2 medium tomatoes
1 ripe medium avocado
1 c. low-fat cottage cheese
1 Tbsp. lemon juice
1 tsp. bottled minced garlic or dash of garlic powder
1/8 tsp. salt
few dashes hot pepper sauce
Cut stem ends off of tomatoes and hollow out, leaving 1/4 to 1/2-inch thick
shells. Discard seeds. Chop tomato pulp and tops. Set aside. Halve, seed,
peel and cut the avocado into chunks. Combine the chunks, cottage cheese,
lemon juice, garlic salt and pepper sauce in blender or food processor until
mixture is smooth. Stir in chopped tomato. Makes 16 (2 tablespoon) servings
To Serve: Spoon mixture into tomato shells and refill as needed. Serve with
tortilla chips or vegetable dippers.
Per Serving: 35 Calories, 2 g. Protein, 2 g. Carbohydrate, 2 g. Fat, 1 mg.
Cholesterol, 76 mg. Sodium and 113 mg. Potassium.