About This Recipe
Chef(s): Gennifer Peletz, Kendra Rider, Mikala Everson, Cason Barnes, Miranda Dymond
Location: Prosper HS 2015

Makes 1 Serving


  • 1 stalk celery, small
  • 9 baby carrots, medium
  • 1 tbsp. cream cheese, reduced fat
  • 2 ea black olives, pitted
  • 8 ea pretzel sticks


  1. Using a plastic knife, cut celery into 2 pieces
  2. Line up baby carrots in a row, on a plate
  3. Measure out cream cheese and using a plastic knife, fill celery with 2/3 of the cream cheese
  4. Using remaining 1/3 cream cheese, spread some on the bottom of the celery sticks and then fill the holes in the black olives
  5. Place celery sticks on top of carrots.  Place olives on top of celery to make eyes
  6. Place 2 pretzel sticks right behind the olives to make antennas
  7. 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)

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