Stuffed tomatoes serve as scrumptious snacks, which are easy to make and are quite filling for the stomach!
Cut a thin slice off the top of each tomato. Keep each slice & cut a small hole on the top to remove the stem. Set aside.
Scoop out & discard pulp of each tomato; turn tomatoes upside down onto paper towels to drain.
Cut a small slice at the bottom of each tomato. Not all the way though, just enough to make the tomato sit up straight.
In a small bowl, combine cream cheese and yogurt until smooth; stir in the cucumber, onion, and dill.
Spoon mixture into each tomato.
Lightly place the top slice cut earlier onto each tomato.
Add a dollop of mixture in the small hole of each top slice.
Refrigerate until ready to serve.
- 25 cherry tomatoes
- 1/2 cup finely chopped, peeled cucumber
- 2 tablespoons finely chopped green onion
- 4 teaspoons minced fresh dill
- 4 tablespoons low-fat plain Greek yogurt
- 6 ounces low-fat cream cheese