For more ideas to celebrate Easter check out the April issue of FamilyFun magazine, which provided us these recipes.
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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).
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.
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.
Do you have a recipe that is fun and healthy? Share with us your favorite Easter recipes in the comments section.
Recipes and photos courtesy of FamilyFun magazine.
En español: Recetas saludables y divertidas para Pascua