Bacon, Lettuce & Tomato - BLT Bites LC-1.9/s

2 md tomatoes, red ripe 1 lb bacon; cooked, crumbled
1/2 cup mayonnaise 1/3 cup scallion; chopped
3 Tbs Parmesan cheese; grated
2 Tbs parsley; chopped or snipped


1Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remain ingredients;
Mix well. Spoon into tomatoes. Refrigerate for several hours. 2Per serving: 221 (kcal); 20g Total Fat; (81% ); 9g ; 1g Carbohydrate; 27mg Cholesterol; 511mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other 3NOTES : 14 g carb entire recipe (18 g carb / 4 g fiber) per MasterCook or .88 g carb each (actually will be less as the inner pulp of the tomatoes is discarded...the primary carb source) 4I think you could probably make this even easier by using 2 regular tomatoes and cutting each into 8 wedges...cutting out the excess pulp and then putting the filling on top of the remaining tomato wedge. 5posted 4/20/01 by Jill in NW Florida 6NYC Nutrition Analysis (per serving or yield unit): water=44.54 g; =64.64; =0.99 g; total fat=5.96 g; carbohydrate=2.44 g; =0.55 g; ash=0.4 g; calcium=21.69 mg; phosphorus=22.92 mg; iron=0.3 mg; sodium=65.42 mg; potassium=109 mg; magnesium=6.13 mg; zinc=0.1 mg; copper=0.04 mg; manganese=0.05 mg; vitamin A=332.3 IU; vitamin E=1 mg ATE; thiamin=0.03 mg; riboflavin=0.03 mg; niacin=0.3 mg; pantothenic acid=0.13 mg; =0.08 mg; folate=9.23 ug; vitamin B12=0.03 ug; vitamin C=9.37 mg; saturated fat=1.06 g; monounsaturated fat=1.69 g; polyunsaturated fat=2.91 g; cholesterol=4.98 mg; selenium=0.61 ug; refuse=7.44%; %cal as carb:prot:fat=14:6:80; WW Pts=1.68; (complete analysis) 7Contributor: Taste of Home - Aug/Sep 1993 8Preparation Time: 0:00 9NYC Nutrilink: N2631^11529,U54^11529,N510^04025,N2464^11291 NYC Nutrilink: N33^01032,N2468^11297


Servings: 16 Recipe Type `lo-carb, salad dressing, dairy- cheese