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    You are in: Home / Low-cholesterol / Buttermilk Baked Tomatoes Recipe
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    Buttermilk Baked Tomatoes
    Buttermilk Baked Tomatoes. Photo by Bergy

    Photo by Bergy

    4 Photos of Buttermilk Baked Tomatoes

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    Rate it! | Read 27 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    5 mins

    18 mins

    Linda B's Note:

    Tasty baked tomatoes that I often make in the summer when I am dieting. Only 1 WW point for a whole tomato! I found recipe years ago in The Calculating Cook, a gourment cookbook for diabetics and dieters.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut tomatoes in half, seed, and place cut side up in broiler safe baking dish.
    2. 2
      Pour 1 tablespoon of buttermilk into each tomato half then sprinkle top of each with cheese, salt and pepper.
    3. 3
      Bake at 400 degrees Fahrenheit for 15 minutes; then place under broiler until lightly browned.
    4. 4
      You may add oregano, basil, tarragon, garlic, or rosemary for a flavor change.
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    Nutritional Facts for Buttermilk Baked Tomatoes

    Serving Size: 1 (79 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 61.3
     
    Calories from Fat 20
    33%
    Total Fat 2.3 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 6.7 mg
    2%
    Sodium 133.8 mg
    5%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 4.7 g
    19%
    Protein 4.5 g
    9%
    Detailed Nutrition Values About Nutrition Info

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