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Suggest a better descriptionCut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. Recipe by: Homemakers Schools Recipe Collection - Spring 1998 Posted to MC-Recipe Digest by The Taillons
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 16 | ||
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Calories: 211 | ||
Calories from Fat: 161 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 23.4mg | 7 % | |
Sodium 353.2mg | 12 % | |
Potassium 355.9mg | 9 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 7.1g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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