2 tbsp. slivered almonds
1 c. uncooked macaroni rings
2 tbsp. chopped celery
2 tbsp. chopped green pepper
2 tbsp. chopped onion
1 tsp. grated lemon peel
1 (6 oz.) can crab meat, rinsed, drained & cartilage removed
1/2 c. plain low fat or non fat yogurt
1/8 tsp. pepper
4 med. tomatoes

Heat oven to 400 degrees in 8" square baking pan, bake almonds for 5 to 7 minutes, or until toasted and light golden brown, stirring several times. Set aside.

Prepare macaroni as directed on package. Rinse and drain; set aside.

Combine celery, green pepper, onion and lemon peel in 1 quart casserole. Cover. Microwave at high for 1 1/2 to 2 minutes or until vegetables are tender crisp, stirring once. In medium mixing bowl, combine toasted almonds, cooked macaroni, the vegetable mixture, crab meat, yogurt and pepper. Toss to coat. Cover with plastic wrap. Chill at least 2 hours.

Slice tomatoes into eighths to within 1/4" of base, being careful not to slice through. Spread sections out to form a cup. Divide crab meat salad into fourths. Fill each tomato cup with 1/4 of salad.