1 lb Tomatoes; large, red, very,

           -ripe (2-3 tomatoes)
      2 oz Mossarella cheese; shredded

      8    Basil; fresh

      2 ts Olive oil

           Dash cracked pepper
  Slice tomatoes crosswise into 1/2-inch-thick slices, 4 slices per tomato.
  Arrange 2-3 slices on each salad plate.  Sprinkle the mossarella on top
  each tomoato.  Cut fresh basil leaves into strips and top each tomato with
  basil.  Drizzle olive oil over the tops and add a dash of pepper. Enjoy!
  Food Exchanges per serving:  1 VEGETABLE EXCHANGE + 1 MEDIUM-FAT-MEAT
  EXCHANGE. CHO: 6; PRO: 5g; FAT: 4g; CAL: 70; Low-sodium diets: This recipe
  is suitable.
  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
  and Katharine Middleton. Brought to you and yours Nancy O'Brion and her
  Meal-Master