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Ingredients:
24
cherry tomatoes -- (about 1 pint)
1/2 cup plain yogurt cheese -- * see note
3 tablespoons light or nonfat cream cheese --
softened
1/2 teaspoon dried dill weed
1/4 teaspoon dry mustard
1/8 teaspoon onion powder
finely chopped pecans -- optional
shredded fresh parmesan cheese -- optional
***Yogurt cheese***
1 carton (16 oz.) plain nonfat or lowfat
yogurt, (no added gelatin)
Instructions:
Yogurt
Cheese:
1. 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:
1. Cut off tops of tomatoes. Scoop out and discard
pulp. Set shells aside.
2.
Combine cheeses in small mixing bowl. Stir in
dill weed, mustard and onion powder.
Yield:
24 tomatoes
Serving size: 3 tomatoes
1 POINTS per serving
Nutritional
Information:
Per serving: Calories: 33 (Calories from fat:
11), Total Fat 1g (Sat Fat 1g), Total Carbohydrate
4g, Fiber 1g. Cholesterol 3mg, Sugars 3g, Sodium
33mg, Protein 2g
Source:
"Healthy Choice Recipes For Life Cookbook,
card ASB-4"
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