- 4 large celery stalks
- 8 Teaspoons peanut butter or almond butter
- 1 Cup red, seedless California grapes
- 32 thin pretzel sticks, preferably whole wheat
Make a slice or two on the spine of each piece of celery, if necessary, so they stay upright on a plate. Spread 2 teaspoons peanut butter or almond butter into each celery stalk. Place the grapes in a row inside the celery, pressing them lightly into the nut butter. Position 8 pretzel sticks along the side of each celery "canoe" to look like oars for the grape "rowers."