| 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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