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Suggest a better descriptionCombine first 5 ingredients; stir well, and set aside. Core tomatoes, and cut each in half crosswise; push seeds out of middle section with thumbs. Place tomato halves, cut sides up, in an 8-inch square baking dish coated with cooking spray. Spoon 2 tablespoons yogurt mixture over each tomato half. Sprinkle each with 1 tablespoon cheese. Bake at 400 degrees for 30 minutes or until lightly browned. Yield: 4 servings (serving size: 1 tomato half). Per serving: 79 Calories; 2g Fat (23% calories from fat); 5g Protein; 11g Carbohydrate; 8mg Cholesterol; 242mg Sodium Recipe by: Cooking Light, June 1994, page 68 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 32 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 24.9mg | 1 % | |
Potassium 61.2mg | 2 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6g | ||
Protein 1.3g | 2 % | |
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: 32
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