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🍽️ Fresh tomatoes filled with creamy olive cream cheese

79 kcal · 30 min · 4 servings

Ingredients

• 10 medium-sized tomatoes
• 6 tbsp cream cheese
• 4 tbsp low-fat quark
• 1 tbsp whipping cream
• 1 tbsp lemon juice
• 1 shallot
• 1 clove of garlic
• 6 green olives (pitted)
• 2 tbsp basil strips
• salt
• pepper
• basil

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Using a sharp knife, cut a flat lid from the top of each tomato.
3. 3. Carefully hollow out the inside of the tomatoes using a teaspoon.
4. 4. Place the hollowed-out tomatoes upside down on a kitchen paper towel.
5. 5. Let the tomatoes drain briefly to absorb excess moisture.
6. 6. Whisk the cream cheese, quark, cream, and lemon juice in a bowl until smooth.
7. 7. Peel the shallot and dice it into very fine cubes.
8. 8. Dice the olives finely as well.
9. 9. Fold the diced shallot and olives into the cheese mixture.
10. 10. Peel the garlic and press it directly into the bowl.
11. 11. Season the filling with salt and pepper, then taste and adjust if needed.
12. 12. Fill the hollowed-out tomatoes evenly with the olive-cheese mixture.
13. 13. Garnish the filled tomatoes with fresh basil leaves and whole olives.
14. 14. Serve the tomatoes immediately as a refreshing appetizer.

Nutrition per serving

• kcal: 79
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 3 g