with Whipped Feta Filling
RECIPE SUMMARY
Makes 6 servings: Each serving counts toward ½ cup of vegetables (all restricted vegetables), 1 dairy option
INGREDIENTS
DIRECTIONS
In a small blender or food processor pulse together the reduced fat feta cheese, half-and-half, lemon juice and dill. Pulse until smooth, then season with sea salt and black pepper as needed.
Use a spoon to transfer the cheese mix to a small Ziploc bag and set in the fridge.
Use a sharp knife to carefully cut an “X” ¾ of the way through each tomato. Flip the tomato to the opposite side and carefully cut a small hole into the bottom (this is for the chive “stem”).
Remove the feta mix from the fridge and cut a hole in one corner of the bag. Pipe the cheese mix into each tomato to fill the “flower” part, add a chive to the other side of the tomato and present as if it were a bouquet laying on a flat surface.
Ingredients
Directions
In a small blender or food processor pulse together the reduced fat feta cheese, half-and-half, lemon juice and dill. Pulse until smooth, then season with sea salt and black pepper as needed.
Use a spoon to transfer the cheese mix to a small Ziploc bag and set in the fridge.
Use a sharp knife to carefully cut an “X” ¾ of the way through each tomato. Flip the tomato to the opposite side and carefully cut a small hole into the bottom (this is for the chive “stem”).
Remove the feta mix from the fridge and cut a hole in one corner of the bag. Pipe the cheese mix into each tomato to fill the “flower” part, add a chive to the other side of the tomato and present as if it were a bouquet laying on a flat surface.