These small Italian potato dumplings make for outsized satisfaction. (Serves 4)
* Combine 1 (14 1/2-ounce) can diced tomatoes (undrained); 1/2 cup fat-free less-sodium chicken broth; 1/4 teaspoon salt; and 1/4 teaspoon black pepper in a small saucepan; bring to a simmer. Cook 10 minutes or until heated through. Transfer tomato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a medium bowl. Stir in 2 tablespoons heavy cream. Garnish with basil.