40 cherry tomatoes
7.5 ounces crabmeat
4 ounces fat-free cream cheese or Neufchatel cheese, softened
2 tablespoons green onion, chopped very fine
Dash of salt and pepper
2 tablespoons lemon juice
1 tablespoon fat-free half and half, to moisten (about)
Cut thin slice from stem end of each tomato. Remove pulp,
and invert on paper towel to drain. (I use the pulp for tomato pasta sauces
Combine all other
ingredients to form a creamy consistency. Stuff tomatoes using a small
Garnish with parsley. Make ahead and chill if desired.
* May be made with
water packed white abacore tuna instead of the crab meat.