Herbed-yogurt Baked Tomatoes

The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	4	Servings

INGREDIENTS

1/2	c	Plain nonfat yogurt
1	t	All-purpose flour
1/2	t	Dried whole marjoram
1/4	t	Salt
1/4	t	Ground pepper
2		Unpeeled round red tomatoes
		1 pound
		Vegetable cooking spray
1/4	c	Grated fresh Romano cheese

INSTRUCTIONS

Combine first 5 ingredients; stir well, and set aside.  Core tomatoes,
and cut each in half crosswise; push seeds out of  middle section with
thumbs.  Place tomato halves, cut sides up, in an 8-inch square baking
dish  coated with cooking spray. Spoon 2 tablespoons yogurt mixture
over  each tomato half. Sprinkle each with 1 tablespoon cheese.  Bake
at 400 degrees for 30 minutes or until lightly browned. Yield: 4
servings (serving size: 1 tomato half).  Per serving: 79 Calories; 2g
Fat (23% calories from fat); 5g Protein;  11g Carbohydrate; 8mg
Cholesterol; 242mg Sodium  Recipe by: Cooking Light, June 1994, page 68
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.

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