Ingredients

• 2  large tomatoes
• 1/2  cup plain fat-free yogurt
• 2  teaspoons all-purpose flour
• 1/2  teaspoon dried marjoram, crushed
• 1/8 to 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.

Dietary exchanges: 1-1/2 vegetable.