| 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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