Tomatoes Stuffed with Corn Soufflé

Yields 4 servings | 4 points per serving

My rating:

These tasty stuffed tomatoes are healthy, filling, and very easy to make! They're kind of like a cross between a corn fritter and a tomato omelette. I like to serve these with a side of corn-on-the-cobb. Make sure to choose firm, ripe tomatoes that will sit flat, not tip over.

Preparation Time: 30 minutes
Baking Time: 45 minutes

Ingredients:

4 large, firm tomatoes (¾ to 1 pound, each) -or- 8 medium, firm tomatoes (½-pound, each)
2½ cups corn (frozen, canned, or about 5 ears fresh)
¾ cup Eggbeaters (equivalent to 3 large eggs)
¼ cup plus 1 Tb grated Parmesan cheese
¼ cup finely chopped fresh basil
Cooking spray

Directions:

Cut half-inch off top of tomatoes. Scoop out centers of tomatoes, leaving shells intact. Discard centers. Lightly sprinkle insides of shells with salt. Place cut side down on paper towels. Let drain 30 minutes.

Put 1½ cups of the corn, eggs, and ¼ cup Parmesan cheese in food processor or blender; puree until smooth. Pour into bowl, and stir in basil and remaining corn. Season to taste with salt and pepper.

Preheat oven to 400ºF. Spray 9x13-inch baking pan with cooking spray. Set tomato shells, cut sides up, in baking dish. Fill each with corn mixture, and sprinkle with remaining Parmesan. (Tomatoes will be about ¾ full. Don't fill more than this or they might overflow.)

Bake 45 minutes, or until filling is set and tops are browned and slightly puffed. Remove, and let cool about 5 minutes. Carefully transfer tomatoes to plates. Serve immediately.

Yields: 4 servings

Nutritional Info: (per serving) 216 calories, 6.6 g. fat, 7.4 g. fiber (4 points per serving)

Source: Vegetarian Times Magazine (June 2005)