- Yield 19-20 pieces
- 1 can Jumbo blk olives
- 1 can Med blk olives
- 5 teaspoons Whipped low fat chive cream cheese
- 3 large Carrots
Cut a sliver out of the jumbo olives. Cut a small V out of the large carrot slices. Place cream cheese in zip lock and cut the corner to use as pastry bag. Squeeze small amount of cream cheese into large opening of jumbo olive. Fill till belly is full. Place carrot V in med olive hole to make the penguin head. Stack with toothpick through med olive into jumbo olive into remaining carrot slice to produce a penguin. Repeat til jumbo can of olives is gone. Makes 19-20 penguins.