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Ingredients15 m servings 3 cals
Original recipe yields 25 servings
- Cut cucumber in half lenghwise and slice into 1/4-inch thick slices. Cut out seeds so you end up with little crescent shapes.
- Slice carrot and cut out 2 small triangles on one side using a sharp knife, so the carrot slice looks like a tulip. Skewer the cucumber crescent onto a toothpick, followed by a carrot "tulip".
- Cook's Note:
- Add a square or rectangular piece of Cheddar onto the toothpick if you like, so it looks like a flower pot.
Per Serving: 3 calories; 0 g fat; 0.7 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
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