Herbed-Stuffed Tomatoes - cooking recipe

Ingredients

15 cherry tomatoes
1/2 c. 1% low-fat cottage cheese
1 Tbsp. thinly sliced green onion
1/8 tsp. lemon pepper
1 tsp. chopped fresh chervil or 1/4 tsp. dried chervil
1/2 tsp. snipped fresh dill or 1/8 tsp. dried dill weed

Preparation

Cut thin slice off bottom of each tomato. Scoop out pulp with small spoon; discard pulp. Invert tomatoes onto paper towels to drain. Combine cottage cheese, green onion, chervil, dill and lemon pepper in small bowl. Spoon into tomatoes. Serve immediately or cover and refrigerate up to 8 hours. Makes 5 servings. Calories: 27; Carbohydrate: 3 g.