To reduce the fat in each serving of these tomatoes by about 1 gram, use nonfat cream cheese and reduced-fat mayonnaise.
Use a miniature lemon baller to hollow out the tomatoes.
To easily fill the tomatoes, place the cream cheese mixture in a plastic squeeze bottle. Snip off three-quarters of the bottle's tip with a kitchen scissors. Squeeze the cream cheese mixture into the tomato shells.
Prepare this recipe up to one day in advance, cover and refrigerate until serving time.