Filled Tomato Rosettes
|Avocado||1 , peeled and diced|
|Cottage cheese||8 Ounce (1 Carton, Drained)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Snipped chives/Chopped green onion tops||1 Tablespoon|
With stem end down, cut each tomato into 6 wedges, cutting to, but not through, base of tomato.
Spread wedges apart slightly.
Sprinkle with salt; chill.
In small mixing bowl, blend avocado and next 2 ingredients together.
Fill each tomato with about 1/3 cup avocado mixture.
Top with chives or green onion tops.