As a follow-up to yesterday's No D-Day post, I'm sharing how to make the adorable little dudes known as Cream Cheese Penguins!
18 or so jumbo black olives, drained and dried off
1 oz. of reduced fat cream cheese, softened
18 or so small black olives
1 carrot, peeled
Cut a slit in the side of each jumbo olive, lengthwise. Okay, that was the easy part.
If you want to get fancy, scoop the cream cheese into a Ziploc bag, and snip off one of the corners. If not, use a knife to carefully fill the jumbo olive with cream cheese. If you're using the bag, fill that sucker. Make sure the cream cheese is really packed in there. We don't want him to be easily smooshed.
Cut the carrot into about 1/4" slices, and cut out a notch for the foot (keep the notch - this is the beak!). Stick the jumbo cream cheese-filled olive on top of the carrot slice. Hey, it's sort of looking like a penguin torso.
Set a small olive on top of the large olive for the head, with the top facing forward (so you can stick the beak in there, pointy side out). Stick a toothpick vertically through the whole thing.
Do this 18 or so times until you have a small village of penguins.
Admire your hard work, but not for too long. Those things need to be kept refrigerated.