by kirra » Sun Nov 02, 2008 6:07 pm
Cheese-Stuffed Cherry Tomatoes
Even in winter, you can find good cherry tomatoes—once known as love apples. They make perfect vessels for the sumptuous herbed goat cheese filling. Toss any leftover cheese mixture with hot pasta, or spread it on sandwiches.
Ingredients:
1/2 cup nonfat or low-fat cottage cheese
1/4 lb. soft, fresh goat cheese
2 Tbs. plain nonfat yogurt
1/4 to 1/2 cup chopped fresh herbs (such as parsley, tarragon, dill, and chives), or to taste
Salt and freshly ground black pepper to taste
10 cherry tomatoes
10 small dill sprigs for garnish
Preparation:
Put cottage cheese and goat cheese in food processor fitted with steel blade, and purée until smooth. Add yogurt, and process 1 to 2 minutes more, or until very smooth. Scrape into bowl, and stir in herbs, salt and pepper. Set aside.
Cut off thin slice from top of each cherry tomato. Using small spoon, scoop out seeds and flesh from centers. Lightly salt insides of tomatoes, and invert on rack set in sink. Drain 5 to 10 minutes.
Spoon herbed cheese into each tomato, garnish with dill sprig and serve, or refrigerate until serving time. Serves 2
Nutritional Info:
Calories 220
Protein 19g
Total fat 12g
Saturated fat 8g
Carbs 9g
Cholesterol 30mg
Sodium 450mg
Fiber 1g
Sugars 6g
[b][size=150]Cheese-Stuffed Cherry Tomatoes[/size][/b]
Even in winter, you can find good cherry tomatoes—once known as love apples. They make perfect vessels for the sumptuous herbed goat cheese filling. Toss any leftover cheese mixture with hot pasta, or spread it on sandwiches.
[b]Ingredients:[/b]
1/2 cup nonfat or low-fat cottage cheese
1/4 lb. soft, fresh goat cheese
2 Tbs. plain nonfat yogurt
1/4 to 1/2 cup chopped fresh herbs (such as parsley, tarragon, dill, and chives), or to taste
Salt and freshly ground black pepper to taste
10 cherry tomatoes
10 small dill sprigs for garnish
[b]Preparation:[/b]
Put cottage cheese and goat cheese in food processor fitted with steel blade, and purée until smooth. Add yogurt, and process 1 to 2 minutes more, or until very smooth. Scrape into bowl, and stir in herbs, salt and pepper. Set aside.
Cut off thin slice from top of each cherry tomato. Using small spoon, scoop out seeds and flesh from centers. Lightly salt insides of tomatoes, and invert on rack set in sink. Drain 5 to 10 minutes.
Spoon herbed cheese into each tomato, garnish with dill sprig and serve, or refrigerate until serving time. Serves 2
[b]Nutritional Info:[/b]
Calories 220
Protein 19g
Total fat 12g
Saturated fat 8g
Carbs 9g
Cholesterol 30mg
Sodium 450mg
Fiber 1g
Sugars 6g