Strawberry Cheesecake Overnight Oats

E-305-06 Cereals, Rices and Pasta Products

Green
Low
25 Portions
¾ cup (6 oz)
1-½ - 2 hrs.

INGREDIENTS

ItemMeasureWeightApprox issue

STRAWBERIES, FROZEN

2 qt

2 lb 12 oz

MILK, NONFAT

1 qt

2 lb 4 oz

YOGURT, GREEK, NONFAT, PLAIN

2 cup

1 lb

HONEY

1 cup

12 oz

CREAM CHEESE, FULL FAT

1 cup

9 oz

EXTRACT, VANILLA

3 tbsp

1-¼ oz

SALT

1 tsp

¼ oz

OATS, ROLLED, QUICK COOKING

2 qt + 2-¾ cup

2 lb 1 oz

DIRECTIONS

  1. In a high-powered blender, combine half of the strawberries, milk, yogurt, honey, cream cheese, vanilla extract, and salt.  Blend until completely smooth and transfer to a large mixing bowl. Blend the other half of the strawberries, milk, yogurt, honey, cream cheese, vanilla extract, and salt; transfer to mixing bowl.
  2. Add the oats to the large mixing bowl containing the strawberry base. Using a spoon or rubber spatula, stir to evenly coat the oats with the strawberry base, ensuring all ingredients are fully incorporated and there are no dry spots. Transfer oat mixture to a serving pan.
  3. CP: Cover and hold under refrigeration at 41°F (5°C) for 1-½ to 2 hours.
  4. CP: Hold for cold service at 41°F (5°C) or refrigerate at 41°F (5°C).

RECIPE NOTES

  1. This recipe was assembled using batch preparation methods in accordance with equipment and procedures listed. Adjustments may need to be made at each facility based on available space and equipment.
  2. Serving Suggestions: serve with crumbled graham crackers, toasted walnuts or almonds, or strawberry jam.
  3. This recipe contains the following allergens based on the specific ingredients AFRS used in development of the recipe: Milk; as ingredients vary from brand to brand, check all ingredient labels for additional or hidden allergens that may be present in the products. AFRS cannot be held responsible for the accuracy of allergen labeling in dining facilities due to variability of ingredients from one brand of product to another. 
  4. If using steel cut or a less processed oat product, hold under refrigeration for 6 hours or overnight for desired consistency and texture.
  5. *Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined. 

NUTRITION FACTS

Calories274
Carbohydrates43 g
Sugars*17 g
Protein10 g
Fat6 g
Saturated Fat2.5 g
Sodium171 mg
Calcium196 mg
Fiber5.2 g
Combat Capabilities Development Command-Soldier Center // U17-238