Herbed-yogurt baked tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Plain nonfat yogurt |
| 1 | teaspoon | All-purpose flour |
| ½ | teaspoon | Dried whole marjoram |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground pepper |
| 2 | larges | Unpeeled round red tomatoes, (1 pound) |
| Vegetable cooking spray | ||
| ¼ | cup | Grated fresh Romano cheese |
Directions
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@... on Jan 28, 1997.
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