Serve on a bed of lettuce to keep tomatoes from rolling around.

Servings: 14

1 pint cherry tomatoes, halved
3 tablespoons fat-free half and half
1/2 pound fresh mozzarella cheese, sliced
6 fresh basil leaves
1 garlic clove, minced
1 tablespoon balsamic vinegar

Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.

In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended.

Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.

Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving. Yield: about 3-1/2 dozen.

Per Serving: 82 Calories; 6g Fat (62.2% calories from fat); 4g Saturated Fat; 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 101mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.

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