Cook Time: 35-45 min
Serves: 50 portions; 1 slice (85 g) serving size
500g (2 ½ cups) of Red Lentils
130 g (⅔ cup) of White Sugar
2.25 Kg (15 cups) of Oatmeal muffin mix
750 mL (3 cups) of Greek Yogurt
500 mL (2 cups) of Lemon Juice
150 ml (⅔ cup) of Lemon extract
90 g (½ cup) of Brown Sugar
10 Eggs
Berry Coulis
550 g (3 ½ cups) of Blueberries
60 mL (2 Tbsp) of Lemon Juice
85 g (¼ cup) of Sugar
15 g (2 Tbsp) of Cornstarch
Gelatin Solution
200 g (¾ cup) of Gelatin, dry
1.5 L (6 cups) of Water
12.5 L (50 cups) of Whole Milk
Minced and Moist
50 slices of Lemon Loaf
6 L (24 cups) of Gelatin Solution
Pureed
50 slices of Lemon Loaf
1.5 L (6 cups) of Plain Greek Yogurt
3 L (12 cups) of Whole Milk
Tips/Variations:
MINCED AND MOIST PREPARATION
GELATIN SOLUTION
Sprinkle gelatin over water. Let sit for 5 minutes. Add scalded milk and mix until gelatin has dissolved. Cool for 5 minutes before use.
PUREED PREPARATION
BERRY COULIS
Place all ingredients in a sauce pot and mix to combine. Simmer over medium low heat for 15 minutes, or until liquid has reduced by half. Remove and let cool before using. Puree until smooth
Regular
Calories: ~ 300 kcal
Protein: 5+ g
Minced and Pureed
Calories: ~ 350 kcal
Protein: 10+ g
Note: Nutrient composition provided is approximate and may vary by ingredients used and quantity prepared. The nutrient composition values were rounded to the nearest 50 kcal for calories and the nearest 10 mg for sodium.