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Stuffed Tomato Cups Serves 2 Per serving (1 stuffed tomato) Carbs 17g Fat 1g Protein 4g

4 large tomatoes
4 celery stalks, minced
1 cup bean sprouts
¼ cup fat-free mayonnaise
1 ½ teaspoons curry powder

Directions:

1. Slice off the top inch of each tomato and scoop out the pulp. Drain the pulp in a fine-mesh sieve for 10 minutes; set the tomato cups aside.
2. Finely chop the drained tomato pulp and place in a medium bowl; stir in the celery and bean sprouts.
3. Whisk the mayonnaise and curry powder in a small bowl. Pour over the tomato mixture and toss to coat.
4. Mound the filling into the reserved tomato cups.