Site Of The Moment:
Stuffed Cherry Tomatoes
* 24 cherry tomatoes, (about 1 pint)
* ½ cup yogurt cheese
* 3 Tbsp. light cream cheese
* ½ Tsp. dried dill weed
* ¼ Tsp. dry mustard
* 1/8 Tsp. onion powder
~ 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 plain 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.
3. Fill the tomatoes with the cheese mixture.
| WW
Points |
1 |
| Serving Size |
3 tomatoes |
| Servings |
8 |
