CORN-PUDDING-STUFFED TOMATOES"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."
6 tomatoes
1 1/2 teaspoons butter
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/4 cup minced fresh chives -
1/2 teaspoon salt
freshly ground pepper (to taste)
1 large egg, lightly beaten
1 1/2 cups corn kernels
2 teaspoons plain dried bread crumbs
Preheat oven to 400 degrees F. 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.
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
Servings: 6
Source:
Weight Watchers Magazine September/October 2000
