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Cheese Stuffed Tomatoes
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Ingredients:
1 punnet large cherry tomatoes (middle scooped out)
1/3 cup lowfat creamed cottage cheese
1 teaspoon lemon juice
2/3 teaspoon margarine
100 grams fresh mushrooms, chopped finely
1 shallot, sliced thin (green & white)
1 teaspoon minced fresh parsley
1 teaspoon flour
2 2/3 tablespoons breadcrumbs

Preparations:
In blender or food processor, whip cottage cheese with lemon juice. 
In a large skillet, melt margarine. Add mushrooms, shallots, parsley, 
flour & breadcrumbs. Stir in cottage cheese and cook about 5 minutes. 
DO NOT BOIL. Stuff tomato shells and bake in a preheated 
375 degree F / 190 degree celcius oven for 8 minutes.