I met with my running partner this morning who was excited to show me a photo of her Easter party vegetable tray! She had seen this idea in an issue of Reader’s Digest, and decided to put it together. She said it was easy and the kids loved it!
We also replicated this bread bunny Easter tray. We took 1 loaf of whole wheat bread dough (the kind you buy in the freezer section). But you can also make your own bread dough.
After the dough has risen once, we sectioned it off. We had
- 1 oval piece, for the body (just bigger than a baseball, and then pulled into an oval)
- 1 “pear shaped” piece for the head. (about the size of a tennis ball)
- 2 small balls (golf ball size) that you stretch out into a rope, and fold over onto itself for the ears.
- 2 very small balls for the arms.
- 2 small balls for the feet.
- 2 VERY SMALL balls for the cheeks.
- 1 teeny tiny ball for the nose.
- 1 slivered amond for a tooth.
- 2 raisins (or dried cranberries) for eyes.
Once the bunny was shaped, we let it rise for 30 more minutes. Then, we baked it for about 30 minutes.
Once cooked, we hollowed out the tummy (and ate if of course)
Then, we filled the tummy with dip!
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For the dip: RECIPE BELOW
- 4 cup spinach
- 1/2 cup cream cheese, low fat
- 1/2 cup feta cheese crumbles
- 1/2 cup sour cream
- 4 tablespoon chives, fresh, chopped
- 2 teaspoon lemon juice
- 1/4 teaspoon black pepper, ground
- 1/4 teaspoon salt
- Cook spinach in 2 cups of water, for one minute, over high heat. Drain well.
- Put all ingredients (including drained spinach) with only half the chives. in a blender and blend. Sprinkle with the remaining chives.