Cinna-Chata Yogurt Dip with Stacy’s® Multigrain Pita Chips

cinna-chata-yogurt-dip-with-stacys-multigrain-pita-chips

Prep Time

20

Minutes

Chill

Overnight

Total Time

24

Hours

Yield (Serves)

50

Servings

Description

A high volume, easy portioning breakfast entrée built from USDA staples. Holds well on the line, minimizes waste, and delivers a craveable, customizable format that boosts breakfast participation.

Meal Contribution

  • 1 oz. Eq M/MA
  • 1 oz. Eq Grain
  • ½ Cup Fruit

     

Nutrition
Per Serving
 
Calories300
Saturated Fat 4g
Sodium 340mg
Added Sugar 12g

1 serving = 1 oz. pita chips, ½ cup yogurt dip + ½ cup fruit

Ingredients

Ingredients

Measure

Weight

Yogurt, low-fat vanilla

1 ½ gal + 1 cup

12 lb 8 oz

Ground cinnamon

3 tablespoons

0.75 oz

Nutmeg

1 tablespoon

0.21 oz

Ground clove

2 teaspoons

0.17 oz

Stacy’s® Multigrain pita chips

3 lb 2 oz

Granulated sugar

1 cup

8 oz

Ground cinnamon

4 tablespoons

1 oz

Pan spray

as needed

Frozen mango chunks, thawed

25 cups

13 lb 6 oz

Unsweetened coconut flakes, toasted

3 cups + 2 tablespoons

1.3 lb

 

Directions

Pre-Preparation – One day before service

  1. Place pita chips in a large bowl and lightly spray with pan spray. Toss and spray again to coat.
  2. Mix granulated sugar and ground cinnamon in a separate bowl.
  3. Sprinkle cinnamon‑sugar over the chips and gently toss to coat evenly.
  4. Spread chips in a single layer on parchment‑lined sheet trays.
  5. Bake at 250°F for 10 minutes to warm and lightly caramelize the sugar.
  6. Cool completely, portion 1 oz into wax bags, and store wrapped, labeled, and dated in dry storage.
  7. Dice frozen mango into smaller pieces and place in the cooler to thaw completely.
  8. CCP: Store overnight, covered, labeled, and dated at ≤41°F.
  9. Toast coconut. Cool completely and store wrapped, labeled, and dated in dry storage.
  10. In a large mixing bowl, whisk together vanilla yogurt, cinnamon, nutmeg, and clove until evenly blended.
  11. CCP: Store overnight, wrapped, labeled, and dated at ≤41°F.

Preparation - Day of Service

  1. Drain excess liquid from diced mangos.
  2. To assemble: Portion 1/2 cup (#8 scoop) of the Cinna-Chata Yogurt Dip into individual cups or bowls.
  3. Finish with ½ cup diced mango and 1 tablespoon toasted coconut for a tropical finish that compliments the horchata flavor profile.
  4. CCP: Cold Hold: ≤41°F
  5. Serve with 1oz Cinnamon Pita Chips for dipping.

Tips | Notes

  • Cutting the mango frozen speeds up the work and creates cleaner cuts.

Food Safety

  • Cold Hold: ≤41°F
  • Process: No Cook (Process #1)