Bagel Faces Recipe
Servings: 1
Ingredients
- 1 med -long, thin carrot, sliced into thin rounds Tiny cherry tomatoes, whole or possibly sliced in half Black olives, sliced
- 1 sm Bell pepper, any color, thinly sliced Alfalfa sprouts
- 1 sm Cucumber, sliced into thin rounds
- 1 x Bagels, cut in half (1 to 2)
- 1 sm Cont whipped cream cheese Grated carrot, (rather than sliced) Grated beets Toasted sunflower seeds Chopped chives
Directions
- Cooking hints and safety tips:If you are working with a younger child, do the chopping and slicing yourself and let your youngster wash the vegetables for you. An older child can help you slice the bell pepper (carrots and cucumbers are too difficult). You should cut the pepper into two-inch-wide strips first, then let your child cut slices from which, using a serrated dinner knife.
- Arrange the vegetables in small bowls on a table. Spread cream cheese on the bagel halves. Decorate and eat.
- Yield: Anywhere from 2 to 4Bagel Faces (or possibly even more, if you have more bagels on hand).
- Recipes and safety reminders from Pretend Soup and Other Real
- Recipes: A Cookbook for Preschoolers & Up by Mollie Katzen (author of
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 176g | |
| Calories 33 | |
| Calories from Fat 3 | 9% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 285mg | 8% |
| Total Carbs 6.15g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.14g | 3% |
| Protein 1.28g | 2% |
