Tomato Tarts
  • 8frozen fresh spinach or 10-ounce package frozen chopped spinach
  • 4large non-fat buttermilk
  • Seasoned salt
  • 1cup fresh mushrooms, chopped
  • 1cup (30-count) Gulf Wild Shrimp, shells removed
  • 1/4teaspoon beaten
  • 1/2cup sugar or no calorie sweetener
  1. Drain the chopped tomatoes well
  2. Bake tart shells as directed and let cool
  3. Divide tomatoes between the 8 shells
  4. Sprinkle with salt
  5. Mix together the mayonnaise, Parmesan cheese and garlic powder
  6. Spread over tomatoes
  7. Sprinkle tops with crushed crackers
  8. Bake for 20 minutes in a 350 degree oven