Yield: 2 1/2 cups
|1 pounds||Plum Tomatoes|
|¼ cup||Plain Low-Fat Yogurt|
|½ cup||Fresh Cilantro; chopped|
Core and dice tomatoes. Peel and chop onion. Seed and chop pepper.
Combine tomatoes, onion, pepper, yogurt, cilantro, salt and pepper in the work bowl of a food processor or blender. Process by pulsing until coarsely chopped, but not pureed. Chill and serve with tortilla chips and bite-sized raw vegetables Per ½ cup: Calories: 35, Fat: trace, Cholesterol: trace, Sodium: 100 mg.
Source: Medford Mail Tribune Typed by Katherine Smith