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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Using Food > Using Strawberries

Using Strawberries

strawberry

Brunch for Lunch | Strawberry Cake | Fresh Strawberries

Menu Example 1: Brunch for Lunch

Yogurt Parfait or Breakfast Split Featuring Fresh,
Local Strawberries
Locally Produced Cheese Slice on Plain Baguette
Chilled Apple Slices

Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Yogurt (4 oz.) and
Cheese Slice (1 oz.)

2 ounces

2 ounces

1 ½ ounces

Vegetable:
None

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Chilled Apple Slices
Fresh Strawberries

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Baguette
(1 = 1 Serving)
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk:As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 2: Strawberry Cake

Ground Beef and Macaroni featuring Local Garlic
Fresh, Local Steamed Green Beans
Cantaloupe Wedge or Cubes

Cake with Fresh, Local Strawberries
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Ground Beef

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Fresh Green Beans

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Cantaloupe Wedge or
Cubes
Strawberries

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Macaroni
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk:As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 3: Fresh Strawberries

Fresh Vegetable Wrap
Turkey Sausage Patties
Fresh Local Strawberries or Chilled Sliced
Strawberries and Bananas

Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Turkey Sausage Patties
(2 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Vegetable Wrap

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Fresh Local Strawberries or
Chilled Sliced Strawberries
and Bananas

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Whole Grain Soft Shell
(1 Shell = ¾ Serving)
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk:As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

strawberry
  • Strawberries are a nutrient dense fruit.
  • Ounce for ounce, strawberries have more vitamin C than citrus fruit. Eight medium-sized strawberries contain 140% of the U.S. RDA for vitamin C.
  • In addition to being fat free and low in calories (less than 60 calories in one cup), strawberries are packed with tons of vitamins and minerals.
  • Strawberries contain folate, fiber, potassium, and other antioxidants (phytochemicals that can reduce your risk to certain cancers and heart disease).
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