Stuffed Tomato Potato Salad - cooking recipe

Ingredients

4 large tomatoes
1 medium potato, diced, peeled and cooked
1 medium carrot, peeled and chopped
1/4 c. low-fat cottage cheese
2 Tbsp. chopped parsley
1/2 tsp. salt

Preparation

Cut tomatoes in halves; scoop out centers to make cups. Strain pulp to remove excess liquid; reserve pulp.
Pat inside of tomato cups with paper towels to dry.
Combine reserved tomato pulp, potato, carrot, cottage cheese, parsley and salt.
Spoon mixture into tomato cup.
Chill.
Makes 8 stuffed shells, about 40 calories each.