Fruity Flatbread | Sunny Start Flatbread

Yield 48 servings
Skill Level Easy

A fun way to start the day! Crisp whole-grain sandwich thins, lightly crusted with cinnamon sugar and topped with vanilla yogurt and fresh fruit.


For Fruity Flatbread:

  1. Preheat oven.
  2. Separate sandwich thins into halves horizontally; coat slices with pan-release spray and place on parchment lined sheet pan.
  3. Sprinkle sprayed-side (or use dredger) with cinnamon sugar (50% granulated sugar/50% ground cinnamon).
  4. Bake at 375ºF for 8 minutes in a conventional oven (or at 350ºF for 3 – 5 minutes in a convection oven), or until crust is golden brown; remove from oven and cool completely at room temperature.
  5. Using a #30 disher, place 2 tablespoons (1 oz.) of yogurt on each flatbread; spread evenly over bread.
  6. Using a 2 oz. spoodle or #16 disher, top each flatbread with 1/4 cup fruit. (See photo #4) Transfer to serving container. CCP: No bare hand contact with ready-to-eat food. Fruit prepared as per SOP.
  7. Serve two flatbreads. CCP: Hold and serve at 41°F or below

For Sunny Start Flatbread:

  1. Prepare as above, but mix 2 tablespoons peanut or sunflower butter into the yogurt.
  2. Top with sliced banana.

Click here for printable bulk recipe PDF

Click here for printable home recipe PDF

PDF includes meal pattern contribution and additional nutritional information


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