Hey ya'll, Chef Monica here!
Happy National Blueberry Month! In honor of the occasion I wanted to share some fun ideas that will help you use your commodity blueberries!
I spent a delightful day with the staff at ISD 191 Burnsville-Eagan-Savage School District working on recipes for using their “wealth” of frozen blueberries. We baked in the morning and then shared samples with the students at lunch. It was great to hear feedback from students - the recipes were a hit!
Two of their favorite recipes were the Baked Blueberry French Toast and the Blueberry Sauce. Serve these recipes with a salad and a couple of links of breakfast sausage and you’ll have Brunch for Lunch feast your students will be sure to enjoy.
The French toast recipe is super easy and uses our Pillsbury French Bread and Yoplait Lowfat Vanilla yogurt. You don’t even have to cut the bread up to prepare the recipe. Just let the bread soak overnight in the yogurt, egg and blueberry mixture, then bake it, let it cool slightly and then slice for service. I like to cut through the little loaves of French bread and then serve 2 halves. It makes service easy and assures that you have the 2 grain serving plus it has really pretty layers that way. A single portion offers the 2 ounce equivalent grain serving with 2 meat alternates (from the yogurt and egg) and a ½ cup of fruit.
You can download the recipe HERE!
We have more K12 compliant blueberry recipes on our website too. Make sure and check them out – and enjoy serving your students blueberries all year long!