1 oz (1/2 cup) finely shredded Cabot's 75% Light Cheddar Cheese, or your favorite low-fat Cheddar
2 (1/4" thick) slices beefsteak tomato
Preheat the broiler. Line a small metal baking sheet with aluminum foil.
Place the muffin halves on the prepared baking sheet and sprinkle evenly with the cheese. Place 1 tomato slice on each muffin half over the cheese. Broil until the cheese bubbles and begins to brown in spots, 1 to 2 minutes. Serve immediately.
Makes 1 serving
Per serving: 168 calories, 15 g protein, 26 g carbohydrates, 4 g fat (2g saturated), 12 mg cholesterol, 8 g fiber, 374 mg sodium
My Version
This is a really simple recipe. I did a couple things differently as far as products go. I had a coupon for Thomas' original english muffins (which I did toast prior to the oven), so that's what I used. In the interest of avoiding a mess I used slice cheese (one per half muffin) rather than shredded cheese and I didn't have tin foil, so I had to scrub my pan afterward, but that wasn't a big deal. I also put my muffins in the oven (preheated to 500 F) instead of the broiler.
I did not try this particular recipe myself, because I don't eat english muffins, but the kids DEVOURED them (after they pulled the tomatoes off of course) lol. Enjoy!
*The kids enjoyed this with some slices peaches.
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