- the back of a spoon to remove tomato seeds and skin. Return puree to
- pan. Add half-and-half and dill; cook over low heat just until
- heated through (do not boil). Yield: 2 servings.
Nutritional Facts: One serving (1 cup) equals 224 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 393 mg sodium, 30 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.