Stuffed Cherry Tomatoes*
Source of Recipe
unknown
List of Ingredients
24 cherry tomatoes -- about 1 pint
1/2 cup yogurt cheese -- plain *see note
3 tablespoons nonfat cream cheese -- softened
1/2 teaspoon dried dill weed
1/4 teaspoon dry mustard
1/8 teaspoon onion powder
pecans -- optional, finely chopped
shredded parmesan cheese -- optional
*for yogurt cheese: 1 carton (16 oz.) plain nonfat or lowfat yogurt, (no added gelatin)
Yogurt Cheese: Line mesh strainer with 3 paper towels. Place strainer over bowl. Spoon yogurt into prepared strainer. Cover with plastic wrap. Let drain overnight in refrigerator. Discard liquid. Store cheese in sealed container. Use yogurt cheese instead of sour cream or cream cheese in recipes. Yield: 1 cup.
Tomatoes: Cut off tops of tomatoes. Scoop out and discard pulp. Set shells aside. Combine cheeses in small mixing bowl. Stir in dill weed, mustard and onion powder.
Serves 8. "1 Point per serving"; serving size is 3 tomatoes
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Per serving: 33 Calories (kcal); trace Total Fat; (8% calories from fat); 3g Protein; 5g Carbohydrate; 1mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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Recipe
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