Ingredients
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18 jumbo black olives, pitted
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1 (8 ounce) package cream cheese, softened
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18 small black olives
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1 carrot
Directions
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Cut a slit lengthwise (from top to bottom) into one side of each jumbo olive. Carefully insert about 1 teaspoon cream cheese into slits in each jumbo olive.
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Slice carrot into 18 1/4-inch-thick rounds; cut a small (pie-shaped) notch out of each carrot slice to form feet. Save the cut out pieces; press pieces into centers of small olives to form beaks. If necessary cut a small slit into each small olive before inserting the beak.
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Set a jumbo olive, large hole side down, onto a carrot slice. Then, set a small olive onto the jumbo olive, adjusting so that the beak, cream cheese chest, and notch in the carrot (feet) slice line up. Secure with a toothpick.
Nutrition Facts (per serving)
57 | Calories |
6g | Fat |
1g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 57 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 3g | 14% |
Cholesterol 14mg | 5% |
Sodium 104mg | 5% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 1g | 2% |
Vitamin C 0mg | 0% |
Calcium 14mg | 1% |
Iron 0mg | 2% |
Potassium 28mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.