Tomato 'Tulips' filled with Cucumber Yogurt
Posted by MRC Kitchen on March 7, 2016
Spring is in the air – good thing since we’re only two weeks away, right?! These tomato tulips are not only aesthetically pleasing and fun to make, but they are fresh, healthy, and totally scrumptious! They are the ultimate snack to have on your Easter buffet or a fun day at the lake!
Do you find yourself running out of ways and ideas to keep your kids interested in vegetables? Can you say “family craft night” with these?! Help smaller children with the slicing of the tomatoes, and let them go to town on the rest! Pair with your favorite carbohydrate serving, and you’ve got yourself a light and refreshing complete meal.
Ingredients:
- 12 large Cherry Tomatoes (approx. 8 oz.)
- 12 Asparagus stalks (approx. 4 oz.)
- 8 oz. plain, non-fat Greek Yogurt
- 4 oz. Cucumber, finely diced
- 1 tsp. dried basil
- Sea Salt & Pepper, to taste
Instructions & Assembly:
- With the stem-side down, cut a cross in the top of each cherry tomato. Note: you’ll want to cut about ¾ of the way down the tomato, not completely through.
- Using a spoon, gently scrape out any seeds and discard.
- Using a toothpick, make a hole in the stem. Note: you may need to twist the toothpick in order to do this
- In a mixing bowl, combine: yogurt, cucumber, and basil. Add salt & pepper to taste.
- Fill the tomato “tulips” with 1 tsp. each yogurt mixture.
- Insert the asparagus into the hole at the bottom of each tomato.
- Clean any excess filling from the outside of the tomatoes with a damp paper towel.
- Serve your tomato tulip bouquet on a large plate or platter!
Servings: 2. Serving size: 6 tomato tulips. Replaces: 1 protein, 1 vegetable serving.
