Ingredients
- 24 cherry tomatoes (about 1 pint) shopping list
- 1/2 cup low fat ricotta cheese shopping list
- 3 Tbsp. light cream cheese, softened shopping list
- 1/2 tsp. dried dill weed shopping list
- 1/4 tsp. dry mustard shopping list
- 1/8 tsp. onion powder shopping list
- 1/4 cup finely chopped pecans shopping list
How to make it
- Cut off tops of tomatoes,scoop out and discard pulp.
- Set shells side.
- Combine cheeses in small mixing bowl.
- Stir in dill weed, mustard and onion powder.
- Spoon or pipe mixture evenly into tomato shells (about 1 teaspoon each).
- Sprinkle tops with pecans.
- Chill.
- Serve.
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" It was excellent "