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

Categories:
`lo-carb, salad dressing, dairy- cheese

2 medium 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

Cut 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.

Per serving: 221 Calories (kcal); 20g Total Fat; (81% calories from fat); 9g Protein; 1g Carbohydrate; 27mg Cholesterol; 511mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : 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)

I 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.

posted 4/20/01 by Jill in NW Florida

NYC Nutrition Analysis (per serving or yield unit): water=44.54 g; calories=64.64; protein=0.99 g; total fat=5.96 g; carbohydrate=2.44 g; dietary fiber=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; vitamin B6=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)

Contributor: Taste of Home - Aug/Sep 1993
Yield: 16 servings
Preparation Time: 0:00

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