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🍽️ Cream Cheese Basil Tomatoes

120 kcal · 30 min · 4 servings

Ingredients

• 8 medium-sized tomatoes
• 150 g cream cheese
• 100 g low-fat quark
• 2 tbsp lemon juice
• 1 bunch basil
• salt
• black pepper (from the mill)
• basil
• grated parmesan
• 2 tbsp toasted pine nuts

Instructions

1. 1. Rinse the tomatoes under running water.
2. 2. Carefully cut off the top part of the tomato to create a lid.
3. 3. Scoop out the inside of the tomato with a spoon.
4. 4. Place the tomatoes with the open side down on kitchen paper.
5. 5. Let the excess juice drip off for a few minutes.
6. 6. Mix the cream cheese, quark, and lemon juice in a bowl.
7. 7. Stir until the mixture is completely smooth.
8. 8. Crush the fresh basil leaves finely in a mortar.
9. 9. Fold the crushed basil leaves into the cheese cream.
10. 10. Season the filling to taste with salt and pepper.
11. 11. Fill the hollowed-out tomatoes with the cheese-basil mixture.
12. 12. Place the cut-off tomato lids back on top of the filling.
13. 13. Arrange the stuffed tomatoes on a serving plate.
14. 14. Spread grated Parmesan over the tomatoes.
15. 15. Garnish the plate with fresh basil leaves.
16. 16. Sprinkle toasted pine nuts over them.
17. 17. Serve the tomatoes immediately.

Nutrition per serving

• kcal: 120
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 3 g