Recipe - Herbed-Yogurt Baked Tomatoes

One half cup Plain nonfat yogurt
1 teaspoon Allpurpose flour
One half teaspoon Dried whole marjoram
One fourth teaspoon Salt
One fourth teaspoon Ground pepper
2 lg Unpeeled round red tomatoes,
(1 pound)
Vegetable cooking spray
One fourth cup Grated fresh Romano cheese

Combine 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 8inch 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 MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.