Cut top quarter off each tomato; scoop out pulp. Let drain, cut side down, on paper towel-lined plate. Combine crumbs, fontina, half the Parmesan, the parsley, onions, garlic, butter and basil. Stuff tomatoes; place on baking sheet. Sprinkle with remaining Parmesan. (Can be made to this point, covered and refrigerated for up to 24 hours). Bake in 400F 200C oven for 5 minutes or until warm. Broil for 1 minute or until tops are golden. Per serving: 70 calories(approx), 3 g protein, 5 g fat, 4 g carbohydrate Suggested Valentines Day Menu: Hot cheese Dip Stuffed Tomatoes [MM recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston Lettuce Tossed Salad Cornish Hens [MM recipe 12 Feb] Marble Cheesecake Coffee or/and Tea Source: Canadian Living [magazine] Feb/96 [-=PAM=-] PA_Meadows@msn.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (507g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 32 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 5.1mg||2 %|
|Sodium 125.3mg||4 %|
|Potassium 1193.9mg||31 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 21.6g|
|Protein 6g||9 %|
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Calories per serving: 153
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