 | | Nutrition Facts | | | Makes 12 servings | | Amount Per Serving | | | Calories | 16.9 | | | Total Carbs | 1.6 g | | | Dietary Fiber | 0.5 g | | | Sugars | 1.1 g | | | Total Fat | 0.9 g | | | Saturated Fat | 0.6 g | | | Unsaturated Fat | 0.1 g | | | Potassium | 8.3 mg | | | Protein | 0.9 g | | | Sodium | 112.6 mg | | Dietary Exchanges
0.88158 Fat, 0.2682 Vegetables, 0.08251 Meat, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - In a medium-sized bowl, combine the cheese, basil, salt, and pepper. Mix with a fork until well blended.
- Cut the top off each cherry tomato.
- Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell.
- Drain off any juice that may be in the tomato shells.
- Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell.
- Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.
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