Cherry Tomato Scoops
2 cups (one
pint) cherry tomatoes
Wash and pat dry cherry tomatoes. Cut 1/4 inch off top of each tomato. Scoop out pulp. Drain tomatoes upside down on paper towels.
Meanwhile, beat cream cheese and lemon juice in a small bowl until smooth. Combine with Parmesan, sunflower seeds, parsley, basil and garlic. Mix well.
Spoon cream cheese mixture into tomatoes. Chill for 30 minutes.
Do not prepare too far in advance - the basil tends to become bitter.
Per Serving: 63 Calories
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