Penguins
- Minutes to Prepare:
- Number of Servings: 21
Ingredients
21 pitted jumbo black olives21 pitted small black olives 2 tbsp whipped cream cheese 1 large carrot, cut into coinsToothpicks (not in calorie count, silly person)
Cut a wedge out of each coin and KEEP THE WEDGES. I often cut a bit off the sides, too, so it looks like the penguin has two feet and a tail. It's fiddly and not necessary. Of course, none of this silliness is exactly necessary. You're making PENGUINS, for goodness sake. The picture shows them without the sides cut. Now cut a little wedge out of a jumbo olive from the hole to the little star hole at the other end. Try not to cut the whole way. Fill the jumbo olive with cream cheese (I use a tooth pick to help push it in. A pro would pipe it or something. I'm not a pro.) Take a tooth pick and push it through one of the smaller olives so that it goes through with the opening to one side. That's the head. Then push the toothpick through the star hole of the jumbo olive and then down into the feet you cut out of the carrot coin. Put the wedge you cut out into the hole in the upper, smaller olive. Ta dah! A little penguin. When you're done, you have a rookery. They're tasty, too.
Serving Size: Makes 21 penguins
Number of Servings: 21
Recipe submitted by SparkPeople user CASEYTALK.
Serving Size: Makes 21 penguins
Number of Servings: 21
Recipe submitted by SparkPeople user CASEYTALK.
Nutritional Info Amount Per Serving
- Calories: 16.8
- Total Fat: 1.3 g
- Cholesterol: 0.7 mg
- Sodium: 71.1 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.1 g
- Protein: 0.1 g
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