Sunday, July 27, 2008

Stuffed Cherry Tomatoes

(Serves 4)One dozen firm, cherry tomatoes

1/2 cup of 1% low-fat or fat free cottage cheese (small or large curd)
1/2 cup reduced fat or fat free ricotta cheese
1 tablespoon thinly sliced green onion
Herbs: 1/2 teaspoon chopped fresh dill or 1/8 teaspoon dried dill
1/8 teaspoon lemon pepper

How-to: Make sure that the tomatoes are firm, as you will want to slice the top off each tomato, scoop out the pulp with a small spoon; If you've a sauce to make for the entree, save the pulp for this ...otherwise: discard) Turn them upside down to drain liquid, as you prepare the cottage cheese, green onion, dill, and lemon butter in a small bowl. Spoon into the tomatoes, and Viola! Usual serving is (3) per person Tip 1: Best served, properly chilled...(allow a few hours).

OR: for those that eat seafood, use:

1 can crab meat

1/4 cup lemon juice

teaspoon of old bay seasoning

3 chopped green onions

served chilled

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