Baked Yogurt Parmesan Tomatoes |
| Name: |
Sheila Velasquez |
| Base: |
Fort Bragg, NC |
| Recipe: |
A tasty, lowfat use of summer bounty.
Ingredients:
2 large tomatoes, round, halved, unpeeled
MIX TOGETHER WELL:
1/2 cup nonfat plain yogurt
1 1/2 teaspoons white flour
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable cooking spray or oil
1/4 cup grated Parmesan cheese
Heat oven to 400ºF. Mix together well: yogurt, flour, thyme, salt and pepper and let stand. Core tomatoes and cut in half. Spray or grease a casserole dish and place tomatoes in it. Spoon equal amounts of the yogurt mixture on top and sprinkle with equal amounts of cheese. Bake for about 30 minutes until light golden brown. Serve warm.
Servings: 4
Preparation Time: 45 minutes
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