4 large celery stalks
8 teaspoons peanut butter or almond butter
1 cup red, seedless grapes
32 thin pretzel sticks, preferably whole wheat
Recipe created by Chef and Nutritionist, Ellie Krieger, M.S., R.D.
Makes one canoe; Serves 4
Make a slice or two on the spine of each piece of celery, if necessary, so they stay upright on a plate. Spread 2 teaspoons peanut butter or almond butter into each celery stalk. Place the grapes in a row inside the celery, pressing them lightly into the nut butter. Position 8 pretzel sticks along the side of each celery “canoe” to look like oars for the grape “rowers.”
Calories 120; Total Fat 6 g; (Sat Fat 1 g, Mono Fat 2.6 g, Poly Fat 1.6 g); Protein 4 g; Carb 16 g; Fiber 2 g; Cholesterol 0 mg; Sodium 200 mg
Excellent source of: vitamin K
Good source of: manganese
Recibe by: Chef and Nutritionist, Ellie Krieger, M.S., R.D.