Cherry Tomatoes Stuffed With Avocado Cream

Cherry Tomatoes Stuffed With Avocado Cream

Cherry Tomatoes Stuffed With Avocado Cream
Nutrition Information
  • Serves: 6
  • Serving size: 6
  • Calories: 50
  • Fat: 4 g
  • Saturated fat: 0.6 g
  • Trans fat: 0 g
  • Carbohydrates: 4 g
  • Sugar: 1 g
  • Sodium: 140 mg
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg
Cuisine: Appetizers & Snacks
Prep time: 
Total time: 
Copyright Toby Amidor, Create-Your-Plate Diabetes Cookbook, American Diabetes Association, 2020. Photo courtesy of Mittera.
  • 18 cherry tomatoes
  • ¼ plus ⅛ teaspoon sea salt, divided
  • 1 avocado, halved and pit removed
  • ¼ cup nonfat plain Greek yogurt
  • Juice of 1 lime
  • 1 tablespoon water
  • 1 clove garlic
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh cilantro, as a garnish
  1. Slice the tops off the cherry tomatoes. Using a small melon baller or teaspoon, scoop the seeds and pulp from the inside of tomatoes. Sprinkle the insides with ¼ teaspoon of the sea salt. Place the tomato shells upside down on a paper towel for at least 30 minutes or up to 2 hours.
  2. Place the avocado flesh, yogurt, lime juice, water, garlic, remaining ⅛ teaspoon sea salt, coriander, and black pepper in a blender and blend until smooth.
  3. Add the avocado mixture to a resealable plastic bag and cut off ¼-inch piece at the bottom corner of the bag. Pipe the filling into the tomato shells and place them on a serving platter. Sprinkle with 1 tablespoon of cilantro to garnish.


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