Grape penguins

Ingredients for 1 servings:

• 16 small grapes, blue, seedless
• 16 large grapes, blue, seedless
• 1 carrot(s)
• 1 pack of cream cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Great for little fruit or vegetable haters. Makes 16 pieces.

Wash the grapes and peel the carrot. Cut the carrot into 16 slices, each about 5 mm thick. These will be the feet. Cut a small triangle out of each slice. Cut the cut-out triangles in half again so they can later be used as beaks. Cut a wedge out of the large grapes (from top to bottom). These will be the penguin bodies. Carefully cut or press a small slit into the small grapes where the beaks will later be placed. These small grapes will be the heads. Carefully insert the prepared beaks from the carrot slices into the slit in the small grape. Using a knife, spread the cream cheese into the grape body to give it a rounded shape. Wipe away any residue with a kitchen towel. Then, skewer the carrot slice into the center of a toothpick to serve as the foot. The gap should be facing forward. Then, skewer the body lengthwise, ensuring the toothpick goes right through the center and the cream cheese belly is facing forward. Do the same with the penguin’s head. The beak should also be facing forward. The skewers should be created fairly quickly.