshmallows | 1LB | 2.25 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 1.88 Cup | 3. Pour cold water into mixer |
|Dessert Topping | 8OZ| 2.00 Cup | bowl; add topping, milk, su- |
|Milk, Non Fat, Dry, | 2OZ| 6.00 Tbsp| gar, & vanilla. Using whip at |
|Milk Powder | | | low speed, whip 3 minutes or |
|Sugar, Extra Fine Gr| | 1.00 Tbsp| until thoroughly blended. |
|anulated | | | 4. Scrape down bowl. Whip at high |
|Vanilla Extract | | 1.00 Tbsp| speed 5 to 10 minutes or until |
| | | | stiff peaks are formed. |
| | | | 5. Fold mixed fruit into whipped |
| | | | topping. Mix carefully until |
| | | | thoroughly blended. |
| | | | 6. Refrigerate until ready to |
| | | | serve. |
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NOTE: 1. In Step 2, 5lb(14 oranges) fresh oranges will yield 4lb peel
ed oranges. 3lb 6oz fresh grapes will yield 3lb grapes. 6 lb
3oz fresh bananas will yield 4 lb thinly sliced bananas.
2. In Step 3, 2 qt sour cream sauce mix may be used for all
ingredients. Mix according to instructions on container.