- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 134.5
- Total Fat: 14.2 g
- Cholesterol: 0.7 mg
- Sodium: 121.3 mg
- Total Carbs: 1.1 g
- Dietary Fiber: 0.2 g
- Protein: 1.3 g
Olives - Perky Penquin AppetizersSubmitted by: VEHAMILTON1
IntroductionThe big change was substituting Fat Free Cream Cheese for these "Perky Penquins" adapted from Quick Cooking July/August 1999.
The big change was substituting Fat Free Cream Cheese for these "Perky Penquins" adapted from Quick Cooking July/August 1999.
1 can (5-3/4 ounces) jumbo pitted ripe olives, drained
1 package (3 ounces) Fat Free Cream Cheese
1/2 teaspoon dried minced onion
1/4 teaspoon prepared horseradish
1/8 teaspoon salt
Dash garlic powder
1 medium carrot, cut into 1/4-inch slices
12 small pitted ripe olives
1 jar (2 ounces) sliced pimientos
Drain the olives in a seive. The jumbo olives are for the penquin's body and the small olives will be used for their heads.
Slice a medium carrot into 1/4 inch slices. Cut a small triangle out of each carrot slice. The notched part will be the penquin's feet and the small triangles will be pressed into the small olives for a beak.
Press carrot triangles into 12 small olives for a beak and set aside until time to assemble.
Cut a slit from the top to bottom of 12 jumbo olives and set aside.
Mix together the softened cream cheese, minced onion, garlic powder, horseradish, salt and pepper and spoon into a plastic sandwich bag. Cut a small hole in the corner of the bag and carefully pipe mixture into jumbo olives.
Place a cheese filled jumbo olive on to of a notched carrot slice. Align it so that the cheese is lined up with the notch. The carrot base will look like feet. Place the small olive, hole side down, over the jumbo olive. Position it so the beak, chest and feet are aligned. Gently push a toothpick through the top of head down into body and carrot base. Wrap a pimiento around neck for a scarf.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user VEHAMILTON1.