Directions:
- For the penguin heads, attach one olive to the top of each egg with a toothpick. For beaks, cut six carrots 1/2.in from the pointed end; attach the flat side of a pointed piece to the center of each head with half a toothpick.
- For the feet, make a lengthwise cut through the remaining carrots; place flat side down in pairs (trim carrots if necessary). Place a toothpick in each carrot; press an egg on top of each pair.
- For flippers, cut the remaining olives lengthwise into quarters; attach one olive quarter to each side of eggs with half a toothpick. Cover; refrigerate until serving. Yield: 6 penguins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.09 Kcal (386 kJ) | ||
| Calories from fat | 56.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 10% | |
|---|---|---|---|
| Cholesterol | 186.5mg | 62% | |
| Sodium | 126.11mg | 5% | |
| Potassium | 110.93mg | 2% | |
| Total Carbs | 2.5g | 1% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 6.77g | 14% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 120.22 Kcal (503 kJ) | ||
| Calories from fat | 73.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 10% | |
|---|---|---|---|
| Cholesterol | 243.47mg | 62% | |
| Sodium | 164.63mg | 5% | |
| Potassium | 144.81mg | 2% | |
| Total Carbs | 3.26g | 1% | |
| Sugars | 1.96g | 6% | |
| Dietary Fiber | 1.04g | 3% | |
| Protein | 8.83g | 14% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 1.2mg | 5% | |
| Calcium | 48.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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