Pita Rabbit

¼ cup peanut butter
2 tsp. Mayonnaise or salad dressing
¼ cup shredded carrot
2 Tbs. Raisins
2 small pita rounds
¼ cup fresh alfalfa sprouts

In a small bowl stir together peanut butter and mayonnaise or salad dressing. Stir in shredded carrot and raisins. Cut pita rounds in half crosswise. Fill each half with ¼ of the peanut butter mixture, spreading evenly. Stuff each pita with ¼ of the alfalfa sprouts.

Pink Deviled Eggs

4 hard-boiled eggs
1 small can beets
1 Tbs. Mayonnaise
½ tsp. Mustard

Remove shells from hard-boiled eggs. Cut eggs in half lengthwise and scoop out the yolks into a small bowl. Pour juice from can of beets into a cup. Dip each egg half into the cup for 1 minute. Remove and turn upside down on a paper towel. Mix egg yolks with mayonnaise and mustard. Fill egg whites halves (now pink) with yellow deviled egg mixture. (The eggs will not taste like beets)

Pear Bunny

Pear half
Cottage cheese
Lettuce leaf
Almond halves
Cloves

Arrange a pear half upside down on a lettuce leaf. Add a spoonful of cottage cheese for a bushy tail, 2 whole cloves for eyes and 2 almond halves for ears