Thanks to our friends at Weelicious for Veggie Bunnies, this fun Easter snack that doubles as a craft project (and isn’t it adorable?). This might also encourage a picky eater to embrace vegetables because you know bunnies are great at doing that!
Here’s the recipe and the how-to, which you could adjust to your own tastes, what you have on hand, and your kids’ abilities and attention spans. Enjoy making this fun Easter snack, and here are some tips for dyeing eggs — while you’re in the kitchen!
Ingredients
- 1 jicama, peeled and sliced into 1/2″ circles
- 2 tablespoons whipped light cream cheese
- 12 chives
- 2 cherry tomatoes, halved
- 1 Persian cucumber
- 8 edamame
- 2 breakfast radishes, tops removed and sliced lengthwise
- 2 red radishes, cut into coins
- 8 broccoli florets
- 8 small carrots, peeled
Instructions
1. Place a jicama circle on a plate.
2. Place the whipped cream in a ziplock bag and cut a small piece off the corner to create a piping bag.
3. Slice one half of the Persian cucumber into coins and the other half slice on the bias.
4. Place 2 of the lengthwise cucumber slices at the top of the jicama to create ears. Squeeze a dollop of cream cheese onto the cucumbers and top with 2 slices of the breakfast radish.
5. Squeeze 2 small dots of cream cheese near the top of the jicama circle and press a radish circle onto each one to form eyes. Using the cream cheese as a “glue,” press a cucumber coin and edamame onto each radish eye.
6. Squeeze a small dot of cream cheese onto the center of the jicama circle and place 3 chives on top of the cream cheese, spreading them out to form whiskers. Place a cherry tomato half on top of the chives to create a nose.
7. Place 2 carrots next to the Veggie Bunny and place the broccoli florets at the top of the carrots.
8. Enjoy your fun Easter snack and/or decoration!
