Making daisies and tulips out of sweet peppers and string beans is just one of the ways that FamilyFun magazine is putting a little pep in kid-friendly spring eats. Kids can join in on these stove and oven-free recipes that include Banana Bunny Pops, Veggie Flowers and Yogurt Chicks!
BANANA BUNNY POPS
For each pop, cut two 1-inchlong skinny ovals from the ribs of a cupcake liner; crease the middle to make the ears. Cut a banana into 2-inch pieces. Push an ice-pop stick into each piece; freeze for 5 minutes. Pour candy melts into a bowl and microwave per package instructions until smooth (if it’s lumpy, stir in about ¼ tsp. of vegetable shortening); let cool slightly. Remove pops from the freezer and dip into the candy. Let the excess drip off and place on a wax paper–covered cookie sheet. Add
jumbo nonpareils for the eyes and nose. Slide the ears behind the head and chill in the fridge until ready to serve. To present upright, press each stick into a piece of fabric-covered flower foam (make holes first).
VEGGIE FLOWERS
For tulips, cut the tops off mini sweet peppers; for daisies, cut the mini pepper into ½-inchwide rings. Remove the seeds and use the knife to make a small hole in the bottom of the tulip or on one side of the ring. Insert string beans into holes, and serve with your favorite dip.
YOGURT CHICKS
Use paint pens to draw eyes and a beak onto small, cleaned glass jars (like baby food jars); let dry. Fill the jars with your favorite yogurt, then top with shredded coconut.
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