9 large Ripe olives
6 Hard boiled eggs
12 small Baby carrots

1 Penguin heads: Attach one olive to the top of each egg with a toothpick. Beaks: Cut six carrots 1/2 inch from the pointed side. Attach the flat side of carrot to the center of the olive with a toothpick.

2 Feet: Make lengthwise cut through the remaining carrots. Place flat side down in pairs. Place a toothpick in each carrot and press egg on top of them.

3 Flippers: Cut the remaining olives lengthwise in quarters. Attach one quarter to each side of egg with half a toothpick.

4 Cover and refrigerate until serving.

Calories 90

Total Fat 6g

Cholesterol 212mg

Sodium 130mg

Total Carbohydrates 2g

Protein 6g