Cut tops off 30 of the cherry tomatoes; trim bottom of each tomato slightly to level if necessary, being careful not to cut through to pulp. With small spoon, hollow out tomatoes; place upside down on paper towel-lined plate. Cover loosely with plastic wrap; refrigerate to drain for at least 1 hour or up to 24. Finely chop remaining tomatoes; place in small bowl. Add sour cream, softened cream cheese, feta cheese, green onion, lemon juice and oregano; mix until combined. (Filling can be covered and refrigerated for up to 24 hours). Spoon filling into piping bag fitted with large star tip; pipe into hollowed-out tomatoes. Garnish with parsley. Contributor: Canadian Living Magazine December 1997 Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis
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|Serving Size: 1 Appetizer (32g)|
|Recipe Makes: 30|
|Calories from Fat: 32 (80%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.5mg||4 %|
|Sodium 55.2mg||2 %|
|Potassium 64.8mg||2 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1g|
|Protein 1g||1 %|
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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: 40
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