Ingredients:
2 tomatoes
1/3 cup lowfat creamed cottage cheese
1 teaspoon lemon juice
2/3 teaspoon margarine
2 2/3 ounces fresh mushrooms, sliced
1 green onion, sliced thin with top
1 teaspoon minced fresh parsley
1 teaspoon flour
2 2/3 tablespoons cracker meal

Preparations:
In blender or food processor, whip cottage cheese with lemon juice. In a large skillet, melt margarine. Add mushrooms-onion mixture. Stir in cottage cheese and cook about 5 minutes. DO NOT BOIL. Stuff tomato shells and bake in a preheated 375 degree F. oven for 15-20 minutes.

Makes 2 Servings.