Post by carnation037 on Jan 17, 2003 21:55:43 GMT -6
Tomato Purses
6 tomatoes, 1/4-inch slice trimmed from stem end
8 ounces plain yogurt
1 tablespoon whole wheat flour
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon crushed dried sage
1/4 teaspoon salt
6 tablespoons Parmesan cheese, grated
Preheat oven to 375°F. Lightly spray a 13x9x2-inch baking dish with
vegetable cooking spray; set aside.
Gently scoop out pulp and seeds of each tomato. Discard pulp and place
tomatoes cut side up in prepared baking dish. Set aside.
Combine yogurt, whole wheat flour, thyme, thyme, sage, pepper and salt in a
small bowl; mix well. Spoon yogurt mixture into tomatoes. Sprinkle each
tomato with Parmesan. Bake for 25 minutes or until cheese is golden. Remove
from oven. Serve immediately.
Makes 6 servings.
Nutritional info per serving:
calories 90, calories from fat 25, fat 3 g, cholesterol 5 mg, sodium 240 mg
6 tomatoes, 1/4-inch slice trimmed from stem end
8 ounces plain yogurt
1 tablespoon whole wheat flour
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon crushed dried sage
1/4 teaspoon salt
6 tablespoons Parmesan cheese, grated
Preheat oven to 375°F. Lightly spray a 13x9x2-inch baking dish with
vegetable cooking spray; set aside.
Gently scoop out pulp and seeds of each tomato. Discard pulp and place
tomatoes cut side up in prepared baking dish. Set aside.
Combine yogurt, whole wheat flour, thyme, thyme, sage, pepper and salt in a
small bowl; mix well. Spoon yogurt mixture into tomatoes. Sprinkle each
tomato with Parmesan. Bake for 25 minutes or until cheese is golden. Remove
from oven. Serve immediately.
Makes 6 servings.
Nutritional info per serving:
calories 90, calories from fat 25, fat 3 g, cholesterol 5 mg, sodium 240 mg