Tuesday, October 20, 2009

Healthy Halloween: 'Finger' Foods

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Carrot-Finger Food

Vegetable dip
5 baby carrots
softened cream cheese

Cut a flat, shallow notch in the tip of each carrot.
Put a dab of dip or softened cream cheese to 'glue' a sliced-almond fingernail atop each notch.
Serve with extra baby carrots, black olives, bell peppers, etc for dipping.

Cheese-Finger Food
Mozzarella string cheese
Green bell pepper
Cream cheese

Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.

Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.

For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

Here's mine. I used Greek Cucumber Garlic Dip.

I sort of laid them back a bit since my dip wasn't plaster thick.

This card was made with graphics from Googly Moogly
courtesy of Saxon Holt & Tracey Monette
available at Scrapbook graphics.com

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