1 cup 2 Tbsp (approx. 1/8 No. 10 can) of canned applesauce, unsweetened
1/3 cup + 1 Tbsp + 2 2/3 tsp of frozen whole eggs, thawed
3 1/3 cups of whole-wheat flour
1 Tbsp of baking powder
1 tsp of cinnamon
3 cups of oats, rolled, dry
3 1/2 cups of fresh strawberries, sliced
3 1/2 cups of fresh bananas, sliced
3 cups of fresh blueberries
Steps
Pour yogurt, cream cheese, 2 tsp vanilla extract, and honey in a commercial mixer (batch as needed). Set remaining vanilla extract aside for step 6. Recommended to cook in batches of 25. Using a paddle attachment, mix on medium speed until smooth.
DO NOT OVERMIX. Refrigerate. Set aside for step 13.For 25 servings, mix for 2-3 minutes. For 50 servings, mix for 4-5 minutes.
Critical Control Point: Cool to 40 °F or lower within 4 hours.
Critical Control Point: Hold at 40 °F or below.
Combine oil and sugar in a commercial mixer (batch as needed). Using a paddle attachment, mix on medium speed until mixture has a crumbled consistency. DO NOT OVERMIX.
Add applesauce, eggs, and remaining vanilla extract. Mix on medium speed until smooth. DO NOT OVERMIX.For 25 servings, mix for 2-3 minutes. For 50 servings, mix for 4-5 minutes.
Slowly add flour, baking powder, and cinnamon. Mix on medium speed until smooth. DO NOT OVERMIX. For 25 servings, mix for 2-3 minutes. For 50 servings, mix for 4-5 minutes.
Fold in rolled oats.
Press 1 qt (about 3 lb 3 oz) dough into a half sheet pan (18" x 13" x 1") lightly coated with pan release spray.For 25 servings, use 1 pan. For 50 servings, use 2 pans.
Bake:Conventional oven: 350 °F for 25-30 minutes. Convection oven: 325 °F for 20-25 minutes.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Remove pizza crust from oven. Allow to rest 45 minutes - 1 hour at room temperature before adding yogurt mixture.
Spread 1 qt 1 cup (about 2 lb 10 oz) yogurt mixture over each pan.
Arrange strawberries, bananas, and blueberries in any decorative pattern of choice by shingling fruit.
Critical Control Point: Cool to 40 °F or lower within 4 hours.
Critical Control Point: Hold at 40 °F or below.
Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (3 1/2" x 2 1/2" square).
