Herbed-Yogurt Baked Tomatoes (1 PT) Recipe - Cooking Index
Herbed-Yogurt Baked Tomatoes (1 PT) Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Ripe tomatoes (large) |
| 1/2 cup | 118ml | Plain fat-free yogurt |
| 2 | All-purpose flour | |
| 1 tablespoon | 15ml | Fresh marjoram leaves or 1/2 tsp. Dried - crushed marjoram |
| 1/8 | Pepper - depending on taste (1/8 to 1/4) | |
| 3 | Grated Romano or Parmesan cheese |
Remove cores from tomatoes; halve tomatoes crosswise. Place tomato halves,
cut
sides up, in an ungreased 2-quart square baking dish. In a small bowl,
combine
yogurt, flour, marjoram, and pepper. Spoon about 2 tablespoons of the
yogurt
mixture onto each tomato half. Sprinkle cheese over the yogurt mixture.
Bake in
a 375 o F oven for 20 to 25 minutes or until tomatoes are heated through.
Per serving: Per serving: 51 cal., 1 g total fat (1 g sat. fat), 4 mg
chol., 75
mg sodium, 7 g carbo., 1 g fiber, and 4 g pro.
Dietary exchanges: 1-1/2 vegetable
Original Poster: Christina
Shared by: Donna; Points
MC Formatted by Mary [[email protected]]10/13/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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