Cottage Tomato Cups
|Dry cottage cheese||3⁄4 Cup (12 tbs)|
|Low calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped cucumber||1⁄4 Cup (4 tbs)|
|Thinly sliced radishes||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sliced green onion||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Garlic salt||1⁄4 Teaspoon|
|Canned shrimp||4 1⁄2 Ounce, drained, rinsed|
|Bibb lettuce leaves||6|
Place tomatoes, stem end down, on cutting surface.
With sharp knife cut tomato into 6 wedges, cutting to but not through the base of the tomato.
Cover and chill, In bowl combine cottage cheese and mayonnaise; mix well.
Stir in cucumber, radishes, green pepper, green onion, basil, and garlic salt, Gently fold in the drained shrimp.
Place the tomatoes on individual lettuce-lined salad plates and spread the wedges apart.
Place about 1/3 cup of the cottage cheese mixture in the center of each tomato.