Makes 4 servings
Serving size: 1/2 cup
1/4 cup plain dried bread crumbs
2 tablespoons Parmesan cheese
4 tablespoons low-calorie Italian salad dressing
9 ounces canned and drained (packed in water) or frozen and thawed artichoke hearts
2 medium tomatoes, quartered
1. In a small bowl, combine bread crumbs, cheese, and 3 Tbsp salad dressing. Mix well and set aside.
2. In another bowl, combine artichoke hearts with remaining 1 Tbsp salad dressing, tossing thoroughly. Arrange artichoke hearts and tomato wedges in a 1-quart casserole dish.
3. Sprinkle bread crumb mixture over vegetables, and bake at 350 degrees for 35 to 40 minutes or until topping is light brown.
EXCHANGES:
Starch 1/2
Vegetable 1
Fat 1/2
NUTRITION FACTS:
Calories 83(Calories from Fat 18)
Total Fat 2 grams
Saturated Fat 1 gram
Cholesterol 2 milligrams
Sodium 352 milligrams
Total Carbohydrate 14 grams
Dietary Fiber 12 grams
Sugars 8 grams
Protein 4 grams
