This dish makes a very pretty display, and can be garnished with parsley or other fresh herbs.
15 cherry tomatoes (fresh mushrooms may also be used)
1/2 c. 1% low-fat cottage cheese
1 Tbsp. thinly sliced green onion
1 tsp. chopped fresh chervil
or 1/4 tsp. dried chervil leaves, crushed
1/2 tsp. snipped fresh dill or 1/8 tsp. dried dill weed
1/8 tsp. lemon pepper.
- Cut thin slice off bottom of each tomato. Scoop out pulp with small spoon, and discard. Invert tomato and drain.
- Combine cottage cheese, onion, chervil, dill and lemon pepper in small bowl and blend together. Spoon into prepared tomatoes.
- Serve at once or cover and refrigerate up to 8 hours.
Serving Size: 3 cherry tomatoes
Exchanges Per Serving: 1 Vegetable
Carb Choice: Free