SMOKED SALMON STUFFED CHERRY TOMATOES

1/4 lb. smoked salmon
8 ounces cream cheese, softened
1 pint cherry tomatoes
1 teaspoon lemon juice
4 teaspoons minced fresh dill or
3/4 teaspoon dried dill weed

Early in day, cut each cherry tomato in half. Remove and discard seeds and pulp from cherry tomatoes to form cups. Place cherry-tomato cups, cut-side down,on paper towels to drain.

Use food processor knife blade to blend cream cheese, smoked salmon, lemon juice and dill until mixture is smooth.

Spoon smoked-salmon mixture into small decorating bag with large star tube. Pipe salmon mixture into cherry-tomato cups and then arrange them on a platter. Cover loosely with plastic wrap and refrigerate until ready to serve.

Makes about 50 hors d’oeuvres.
(about 20 calories each)

Source: A.B. Williams/Grand Forks, ND