Penguins
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
10 Jumbo olives1 oz cream cheese5 slices of carrot (size of U.S. quarter)
Cut a slim wedge from each slice of carrot to make "feet" and a "beak"
Cut a thin slice from 5 Olives, top to bottom, creating a pocket.
Divide cream cheese into 5 portions. Pinch off 1/4 of each portion to be used as "glue".
Stuff 3/4 of each portion of cream cheese into the olive you sliced open. Use half of one "glue" portion to stick on top of the carrot "feet", stuffed side facing the wedge.
Carefully stuff one "beak" into the hole of 5 olives.
Use the remaining "glue" to atatch on top of the stuffed olive bodies.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user AWLASS.
Cut a thin slice from 5 Olives, top to bottom, creating a pocket.
Divide cream cheese into 5 portions. Pinch off 1/4 of each portion to be used as "glue".
Stuff 3/4 of each portion of cream cheese into the olive you sliced open. Use half of one "glue" portion to stick on top of the carrot "feet", stuffed side facing the wedge.
Carefully stuff one "beak" into the hole of 5 olives.
Use the remaining "glue" to atatch on top of the stuffed olive bodies.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user AWLASS.
Nutritional Info Amount Per Serving
- Calories: 172.3
- Total Fat: 15.6 g
- Cholesterol: 31.2 mg
- Sodium: 839.6 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 2.5 g
- Protein: 3.1 g
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