* Exported from MasterCook *

Stuffed Cherry Tomatoes - 1 Point

Recipe By :Healthy Choice
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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)

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.

Serving size (3 tomatoes, 72 grams)
According to the cookbook:
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
Weight Watcher Points: 1

Source:
"Healthy Choice Recipes For Life Cookbook, card ASB-4"
Copyright:
"Cy DeCosse Inc., 1996"
Yield:
"24 tomatoes"

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NOTES : MC formatted by Pamela S. on 4/8/98.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0