Creamy corn and herb–stuffed cherry tomatoes
Fresh cherry tomato(es)
Low fat cream cheese
⅓ cup(s), whipped
Plain fat free Greek yogurt
Uncooked yellow corn
1 tbsp(s), finely chopped
1 tbsp(s), finely chopped, plus more for garnish
- Cut a thin slice off the top of each tomato (opposite the slightly dimpled stem end). With a small spoon, gently scoop out seeds and discard. Press your thumb into each tomato to form a hollow cavity.
- In a small bowl, stir together the cream cheese, yogurt, and pepper until smooth. Gently fold in the corn, basil, and chives. Spoon the mixture into a quart-sized zip-top plastic bag. Seal the bag and cut a small hole in one bottom corner of the bag (make the hole large enough for the corn to fit through). Pipe the mixture evenly into the tomatoes. Place the tomatoes on a platter; garnish with additional chives. Serve right away, or chill for up to 4 hours.
- Serving size: 3 stuffed tomatoes