Banana Cream Pudding (Instant)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 1 lbs 1 qts 3 cup
WATER,COLD 18-1/4 lbs 2 gal 3/4 qts
DESSERT POWDER,PUDDING,INSTANT,VANILLA 5-1/2 lbs 3 qts 1-1/2 cup
BANANA,FRESH,SLICED 6 lbs 1 gal 1/2 qts 9-1/4 lbs

Method

1 Reconstitute milk. Chill to 50 F. Place in mixer bowl.
2 Add dessert powder. Using whip, blend at low speed 15 seconds or until well blended. Scrape sides and bottom of bowl; whip at
medium speed 2 minutes or until smooth.
3 Pour 3-2/3 quarts pudding into each pan. Fold 1-1/2 quarts of banana into each pan. Cover surface of pudding with waxed paper.
4 Refrigerate at least 1 hour or until ready to serve. Pudding may be garnished with well-drained fruit or whipped topping. CCP:
Hold for service at 41 F. or lower.
Notes
1 To prevent discoloration, slice bananas just before adding to pudding.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
134 cal 32 g 2 g 0 g 1 mg 403 mg 63 mg

Portion

1/2 Cup

Yield

100