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Recipe: Cornpudding Stuffed Tomatoes 2 Pts/weight Watchers
Similar Categories: Cornpudding, Stuffed, Tomatoes, Pts/weight, Watchers
Corn-Pudding-Stuffed Tomatoes (2 PTS)
Recipe By : Weight Watchers Magazine Sep/Oct, 2000
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 tomatoes
1 1/2 teaspoons butter
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/4 cup fresh chives -- minced
1/2 teaspoon salt
to taste freshly ground pepper
1 large egg -- lightly beaten
1 1/2 cups corn kernels
2 teaspoons plain dried bread crumbs
1. Preheat oven to 400ºF. Cut a think slice from the stem end of each
tomato; scoop out and discard the pulp. Arrange the tomatoes in a shallow
baking dish.
2. Heat the butter in a small saucepan. Stir in the flour and cook 1
minute. Whisk in the milk, chives, salt, and pepper and bring to a boil.
Cook, stirring constantly, until the mixture thickens slightly, about 5
minutes. Remove from the heat and let stand 5 minutes. Whisk in the egg,
and then fold in the corn. Spoon the mixture evenly into the tomato shells
and sprinkle with the bread crumbs. Bake until golden and bubbling, 35-40
minutes. Serve immediately.
Per serving: 98 cals; 3 g fat; 1 g sat fat; 39 mg chol; 246 mg sodium; 17 g
carb; 2 g fiber; 4 g protein; 38 mg calc
Points per serving: 2
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NOTES : This colorful combination of two New Jersey crops that are at their
peak in summer - corn and tomatoes - makes an attractive presentation.
Either fresh or canned corn works well in this recipe. Consider using a mix
of yellow and red tomatoes for a showier presentation.
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