Tomatoes Stuffed with Corn Soufflé
Nutritional Information
Serves 4Amount Per SERVING:
| Calories | 210 |
| Protein | 12g |
| Total fat | 8g |
| Carbs | 28g |
| Cholesterol | 165mg |
| Sodium | 320mg |
| Fiber | 5g |
| Sugars | 9g |
These are much easier to make than a traditional soufflé and are delicious
served with a green salad and a slice of whole-grain bread. Choose firm,
ripe tomatoes that will sit flat, not tip over.
Ingredients
- 4 large, firm, ripe tomatoes, 3/4 to 1 pound each
- 2 1/2 cups fresh corn kernels (about 5 ears)
- 3 large eggs
- 1/4 cup plus 1 Tbs. grated Parmesan cheese or soy Parmesan cheese
- 1/4 cup finely chopped fresh basil
Directions
- Preheat oven to 400F. Spray 9x13-inch baking pan with cooking spray; set aside.
- Cut half inch off top of tomatoes. Scoop out centers of tomatoes, leaving shells intact. Lightly sprinkle insides of shells with salt. Place cut side down on paper towels; let drain 30 minutes.
- Put 1 1/2 cups corn, eggs and 1/4 cup Parmesan cheese in food processor or blender; purée until smooth. Pour into bowl, and stir in remaining corn and basil. Season to taste with salt and pepper.
- Set tomato shells, cut sides up, in baking dish. Fill each with corn mixture, and sprinkle with remaining Parmesan.
- Bake 45 minutes, or until filling is set and tops are browned and slightly puffed. Remove, and let cool about 5 minutes. Carefully transfer tomatoes to plates. Serve immediately.
