Olive Penguins
Cook time: 
Total time: 
Serves: 10 penguins
  • 1 can (15oz) black olives (medium)
  • 1 package (4oz) cream cheese (can use vegan version if you choose!)
  • 1 carrot, sliced in ¼ in thick rounds
  • 10-15 toothpicks
  1. Cut a slit from top to bottom, lengthwise, into the side of each half of the olives olive. Carefully insert cream cheese into each olive until it is filled and you see the white "belly" of the penguin through the slit.
  2. Cut a small triangle out of each carrot slice to form feet. Save the cut out piece and press into center of the olive to form the beak
  3. Set a cream cheese filled olive, large hole side down, onto a carrot slice. Then, set an olive with a beak on top, adjusting so that the beak, cream cheese belly and notch in the carrot slice line up. Secure with a toothpick.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2011/12/22/olive-penguins/