Ingredients:
- 48 cherry or grape tomatoes (about 2 pints)
- 1 10-oz. package frozen chopped broccoli, thawed
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup nonfat sour cream
- 1/4 cup grated Parmesan
- 1/2 teaspoon crushed red pepper
- Salt and pepper
Preparation:
- Slice tops off tomatoes; reserve. Use a small spoon or melon baller to scoop out pulp; discard pulp. Invert tomatoes onto paper towels, cover with plastic wrap and refrigerate until ready to fill
- Squeeze as much moisture as possible from broccoli and pat dry with paper towels. Place in bowl of a food processor and add mayonnaise, sour cream, Parmesan and crushed red pepper. Pulse a few times to thoroughly mix, but do not completely puree. Season with salt and pepper. Refrigerate until ready to serve.
- Spoon 1 tsp. filling into each tomato, mounding filling slightly. Set tops on filling. Serve chilled or at room temperature.
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