Mexican Plum-Tomato Cups

Ruby-red tomato cups hold a guacamole-style filling. Have them ready in 15 minutes!

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 20

Tomato Cups

10
medium plum (Roma) tomatoes
1
ripe large avocado, pitted, peeled and finely chopped (about 1 cup)
1/2
cup finely chopped cucumber
1
medium jalapeño chile, seeded, finely chopped
3
to 4 tablespoons chopped fresh cilantro or parsley
2
tablespoons lime juice
1/2
teaspoon salt

Topping

1/2
cup sour cream
2
teaspoons whipping cream or milk
1/2
teaspoon grated lime peel
1/2
teaspoon salt

  • 1 Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
  • 2 In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.

Expert Tips

The heat level of jalapeño chiles can vary. Start by using just half of the chile if you want a less spicy version.

Sprinkle the tops of the tomatoes with additional chopped cilantro.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
35
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
125mg
125%;
Total Carbohydrate
2g
2%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.