* Exported from MasterCook *

                         Stuffed Cherry Tomatoes

Recipe By     : Healthy Choice Recipes For Life Cookbook 1996
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers 1 Point Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    cherry tomatoes -- about 1 pint
     1/2           cup  yogurt cheese -- plain *see note
  3        tablespoons  nonfat cream cheese -- softened
     1/2      teaspoon  dried dill weed
     1/4      teaspoon  dry mustard
     1/8      teaspoon  onion powder
                        pecans -- optional, finely chopped
                        shredded parmesan cheese -- optional

Yogurt Cheese: 
Line mesh strainer with 3 paper towels. Place strainer over bowl. Spoon yogurt into 
prepared strainer. 
Cover with plastic wrap. Let drain overnight in refrigerator. Discard liquid. Store
cheese in sealed container. Use yogurt cheese instead of sour cream or cream cheese 
in recipes. 
Yield: 1 cup. 
Tomatoes: 
Cut off tops of tomatoes. Scoop out and discard pulp. Set shells aside. Combine 
cheeses in small mixing bowl. Stir in dill weed, mustard and onion powder. 

Description:
  "1 Point per serving"
Source:
  "Shared by Pamela S."

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Per serving: 33 Calories (kcal); trace Total Fat; (8% calories from fat); 3g Protein; 
5g Carbohydrate; 1mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates

NOTES : ***Yogurt cheese*** 

1 carton (16 oz.) plain nonfat or lowfat yogurt, (no added gelatin) 

 
Serving size 3 tomatoes