Prep: 45 minutes
Bake: 25 minutes at 350° F.
Cool: 10 minutes
12 tomatoes (about 4 oz. each)
Nonstick cooking spray
1/2 cup light dairy sour cream
1/2 cup milk
1 tablespoon butter, melted
1/4 cup finely crushed saltine crackers (7)
1 tablespoon all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1 cup fresh corn kernels; or frozen whole kernel corn, thawed, or one 8-oz. can whole kernel corn, drained
1 tablespoon finely chopped onion
2 ounces havarti cheese with dill, shredded (1/2 cup)
1. Cut a 1/4-inch slice off the stem end of tomatoes. Using a spoon, scoop out the pulp of each tomato, leaving about a 1/4-inch shell. Sprinkle cavities with salt and black pepper. Turn upside down on a paper towel-lined baking sheet to drain; let stand for 30 minutes. Meanwhile, lightly coat twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside.
2. Preheat oven to 350° F. In a medium bowl use a whisk or fork to combine the sour cream, milk, eggs, and melted butter. Using the whisk or fork, mix in the crackers, flour, sugar, baking powder, and 1/4 teaspooon salt until smooth. Stir in corn and onion. Place tomatoes, cut sides up, in the prepared muffin cups. Fill each with about 3 tablespoons of the corn mixture. Sprinkle each with some cheese.
3. Bake, uncovered, for 25 to 30 minutes or until filling is puffed and set. Remove from oven; cool in pan on a wire rack for 10 minutes. Remove from cups using a large spoon. Serve warm. If desired, trim with fresh dill sprigs.
Number of Servings: 12
Nutrition Facts per : 107 cal., 5 g total fat (2 g sat. fat), 48 mg chol., 204 mg sodium, 11 g carb., 2 g dietary fiber, 6 g sugar, 5 g protein.
Daily Values: 17 % vit. A, 35 % vit. C, 8 % calcium, 4 % iron.
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