With Easter coming, surprise your little ones with this fun fruit salad and warm biscuits that are shaped into bunnies. Children will be excited to see this unusual lunch treat. Place the strawberry jam in little egg cups. There will be many giggles as they decide what to eat first.
Bunny Pear Salad
- 4 ripe pears
- Lemon juice
- Currants, slivered almonds, red candy, or red fruit to decorate faces
- Lettuce leaves
- 1/2 to 1 cup cottage cheese
- 4 carrots and parsley sprigs
For each pear, cut a slice lengthwise that is slightly thicker than 0.6 cm (1/4 inch). This will make a flat base for the bunny body. Reserve the slice to make the ears.
Peel the pears and rub exposed areas with lemon juice to prevent browning.
Cut the sliced piece from each pear to make V-shaped ears approximately 0.6 cm (1/4 in) thick.
Cut a wedge from the base of each head and insert the V-shaped ears into place. Decorate the face by inserting currant eyes, almond whiskers, and a piece of red candy or red fruit (strawberry, apple, raspberry, or the like) for the nose.
Place each bunny pear on lettuce leaves and put a small scoop of cottage cheese where the tail would be. Cut the tip off each carrot and peel. Place a parsley sprig in the back and lay the carrot beside each bunny pear.
Makes 4 bunny pear salads
- 1 roll Pillsbury refrigerated Country Style biscuit dough
- Sliced almonds, dried cranberries, and currants
Separate the dough into 10 biscuit circles. One half of the circles will be for the bunny heads and the other half for the ears.
Cut the ear circles in half and attach to the top of the heads, shaping into ears. Decorate the heads with currant eyes, cranberry noses, and almond whiskers.
Bake at 190 C (375 F) for 11 to 13 minutes until lightly browned. Serve with strawberry jam.
Makes 5 bunny biscuits