Stuffed

Posted by admin on April 9th, 2007 filed in Diet General

Ingredients:

24 (1 pint) cherry tomatoes
½ cup plain yogurt cheese
3 tablespoons light or nonfat cream cheese, softened
½ teaspoon dried dill weed
¼ teaspoon dry mustard
1/8 teaspoon onion powder

Optional:
Finely chopped pecans
Shredded fresh parmesan cheese

Cut off tops of tomatoes. Scoop out and discard pulp. Set shells aside. Combine cheeses in small bowl . Then, stir in dill weed, mustard and onion powder. Spoon or pipe mixture evenly into tomato shells. Sprinkle tops with pecans and parmesan cheese. Chill.

More Info:

Line mesh strainer with 3 paper towels. Place strainer over bowl. Spoon yogurt into prepared strainer. Cover 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.

(makes about 8 servings) 3 tomatoes per serving

Tags: Diet General