| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Plain nonfat yogurt |
| 1 | ts | All-purpose flour |
| 1/2 | ts | Dried whole marjoram |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground pepper |
| 2 | lg | 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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