Parfait Bar

Ingredient ULF # Portion
Gold Medal White Cake Mix 336404 5 lb.
Grassland Unsalted Butter, melted 214676 2 cups
Locally Laid Large Eggs 215579 5 each
Minnestalgia Raspberry Jam 350388 2 cups
Philadelphia Cream Cheese, softened 210906 6 cups
Kemps Nonfat Vanilla Yogurt 153109 4 cups
Dole IQF Blueberries 749890 2 cups
Nature Valley Oats 'n Honey Granola 396138 2 cups

CRUST:

  1. Place cake mix, butter and 2 eggs into a mixer bowl with a paddle attachment.
  2. Mix on low speed for 1 minute. Scrape bowl and mix n medium speed for 2 minutes.
  3. Press dough evenly into a well greased or parchment lined sheet pan.
  4. Spread raspberry jam evenly over crust mixture. Set aside.

YOGURT MIXTURE

  1. Place cream cheese in mixer bowl with paddle attachment.
  2. Whip on medium speed until smooth.
  3. Stop mixer. Scrape bowl and paddle.
  4. Add remaining eggs, one at a time, until each is incorporated, mixing on medium speed.
  5. Stop mixer. Scrape bowl and paddle.
  6. Add yogurt and mix 1 minute on low speed.
  7. Stop mixer. Scrape bowl and paddle.
  8. Mix additional 1 minute.
  9. Spread yogurt mixture evenly over crust.
  10. Sprinkle blueberries evenly over yogurt mixture.
  11. Sprinkle crushed granola evenly over blueberries and yogurt mixture.

 

BAKE

Convection Oven*    300°F    38-42 minutes
Standard oven          350°F    42-46 minutes
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*Rotate pans baked in convection oven one-half turn (180°) after 20 minutes of baking.

 

Yield: 64 servings