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Herbed-Yogurt Baked Tomatoes
Ingredients
-
2
large tomatoes
-
1/2
cup plain fat-free yogurt
-
2
teaspoons all-purpose flour
-
1/2
teaspoon dried marjoram, crushed
-
1/8
- 1/4
teaspoon pepper
-
3
tablespoons grated Romano or Parmesan cheese
Directions
1. Remove cores from tomatoes; halve tomatoes crosswise. Place tomato halves, cut sides up, in an ungreased 2-quart square baking dish.
2. In a small bowl, combine yogurt, flour, marjoram, and pepper. Spoon about 2 tablespoons of the yogurt mixture onto each tomato half. Sprinkle cheese over the yogurt mixture.
3. Bake in a 375 degree F oven for 20 to 25 minutes or until tomatoes are heated through. Makes 4 servings.
From the Test Kitchen
- Note Dietary exchanges:1-1/2 vegetable.
Nutrition Facts
(Herbed-Yogurt Baked Tomatoes)
- Servings Per Recipe 4,
- Calories 51,
- Protein (gm) 4,
- Carbohydrate (gm) 7,
- Fat, total (gm) 1,
- Cholesterol (mg) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 75,
- Percent Daily Values are based on a 2,000 calorie diet
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