Alligator Tails 6-18; 25 servings
Category: Snack
Portion Size: 25 portions, 2 halves each
Meal Components: 3/4 cup vegetable
| Ingredients | Weight | Measure |
|---|---|---|
| English cucumber, raw | 7 LB + 3oz | |
| Cream cheese, low-fat | 1 LB + 6.5 oz | |
| Olives, sliced, canned, drained | 5 oz | |
| Dillweed, dried | 1 1/4 TSP |
Directions
1. Wash and air-dry cucumbers.
2. Cut cucumbers into sections:
For 3-5: 3 oz sections
For 6-18: 4 ½ oz sections
3. Cut each section in half.
4. Hollow out seeds of cucumbers. Note: English cucumbers to do not have very big seeds. Hollowing should be shallow and not deep.
5. Pipe cream cheese into hollowed out cucumber.
6. Place 4 sliced olives vertically in a row into piped cream cheese to create an alligator tail look.
7. Garnish with dill.
8. Serve 2 halves.
Nutrients Per One Serving
(K-12)
| Calories | 92 | kcal |
| Saturated Fat | 3 | g |
| Sodium | 119 | mg |
| Sugar | 1 | g |
| Total Fat | 5 | g |
| Trans Fat | 0 | g |
| Cholesterol | 12 | mg |
| Carbohydrate | 3 | g |
| Total Dietary Fiber | <1 | g |
| Protein | 2 | g |
| Vitamin A | 214 | IU |
| Calcium | 27 | mg |
| Vitamin C | 2 | mg |
| Iron | <1 | mg |
Components Per One Serving
(K-12)
| Meat/Meat ALT | Grain | Vegetable(s) | Fruit | Milk | |||||
| 0 | oz. eq. | 0 | oz. eq. | 3/4 | cup(s) | 0 | cup(s) | 0 | cup(s) |