Ricotta & Herb Stuffed Tomatoes
|White potatoes||12 Ounce, thinly sliced (3 Small Pieces)|
|Chopped onion||2 Tablespoon|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Skim milk||3 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Finely grated carrot||2 Tablespoon|
Remove slice from stem end of tomatoes.
Scoop out pulp.
Place tomato shells upside down in 9-inch square baking dish.
In 1-quart casserole, combine potatoes, onion and water.
Microwave at High for 5 to 10 minutes, or until tender, stirring once.
Place potato mixture in medium mixing bowl.
Add remaining ingredients, except carrot.
Beat until smooth.
Stir in carrot.
Spoon mixture into tomato shells.
Microwave at High for 4 to 8 minutes, or until tomatoes are heated through, rearranging once.