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Post by Adona Mara on Sept 13, 2008 14:18:42 GMT -5
Stuffed Tomatoes with Corn Pudding Yield: 6 servings
6 firm, med-size Tomatoes 1 Egg 1 Tbsp. Flour 1 tsp. Sugar 1/4 tsp. Baking Powder 1/2 cup Skim Milk 1 cup Corn Kernels (canned or fresh) 1 Tbsp. Smart Balance Margarine (melted) 1 Tbsp. fresh Parsley (minced) Sprinkle of Parmesan Cheese
Preheat oven to 350 F. Slice tops off tomatoes, scoop out pulp and seed (save pulp). Invert tomatoes on paper towel to drain.
In medium-size bowl, beat egg and add flour, sugar and baking powder. Blend in milk, and stir in corn and melted margarine. Thoroughly mix all ingredients, including pulp.
Spoon mixture in tomato shells and arrange in muffin tins. Bake at 350 F for 50 minutes (or until filling is puffed and browned). Garnish with parsley and cheese.
Per serving Calories -- 91.5 Cholesterol -- 36.1 mg Saturated Fat -- 0.6 gm Sodium -- 174 mg
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