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Mexican Plum-Tomato Cups

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Ruby-red tomato cups hold a guacamole-style filling. Have them ready in 15 minutes!

Prep Time: 15 Min

Total Time: 15 Min

Makes: 20 appetizers

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INGREDIENTS:

Tomato Cups

medium plum (Roma) tomatoes

ripe large avocado, pitted, peeled and finely chopped (about 1 cup)

1/2

cup finely chopped cucumber

medium jalapeño chile, seeded, finely chopped

to 4 tablespoons chopped fresh cilantro or parsley

tablespoons lime juice

1/2

teaspoon salt

Topping

1/2

cup sour cream

teaspoons whipping cream or milk

1/2

teaspoon grated lime peel

1/2

teaspoon salt

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DIRECTIONS:

Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.

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High Altitude (3500-6500 ft):

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Nutritional Information:

Nutrition Information:

1 Serving (1 Appetizer)

Calories 35

(Calories from Fat 25),

Total Fat 2 1/2g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 125mg;
Total Carbohydrate 2g

(Dietary Fiber 1g,
Sugars 1g),

Protein 0g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.