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:
- Place cake mix, butter and 2 eggs into a mixer bowl with a paddle attachment.
- Mix on low speed for 1 minute. Scrape bowl and mix n medium speed for 2 minutes.
- Press dough evenly into a well greased or parchment lined sheet pan.
- Spread raspberry jam evenly over crust mixture. Set aside.
YOGURT MIXTURE
- Place cream cheese in mixer bowl with paddle attachment.
- Whip on medium speed until smooth.
- Stop mixer. Scrape bowl and paddle.
- Add remaining eggs, one at a time, until each is incorporated, mixing on medium speed.
- Stop mixer. Scrape bowl and paddle.
- Add yogurt and mix 1 minute on low speed.
- Stop mixer. Scrape bowl and paddle.
- Mix additional 1 minute.
- Spread yogurt mixture evenly over crust.
- Sprinkle blueberries evenly over yogurt mixture.
- 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