Stuffed Cherry Tomatoes

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Although we were being married in New Hampshire, I wanted to add a touch
of my home state, Kansas, to the wedding. My fiancée, explaining this to
a friend, said that we were planning to have wheat rather than rice
thrown after the ceremony. Our friend thought for a moment. Then he said
solemnly, "It's a good thing she's not from Idaho."

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             TODAY'S RECIPE
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Here is a low-fat version of a cocktail party classic, and they taste
just as good as the traditional version. Serve them at your next
get-together and see how many people can guess hat they are eating healthy canapes.

Stuffed Cherry Tomatoes

16-24 cherry tomatoes
1 can (3.25 oz, 90 g) tuna packed in water, drained and flaked
2 Tbs (30 ml) plain low-fat yogurt
2 tsp (10 ml) finely chopped scallions (spring onion)
2 tsp (10 ml) chili sauce
1/4 tsp (1 ml) prepared horseradish
Salt and freshly ground pepper to taste

Slice the tops off the tomatoes and scoop out the pulp and seeds with a
small spoon. Drain upside down on paper towels. Combine remaining
ingredients in a small bowl and spoon equal amounts into each tomato.
Refrigerate for 1 hour before serving.
Serves 4 to 6.
Received on Sun Feb 1 21:35:30 2009