Stuffed Cherry Tomatoes
Source of Recipe
By: Healthy Choice Recipes For Life Cookbook 1996
Recipe Link: List of Ingredients
24 cherry tomatoes (about 2 cups)
1/2 cup yogurt cheese, plain *see note below
3 Tbsp. nonfat cream cheese, softened
1/2 tsp. dried dill weed
1/4 tsp. dry Mustard
1/8 tsp. dry Onion powder
Recipe
* note:
Yogurt Cheese
8 ounces plain nonfat or low fat yogurt
Line mesh strainer with 3 paper towels. Place strainer over bowl. Spoon yogurt into prepared strainer. Cover with plastic wrap. Let this drain overnight in refrigerator. Discard liquid. Store cheese in sealed container. Yogurt cheese can be used in other recipes instead of sour cream or cream cheese.
Makes a 1/2 cup.
Cut off tops of tomatoes. Scoop out and discard pulp. Set shells a side. Combine cheeses in small mixing bowl. Stir in dill weed, mustard and onion powder.
Makes 24 appetizers.
3 appetizers = 1 serving.
Per serving: 33 calories (kcal); trace total fat; (8% calories from fat); 3 g protein; 5 g carbohydrate; 1 mg cholesterol; 56 mg sodium.
Food Exchanges: 1/2 vegetable.
1 serving = 1 point.
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