September 27, 2008

Cheese-Stuffed Love Apples

cheese and tomatoes, yum!

Cheese-Stuffed Love Apples
Vegetarian Times Issue: February 1, 2005

2 Servings

1/2 cup nonfat or low-fat cottage cheese
1/4 lb. soft, fresh goat cheese
2 Tbs. plain nonfat yogurt
1/4 to 1/2 cup chopped fresh herbs (such as parsley, tarragon, dill, and chives), or to taste
Salt and freshly ground black pepper to taste
10 cherry tomatoes
10 small dill sprigs for garnish
  1. Put cottage cheese and goat cheese in food processor fitted with steel blade, and purée until smooth. Add yogurt, and process 1 to 2 minutes more, or until very smooth. Scrape into bowl, and stir in herbs, salt and pepper. Set aside.
  2. Cut off thin slice from top of each cherry tomato. Using small spoon, scoop out seeds and flesh from centers. Lightly salt insides of tomatoes, and invert on rack set in sink. Drain 5 to 10 minutes.
  3. Spoon herbed cheese into each tomato, garnish with dill sprig and serve, or refrigerate until serving time.

Nutritional Information
Per SERVING: Calories 220, Protein 19g, Total fat 12g, Carbs 9g, Cholesterol 30mg, Sodium 450mg, Fiber 1g, Sugars 6g

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