A tisket, a tasket, a big tomato basket!

Tomatoes picked fresh from my family garden, ready to star in delicious recipes.

Lo and behold, they shine in this basket of biscuits.  With a hint of garlic, a touch of salt, and a chiffonade of basil, here is a recipe to go with all your summer meals.

Tomato Basil Biscuits

1 medium tomato
2 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1 cup nonfat plain yogurt
2 tablespoons extra virgin olive oil
3 tablespoons slivered fresh basil (about 12 leaves)

Preheat oven to 400°F.  Line baking sheet with parchment paper or Silpat liner; set aside.  Chop tomato and wrap in paper towel to thoroughly drain liquid.

In large mixing bowl, whisk together flour, baking powder, salt, and garlic powder.  In separate smaller bowl, whisk together yogurt and olive oil.  Stir liquid into dry ingredients until almost combined.  Add tomato and basil and stir just until combined.

Drop biscuits in 1/4-cup mounds on prepared pan.  Bake 13-15 minutes, until golden brown and firm on top; do not under cook.  Makes 12 biscuits, 3 points plus and 106 calories each.