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Tomatoes with cream cheese filling
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
166
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 8 Tomatoes
- 100 grams cream cheese
- 150 grams Quark
- 2 Tbsps lemon juice
- ½ bunch scallions
- 2 Tbsps parsley
- salt
- peppers
- mixed Fresh herbs (for garnishing)
Preparation steps
1.
Rinse and pat dry tomatoes, cut off lids (set them aside) and scoop out pulp. Drain on paper towels with the openings facing downwards.
2.
Whisk cream cheese with quark and lemon juice. Rinse and dry scallions, cut into thin rings. Add scallions and parsley to cream cheese mixture and mix well. Season with salt and pepper and stuff tomatoes with the mixture, replace lids. Arrange on plates and sprinkle with herbs. Serve.
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