About This Recipe
Chef(s): Gennifer Peletz, Kendra Rider, Mikala Everson, Cason Barnes, Miranda Dymond Location: Prosper HS 2015
Makes 1 Serving
Ingredients
- 1 stalk celery, small
- 9 baby carrots, medium
- 1 tbsp. cream cheese, reduced fat
- 2 ea black olives, pitted
- 8 ea pretzel sticks
Preparation
- Using a plastic knife, cut celery into 2 pieces
- Line up baby carrots in a row, on a plate
- Measure out cream cheese and using a plastic knife, fill celery with 2/3 of the cream cheese
- Using remaining 1/3 cream cheese, spread some on the bottom of the celery sticks and then fill the holes in the black olives
- Place celery sticks on top of carrots. Place olives on top of celery to make eyes
- Place 2 pretzel sticks right behind the olives to make antennas
- Place 3 pretzel sticks on each side of celery to make legs
Nutrition Information (per serving):
Calories 150; fat 6g; saturated fat 2g; fiber 3g; sugar 6g
Recipe courtesy of Kids Teaching Kids (SM)
